Moms Safe Sweet Potato Souffle Recipes

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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



Sweet Potato Souffle image

It's easy to see why this pretty orange side dish is a seasonal favorite for my family.-Linda Hoffman, Fort Wayne, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 8

3 large sweet potatoes (about 3 pounds)
2 tablespoons butter
1 egg, lightly beaten
2 egg whites, lightly beaten
1/4 cup packed brown sugar
1 teaspoon rum extract
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Steps:

  • Arrange sweet potatoes in a microwave-safe dish; prick potatoes several times with a fork. Microwave, uncovered, on high for 13-15 minutes or until tender, turning once. Cool slightly. , Cut potatoes in half lengthwise. Scoop out the pulp; discard shell. In a large bowl, mash pulp with butter. Stir in the remaining ingredients., Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-50 minutes or until heated through. Let stand 10 minutes before serving.

Nutrition Facts :

MOM'S SAFE SWEET POTATO SOUFFLE



Mom's Safe Sweet Potato Souffle image

This is a recipe my mom found on allrecipes that she adapted for me - the substitution of Splenda because I'm diabetic and the substitution of rice flour because of my intolerance to gluten. What's great is you can't tell the difference! Note to the diabetics out there: it's not sugar free but very much reduced in sugar. Still, it wouldn't be the holidays without this dish.

Provided by DreamoBway

Categories     Yam/Sweet Potato

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 11

6 sweet potatoes
1 cup Splenda granular
1/2 cup skim milk
1/2 cup butter, melted
1 teaspoon vanilla extract
2 eggs, beaten
1/2 teaspoon salt
1/2 cup Splenda brown sugar blend
1/3 cup rice flour
1/3 cup butter, melted
1 cup pecans, chopped

Steps:

  • In a large stockpot, cover the sweet potatoes (with the skins on) with 1" of water; boil for 20 minutes, or until fork tender. Drain, allow to cool, and remove the skins.
  • Preheat oven to 350. Grease a 2 quart casserole dish.
  • Place the potatoes in a mixing bowl, and beat until smooth.
  • Reduce speed to low, and add Splenda, milk, butter, vanilla, eggs, and salt.
  • Allow any potato "fibers" to remain on the beater and remove. Pour the sweet potato mixture into the casserole dish.
  • Prepare the topping in a small bowl by whisking together the brown sugar Splenda, rice flour, butter, and pecans. Sprinkle the mixture over the potatoes and bake for 40 minutes or until bubbly.

SWEET POTATO SOUFFLé



Sweet Potato Soufflé image

Excellent side dish for any meal, especially if feeding a crowd.

Provided by Admin

Categories     Recipes

Time 55m

Number Of Ingredients 11

5 cups mashed/pureed sweet potatoes
1 cup sugar
2 tbls. butter
1/2 cup milk
1 tsp. salt
2 eggs, lightly beaten
1 tsp. vanilla
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (I use pecans)
2 tbls. butter, melted

Steps:

  • Cook the sweet potatoes, either by steaming, boiling, or roasting at 400 degrees F until soft. Then, using a food processor, pureé the sweet potatoes. If you don't have a food processor, than mash the potatoes until there are no lumps.
  • Preheat the oven to 350° F.
  • Mix together the sweet potatoes, sugar, butter, milk, salt, eggs, and vanilla until combined. Scrape into a 9X13 baking dish.
  • Next, mix all of the ingredients for the crumble topping in a bowl, and sprinkle ontop of the soufflé.
  • Bake uncovered for 35 minutes.
  • Enjoy!

Nutrition Facts : Calories 348 cal

ELEGANT SWEET POTATO SOUFFLE



Elegant Sweet Potato Souffle image

My sister had a recipe for one of the best Sweet Potato Souffles ever. The word "souffle" in the title is used loosely as it is not prepared as you would a classic souffle. When I was requested to bring it to a recent Holiday Dinner, I spent days tearing my house apart looking for that recipe. I then went through hundreds of recipes on Zaar and other recipe sites, until I finally gave up. So I created my own recipe using certain aspects from various recipes and what I remembered from hers. This is what I came up. DH and myself think it's better. I thought I'd write it down before I forget what I did and then post it so I will never be without it again. NOTE: The cooking time does not include the first baking and cooling the potatoes.(this can be done well in advance)

Provided by JTsMom

Categories     Yam/Sweet Potato

Time 1h40m

Yield 18 serving(s)

Number Of Ingredients 19

5 lbs sweet potatoes (I use garnet yams for their vivid orange color)
1 cup granulated sugar
1/3 cup light brown sugar, packed
1 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 teaspoon ground nutmeg
1/8-1/4 teaspoon ground cloves
1 -1 1/2 teaspoon orange zest, grated (avoid the white pith)
1/2 cup butter, softened
4 large eggs
1 cup whipping cream
2 teaspoons vanilla extract
1 cup brown sugar
3/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped pecans
1/3 cup flaked coconut
1/2 cup butter, melted

