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Potato Soufflé Recipe

Potato Soufflé Recipe

Ingredients

  • 2 Cups hot mashed potatoes
  • 3 Pounds grated sharp cheddar cheese
  • 4 eggs, separated
  • Salt and pepper
  • Cream of tartar
  • 3 Tablespoons chopped chives or scallions
  • 1/2 Cup sour cream

Directions

Beat the mashed potatoes with the sour cream, the shredded cheese, salt and pepper, and the egg yolks. A blender does the best job of this in about 2 minutes. Stir in the chopped chives or scallions.

Beat the egg whites with a little salt and a pinch of cream of tartar until stiff. Fold them carefully into the potato mixture and pile it into a buttered souffle dish. Bake in a preheated, 350° degree oven for about 45 minutes and serve at once.


Potato Souffle

This year, I thought it was time to take the ordinary mashed potatoes to a whole new level.

I decided to make a soft, fluffy savory mashed potato recipe that everyone will love, not just vegans!

This potato souffle has a very buttery smooth consistency with a citrusy flavor with the aromas of fresh dill making you drool with just one whiff!


  • 700g (1 1/2 lb) floury potatoes, peeled and cut into chunks
  • 1 onion, finely chopped
  • salt and pepper, to taste
  • 15g (1/2 oz) butter, more for cooking
  • 15g (1/2 oz) plain flour
  • 300ml (1/2 pt) milk
  • 100g (3 1/2 oz) grated Parmesan cheese, more for topping
  • 3 medium eggs, separated
  • 1 tablespoon Dijon mustard
  1. In a saucepan with salted water, add the potatoes and the onion and bring to the boil. Reduce the temperature and simmer, partly covered for 15 to 20 minutes. Drain and return the potatoes and the onion to the pan allowing them to dry out a little over a low heat. Mash well and season. Set aside.
  2. Preheat the oven to 200 C / Gas 6. Grease a 1.2L (2 pt) soufflé dish.
  3. In a separate saucepan over a low-medium heat, melt the 15g (1/2 oz) butter and add the flour, stirring constantly for 1 minute. Gradually add the milk and whisk for 5 to 10 minutes until the sauce thickens. Stir in the grated Parmesan cheese and season if desired. Allow to cool a little then add the cheese sauce, egg yolks and mustard to the mashed potatoes.
  4. In a small bowl, whisk the egg whites until stiff peaks form and then fold carefully into the soufflé mixture.
  5. Spoon the soufflé mixture into the prepared dish, and top with a little more Parmesan cheese.
  6. Bake in the preheated oven for 40 minutes until the soufflé rises and turns golden on top. Serve immediately - time is of the essence!

This recipe calls for floury potatoes. The best varieties to use in this dish are Maris Piper, King Edward, Russet or Desiree.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In shops look for the 'parmesan style hard cheeses' which are suitable for vegetarians.


Pioneer Woman Sweet Potato Souffle Recipe

Pioneer Woman Sweet Potato Souffle Recipe. Your daily values may be higher or lower depending on your calorie needs. OK, so they're my mom's sweet potatoes.

Sweet potato souffle | Sweet potato souffle, Sweet potato recipes, Recipes (Harry Cunningham) Sweet potato side dish - so good it is almost dessert. Your daily values may be higher or lower depending on your calorie needs. Sweet Potato Souffle is one of the most family-friendly side dishes you can serve this Thanksgiving.

If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty.

The base of the casserole is made up of Sweet Potato Wedges is an easy and delicious side dish recipe for sweet potatoes cut into wedges and seasoned with smoked paprika and roasted.

Potato Croquettes Recipe | Paula Deen | Food Network

My Favorite Turkey Brine Recipe | Recipe | Turkey brine recipes, Turkey brine, Brine recipe

Sweet Potato Souffle | Recipe | Sweet potato souffle, Food network recipes, Souffle recipes

Learn how to make this amazing Sweet Potato Souffle quick and. Sweet Potato Soufflé. this link is to an external site that may or may not meet accessibility guidelines. Sweet Potato Souffle is a Souther dish made with sweet potatoes, sugar, cream, eggs, butter, and self-rising flour.

This sweet potato souffle is a creamy blend of sweet potatoes and spices topped with a brown sugar and pecan streusel. This Sweet Potato Soufflé recipe is an old-fashioned favorite that our readers still request. This show-stopping dessert is guaranteed to be loved by all.

