Great news: indeed, this dish is as delightful as it appears. Furthermore, it is not premature to begin contemplating our holiday menus. If there was ever a year to indulge in ALL the comfort food, this is certainly the one.
This Sweet Potato Souffle shares some characteristics with my well-loved Sweet Potato Casserole, yet there are several distinctions that make this version unique. The potatoes are exceptionally creamy and somewhat fluffy, and the topping is generously filled with brown sugar streusel (this version does not include marshmallows).
Sweet potato souffle: recipe overview
Sweet potatoes: The foundation of this recipe consists of mashed sweet potatoes. The potatoes are sweetened and mixed with eggs, milk, butter, and a hint of vanilla. Utilizing a hand mixer or food processor to blend the sweet potatoes results in a light and airy texture that is remarkable.
Boiled and mashed sweet potatoes
Brown sugar topping: This simple and quick topping is made from a mixture of brown sugar, flour, pecans, cinnamon, and butter. It bakes to a crunchy and sweet finish, providing texture to each bite of this souffle.
Streusel topping in a white bowl
Bake: This souffle requires approximately 35 minutes in the oven. Once the potatoes are heated and the topping has turned a golden brown, you may serve it.
Make ahead instructions
Prepare the sweet potatoes and place them in the baking dish. Cover securely and refrigerate for up to 24 hours.
Prepare the topping (do not mix it with the sweet potatoes). Cover securely and refrigerate for up to 24 hours.
Bake: Cover the sweet potatoes with foil (do not add the topping yet) and heat in a 350°F oven for about 25 minutes, until thoroughly warmed. Remove the foil and sprinkle the topping over the sweet potatoes. Bake for an additional 20-30 minutes (uncovered), until the topping is golden brown.
Frequently Asked Questions:
Can I leave out the pecans in the streusel topping?
Absolutely! You can either omit the pecans or replace them with another nut (finely chopped walnuts or almonds would be delightful).
Can I use canned yams?
I have not tested this, but I would assume it is possible. Be sure to drain the canned yams thoroughly and mash them (you will need 4 cups of mashed yams). Proceed with the recipe as directed.In step 3 of the recipe (found under "sweet potatoes"), it is important to note that canned yams are frequently preserved in syrup, which can enhance their sweetness from the outset. If desired, you may decrease the sugar content in the sweet potatoes by fifty percent.
Is it possible to double this recipe?
Yes, you can indeed double the recipe and prepare it in a 9×13 baking dish.
Can this dish be prepared in advance?
Certainly! Please refer to my suggestions above or consult the recipe card for more information.
Sweet potato souffle presented on a white plate accompanied by a gold fork.
Additional holiday recipes include:
Cherry Pecan Cheeseball – An excellent appetizer that is always well-received!
Cranberry Cake – A light and flavorful cake that can serve as either breakfast or dessert.
Pumpkin Pie Bars – Simpler to make than traditional pumpkin pie!
Apple Crisp – Succulent apples topped with brown sugar, ideal when served with a scoop of ice cream.
Maple Pecan Pie – The finest pecan pie ever made (without corn syrup).
Pumpkin Cheesecake Bars – A delightful combination of pumpkin pie and cheesecake!
Cranberry Salad – A creamy, sweet, and tangy fruit salad.
Notes
*Certain grocery stores may label these potatoes as YAMS. Ensure that you select sweet potatoes or yams that have orange flesh and a pinkish-brown skin. If needed, scrape the skin slightly to check the color of the flesh.
MAKE AHEAD
Prepare the sweet potatoes and place them in a baking dish. Cover securely and refrigerate for up to 24 hours.
Prepare the topping (do not mix it with the sweet potatoes). Cover it securely and refrigerate for up to 24 hours.
Bake: Cover the sweet potatoes with foil (do not add the topping yet) and heat in a 350°F oven for approximately 25 minutes, or until they are heated through. Remove the foil and sprinkle the topping over the sweet potatoes. Bake for an additional 20-30 minutes (uncovered), or until the topping is golden brown.
..a nice thanksgiving recipe to try !
Thanksgiving INGREDIENTS
* 3 cups mashed sweet potatoes
* 2 eggs, beaten
* 1/2 teaspoon salt
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1/2 cup milk
* 2/3 cup margarine, melted
* 1 cup packed dark brown sugar
* 1/3 cup all-purpose flour
* 1 cup chopped pecans
* 1 cup shredded coconut
* 1/3 cup margarine
Thanksgiving INSTRUCTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a mixing bowl, combine mashed sweet potatoes, eggs, salt, sugar, vanilla, milk and margarine. Blend until smooth and pour into 9x13 inch baking dish.
3. Prepare the topping by mixing together the brown sugar, flour, pecans, coconut and melted margarine. Sprinkle mixture over potatoes. Bake for 30 minutes. The thanksgiving recipe of sweet potato is ready to serve.....enjoy the party!
cranberry-ice.
Sweet Potato Souffle thanksgiving Video :
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