Sweet Potato Souffle With Praline Topping Recipes

Steps:

• Preheat oven to 350 degrees F.
• Boil the potatoes in water with 1 teaspoon of salt until tender. Drain the potatoes and cool to room temperature. Process the potatoes with remaining ingredients in a blender and pour into a greased 9 by 13-inch casserole pan.
• Bake in the oven for 1 hour or until set and lightly browned.

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.
• Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.
• Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.
• In a small bowl, toss together the cashews, marshmallows, and coconut. Remove the casserole dish from oven and top with the cashew mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.

Steps:

• For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.
• Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
• For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.

Steps:

• Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
• Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
• Bake for 30 minutes in the preheated oven.

Steps:

• Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain, and set aside.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart souffle dish. Sprinkle dish with 1 tablespoon white sugar, shaking dish to evenly coat bottom and sides.
• Place the sweet potatoes into the bowl of a food processor. Add the butter, 3/4 cup sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. Process until mixture is smooth. Pour into prepared souffle dish.
• Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
• Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender. , Drain potatoes and place in a large bowl; mash until smooth. , Preheat oven to 325°. Beat cream, eggs, brown sugar, vanilla, cinnamon and ginger with sweet potatoes; fold in pecans., Transfer to a greased 8-in. square baking dish. Combine sauce ingredients; spoon over potato mixture. Cut through with a knife to swirl the sauce., Bake, uncovered, 30-40 minutes or until a thermometer reads 160°.

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, sweet potatoes, sugar, butter, milk and vanilla. Transfer to a greased 11x7-in. baking dish. In a small bowl, mix butter, brown sugar, pecans and flour; sprinkle over top. Bake, uncovered, 50-60 minutes or until top is browned.

Steps:

• In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.
• Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.
• Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
• Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.
• Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
• Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.

Steps:

• Preheat oven to 350 degrees.
• Butter a 2 quart baking dish.
• Set aside.
• In a large saucepan, boil potatoes in water to cover until tender.
• Drain and cool slightly; peel and quarter potatoes.
• In a large bowl, combine sweet potatoes, butter, sugars, salt, vanilla, cinnamon, eggs and milk.
• Beat to combine.
• Pour into prepared baking dish.
• To make topping, combine brown sugar, pecans, flour and butter in a small mixing bowl.
• Mix until crumbly.
• Sprinkle mixture over potato mixture.
• Bake for 35 to 40 minutes or until golden brown and slightly firm.

Steps:

• Preheat the oven to 350 degrees F.
• Mash sweet potatoes and combine with all of the other ingredients. Pour into pie shell and bake until firm, about 35 to 40 minutes.
• Meringue:
• Add the salt, vanilla and the lemon juice to egg whites. Beat until foamy. Add 6 tablespoons sugar, 1 at a time. Beat until sugar dissolves and mixture forms stiff peaks.
• Praline Topping:
• Combine the sugar, corn syrup, butter and vanilla in a medium saucepan. Cook and stir on medium heat until butter is melted and mixture is blended. Remove from heat.
• Spoon dollops of meringue in ring around outside edge of pie. Sprinkle pecans over the center of the pie. Drizzle all or part of the praline topping over the nuts, as desired. Bake for 15 minutes or until golden brown. Cool to room temperature before serving. Refrigerate leftover pie.

Steps:

• Preheat oven to 350 degrees. Butter a 2-quart baking dish. Set Aside. In a large saucepan, boil potatoes in water to cover until tender. Drain and Cool slightly; peel and quarter potatoes. In a large bowl, combine sweet potatoes, butter, sugars, salt, vanilla, cinnamon, eggs, and milk. Beat to combine. Pour into prepared baking dish. To make topping, combine brown sugar, pecans, flour and butter in a small bowl. Mix until crumbly. Sprinkle mixture over potato mixture. Bake for 35-40 minutes or until golden brown and slightly firm.

Steps:

• Bake sweet potatoes in a preheated 350 degree oven for 1 hour until fork tender. Remove peels. In the bowl of an electric mixer, combine potatoes, cane syrup, condensed milk, butter and brown sugar. Add the orange juice, lemon zest and juice. Blend thoroughly with the paddle attachment until smooth. Sprinkle in the cinnamon sugar, nutmeg, raisins and pecans. Finally, remove the bowl from the mixer and add the pralines; fold gently through the mixture.
• Transfer mixture to a 2 1/2 quart flameproof baking dish. Bake in a preheated 350 degree oven for 20 minutes. Top with meringue. Return to oven and broil 7 minutes until the meringue is golden brown.

