POTATO SOUFFLE RECIPE RECIPES

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SWEET POTATO SOUFFLE WITH PECANS RECIPE: HOW TO MAKE IT



Sweet Potato Souffle with Pecans Recipe: How to Make It image

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

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 1 serving.

Number Of Ingredients 11

2 large eggs, beaten
1 cup butter, melted
1/2 cup light corn syrup
1/2 cup sugar
4 cups mashed sweet potatoes
1 (14 ounces) evaporated milk
TOPPING:
1 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup butter, melted
1 cup chopped pecans

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, FatContent 23g fat (12g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 190mg sodium, CarbohydrateContent 48g carbohydrate (36g sugars, FiberContent 3g fiber), ProteinContent 5g protein.

OLD-SCHOOL SWEET POTATO SOUFFLE RECIPE : FOOD NETWORK ...



Old-School Sweet Potato Souffle Recipe : Food Network ... image

Complete your Thanksgiving feast with this classic recipe for Sweet Potato Souffle from Food Network.

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

Butter, for casserole
3 pounds sweet potatoes, peeled and cubed
Salt
1 (4.5-ounce) can evaporated milk
1/2 cup brown sugar
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 eggs, beaten
Freshly ground black pepper
1 cup coarsely chopped roasted, salted cashews
1/2 cup mini marshmallows
1/2 cup sweetened shredded coconut

Steps:

  • Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside. 
  • Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink. 
  • Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes. 
  • In a small bowl, toss together the cashews, marshmallows, and coconut. Remove the casserole dish from oven and top with the cashew mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.

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