Far West
Pursuit Driver
Sweet Potato Soufflé!
My hubby makes this in the Winter at many of the get-together dinners that we have. It is an often-requested side! (He does not use the optional raisins in it...and he has added apples to the topping on occasion, and that is wonderful too. Just double or triple the recipe.
Sweet Potato Soufflé
Pecan topping is used to crown sweet potato soufflé.
Recipe Source: Blue Willow Inn
Ingredients:
The Potato Soufflé :
3 cups cooked fresh sweet potatoes, peeled if baked, drained if boiled. (Hubby found that making 1-inch cubes of sweet potato, then boil in water until soft.)
3 eggs
1 stick melted butter
½ cup whole milk
¼ cup light brown sugar
½ cup granulated sugar
¼ cup raisins (optional)
¼ teaspoon cinnamon
1 teaspoon vanilla extract
dash of nutmeg
The Pecan Topping :
1 cup corn flakes cereal
½ cup light brown sugar
1/3 cup melted butter
¾ cup chopped pecans
Directions:
1.Preheat oven to 350 degrees.
2.Mash sweet potatoes with a whisk or potato masher. (Hubby found that making 1-inch cubes of sweet potato, then boil in water until soft, then putting them in the KitchenAid mixer to mash and whip them made them not stringy and a nice texture.)
3.Combine them with all ingredients .
4.Pour into a 9x12-inch casserole dish and bake 25-30 minutes.
Sweet potato soufflé can be topped with pecan topping.
1.To prepare the Pecan Topping :Crush corn flakes into small pieces.
2.Combine all ingredients and mix well.
3.Top the just-cooked soufflé with this mixture and return it to the oven for 5 minutes to brown.
Yield 8 to 10 servings
My hubby makes this in the Winter at many of the get-together dinners that we have. It is an often-requested side! (He does not use the optional raisins in it...and he has added apples to the topping on occasion, and that is wonderful too. Just double or triple the recipe.
Sweet Potato Soufflé
Pecan topping is used to crown sweet potato soufflé.
Recipe Source: Blue Willow Inn
Ingredients:
The Potato Soufflé :
3 cups cooked fresh sweet potatoes, peeled if baked, drained if boiled. (Hubby found that making 1-inch cubes of sweet potato, then boil in water until soft.)
3 eggs
1 stick melted butter
½ cup whole milk
¼ cup light brown sugar
½ cup granulated sugar
¼ cup raisins (optional)
¼ teaspoon cinnamon
1 teaspoon vanilla extract
dash of nutmeg
The Pecan Topping :
1 cup corn flakes cereal
½ cup light brown sugar
1/3 cup melted butter
¾ cup chopped pecans
Directions:
1.Preheat oven to 350 degrees.
2.Mash sweet potatoes with a whisk or potato masher. (Hubby found that making 1-inch cubes of sweet potato, then boil in water until soft, then putting them in the KitchenAid mixer to mash and whip them made them not stringy and a nice texture.)
3.Combine them with all ingredients .
4.Pour into a 9x12-inch casserole dish and bake 25-30 minutes.
Sweet potato soufflé can be topped with pecan topping.
1.To prepare the Pecan Topping :Crush corn flakes into small pieces.
2.Combine all ingredients and mix well.
3.Top the just-cooked soufflé with this mixture and return it to the oven for 5 minutes to brown.
Yield 8 to 10 servings