Big Mama Hammonds Sweet Potato Souffle Recipes

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GRANDMA'S SWEET POTATO CRUNCH (ALSO CALLED SWEET POTATO SOUFFLE)



Grandma's Sweet Potato Crunch (Also Called Sweet Potato Souffle) image

My grandma did not like marshmallows on her sweet potatoes, but she would make it half and half for the kids. When she would make this for the holidays there was always a little Maker's Mark in it, but you can also leave the bourbon out if you don't have any on hand. I make mine just like she always did, and I still sneak into the fridge with a spoon and go after these potatoes! This recipe makes enough for about 6-8 people, but we usually double it since it's so good cold.

Provided by CookingBlues

Categories     Yam/Sweet Potato

Time 1h30m

Yield 2 1/2 quart dish, 10 serving(s)

Number Of Ingredients 13

3 large sweet potatoes
1/4 cup butter, room temperature
2 eggs, beaten
1/3 cup evaporated milk
1 teaspoon vanilla, good vanilla
1/2 cup sugar
1/4 cup Bourbon (optional)
cooking spray
1/3 cup butter, melted and cooled
1 cup light brown sugar
1/2 cup flour
1 cup pecans, chopped
mini marshmallows (optional)

Steps:

  • Bake the sweet potatoes at 350 degrees until tender, approx 45 minutes - 1 hour. Remove the outer skins of the potatoes and mash them.
  • Combine potatoes and the remaining ingredients with a mixer.
  • NOTE: If you make this ahead of time, do not add the bourbon until you are ready to bake. I have made that mistake once, and the bourbon taste gets STRONG and overpowers the potatoes!
  • Spread into a sprayed baking dish. I use a 2 1/2 quart round Corningware dish.
  • For the topping: Mix all ingredients together except for the marshmallows. Spread the topping in an even layer over the potatoes.
  • Sprinkle the marshmallows on top if you are using them. I don't like them, so I leave them off.
  • Bake at 350 degrees for 30-45 minutes, or until the top gets brown and crunchy.

GRANDMA'S SWEET POTATO SOUFFLE



Grandma's Sweet Potato Souffle image

Make and share this Grandma's Sweet Potato Souffle recipe from Food.com.

Provided by food snob mom

Categories     Yam/Sweet Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup sugar
1/4 cup butter or 1/4 cup margarine, melted
1/2 cup light corn syrup
2 eggs
3 -4 large sweet potatoes, cooked and mashed
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/3 cup butter or 1/3 cup margarine
1 cup pecans or 1 cup walnuts, chopped

Steps:

  • Combine sugar, butter, syrup and eggs. Add salt, cinnamon, ginger and nutmeg. Beat with mixer until fluffy. Stir in mashed potatoes. Spoon mixture into a greased 2-qt. baking dish.
  • Prepare topping: Mix all topping ingredients together in a small bowl until crumbly.
  • Sprinkle topping over portato mixture and bake in 350 degree oven for 30 minutes.

SWEET POTATO SOUFFLE



Sweet Potato Souffle image

Provided by Food Network

Categories     side-dish

Time 2h10m

Yield 26 servings

Number Of Ingredients 8

4 pounds cooked and mashed sweet potatoes
3 cups sugar
5 tablespoons whole milk
3 tablespoons vanilla extract
1 tablespoon lemon extract
1 tablespoon ground nutmeg
6 eggs
3 sticks butter, melted

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the sweet potatoes, sugar, milk, vanilla, lemon, nutmeg, eggs and butter. Mix until evenly distributed. Pour the mixture into a large casserole dish and bake for 2 hours. Serve warm.

SWEET POTATO SOUFFLES



Sweet Potato Souffles image

Provided by Sandra Lee

Categories     dessert

Time 57m

Yield 12 servings

Number Of Ingredients 10

2 (24-ounce) bags steam and mash sweet potatoes (recommended: Ore-Ida)
1/2 cup butter (1 stick), softened
1 cup evaporated milk
3 eggs
1 cup brown sugar
1 tablespoon pumpkin pie spice
1 tablespoon baking powder
1 cup chopped pecans
1 pinch salt
2 cups marshmallow topping

Steps:

  • Preheat oven to 350 degrees F. Lightly spray 12 (6-ounce) ramekins with cooking spray. Divide the ramekins among 2 baking sheets and set aside.
  • Cook sweet potatoes in the microwave according to package directions. Empty into a large mixing bowl, add butter and beat with a hand mixer until smooth. Mix the remaining ingredients (except marshmallow topping) and beat until well incorporated. Pour into prepared ramekins and bake in preheated oven for 30 minutes. Remove from the oven and top each souffle with a dollop of marshmallow topping. Brown the topping with a torch or place under the broiler until lightly browned.

SWEET POTATO SOUFFLES



Sweet Potato Souffles image

It's a universal fact that people love puffy food, souffles being one of most versatile. As long as you don't knock all the air out of the egg whites in the batter, not much can actually go wrong. Since mashed sweet potato is the base, these souffles are even easier than the traditional method that requires a saucy base. They'll deflate quickly after exiting the oven, so hurry and snap those photos! Serve with cayenne-seasoned maple syrup if you like.

