Sweet Potato Praline Souffle Recipes

PRALINE SWEET POTATOES

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.

SWEET POTATO SOUFFLE

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 PRALINE CASSEROLE

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.

SWEET POTATO SOUFFLE W/CANDIED MAPLE BACON PRALINE

Steps:

• 1. FOR SOUFFLE: Bake sweet potatoes if using fresh. Once tender, peel and mash. Combine all ingredients and mix thoroughly. Pour into a greased 8x11 inch-baking dish.
• 2. FOR PRALINE TOPPING: Combine topping ingredients. Dab over casserole.
• 3. Bake at 350 degrees for 30 to 40 minutes.
• 4. HOW TO BAKE SWEET POTATOES: Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes to 1 hour.
• 5. CANDIED MAPLE BACON Preheat oven to 350 degrees. Line a baking pan with foil and spray with PAM or grease. Lay strips of bacon in pan. Combine syrup and sugar; mix until sugar is somewhat liquid. Brush mixture on both side of the bacon. Bake for about 30 minutes until bacon is brown and crisp. Cool and crumble.

SWEET POTATO SOUFFLE' WITH PRALINE TOPPING

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.

SWEET POTATO SOUFFLE

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.

ELEGANT SWEET POTATO SOUFFLE

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.