RECIPE FOR SWEET POTATO SOUFFLE RECIPES

Name: Sweet Potato Souffle
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: 8 servings
Ingredients: 1/2 cup butter (1 stick), at room temperature, plus more to grease pan; 5 medium sweet potatoes; 2 large eggs; 1 cup granulated sugar; 1 1/2 teaspoons vanilla extract; 1/2 cup milk; Pinch of salt; 1 cup finely chopped pecans; 1 cup brown sugar, packed; 1/2 cup all-purpose flour; 1/4 cup butter (1/2 stick), softened

SWEET POTATO SOUFFLE : FOOD NETWORK RECIPE | TRISHA ...

Sweet Potato Souffle : Food Network Recipe | Trisha ... image

Complete your Thanksgiving spread with Trisha Yearwood's classic Southern Sweet Potato Souffle recipe from Food Network.

Provided by Trisha Yearwood

Total Time 1 hours 55 minutes

Prep Time 15 minutes

Cook Time 1 hours 40 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup butter (1 stick), at room temperature, plus more to grease pan
5 medium sweet potatoes
2 large eggs
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup milk
Pinch of salt
1 cup finely chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
1/4 cup butter (1/2 stick), softened

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.

OLD-SCHOOL SWEET POTATO SOUFFLE RECIPE : FOOD NETWOR…

Old-School Sweet Potato Souffle Recipe : Food Networ… 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

Ingredients

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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