Best Moms Safe Sweet Potato Souffle Recipes

GRANDMA'S SWEET POTATO SOUFFLE

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 III

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.

SWEET POTATO SOUFFLE WITH PECANS

Steps:

• Preheat oven to 350°. Combine eggs, butter, corn syrup and sugar in large bowl until creamy. Add mashed potatoes and milk. Spoon mixture into a greased 2-qt. baking dish. Combine brown sugar, flour, butter and pecans. Sprinkle evenly on top of sweet potato mixture. Bake until puffy and golden brown, about 30 minutes.

SWEET POTATO SOUFFLE

Steps:

• Preheat oven to 350 degrees F.
• Boil the potatoes in water with 1 teaspoon of salt until tender. Drain the potatoes and cool to room temperature. Process the potatoes with remaining ingredients in a blender and pour into a greased 9 by 13-inch casserole pan.
• Bake in the oven for 1 hour or until set and lightly browned.

SWEET POTATO SOUFFLES

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.

SWEET POTATO SOUFFLE

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.

MAMA'S SWEET POTATO SOUFFLé

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.