Best Cordeles Thanksgiving Sweet Potato Souffle Casseroles Recipes

CORDELE'S THANKSGIVING SWEET POTATO SOUFFLE CASSEROLES

Cordele's Thanksgiving Sweet Potato Souffle Casseroles image

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

Ingredients

4 lbs sweet potatoes, unpeeled,cut into pieces
water, as needed
1/2 cup unsalted butter, cut into pieces,at room temperature
1 cup granulated sugar
4 large eggs
3 tablespoons self-rising flour
1 cup milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon almond extract
1/2 cup chopped pecans
2 tablespoons dark brown sugar, firmly packed
1/4 teaspoon cinnamon

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

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

Ingredients

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