Best Sweet Potato Souffle By Bessingers Bar B Que Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

SWEET POTATO SOUFFLE WITH PECANS



Sweet Potato Souffle with Pecans image

My grandmother makes this sweet potato souffle recipe every Thanksgiving. It's just so full of love and memories (and pecans!) that it needs to be shared. -Natalie Gray, Moreland, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 1 serving.

Number Of Ingredients 10

2 large eggs, beaten
1 cup butter, melted
1/2 cup light corn syrup
1/2 cup sugar
4 cups mashed sweet potatoes
1 (14 ounces) evaporated milk
1 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup butter, melted
1 cup chopped 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.

Nutrition Facts : Calories 406 calories, Fat 23g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 190mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 3g fiber), Protein 5g protein.

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

SWEET POTATO SOUFFLE



Sweet Potato Souffle image

Complete your Thanksgiving spread with Trisha Yearwood's classic Southern Sweet Potato Souffle recipe from Food Network.

Provided by Trisha Yearwood

Time 1h55m

Yield 8 servings

Number Of Ingredients 11

1/2 cup butter (1 stick), at room temperature, plus more to grease pan
5 medium sweet potatoes
2 large eggs
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup milk
Pinch of salt
1 cup finely chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
1/4 cup butter (1/2 stick), softened

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.

SWEET POTATO SOUFFLE BY BESSINGER'S BAR-B-QUE



Sweet Potato Souffle by Bessinger's Bar-B-Que image

Make and share this Sweet Potato Souffle by Bessinger's Bar-B-Que recipe from Food.com.

Provided by Shawn C

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 medium sweet potatoes (cooked)
3 tablespoons butter
2 eggs, beaten
1/2 teaspoon salt
1/2 cup light brown sugar
1/4 cup raisins
1/4 cup sugar
1/4 cup coconut
cinnamon

Steps:

  • Preheat oven to 350°.
  • peel and mash the sweet potatoes.
  • add butter and eggs and beat with a mixer until light and fluffy.
  • add all the remaining ingredients (except cinnamon) while reserving a little coconut on the side.
  • place in buttered 2 quart casserole dish and sprinkle top with cinnamon.
  • bake for about 30 minutes, a few minutes before removing sprinkle with coconut and leave just until starting to brown.
  • remove let sit for a few minutes, serve as a side dish or a dessert!

Related Topics