Steps:

  • Preheat oven to 350°F.
  • Line a baking sheet with foil or parchment paper, lightly spray with vegetable oil, wash and pat potatoes dry, prick the skins with a fork in several places (this will keep the skins from "exploding" during baking), bake potatoes on sheet pan for 1 - 1 1/2 hours, pierce potatoes with a fork or sharp knife to make sure they are done. Remove from oven, let potatoes cool enough to handle.
  • Peel and cut into medium pieces, place into a large bowl, beat until they are smooth. If you use a stand mixer (recommended), use the whisk attachment.
  • Add each ingredient separately, and beat well after each addition, scrape down the sides of bowl as needed.
  • After all ingredients have been added, beat until smooth, creamy, and light, about 1 minute if using a stand mixer, or 2 minutes if using a hand mixer. If using a Kitchen-aide or similar stand mixer, beat on #4.
  • Pour mixture into a 9"' x 13" x 2" lightly buttered baking dish. NOTE: You can make the dish to this point, cover and refrigerate overnight, when ready to bake, bring to room temperature, and continue as follows.
  • Reduce oven temperature to 325°F.
  • To make the Topping:.
  • Place brown sugar, flour, cinnamon, and nutmeg, into a medium size bowl, stir until thoroughly combined.
  • Add pecans and coconut to the dry ingredients and mix until nuts are coated, add melted butter, with a large spoon or your hands combine until mixture is crumbly.If it seems too wet and won't crumble, add a little more flour.
  • Sprinkle in an even layer over potato mixture and bake in 325 F preheated oven for 60 - 75 minutes, until top is crisp and middle does not giggle. Oven temperatures vary, so baking time may vary as well.
  • Let cool slightly before serving, at least 10 minutes.
  • For transport: I took mine straight from my oven, placed it into a casserole carrier that has a gel pack for warmth or cold, Since it was screaming hot, I placed it on a folded paper grocery bag. I did not want the topping to sweat and become soggy, so I did not put the plastic lid on the casserole dish, but laid a piece of parchment paper over the top. I left one side of the carrier unzipped. It sat that way on my nieces counter top over an hour. The bottom was still hot to the touch and went right to the table, with the praline topping still crunchy. It was perfect.

Nutrition Facts : Calories 435.3, Fat 21.2, SaturatedFat 10.7, Cholesterol 92.2, Sodium 301.9, Carbohydrate 58.6, Fiber 4.7, Sugar 33.1, Protein 4.9

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

This is the showstopper of every Thanksgiving meal. My mom makes it every year to rave reviews. If you don't like your sweet potatoes sweet, this is not the recipe for you :)

Provided by KevinGBender

Categories     Yam/Sweet Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

3 large sweet potatoes, cooked and mashed
3/4 cup sugar
2 eggs
3/8 cup margarine, softened (I use butter!)
1/3 cup evaporated milk
1 teaspoon vanilla
1 cup brown sugar
1 cup chopped nuts
1/2 cup flour
1/3 cup melted margarine or 1/3 cup butter

Steps:

  • Preheat oven to 350 degrees.
  • Mix potatoes, sugar, eggs, margarine and milk.
  • Add vanilla.
  • Pour into 9 x 13 casserole.
  • For topping, mix ingredients and pour or spread on potato mixture.
  • Bake 1 hour.

Nutrition Facts : Calories 701.5, Fat 36, SaturatedFat 7.2, Cholesterol 66.1, Sodium 488.8, Carbohydrate 89.6, Fiber 4.3, Sugar 64.5, Protein 9.4

MOM'S SWEET POTATO SOUFFLE



Mom's Sweet Potato Souffle image

The title pretty much says it all. This is always a hit at the holiday table. It is a sweet dish and could probably double as a dessert, if you desire.

Provided by T-Logan

Categories     Low Protein

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (29 ounce) can yams, drained
1/2 cup raisins (or 1 small box)
1/2-3/4 cup pecans, chopped
1 dash salt (to taste)
1 teaspoon vanilla
1 (8 ounce) can evaporated milk
1/4 cup margarine (1/2 stick) or 1/4 cup butter (1/2 stick)
1/2-3/4 cup miniature marshmallow

Steps:

  • Mash yams to consistency of mashed potatoes (smooth, not lumpy).
  • Mix in next 5 ingredients and put in casserole dish.
  • Dot the top with margarine/butter and marshmallows (adjust amount of marshmallows to taste).
  • Bake at 350 for 30 minutes.

Nutrition Facts : Calories 391.4, Fat 17.2, SaturatedFat 3.7, Cholesterol 11, Sodium 170.2, Carbohydrate 56, Fiber 6.7, Sugar 10.7, Protein 6

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