This show-stopping dessert is guaranteed to be loved by all. Even if you don't like sweet potatoes, you will like this. A crunchy pecan-and-oat topping nicely complements the creamy sweet potatoes.

The topping provides the perfect contrast in texture to support the soft and creamy soufflé. Learn how to make this amazing Sweet Potato Souffle quick and. The potatoes are sweetened and combined with eggs, milk, butter, and a touch of vanilla.

This sweet potato souffle is a creamy blend of sweet potatoes and spices topped with a brown sugar and pecan streusel. 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 For this recipe, opt for the chopped pecans you can find in the baking aisle alongside most of the other ingredients for this recipe. This Sweet Potato Salad with avocado, tomato, onion, lime and cilantro is SO easy to make and is guaranteed to be a huge hit in any group!

This show-stopping dessert is guaranteed to be loved by all. I followed this recipe and it was EXTREMELY sweet! In a large bowl, using an electric mixer on the lowest setting, beat together the sweet potatoes and sugar.

Peel then mash with egg beater. So you can only imagine how I react when someone calls mashed sweet potatoes buried under a pile of marshmallows "Sweet Potato Souffle." Sweet and comforting, this soufflé is the perfect holiday dish. This Sweet Potato Soufflé is the perfect addition to your Thanksgiving table.

It is very similar to Sweet Potato. This Sweet Potato Soufflé is the perfect addition to your Thanksgiving table. This Sweet Potato Soufflé Recipe consists of two main parts.

When they are finished cooking slice The Pioneer Woman. Access all of your saved recipes here. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

These mashed sweet potatoes are topped with Gruyère then baked so that the cheese forms a nutty-flavored crust. The topping provides the perfect contrast in texture to support the soft and creamy soufflé. This Sweet Potato Salad with avocado, tomato, onion, lime and cilantro is SO easy to make and is guaranteed to be a huge hit in any group!


Sweet Potato Soufflé

There are only a few side dishes that will determine whether or not a Thanksgiving meal is a success&mdash sweet potato soufflé is on that list. On a plate piled with all sorts of casseroles, salads, and meat, it&rsquos almost law to include something sweet that&rsquos still hardy enough to make it on the non-dessert menu. And don&rsquot be fooled by the Thanksgiving commentary sweet potato soufflé is just as appropriate to make (and eat!) in April as it is in November. To make this classic dish, bake the sweet potatoes until the flesh is very tender. Then, peel and mash in a stand mixer or with a hand mixer until the sweet potato flesh is smooth. Beat butter into the potatoes along with brown sugar, eggs, and cinnamon. Mix in a significant amount of vanilla extract to give the soufflé a remarkable sweetness. Cover the soufflé base with a buttery brown sugar-pecan topping that will bake into a solid layer on top. Be sure to get a proper spoonful for a rich bite of smooth sweet potato and crunchy pecan bits that tastes spot on.


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Insanely good. The lemon really makes the dish. As other reviewers suggested, I used 3/4c brown sugar rather than 1 1/2c refined sugar. And I used 2 whipped egg whites that I folded in rather than 2 whole eggs. Made one batch with marshmallows on top and one without. Both were devoured.

Amazing! Did not put in all the "extra" stuff, like pecans and coconut and raisons. Used cream with vanilla instead of evaporated milk because I had none. It had the best consistency! My sons have informed me that this better be at every Thanksgiving dinner from now on! Sweet, simple, and delicious!!

I did this almost exactly as the recipe was written and everyone loved it. I used raw sugar instead of regular and boiled the sweet potatoes in coconut milk for extra flavor. I didn't bother with the marsh mellow topping for the original serving, but used them for leftovers served to a late arriving cousin and it was great either way. I am already making them again for a Christmas party and they may find their way into my Easter and Valentines menu as well. They really were "that" good. Way to go Selma Wilkes! I am putting your cookbook into my Amazon wish list.

I make this every year for traditions sake and to get some southern comfort in our PacNW Fall, but this year I tweaked it. I always bake both sweet potatoes and jewel yams the night before and let them rest vs. boiling just sweet potatoes. I also used 3/4 c. of brown sugar vs. 1.5c of sugar, add 2 tsp of finely ground crystallized ginger, omitted the coconut and added the whipped egg white! Yummy and we feel like we are home for a day!

