GOURMET SWEET POTATO SOUFFLE
This is one of my most-requested dishes, and it's perfect for Easter, Thanksgiving, or anytime you need a fancy side dish. It looks much more difficult to make than it is, and guests are always impressed! Even people who don't like sweet potatoes ask for second helpings! I hope you enjoy it too. Maple syrup can be substituted for the vanilla extract.
Provided by Tina Hayes
Categories Side Dish Vegetables Sweet Potatoes
Time 1h20m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 250.5 calories, Carbohydrate 30.8 g, Cholesterol 93.8 mg, Fat 12.9 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7.6 g, Sodium 268.5 mg, Sugar 14.5 g
SWEET POTATO SOUFFLE
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
SWEET POTATO SOUFFLE
Complete your Thanksgiving spread with Trisha Yearwood's classic Southern Sweet Potato Souffle recipe from Food Network.
Provided by Trisha Yearwood
Time 1h55m
Yield 8 servings
Number Of Ingredients 11
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.
SWEET POTATO SOUFFLE
Sweet potato side dish - so good it is almost dessert. Even if you don't like sweet potatoes, you will like this. Originally submitted to ThanksgivingRecipe.com.
Provided by Ricki Heronemus
Categories Desserts
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
- Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
Nutrition Facts : Calories 516.3 calories, Carbohydrate 66.4 g, Cholesterol 85.5 mg, Fat 26.5 g, Fiber 4.7 g, Protein 7 g, SaturatedFat 12.8 g, Sodium 176.7 mg, Sugar 49.2 g
SWEET POTATO SOUFFLE
Yummy sweet potato casserole recipe with which I grew up. Nuts are essential to giving it that "crunch", so if you don't like pecans, try walnuts or macadamias or cashews instead.
Provided by Tropical Texan
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients and pour into greased baking dish. I use a round 9 inch fluted pyrex about 2" deep.
- Mix topping ingredients together and spread/sprinkle on top of casserole.
- Bake in a preheated 350*F oven for at least 35 minutes.
Nutrition Facts : Calories 429.8, Fat 19.4, SaturatedFat 6.5, Cholesterol 75.4, Sodium 263.2, Carbohydrate 62.3, Fiber 2.9, Sugar 48, Protein 4.7
SWEET POTATO SOUFFLE
Make and share this Sweet Potato Souffle recipe from Food.com.
Provided by Northern Polar Bear
Categories Yam/Sweet Potato
Time 2h30m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Bake sweet potatoes in oven until soft 1 to 1 1/2 hours at 350°F Pierce with fork to test.
- Peel then mash with egg beater.
- Mix in each ingredient separately except for eggs and beat after each addition until light and fluffy.
- Separate the egg whites and yolks; throw away the yolks.
- In a separate bowl, whip the egg whites until they have medium peaks (the peaks should lean at about 45 degrees.).
- Pour the egg whites into the heavier base custard.
- Mix by lightly pushing down and pulling the custard up and over the egg whites using a sweeping "S" motion as you work.
- Pour into 15x10-inch Pyrex pan or two 9x13-inch.
- Mix topping ingredients together and sprinkle over sweet potatoes.
- Bake at 325°F for 25 minutes.
- This will puff up so don't have the pans too full.
- This freezes very well. If you use yams it is much dryer than using sweet potatoes.
- Full recipe serves 15.
Nutrition Facts : Calories 375.1, Fat 21.4, SaturatedFat 10.5, Cholesterol 87, Sodium 437.3, Carbohydrate 43.1, Fiber 2.4, Sugar 31, Protein 4.9
SWEET POTATO SOUFFLE WITH PECANS
My grandmother makes this sweet potato souffle recipe every Thanksgiving. It's just so full of love and memories (and pecans!) that it needs to be shared. -Natalie Gray, Moreland, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 1 serving.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Combine eggs, butter, corn syrup and sugar in large bowl until creamy. Add mashed potatoes and milk. Spoon mixture into a greased 2-qt. baking dish. Combine brown sugar, flour, butter and pecans. Sprinkle evenly on top of sweet potato mixture. Bake until puffy and golden brown, about 30 minutes.
Nutrition Facts : Calories 406 calories, Fat 23g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 190mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 3g fiber), Protein 5g protein.
SWEET POTATO SOUFFLé
This soufflé is not too sweet to serve as a starter at your Thanksgiving table, but it also makes an impressive dessert and it's easier than pie to make. You can make individual soufflés or one large one.
Provided by Martha Rose Shulman
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF. Scrub the sweet potatoes and pierce in several places with a sharp knife. Line a baking sheet with foil and place the potatoes on top. Bake for 45 minutes to an hour, depending on the size of the potatoes, until thoroughly soft and beginning to ooze. Remove from the heat and let cool.
