October 26, 2009
Sweet Potato Souffle – A Personal Family Favorite
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 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.
Sweet Potato Souffle
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
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 left overs after Thanksgiving dinner every year. They love the unique taste that the addition of the raisins adds to the dish and my children love 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).
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 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.
Sweet Potato Souffle
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
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 left overs after Thanksgiving dinner every year. They love the unique taste that the addition of the raisins adds to the dish and my children love 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).
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Read about more of my favorite cooking techniques at www.squidoo.com/cooking-techniques-from-copycat-restaurant-recipes You will be able to discover secret recipes similar to my sweet potato souffle recipe. All your favorite recipes are here to easily cook yourself (as seen on TV)! Author: Pam Myers
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Filed under Cooking Tips and Recipes, Thanksgiving Recipe by Steve
