Moms Sweet Potato Souffle Recipes

Steps:

• In a large stockpot, cover the sweet potatoes (with the skins on) with 1" of water; boil for 20 minutes, or until fork tender. Drain, allow to cool, and remove the skins.
• Preheat oven to 350. Grease a 2 quart casserole dish.
• Place the potatoes in a mixing bowl, and beat until smooth.
• Reduce speed to low, and add Splenda, milk, butter, vanilla, eggs, and salt.
• Allow any potato "fibers" to remain on the beater and remove. Pour the sweet potato mixture into the casserole dish.
• Prepare the topping in a small bowl by whisking together the brown sugar Splenda, rice flour, butter, and pecans. Sprinkle the mixture over the potatoes and bake for 40 minutes or until bubbly.

Steps:

• Preheat oven to 350°. Combine eggs, butter, corn syrup and sugar in large bowl until creamy. Add mashed potatoes and milk. Spoon mixture into a greased 2-qt. baking dish. Combine brown sugar, flour, butter and pecans. Sprinkle evenly on top of sweet potato mixture. Bake until puffy and golden brown, about 30 minutes.

Steps:

• Preheat the oven to 425ºF. Scrub the sweet potatoes and pierce in several places with a sharp knife. Line a baking sheet with foil and place the potatoes on top. Bake for 45 minutes to an hour, depending on the size of the potatoes, until thoroughly soft and beginning to ooze. Remove from the heat and let cool.
• Adjust the rack to the lower third of the oven and turn the oven down to 400ºF. Rub the inside of a 2-quart soufflé dish or six 1- or 1 1/2-cup soufflé dishes with butter and dust with 2 tablespoons of the sugar, tilting the dish to coat evenly.
• Peel the potatoes and puree in a food processor fitted with the steel blade. Add the honey, cinnamon, nutmeg, salt, ginger, yogurt, and lime juice and mix together well.
• Begin beating the egg whites at medium speed in a standing mixer fitted with the whisk attachment or with an electric beater. When they begin to foam, add the cream of tartar. When soft peaks begin to form, slowly add the remaining tablespoon of sugar while beating and continue to beat until the egg whites form stiff but not dry peaks. Stir one fourth into the sweet potatoes, and gently fold in the remainder. Scrape into the soufflé dish (or dishes). Place on a baking sheet and bake a large soufflé for 20 to 25 minutes, small soufflés for 15 minutes, or until puffed and just beginning to brown. Serve at once. The soufflé should be runny on the inside.

Steps:

• Mash yams to consistency of mashed potatoes (smooth, not lumpy).
• Mix in next 5 ingredients and put in casserole dish.
• Dot the top with margarine/butter and marshmallows (adjust amount of marshmallows to taste).
• Bake at 350 for 30 minutes.