- Adjust the rack to the lower third of the oven and turn the oven down to 400ºF. Rub the inside of a 2-quart soufflé dish or six 1- or 1 1/2-cup soufflé dishes with butter and dust with 2 tablespoons of the sugar, tilting the dish to coat evenly.
- Peel the potatoes and puree in a food processor fitted with the steel blade. Add the honey, cinnamon, nutmeg, salt, ginger, yogurt, and lime juice and mix together well.
- Begin beating the egg whites at medium speed in a standing mixer fitted with the whisk attachment or with an electric beater. When they begin to foam, add the cream of tartar. When soft peaks begin to form, slowly add the remaining tablespoon of sugar while beating and continue to beat until the egg whites form stiff but not dry peaks. Stir one fourth into the sweet potatoes, and gently fold in the remainder. Scrape into the soufflé dish (or dishes). Place on a baking sheet and bake a large soufflé for 20 to 25 minutes, small soufflés for 15 minutes, or until puffed and just beginning to brown. Serve at once. The soufflé should be runny on the inside.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 25 grams, TransFat 0 grams
SWEET POTATO SOUFFLé
Be the most popular cook on the block when you bring this Sweet Potato Soufflé to the potluck. Cheddar and Parmesan are the perfect complement to the sweet flavor of this scrumptious Sweet Potato Soufflé.
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Cook potatoes in boiling water in saucepan 25 to 30 min. or until tender; drain well. Cool slightly.
- Heat oven to 375ºF. Spray 1-1/2-qt. casserole with cooking spray. Sprinkle 1 Tbsp. Parmesan evenly onto bottom and up side of prepared casserole.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.
- Place potatoes in large bowl. Add egg yolks, cream cheese spread and remaining Parmesan; beat with mixer on medium speed until blended. Stir in cheddar, then fold in egg whites.
- Spoon into prepared casserole.
- Bake 35 to 40 min. or until center is set and top is golden brown.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 4 g, Protein 8 g
SWEET POTATO SOUFFLé
Provided by Trisha Yearwood
Categories Nut Side Bake Thanksgiving Vegetarian Dinner Tree Nut Pecan Root Vegetable Sweet Potato/Yam Fall Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F. Grease a 2 1/2-quart baking dish with butter.
- On a foil-covered baking sheet, bake the sweet potatoes for 1 hour, or until they are soft. 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.
- 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 for 30 minutes, or until slightly browned. Let the casserole sit for 5 minutes before serving.
SWEET POTATO SOUFFLé
Steps:
- Place the potatoes in a pot and add enough salted water to cover. Cook until tender. Drain. Preheat the oven to 350°F. Mash and whip the potatoes. Add the remaining ingredients (except marshmallows) and mix well. Pour into a greased casserole dish. Bake for 30 minutes. Remove from the oven and cover with marshmallows. Return to the oven and continue cooking until brown.
SWEET POTATO SOUFFLE
Mashed sweet potatoes aren't just a tasty side dish -- they also make a maple-sweet showstopper dessert with only 15 minutes of prep.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Butter a 1 1/2-quart souffle dish; dust with sugar.
- In a medium saucepan, heat butter over medium. Add flour, and cook, stirring, until golden, about 2 minutes. Gradually whisk in milk; simmer, whisking constantly, until thickened, about 1 minute. Remove from heat; mix in sweet potatoes and egg yolks. Stir in maple syrup and nutmeg, and set aside.
- Using an electric mixer, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into sweet potato mixture; using a rubber spatula, gently fold in remaining whites. Pour mixture intoprepared dish; place on a rimmed baking sheet. Bake until puffed, 35 to 45 minutes. Serve immediately, with whipped cream, if desired.
Nutrition Facts : Calories 261 g, Fat 12 g, Fiber 1 g, Protein 7 g
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SWEET POTATO SOUFFLé RECIPE | SOUTHERN LIVING
From southernliving.com
5/5 (3)Total Time 2 hrs 45 mins
- Preheat oven to 425°F. Wash and thoroughly dry outside of sweet potatoes. Wrap in aluminum foil and place on an aluminum foil lined baking sheet. Bake for 1 1/2 hours; remove and allow to cool until you can easily remove the skins, about 30 minutes.
- Preheat oven to 350°F. Grease a glass 9- x- 13-inch baking dish with cooking spray; set aside. In the bowl of a mixer or with an electric hand mixer, beat sweet potatoes on medium-high until they become smooth, about 2 minutes. Add butter, brown sugar, granulated sugar, and cinnamon; mix until fully combined. Add eggs, milk, vanilla, and salt; beat on medium high until the mixture is fully homogenous. Pour into prepared baking dish.
- In a bowl, stir together brown sugar, flour, salt, and cinnamon until well combined. Add pecans and toss to coat. Add melted butter and stir until butter is evenly absorbed. Scatter across the surface of the soufflé. Bake until the center of the soufflé is set and does not jiggle when tapped, 45 to 55 minutes.
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