Sarasewing is the recipe I use, except, I like my sweet potatoes baked in the oven.

Line a pan with foil and rub oil on the foil....I know how it sounds....rub oil on the sweet potatoes and lay on the oiled foil with space between them. Bake at 350 to 400 about an hour, they are done when you press them lightly on the side and they are soft; or poke a fork in them and if soft they are ready.

You can split them while hot, add butter and cinnamon and eat as a side dish, I like mine with plain butter.

Making the souffle, let them cool a bit, peel them, mash them and make your souffle/casserole.

I have to make this every Thanksgiving, Christmas, Easter or any other time we all gather.

Hope you enjoy,

delma

I also add a about 1/2 c light brown sugar into the mix, a nd a touch of nutmeg; then make a topping of 1/4 th to 1/2 c brown sugar, little coconut, chopped pecans and spread on top before baking.

I boil the Sweet potatoes , let them cool, them peel them and cut into chunks. Rewarm them in a saucepan and add butter, brown sugar, cinnamon and pineapple juice from canned pineapple, or fresh squeezed orange juice.When the potatoes are hot and the added ingredients are melted then mash them. My family prefers them this way rather than candied.
The measurements are not critical but for three pounds of Sweet potatoes I would use half a stick of butter, 1/3 c brown sugar, a dash of salt, 1 teaspoon cinnamon and about 1/4 cup of juice.

Sweet Potato Pudding
3 cups sweet potatoes, cooked, mashed (may used canned)
1 cup sugar (or less if you prefer)
2 eggs, slightly beaten
1/2 cup butter, melted
1 T. vanilla
Mix all together and put into a buttered baking dish.
Topping (optional):
Melt 1/2 cup butter. Mix 1 cup brown sugar, 1/3 cup plain flour, and 1 cup chopped nuts (pecans are good). Add melted butter. Spread on top of sweet potatoes. Bake 30 min. at 350.

I use about 2 # of sweet potatoes, cut into cubes about 2", boil, mash and add 3/4 c. Southern Comfort, and 1/2 c. chopped pecans. Put in non-stick sprayed casserole dish, bake for about 30 minutes. Simple and great

A friend gave me a recipe a number of years back, and it's been the hit whenever I make it.

6+ - Sweet potatoes/yams peeled, cubed, boiled and mashed
1 - Stick butter
2 - Eggs
1/2 cup - brown sugar
3 Tblsp - Vanilla
2 Tblsp - Cinnamon
1 Tblsp - Nutmeg
1 Tblsp - Ginger

Topping
1 - Stick melted butter
1 cup - brown sugar
1 cup - crushed pecans

Spread Topping over Sweet Potatoes... Any leftover topping can either be snacked on... used for cookies... frozen for next time.

Bake covered for about 1/2 hour at 350...
then 10 more minutes uncovered.

Enjoy, enjoy, enjoy!!!!

I never met a sweet potato I didn't like.
Pies and the souffle are best. J J

I think you'd probably use more or less the same things you'd use for pumpkin pie. My Grandma used to use almost anything she had on hand to make the best tasting pies ever. You can use carrots, pumpkins, squash, sweet potatoes, yams, and almost any other thing that can be mashed up and cooked firm. The eggs makes it hold together better. When it's finally cooked, the sugar, eggs, cinnamon and other spices makes it a lovely dessert with ingredients that are hard to figure out even if you wanted to.

i Love sweet potatos - any which way!

Try this recipe. The Pioneer woman site is a MUST for all cooks. It's yummy, plus entertaining!

http://thepioneerwoman.com/cooking/2...y-step-recipe/