Easy Homemade Sweet Potato Souffle Recipe VIDEO

Easy Homemade Sweet Potato Souffle Recipe VIDEO

This sweet potato souffle recipe has been in my family for more than 20 years. It is the perfect addition to any holiday gathering as well as any other occasion where a hearty casserole dish is desired. The simple and delicious mix of ingredients wows my family every time!

The potatoes should be fully cooked in the microwave oven (soft when pierced with a fork) before using them in the final recipe.

They can be cooked with the skins on and then cooled completely on a plate; once cooled, the skins can be easily removed. Pierce the potatoes first (on all sides) before cooking.

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Easy Homemade Sweet Potato Souffle Recipe VIDEO 2021

3 (large) or 4 (small) sweet potatoes (cooked & mashed with a riser)
1/4 cup whipping cream
1 egg
2 tablespoons butter (melted)
1/2 cup raisins
mini marshmallows

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6 – 8 servings

Blend the first 4 ingredients in an electric mixer; beat well. Stir raisins into mix; pour into a medium-sized casserole dish and cover completely with mini marshmallows. Bake at 350 for approximately 25 minutes (keep uncovered while baking).

This sweet potato souffle recipe can be doubled and used in a large casserole dish where more than 6 guests are expected. My family loves this dish and there are rarely any leftovers after Thanksgiving dinner every year.

They love the unique taste that the addition of the raisins adds to the dish and my children love it when I use colored marshmallows in place of the ordinary white ones! Pecans or walnuts can also be stirred in along with the raisins (before baking).

Sweet Potato Souffle – A Personal Family Favorite 2021

At this time in December, we are at the height of the chestnut season, since chestnuts are harvested from October through March.

Sweet Potato Souffle are tasty, and Pablo Neruda said it right in “Ode to a Chestnut on the Ground,” “falling / offers its sealed-in gifts, / the hidden sweetness / that grew in secret / amid birds and leaves…”

Sweet Potato Souffle trees are tall, between sixty to seventy-five feet. The chestnut seed is enveloped in burr. When the burrs turn earthy brown and crack open, the reddish-brown nuts inside them jump to the ground.

The burrs of a tree usually open all at the same time, and it is not unusual to find the ground under a tree to be covered in chestnuts in a day. If some of the Sweet Potato Souffle falls with their burr intact, hitting them with a stick can do the trick of separating the nuts.

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Ingredients

  • 6 sweet potatoes
  • 1 cup white sugar
  • ½ cup milk
  • ½ cup melted butter
  • 1 teaspoon vanilla extract
  • 2 eggs, beaten
  • ½ teaspoon salt
  • 1 cup dark brown sugar
  • ⅓ cup all-purpose flour
  • ⅓ cup melted butter
  • 1 cup chopped pecans

Directions

  • Step 1In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork-tender. Drain, allow to cool, and remove skins.
  • Step 2Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.
  • Step 3Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium-high and blend until smooth.
  • Step 4Reduce speed to low and add sugar, milk, butter, vanilla, eggs, and salt. Mix well.
  • Step 5Allow any potato ‘fibers’ to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
  • Step 6Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter, and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.

Nutrition Facts

Per Serving:595 calories; protein 5.6g 11% DV; carbohydrates 78.3g 25% DV; fat 30.6g 47% DV; cholesterol 98.6mg 33% DV; sodium 366.8mg 15% DV. Full Nutrition

Sweet Potato Souffle
Sweet Potato Souffle

Easy Homemade Sweet Potato Souffle Recipe VIDEO

Among all the nuts, Sweet Potato Souffle contains the least amount of fat and the highest amount of starch. As a matter of fact, chestnuts have twice as much starch as potatoes; that is, they are very high in complex carbohydrates.

That must have been one of the reasons for the pilgrims to feast on them when they came to America. Sweet Potato Soufflewere very popularly with the Americans until 1904 when an Asian fungus killed the chestnut trees.

Most of the chestnuts that now appear in the supermarkets in the USA are imported from Italy.

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