FLUFFY SWEET POTATO SOUFFLE RECIPES

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SWEET POTATO SOUFFLE I RECIPE | ALLRECIPES



Sweet Potato Souffle I Recipe | Allrecipes image

Sweet potato side dish - so good it is almost dessert. Even if you don't like sweet potatoes, you will like this.

Provided by Ricki Heronemus

Categories     Desserts

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 -10 servings

Number Of Ingredients 11

3 cups mashed sweet potatoes
¾ cup white sugar
? cup butter, softened
2 eggs
1 teaspoon vanilla extract
½ cup milk
1 cup flaked coconut
? cup all-purpose flour
1 cup packed brown sugar
1 cup chopped walnuts
? cup melted butter

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 528.6 calories, CarbohydrateContent 70.8 g, CholesterolContent 84.3 mg, FatContent 26.1 g, FiberContent 3.3 g, ProteinContent 6.4 g, SaturatedFatContent 12.2 g, SodiumContent 210.6 mg, SugarContent 49.2 g

SWEET POTATO SOUFFLÉ RECIPE | SOUTHERN LIVING



Sweet Potato Soufflé Recipe | Southern Living image

There are only a few side dishes that will determine whether or not a Thanksgiving meal is a success— sweet potato soufflé is on that list. On a plate piled with all sorts of casseroles, salads, and meat, it’s almost law to include something sweet that’s still hardy enough to make it on the non-dessert menu. And don’t be fooled by the Thanksgiving commentary; sweet potato soufflé is just as appropriate to make (and eat!) in April as it is in November. To make this classic dish, bake the sweet potatoes until the flesh is very tender. Then, peel and mash in a stand mixer or with a hand mixer until the sweet potato flesh is smooth. Beat butter into the potatoes along with brown sugar, eggs, and cinnamon. Mix in a significant amount of vanilla extract to give the soufflé a remarkable sweetness. Cover the soufflé base with a buttery brown sugar-pecan topping that will bake into a solid layer on top. Be sure to get a proper spoonful for a rich bite of smooth sweet potato and crunchy pecan bits that tastes spot on. 

Provided by Micah A Leal

Total Time 2 hours 45 minutes

Number Of Ingredients 15

4 large or 5 medium sweet potatoes (about 6 cups mashed flesh)
1/2 cup butter, softened
1 cup brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 eggs
1/2 cup whole milk
1 tablespoon vanilla extract
1/4 teaspoon salt
2/3 cup light brown sugar
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 1/2 cups pecan halves
5 tablespoons melted butter

Steps:

  • 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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