SWEET POTATO SOUFFLE III
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
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
CRUNCHY SWEET POTATO CASSEROLE
Some tasty seasonings like cinnamon and nutmeg and a crunchy corn flake and walnut topping make it easy for even kids to eat their nutritious sweet potatoes. This is a terrific Thanksgiving side dish. -Virginia Slater, West Sunbury, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375° In a large bowl, combine first eight ingredients. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, 20 minutes or until a thermometer reads 160°. , Combine topping ingredients; sprinkle over potatoes. Bake 5-10 minutes or until topping is lightly browned.
Nutrition Facts : Calories 573 calories, Fat 31g fat (16g saturated fat), Cholesterol 135mg cholesterol, Sodium 391mg sodium, Carbohydrate 68g carbohydrate (41g sugars, Fiber 3g fiber), Protein 9g protein.
SWEET POTATO SOUFFLé
This creamy sweet potato soufflé is complemented with a crunchy pecan-oat topping for a truly scrumptious side dish. The filling can be made up to five days ahead, so you just have to top it and bake it when it's time. Whip up this healthy sweet potato soufflé recipe for Thanksgiving or any other special occasion.
Provided by Julia Levy
Categories Gluten-Free Thanksgiving Side Dish Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Coat an 11-by-7-inch baking dish with cooking spray. Place sweet potatoes in a large saucepan and add water to cover; bring to a boil over high heat. Reduce heat to medium to maintain a simmer; cook until the sweet potatoes are tender, about 16 minutes. Drain well. Place the sweet potatoes in a large bowl.
- Meanwhile, combine oats, pecans, 5 tablespoons brown sugar and 1/4 teaspoon salt in a bowl. Stir in butter. Set aside.
- Add milk, eggs, cinnamon and the remaining 3 tablespoons brown sugar and 3/4 teaspoon salt to the drained sweet potatoes. Beat with an electric mixer fitted with a whisk attachment on medium speed until smooth, about 2 minutes.
- Spoon the sweet potato mixture into the prepared baking dish; sprinkle evenly with the oat mixture. Bake until golden and bubbly around the edges, 30 to 40 minutes.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 28.9 g, Cholesterol 41.6 mg, Fat 8.5 g, Fiber 3.5 g, Protein 4.5 g, SaturatedFat 3.1 g, Sodium 243.2 mg, Sugar 14.1 g
CORDELE'S THANKSGIVING SWEET POTATO SOUFFLE CASSEROLES
Makes two 1 1/2 quart souffle-like casseroles. Not really true souffles, but made in souffle dishes. Adapted from Gourmet. The person who submitted the original version to the magazine said it had been a favorite holiday dish made by his Aunt. I clipped this recipe almost 15 years ago, meaning to try it for the holidays. I think it sounds very unique with all of the extracts. Hopefully I will remember to try it this year, now that I have it stored on Zaar. Not for dieters!
Provided by HeatherFeather
Categories Yam/Sweet Potato
Time 2h15m
Yield 2 casseroles, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Have ready two 1 1/2 quart round deep casseroles/souffle dishes.
- Cover potatoes with enough cold water to over them by 1" in a large pot.
- Bring to a boil and boil potatoes for 30-45 minutes or until tender, adjusting heat as needed.
- Drain, peel, and then place into a mixing bowl and using a mixed, beat them just until they are smooth (without overbeating or they will get gluey).
- Beat in the butter, sugar, eggs 1 at a time, flour, salt, and extracts until well combined.
- Put half of the mixture into each of the two souffle dishes.
- Mix together nuts,the brown sugar,and the cinnamon and sprinkle on top of each evenly.
- Bake, uncovered, for 1 hour.
Nutrition Facts : Calories 349.6, Fat 13.4, SaturatedFat 6.2, Cholesterol 93.7, Sodium 190.8, Carbohydrate 52.6, Fiber 5, Sugar 25.6, Protein 5.8
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