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Thread: ISO Sweet Potato Souffle recipe

  1. #1
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    ISO Sweet Potato Souffle recipe

    A couple people mentioned on the What to serve for Christmas? thread that they make sweet potato souffle.

    Please, please post a recipe. It sounds very good.

    I usually just cook them (and yams) with butter and brown sugar.
    Proud Parent of one Dwight Canada Student, my son graduated this year and is on his way to UVic.

    http://dwightcanada.org/

  2. #2
    Senior Member COYOTEMAGIC's Avatar
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    This is the one I use, it's out of the Southern Sideboards cookbook.

    Sweet Potato Custard Pie-----My husband say if you eat it warm it's considered a veggie, lol

    1 small sweet potato peeled, boiled and mashed with 1/2 cup butter.

    Beat in 1 1/2 cups of sugar, 1 TBSp sifted flour, 1 tsp each vanilla and lemon extract.

    Add 3 eggs, one at a time, mixing well after each.

    Beat in 1 5-ounce can of evaporated milk.

    Pour filling into a 9 inch deep dish pie shell

    Bake at 350* for 45 minutes or until set.


    I top it with marshmallow cream or mini mashmallow and slide it back in the oven for about 5minutes to brown.

    ETA---I have also poured it into individual rammakins as a side dish

  3. #3
    Member janbland's Avatar
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    Ingredients:

    3 c. mashed sweet potatoes

    1/2 tsp. salt

    1 c. sugar

    2 eggs

    1/2 c. milk

    1/3 c. melted butter



    Mix ingredients and beat well. Pour into a well greased baking dish.



    TOPPING:


    1/2 c. plain flour
    1/3 c. melted butter
    1 c. brown sugar
    1 c. chopped pecans

    Mix ingredients and spread on top of souffle mixture. Bake at 350 degrees for 30 minutes.

  4. #4
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    Thank you ladies.
    Proud Parent of one Dwight Canada Student, my son graduated this year and is on his way to UVic.

    http://dwightcanada.org/

  5. #5
    Junior Member terry leffler's Avatar
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    I have a butternut squash souffle where you could probably substitute sweet potatoes- even those who don't like squash come back for more---

    Butternut Squash Souffle

    abt 2 lbs butternut squash -
    1/2 - 3/4 lb american cheese in a chunk
    6 slices fresh bread ( I use white )
    2 eggs
    1 stick butter

    1 -fork squash, bake on tinfoil at 350 degrees for abt an hour, cut open - seed & scoop out squash - place in mixer & beat
    2 - add 2 eggs & continue to beat
    3 - melt butter & add- beat
    3 - Grate bread & cheese -fold in with squash
    Place in greased dish & cook @ 350 degrees for 45 minutes or so until puffed & slightly browned on top
    Enjoy!

  6. #6
    Super Member Murphy1's Avatar
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    Yum this looks good and savory rather than sweet. Thanks for sharing terry leffler.
    Quote Originally Posted by terry leffler View Post
    I have a butternut squash souffle where you could probably substitute sweet potatoes- even those who don't like squash come back for more---

    Butternut Squash Souffle

    abt 2 lbs butternut squash -
    1/2 - 3/4 lb american cheese in a chunk
    6 slices fresh bread ( I use white )
    2 eggs
    1 stick butter

    1 -fork squash, bake on tinfoil at 350 degrees for abt an hour, cut open - seed & scoop out squash - place in mixer & beat
    2 - add 2 eggs & continue to beat
    3 - melt butter & add- beat
    3 - Grate bread & cheese -fold in with squash
    Place in greased dish & cook @ 350 degrees for 45 minutes or so until puffed & slightly browned on top
    Enjoy!
    Murphy1
    For our wonderful Golden Retriever adopted in March of 2010.

  7. #7
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    Made janbland's recipe today. Family loved it. Thanks

    mltquilt

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