Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sweet potato souffle. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Drain the potatoes and cool to room temperature. Whisk until smooth, slowly at first and faster once mixture starts to come together. Beat with a clean whisk until peaks are well-defined but still soft.
Sweet Potato Souffle is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Sweet Potato Souffle is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have sweet potato souffle using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Sweet Potato Souffle:
- Get souffle
- Take 1 can Bruce ' s sweet potatoes (40 oz)
- Make ready 3/4 cup sugar
- Prepare 1/4 cup milk
- Make ready 2 eggs
- Get 1/2 tsp vanilla
- Get 3/4 stick butter
- Prepare topping
- Get 1 cup brown sugar
- Take 1/3 cup all-purpose flour
- Take 1 stick butter
- Take 1 cup chopped pecans
Pour mixture intoprepared dish; place on a rimmed baking sheet. Arrange sweet potatoes in a microwave-safe dish; prick potatoes several times with a fork. The difference between a sweet potato casserole and a sweet potato soufflé is mostly a matter of semantics. Sure, sweet potato soufflés are usually more aerated — thanks to a step of whipping eggs into the potatoes — but some sweet potato casseroles rely on that technique, too (Toni Tipton-Martin's casserole in Jubilee, for example, is made by whipping eggs with baked sweet potatoes in.
Instructions to make Sweet Potato Souffle:
- Preheat the oven to 350
- Drain the potatoes. Mix all of the ingredients for the souffle together until it's mixed well. You may leave some cunks of potatoes if want
- Add to a 8 x 8 UNGREASED pan
- For the topping, mix the brown sugar, flour and stick of butter together once mixed add the pecans. Then add to the souffle.
- Bake for 30-45 mins. Until the edges are browned. Let it sit for a few minutes as the center will set.
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. Remove from the heat and let cool. Sweet potato souffle can reheat a little funny as liquid accumulates in the freezing process so make sure that you wrap it tightly with saran wrap or carefully scoop it into a gallon sized freezer bag. Press out the air and make sure it's flat in the freezing process.
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