SWEET POTATO SOUFFLE
It's easy to see why this pretty orange side dish is a seasonal favorite for my family.-Linda Hoffman, Fort Wayne, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Arrange sweet potatoes in a microwave-safe dish; prick potatoes several times with a fork. Microwave, uncovered, on high for 13-15 minutes or until tender, turning once. Cool slightly. , Cut potatoes in half lengthwise. Scoop out the pulp; discard shell. In a large bowl, mash pulp with butter. Stir in the remaining ingredients., Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-50 minutes or until heated through. Let stand 10 minutes before serving.
Nutrition Facts :
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 AND SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY
Here's what you need: sweet potato, kosher salt, unsalted butter, milk, large eggs, raw sweet potatoes, brown sugar, cinnamon, ground nutmeg, vanilla extract, green onion, garlic, black pepper, unsalted butter, brown sugar, all-purpose flour, crushed pecans, large marshmallows, bread crumbs, kosher salt, black pepper, bacon bits, olive oil, green onion
Provided by Scott Loitsch
Categories Sides
Yield 12 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 375˚F (190˚C).
- Add the chopped sweet potatoes and 1 tablespoon of salt to a large pot of cold water. Bring to a boil and cook for 15 minutes, or until very tender. Drain and let cool slightly.
- Transfer the sweet potatoes to a large bowl. Add the butter, remaining tablespoon of salt, the milk, and eggs. Mix with an electric hand mixer until the potatoes are mashed and everything is well incorporated.
- Transfer half of the sweet potatoes to another large bowl.
- Make the sweet base: To a bowl, add the brown sugar, cinnamon, nutmeg, and vanilla. Mix well to combine.
- Make the savory base: To the other bowl, add the green onions, garlic, and pepper. Mix well to combine.
- Spread the sweet base in one side of a 9x13-inch (23x33-cm) baking dish. Press the uncooked sweet potato slices against the exposed side of the sweet base as a divider, then spread the savory base in the other side of the pan.
- Make the sweet topping: In a small bowl, combine the butter, brown sugar, flour, and pecans, and mix until crumbly. Sprinkle over the sweet base.
- Make the savory topping: In another small bowl, combine bread crumbs, salt, pepper, bacon bits, and oil, and stir to combine. Sprinkle the crumbs over the savory base.
- Bake the sweet potato casserole for 20-25 minutes, or until golden brown.
- Remove the casserole from oven and top the sweet side with the halved marshmallows, cut-side down.
- Return to the oven and broil on high for 1-2 minutes, or until the marshmallows are golden brown and toasted.
- Remove the casserole from the oven and sprinkle the savory side with green onions.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 543 calories, Carbohydrate 93 grams, Fat 15 grams, Fiber 11 grams, Protein 11 grams, Sugar 32 grams
SWEET POTATO SOUFFLé RECIPE BY TASTY
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
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
SWEET POTATO SOUFFLé
A great Thanksgiving side dish. My mom makes it every year for Thanksgiving and this year it is my turn to make the meal. I got the recipe out of "Taste for the Intelligent Palate".
Provided by Jmsblond007
Categories Yam/Sweet Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat potatoes with all the juice. Drain and save 3/4 cup juice. Mash 1/2 stick butter with potatoes. Add cinnamon, nutmeg, sugar, eggs, evaporated milk, retained juice and vanilla to potatoes. Beat egg together and bake at 325°F for 1 hour or longer. Soufflé should pull slightly away from edge of pan.
- Optional Topping: Mix together 1 tablespoon flour, 1 tablespoon sugar, 1/4 teaspoon cinnamon, 2 Tablespoons butter, and 1/4 cup chopped pecans. Pour over top of soufflé and broil. Watch closely for a few minutes until topping bubbles up.
Nutrition Facts : Calories 482.4, Fat 13.2, SaturatedFat 7.2, Cholesterol 135.2, Sodium 196.8, Carbohydrate 84.9, Fiber 5.8, Sugar 44.5, Protein 7.8
SWEET POTATO SOUFFLé
The soufflé mixture for this recipe is made with a sweet potato puree. You can make one soufflé for a main dish to serve 4, or divide into 6 - 8 individual ramekin dishes for a starter. If making individual soufflés, baking time is reduced to 10 - 15 minutes.
Provided by Mrs B
Categories Yam/Sweet Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- Slice the sweet potatoes into 3/4 inch slices, place in a roasting tin with the garlic then pour over 2 tbsps olive oil and coat the potatoes and garlic evenly with the oil; season with salt and pepper.
- Roast in the preheated oven for 25 minutes, turning the potatoes over once during cooking; at the end of the cooking time the potatoes and garlic should be tender; allow to cool slightly after cooking.
- While the potatoes are roasting, heat the remaining olive oil in a frying pan and gently fry the tomatoes, bell pepper, chilli and ginger for about 3-4 minutes until the peppers start to soften; remove from the heat and set aside.
- Remove the skins from the roasted garlic then put them with the sweet potatoes into a food processor; add the sour cream and process until smoth.
- Melt the butter in a large saucepan and use some to coat the inside of a souffle dish; spoon the tomato and pepper mixture into the bottom of the souffle dish.
- Add the flour to the remaining butter in the saucepan and stir together; stir in the sweet potato puree and egg yolks; set pan over a gentle heat and cook for 2 minutes; allow to cool slightly.
- Whisk the egg whites until stiff but not too dry and mix a spoonful into the sweet potato mixture; fold in the remaining egg white quickly and carefully with a large metal spoon.
- Pour the mixture into the souffle dish, place dish in the preheated oven and bake for about 25 minutes or until the souffle is risen and brown (it should be firm but slightly wobbly and will still be slightly soft inside the centre); serve immediately.
Nutrition Facts : Calories 504, Fat 29.4, SaturatedFat 11.7, Cholesterol 243.6, Sodium 233, Carbohydrate 49.6, Fiber 7.5, Sugar 11.7, Protein 12.6
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.
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SWEET POTATO SOUFFLé RECIPE - SOUTHERN LIVING
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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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