This is beyond awesome, with some changes. I substituted lemon zest for 1/3 navel orange zest, with juice from it of about 3Ts. Also, living in New England mandates that dried cranberries substitute for raisins. Lastly, I included 1 extra egg white and whipped it well. I baked this in 2 different souffle dishes for extra time (totalling

40 minutes) before the marshmallows. The result was nothing short of spectacular--light, airy, and full of excellent holiday flavor. (P.S. I omitted the coconut and made sure the pecans were lightly toasted before chopping.) Follow this and you just can't go wrong.

I substituted pumpkin for the sweet potato, since they are pretty interchangeable. This recipe seems to be a twist on a custard-type rather than a souffle because the eggs are mixed in rather than whipped separately and folded in. I thought the addition of lemon was a bit weird. And the cooking time was twice - 1 hour - instead of 30 minutes (which could have been because of my following a reviewer's note substituting maple syrup for some of the sugar).

This was delicious, but I did make a couple of changes. I'm not a fan of too-sweet sweet potatoes, so I reduced the sugar to only 1/2 cup and left off the marshmallows. It was still quite sweet enough.

here we are again. thanksgiving eve. making my newphew joshua his favorite sweep potato dish! who cares if it is a souffle or not. it is what it is. and it is. delicious.

Substituted 1/2 cup brown sugar for all the white, but otherwise made as written. HUGE hit at Christmas dinner with everyone.

This "souffle" has become a holiday tradition in my family. The tartness of the lemon offsets the sweetness of the potatoes and marshmallows. The raisins are a plump treat that even the kids love.

I have not tried this recipe but it is very close to my own. The main differences are that I use 1/2 cup of brown sugar plus about 1/2 cup of maple syrup, no raisins (most people don't care for cooked raisins), orange juice concentrate instead of lemon, 1/2 cup of heavy cream instead of evaporated milk, 1/2 tsp of ground ginger, 1/2 tsp dried whole thyme, and no coconut or marshmellows. I've also used sliced almonds instead of pecans which worked well.

I made this last Thanksgiving and am making it again this year. we had some students from Mainland China at our Thanksgiving last year, and though the texture (especially the coconut) was strange to them, they enjoyed this very American dish! I think it helped that it was sweeter than the pumpkin pie!

To begin, I made this recipe with changes (noted below - don't say I didn't warn you) for what I felt to be a more elegant, crowd-pleasing entree for a pot-luck dinner party. It was delicious & everyone loved it! CHANGES: 1 cup sugar, no raisins, no nuts, no marshmallows + 1/2 tsp ground ginger.

This could be a dessert! Very tasty, I got rave reviews at thanksgiving.

Wonderful. This one is replacing my old recipie. I took other readers' suggestions and baked the potatoes & used 3/4 cup of brown sugar. We don't care that much for coconut nor raisins so left them out. This was absolutely wonderful, light, fluffy, sweet and yummy!

This was to die for - I loved it! I've had this at Mrs. Wilkes in Savannah and I remember I loved it then. This time, I had to omit the nuts and raisins (allergies and my husband hates raisins) but it was still divine! Will make this every T-giving!

Very tasty and rich. A great recipe.

I've lost count of how many times I've served the sweet potato and carrot puree from "The Silver Palate Cookbook" to rave reviews. This epicurious recipe is a welcome addition and much less rich and filling. One note however: the lemons we now have in California are probably twice the size of the lemons used when this recipe was formulated in the South so I advise being judicious about the amount of lemon rind. Although my guests loved this dish, it was uncomfortably too close to Lemon Pledge for my tastes.

Had I seen the previous remark about using less sugar, I would've. loved this recipe regardless.

This recipie was lovely and easy, great side dish to Thanksgiving dinner. I used squash instead of sweet potatoes, and omitted the sugar, the squash was sweet enough. Also, I beat the white seperately and folded it in. It gave it some extra fulff. Nice recipie, I'll do it again, with sweet potatoes next time :)

Amazing dish with a few adjustments. Took everyone's advice and cut the sugar way down to 1/2 cup brown sugar. I also cut the butter in half (seemed like a lot and for Thanksgiving any opportunity to cut the fat is good) The lemon and rind is the key. I didn't use any pecans because of a nut allergy. Will try it next time. The coconut gave it a little texture which was great. It didn't seem to give very much coconut flavour though, so don't be scared off. The fact that this is not a "souffle" as mentioned by other reviewers is irrelevant. The recipe is simple and delicious and I made it the day before. Just popped it in the oven Thanksgiving day. fantastic.

