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. |
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 |
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. |
Thank you ladies.
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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! |
Yum this looks good and savory rather than sweet. Thanks for sharing terry leffler.
Originally Posted by terry leffler
(Post 5648385)
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! |
Made janbland's recipe today. Family loved it. Thanks
mltquilt |
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