Steps:

• Preheat oven to 350°F.
• Line a baking sheet with foil or parchment paper, lightly spray with vegetable oil, wash and pat potatoes dry, prick the skins with a fork in several places (this will keep the skins from "exploding" during baking), bake potatoes on sheet pan for 1 - 1 1/2 hours, pierce potatoes with a fork or sharp knife to make sure they are done. Remove from oven, let potatoes cool enough to handle.
• Peel and cut into medium pieces, place into a large bowl, beat until they are smooth. If you use a stand mixer (recommended), use the whisk attachment.
• Add each ingredient separately, and beat well after each addition, scrape down the sides of bowl as needed.
• After all ingredients have been added, beat until smooth, creamy, and light, about 1 minute if using a stand mixer, or 2 minutes if using a hand mixer. If using a Kitchen-aide or similar stand mixer, beat on #4.
• Pour mixture into a 9"' x 13" x 2" lightly buttered baking dish. NOTE: You can make the dish to this point, cover and refrigerate overnight, when ready to bake, bring to room temperature, and continue as follows.
• Reduce oven temperature to 325°F.
• To make the Topping:.
• Place brown sugar, flour, cinnamon, and nutmeg, into a medium size bowl, stir until thoroughly combined.
• Add pecans and coconut to the dry ingredients and mix until nuts are coated, add melted butter, with a large spoon or your hands combine until mixture is crumbly.If it seems too wet and won't crumble, add a little more flour.
• Sprinkle in an even layer over potato mixture and bake in 325 F preheated oven for 60 - 75 minutes, until top is crisp and middle does not giggle. Oven temperatures vary, so baking time may vary as well.
• Let cool slightly before serving, at least 10 minutes.
• For transport: I took mine straight from my oven, placed it into a casserole carrier that has a gel pack for warmth or cold, Since it was screaming hot, I placed it on a folded paper grocery bag. I did not want the topping to sweat and become soggy, so I did not put the plastic lid on the casserole dish, but laid a piece of parchment paper over the top. I left one side of the carrier unzipped. It sat that way on my nieces counter top over an hour. The bottom was still hot to the touch and went right to the table, with the praline topping still crunchy. It was perfect.

Steps:

• Preheat oven to 350.
• Spray small baking dish (I use a 4-cup dish) with cooking spray.
• Slice potatoes into approximately 1 - 1 1/2 inch slices.
• Boil in water to cover until tender.
• Drain and cool slightly; peel potatoes.
• Add butter, Splenda, brown sugar Splenda, salt, vanilla, cinnamon, egg and milk.
• Beat to combine.
• Pour into baking dish.
• Topping: mix brown sugar Splenda, pecans, flour and butter in small bowl until crumbly.
• Sprinkle over potatoes.
• Bake for 35 - 40 minutes until golden brown and slightly firm.

Steps:

• FILLING: Mash potatoes in a medium sized bowl. Add all the other filling ingredients; mix well. Pour into a greased deep dish pie pan or 8x8 deep casserole dish.
• TOPPING: Mix all ingredients well and sprinkle over top of potato mixture.
• Bake at 350°F for 30 minutes.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash sweet potatoes in a large bowl. Stir in the brown sugar, 1/4 cup softened margarine, 3 eggs, vanilla extract, and milk. Beat until fluffy. Pour into prepared baking dish. Mix flour, 1/4 cup melted margarine, pineapple, white sugar, and 1 egg together in a bowl. Spoon over the sweet potato mixture.
• Bake in the preheated oven until golden brown, about 40 minutes.

Steps:

• In a greased 3-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low for 3 hours. Combine brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over sweet potatoes. Cook, covered, on low until a thermometer reads 160°, 1-2 hours longer.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix sweet potatoes, white sugar, softened butter, evaporated milk, eggs, cinnamon, and nutmeg together with a mixer in a bowl. Transfer to a baking pan.
• Bake in the preheated oven until top is golden brown, about 25 minutes. Remove souffle from oven; reduce heat to 325 degrees F (165 degrees C).
• Mix cornflakes, pecans, brown sugar, and melted butter together in a bowl with a spoon. Spread topping over souffle; bake in the preheated oven until topping is toasted, about 20 minutes.

Steps:

• Heat oven to 350°F.
• Grease a shallow 2-quart baking dish.
• Potato Mixture: Beat eggs in a large bowl.
• Stir in potatoes until blended.
• Add remaining ingredients; mix well.
• Spread evenly in prepared baking dish.
• Topping: Mix sugar, flour and nuts in a medium-size bowl.
• Work in butter with hands until well blended.
• Sprinkle evenly over potato mixture.
• Bake 60 to 70 minutes until topping is browned and bubbling.
• Garnish with pecan halves.