Joies Fabulous Sweet Potato Souffle Recipes

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SWEET POTATO SOUFFLE



Sweet Potato Souffle image

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

1/2 cup butter (1 stick), at room temperature, plus more to grease pan
5 medium sweet potatoes
2 large eggs
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup milk
Pinch of salt
1 cup finely chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
1/4 cup butter (1/2 stick), softened

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 SOUFFLé RECIPE BY TASTY



Sweet Potato Soufflé Recipe by Tasty image

Here's what you need: mashed sweet potato, eggs, butter, sugar, milk, vanilla extract, brown sugar, butter, flour, pecan, mini marshmallow

Provided by Victoria Roddey

Categories     Desserts

Yield 4 servings

Number Of Ingredients 11

3 cups mashed sweet potato, cooked
2 eggs, well beaten
⅓ stick butter
½ cup sugar
½ cup milk, add more if needed to soften
1 tablespoon vanilla extract
½ cup brown sugar
⅓ stick butter, melted
⅓ cup flour
1 cup pecan, chopped
mini marshmallow, preference amount

Steps:

  • Mix mashed sweet potatoes, eggs, ⅓ stick of butter, sugar, milk, and vanilla on the stovetop on medium heat.
  • Transfer to a shallow baking dish.
  • Melt brown sugar and ⅓ stick of butter on the stovetop.
  • Mix in flour and pecans, stirring constantly.
  • Evenly layer mixture on top of sweet potatoes.
  • Bake at 350'F for 1 hour.
  • Layer preferred amount of mini marshmallows on top (I prefer to blanket the sweet potatoes with mini marshmallows).
  • Bake until marshmallows are lightly browned (about 5 minutes, watch closely).

Nutrition Facts : Calories 369 calories, Carbohydrate 68 grams, Fat 4 grams, Fiber 10 grams, Protein 8 grams, Sugar 47 grams

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