Sweet Potato Souffle

"If you want to wow your guests for the Holidays this will do it."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Silkster photo by Silkster
photo by May I Have That Rec photo by May I Have That Rec
photo by Bonnie G #2 photo by Bonnie G #2
photo by Strawberries and Ro photo by Strawberries and Ro
Ready In:
2hrs 30mins
Ingredients:
12
Serves:
15
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ingredients

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directions

  • Bake sweet potatoes in oven until soft 1 to 1 1/2 hours at 350°F Pierce with fork to test.
  • Peel then mash with egg beater.
  • Mix in each ingredient separately except for eggs and beat after each addition until light and fluffy.
  • Separate the egg whites and yolks; throw away the yolks.
  • In a separate bowl, whip the egg whites until they have medium peaks (the peaks should lean at about 45 degrees.).
  • Pour the egg whites into the heavier base custard.
  • Mix by lightly pushing down and pulling the custard up and over the egg whites using a sweeping "S" motion as you work.
  • Pour into 15x10-inch Pyrex pan or two 9x13-inch.
  • Mix topping ingredients together and sprinkle over sweet potatoes.
  • Bake at 325°F for 25 minutes.
  • This will puff up so don't have the pans too full.
  • This freezes very well. If you use yams it is much dryer than using sweet potatoes.
  • Full recipe serves 15.

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Reviews

  1. I've never had a sweet potato souffle that I actually liked and this one totally changed my mind. The crunchy topping was amazing. Definitely recommend it!
     
  2. Everybody raved about it! I used 6 huge sweet potatoes--cooked them in the microwave. Added some cinnamon and cloves. The topping worked fine--crumbled like it should. I used some extra brown sugar (a little left in the box so I just dumped it in). I was concerned about cooking time---had to cook it about an hour until it tested done like a pumpkin pie. Also--I was concerned about using an egg beater as is says in the recipe. I used the Kitchen Aid and really whipped it. Did not puff up, but did not matter. I used 2 9X13 pans.
     
  3. This is a real gem; I could have eaten the whole pan all by myself! Initially, it seems like this recipe would be heavy and rich because of the added sugar and evaporated milk, but it is surprisingly light and perfectly sweet! It is a great recipe to add to your Thanksgiving menu because you can make it in advance, store it in the fridge while the turkey is cooking, and then cook it while the turkey is "resting." Thanks for the great recipe!!
     
  4. This was fantastic. Definently more like a dessert than a side dish. I used 2% milk instead of the evap. milk & cut the butter in half in both the potatoes & the topping to a 1/2 stick (1/4c) each. Next time I will add only half a cup of the sugar in the potatoes.
     
  5. This was so good, for the holidays my Mother had always made a sweet potatoe recipe from canned yams with brown sugar and marshmallows and I couldn't even bring myself to try that overly sweet, sticky dish even though she loved it. She passed away this last year and I knew I had to have something like it on my Easter table so found this one and thought I'd try it. What a hit, it was just the right amount of sweetness and so light and tasty. I've been missing out all this time. Went great with our smoked Easter ham. Mine didn't poof up for some reason but the taste was sure there.
     
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Tweaks

  1. If you have an instant pot, cook the sweets with 1 cup water for 25 minutes, then low for 6, and finally release pressure. This cooked my sweets perfectly, skins peeled right off.
     
  2. Ok, I used 4 GIANT sweet potatoes, eliminated the milk & coconut. Added a can of crushed pineapple (juice included) to the mix. Completely spazzed out and forgot to add the brown sugar to the topping so (had the chopped pecans and butter) I just sprinkled brown sugar on top of that and baked a bit longer. I'll top w/mini marshmallows and brown those before serving. Whew!
     
  3. Absolutely LOVED this recipe. I used 5 fairly large sweet potatoes, added extra vanilla, and cut out the coconut for the topping. It still turned out excellent and definitely could've served 15 people (though most of it was consumed by me!) It didn't rise as much as I thought it would either, and I found the topping difficult to "sprinkle" very the mixture. The butter made it very sticky and chunky, so I found myself tossing small balls of brown sugar and pecan instead. Regardless, can't wait to make it again!
     
  4. I was told it was one of the best sweet potato recipes they've ever tried. I had to make substitutes because my daughter is allergic to dairy. Rice dream instead of evaporated milk and crisco in place of butter. Also, I accidentally added a cup of crisco instead of 1/2 cup, needless to say, everyone loved it!!!
     

RECIPE SUBMITTED BY

My daugther, Southern Polar Bear, got me hooked on recipezaar. What a great hook! I live in Southern Alberta, Canada with my husband of 40 years. Our three sons live very close to us, but our only daughter has flown to Phoenix, AZ. I was born and raised on a ranch under the shadow of 'Ole Chief Mountain', where Rocky Mountain Oysters from Alberta Beef was the fare I was raised on. When my yet to be husband from the city and naive at the time, was introduced to such cuisine, he thought it was the best veal he had ever tasted until my father informed him "Every part strengths a part!"
 
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