SWEET POTATO SOUFFLé
This creamy sweet potato soufflé is complemented with a crunchy pecan-oat topping for a truly scrumptious side dish. The filling can be made up to five days ahead, so you just have to top it and bake it when it's time. Whip up this healthy sweet potato soufflé recipe for Thanksgiving or any other special occasion.
Provided by Julia Levy
Categories Gluten-Free Thanksgiving Side Dish Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Coat an 11-by-7-inch baking dish with cooking spray. Place sweet potatoes in a large saucepan and add water to cover; bring to a boil over high heat. Reduce heat to medium to maintain a simmer; cook until the sweet potatoes are tender, about 16 minutes. Drain well. Place the sweet potatoes in a large bowl.
- Meanwhile, combine oats, pecans, 5 tablespoons brown sugar and 1/4 teaspoon salt in a bowl. Stir in butter. Set aside.
- Add milk, eggs, cinnamon and the remaining 3 tablespoons brown sugar and 3/4 teaspoon salt to the drained sweet potatoes. Beat with an electric mixer fitted with a whisk attachment on medium speed until smooth, about 2 minutes.
- Spoon the sweet potato mixture into the prepared baking dish; sprinkle evenly with the oat mixture. Bake until golden and bubbly around the edges, 30 to 40 minutes.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 28.9 g, Cholesterol 41.6 mg, Fat 8.5 g, Fiber 3.5 g, Protein 4.5 g, SaturatedFat 3.1 g, Sodium 243.2 mg, Sugar 14.1 g
EASY SWEET POTATO CASSEROLE
My husband begs me for this. I got the recipe from his mother. It's simple and yummy.
Provided by SWINDHAM
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h
Yield 10
Number Of Ingredients 6
Steps:
- Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
- Preheat oven to 375 degrees F (190 degrees C). Grease a deep casserole dish with butter.
- Mash potatoes with a potato masher in a bowl until no large lumps remain. Stir white sugar, brown sugar, cinnamon, and butter into the mashed sweet potatoes; transfer to prepared casserole dish. Cover sweet potato mixture with a layer of miniature marshmallows.
- Bake in preheated oven until marshmallows are browned, about 30 minutes.
Nutrition Facts : Calories 384.9 calories, Carbohydrate 90.8 g, Cholesterol 3.1 mg, Fat 1.3 g, Fiber 8.9 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 167.5 mg, Sugar 44.9 g
EASY ALLERGY FRIENDLY SWEET POTATO CASSEROLE/ SOUFFLE
This turned out so yummy you would never know you were missing the egg and nut ingredients. I will use this from now on, yummy and easy enough to do year round. The fruit is not obvious in the recipe, it just intensifies the flavors. *Based on a Zaar user, "JerriLea's" recipe except with allergy friendly changes.
Provided by Tiffiny 2
Categories Yam/Sweet Potato
Time 1h35m
Yield 2 2.5 L cornin ware dishes, 16 serving(s)
Number Of Ingredients 5
Steps:
- Boil sweet potatoes in water for 30 to 40 minutes, until soft.
- Cool.
- Peel and mash potatoes.
- In blender, blend pineapple, oranges with the juices in the cans until pureed.
- Add 2 cups of fruit mixture, brown sugar and cinnamon to mashed potatoes and mix.
- Bake in baking dishes for 35 minutes, fills one 2.8 Liter Corning Ware Oblong dish and one 2.5 Liter Corning Ware round dish perfectly.
Nutrition Facts : Calories 127.4, Fat 0.1, Sodium 41.8, Carbohydrate 31.5, Fiber 2.7, Sugar 20, Protein 1.3
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.
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- Heat the oven and prepare the sweet potatoes. Arrange a rack in the middle of the oven, remove any racks above that rack, and heat the oven to 350°F. Scrub 3 pounds sweet potatoes and pierce all over with a knife.
- Bake the sweet potatoes. Place the potatoes directly on the oven rack (place a sheet of aluminum foil onto a lower rack if you’re worried about drips). Bake until tender, about 1 hour. (Alternatively, microwave the sweet potatoes at 100% power for 12 to 15 minutes. Use tongs to flip halfway through cooking.)
- Scoop out the flesh. Remove the potatoes from the oven and let cool until you can comfortably handle them, about 30 minutes. Halve each sweet potatoes lengthwise, then scoop the flesh out into a bowl; discard the peels. At this point, you can refrigerate the sweet potato flesh up to 3 days before proceeding; let come to room temperature before proceeding.
- Prepare the pecan topping. Place 4 tablespoons unsalted butter in a medium microwave-safe bowl. Microwave at 100% power until melted, 20 to 40 seconds. Add 1 cup chopped pecans and toss to coat. Add 1/4 cup packed light brown sugar, 2 tablespoons all-purpose flour, and 1/8 teaspoon kosher salt, and toss with a fork to combine.
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