Provided by Chef John

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 50m

Yield 4

Number Of Ingredients 7

2 orange-fleshed sweet potatoes
4 large eggs, at room temperature
2 teaspoons butter, at room temperature
¼ cup milk
1 teaspoon kosher salt, or to taste
1 pinch cayenne pepper
4 fried sage leaves

Steps:

  • Place sweet potatoes on a microwave-safe plate. Prick sweet potatoes with the tip of a knife. Microwave until very soft, about 10 minutes. Let cool briefly until safe to handle.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Halve sweet potatoes and scoop flesh out into a bowl.
  • Separate egg whites and yolks into individual mixing bowls. Generously butter four 5-ounce ramekins.
  • Transfer 1 cup mashed sweet potato to the bowl of egg yolks. Pour in milk. Season with salt and cayenne. Whisk until smooth, slowly at first and faster once mixture starts to come together.
  • Add a pinch of salt to the egg whites. Beat with a clean whisk until peaks are well-defined but still soft. Transfer 1/2 of the egg whites to the sweet potato mixture. Fold in with a spatula somewhat gently until most of the white streaks disappear. Add the remaining egg whites and fold in very gently, turning the bowl and scraping the sides, until whites are mostly blended in; a few streaks should still be visible.
  • Gently spoon sweet potato mixture into the ramekins.
  • Bake in the preheated oven until fully inflated and browned, about 15 minutes. Garnish with sage. Unmold or serve in ramekins.

Nutrition Facts : Calories 219.9 calories, Carbohydrate 29.8 g, Cholesterol 192.6 mg, Fat 7.4 g, Fiber 4.3 g, Protein 9.1 g, SaturatedFat 3.1 g, Sodium 648.8 mg, Sugar 7 g

SWEET POTATO SOUFFLE III



Sweet Potato Souffle III image

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     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

6 sweet potatoes
1 cup white sugar
½ cup milk
½ cup melted butter
1 teaspoon vanilla extract
2 eggs, beaten
½ teaspoon salt
1 cup dark brown sugar
⅓ cup all-purpose flour
⅓ cup melted butter
1 cup chopped pecans

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, Carbohydrate 78.3 g, Cholesterol 98.6 mg, Fat 30.6 g, Fiber 4.4 g, Protein 5.6 g, SaturatedFat 13.6 g, Sodium 366.8 mg, Sugar 57.2 g

MAMA'S SWEET POTATO SOUFFLé



Mama's Sweet Potato Soufflé image

This Sweet Potato Soufflè recipe has been our mom's tradition every Thanksgiving, and now I make it for our family. The hint of orange juice makes it! The crispy pecan nut topping AND marshmallows (because some like one or the other better -that's just a large family for ya) make this a heavenly side dish that we all like to...

Provided by Morcash Sweat

Categories     Side Casseroles

Time 1h10m

Number Of Ingredients 5

3 lb raw sweet potatoes
1 Tbsp orange juice concentrate (frozen)
3 Tbsp butter
3/4 c sugar
1 tsp vanilla flavoring

Steps:

  • 1. Heat oven to 350º.
  • 2. Boil sweet potatoes (it's easier to remove skins after boiling them) until tender. Mash potatoes while still hot, then mix with electric mixer. Remove any stringy strands from blenders.
  • 3. Mix together all other ingredients and put in a 1-1/2 quart casserole dish. Bake at 350º for 30 minutes. Just before removing top with marshmallows or *Mama's Sweet Potato Soufflè Topping.

TRISHA'S SWEET POTATO SOUFFLE



Trisha's Sweet Potato Souffle image

This recipe is from Trisha Yearwood. I found it in Women's World magazine. According to Trisha, "A delicious twist on traditional sweet potatoes. It's so sweet, it's almost like dessert."

Provided by CookingONTheSide

Categories     Yam/Sweet Potato

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 10

5 sweet potatoes (3 pounds)
2 eggs
1 cup granulated sugar
3/4 cup butter, at room temperature
1/2 cup milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup pecans, chopped
1 cup light brown sugar, packed
1/3 cup all-purpose flour

Steps:

  • Preheat oven to 400 degrees F.
  • Cover jellyroll pan with foil; place potatoes on pan.
  • Bake until tender, about 1 hour.
  • When cool enough to handle, peel potatoes.
  • Butter a 2- to 2 1/2-quart shallow baking dish. (If using souffle dish, reduce oven temperature to 350 degrees F and bake 1 1/4 - 1 1/2 hours until set in center, covering with foil after 10 minutes).
  • In large bowl on medium speed, beat potatoes until smooth.
  • Add eggs, granulated sugar, 1/2 cup butter, milk, vanilla and salt; beat until combined.
  • Transfer to a baking dish.
  • In bowl, stir together pecans, brown sugar, flour and remaining butter; spoon over potato mixture.
  • Bake, covering if browning too quickly, until browned and bubbly, 25-30 minutes.

Nutrition Facts : Calories 566.4, Fat 29, SaturatedFat 12.5, Cholesterol 100.8, Sodium 275.8, Carbohydrate 74.9, Fiber 3.9, Sugar 55.6, Protein 5.3

SWEET POTATO SOUFFLE



Sweet Potato Souffle image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 8 to 12 servings

Number Of Ingredients 9

3 large sweet potatoes cooked and whipped
1 cup sugar
2 eggs beaten
1/2 teaspoon salt
1 stick butter
1/2 cup evaporated milk
2 teaspoons vanilla
1 bag marshmallows
1/2 cup chopped pecans

Steps:

  • Peel and cook potatoes until tender. Drain potatoes and whip. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and put in a greased 1 1/2 quart casserole. Bake in a preheated 325 degree oven for 25 minutes. Place marshmallows and pecans on top and return to oven for about 5 minutes or until brown on top.

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