Best Sweet Potato Trifle Recipes

TRIPLE-STUFFED SWEET POTATOES

Triple-Stuffed Sweet Potatoes image

My kids go for sweet potatoes stuffed with leftover turkey and dressing. We enjoy being in the kitchen together, each of us making our own potato boats. -Ane Burke, Bella Vista, Arkansas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

4 medium sweet potatoes (about 10 ounces each)
2 tablespoons butter, softened
2 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup whole-berry cranberry sauce
3 cups cubed cooked turkey
1/2 cup miniature marshmallows
1/2 cup chopped pecans
1/2 cup sweetened shredded coconut

Steps:

Preheat oven to 425°. Scrub and pierce sweet potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high 12-14 minutes or until tender, turning once., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Place potato shells in a 15x10x1-in. baking pan., In a large bowl, mash pulp with butter, brown sugar, salt and pepper; stir in cranberry sauce. Fold in turkey, marshmallows and pecans; spoon into shells. Sprinkle with coconut. Bake 8-10 minutes or until heated through.

Nutrition Facts : Calories 317 calories, Fat 12g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 330mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 4g fiber), Protein 18g protein.

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

Ingredients

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.