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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 two Dwight Canada Students

    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 two Dwight Canada Students

    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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