SWEET POTATO SOUFFLE III RECIPE | ALLRECIPES
I get rave reviews for this recipe! It's wonderful for Thanksgiving, and always a hit at family reunions, covered dish dinners, etc. Enjoy!
Provided by Jane Cagle
Categories Sweet Potato Casserole
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.
- Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.
- Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
- Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.
- Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
- Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.
Nutrition Facts : Calories 594.8 calories, CarbohydrateContent 78.3 g, CholesterolContent 98.6 mg, FatContent 30.6 g, FiberContent 4.4 g, ProteinContent 5.6 g, SaturatedFatContent 13.6 g, SodiumContent 366.8 mg, SugarContent 57.2 g
ABSOLUTELY ULTIMATE POTATO SOUP RECIPE | ALLRECIPES
I have made this potato soup for many whom have given it this title. It takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)
Provided by Allrecipes Member
Categories Potato Soup
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease.
- Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes.
- Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine.
- Transfer about 1/2 of the soup to a blender and puree. Return to the Dutch oven. Adjust seasonings to taste.
Nutrition Facts : Calories 593.9 calories, CarbohydrateContent 44 g, CholesterolContent 91.2 mg, FatContent 41.5 g, FiberContent 5.2 g, ProteinContent 12.6 g, SaturatedFatContent 18.3 g, SodiumContent 879.4 mg, SugarContent 2.7 g
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