This is a hit! I've made it twice now. An adjustment on the 2nd try was purely functional- I was low on granulated sugar so I substituted with brown sugar and it was better than the first time. This is going on my Thanksgiving menu.

I rate this four forks only after having made the following changes: I cut the sugar by half, omitted the raisins (just don't fancy them when they're cooked) and omitted the marshmallows. Great result, definitely sweet enough without being overpoweringly sweet, and a lovely presentation and texture.

This recipe is really good. I am from the South and love things that are sweet but this would have been too sweet for me with 1 1/2 cups of sugar. I only added 3/4 cup sugar and it was plenty sweet. Also, baked the sweet potatoes rather than boiling them. Suggest that you taste the potatoes before you add all of the sugar. Everyone loved this. Its so easy. I would highly recommend it.


Gallery

  • 1 tablespoon unsalted butter, softened
  • 2 tablespoons grated Parmesan cheese
  • 1 pound Yukon gold potatoes, peeled and cut into 1-in. pieces
  • ½ cup whole milk
  • ½ cup heavy cream
  • 2 ounces sharp cheddar cheese, shredded (about ¾ cup)
  • 4 large eggs, separated
  • ¼ cup chopped fresh chives
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Preheat oven to 375°F. Grease an 8-inch square baking dish with the butter sprinkle the bottom and sides with the Parmesan. Set aside.

Place the potatoes in a large pot with salted water to cover and bring to a boil over high. Reduce heat to medium- low and simmer until tender, about 12 minutes. Drain and place in a large bowl with the milk. Mash with a potato masher until almost smooth cool 10 minutes. Whisk in the cream, Cheddar, egg yolks, chives, salt, and pepper.

Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium until the whites are glossy and stiff, 4 to 5 minutes. Stir a third of the beaten whites into the potato mixture. Fold in the remaining whites just until incorporated. Transfer to the prepared baking dish and bake until golden brown and puffy, about 30 minutes.


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Recipe Summary

  • 8 tablespoons (4 oz.) unsalted butter, softened, divided
  • 2 large eggs, lightly beaten
  • 3 ½ cups mashed cooked sweet potatoes
  • ½ cup evaporated milk
  • 2 teaspoons kosher salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice
  • 1 cup packed light brown sugar, divided
  • 3 tablespoons unsweetened shredded coconut
  • 3 tablespoons all-purpose flour
  • 3 tablespoons chopped pecans

Preheat oven to 375°F. Coat a 1-quart round soufflé dish with 1 tablespoon of the butter. Microwave remaining 7 tablespoons butter in a small microwavable bowl on HIGH until melted, about 30 seconds. Let cool 3 minutes.

Stir together eggs, sweet potatoes, evaporated milk, salt, vanilla, pumpkin pie spice, 3/4 cup of the brown sugar, and 4 tablespoons of the melted butter in a large bowl until completely smooth. Pour batter into prepared soufflé dish bake in preheated oven until beginning to set, about 30 minutes.

Meanwhile, stir together coconut, flour, pecans, and remaining 1/4 cup brown sugar and 3 tablespoons melted butter in a bowl until just combined. (Mixture will still be clumpy and coarse.)

Remove soufflé from oven top evenly with coconut-flour mixture. Return to oven bake at 375°F until golden brown, about 30 minutes. Let cool slightly, about 10 minutes. Serve warm.


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Up to 1 week ahead: Preheat oven to 350 degrees. Place sweet potatoes in a large pot with salted water to cover. Bring to boil over high heat. Reduce heat to medium and cook potatoes for 15 minutes or until tender. Remove from heat and drain. Place warm sweet potatoes and butter in a large bowl and whip with an electric mixer. Add brown sugar, raisins, nutmeg, evaporated milk, salt, egg, lemon rind, lemon juice, and chopped pecans. Mix well. Coat a 10-inch round or 9x9-inch baking pan with cooking spray. Transfer sweet potato mixture to baking pan and bake 30 minutes. Cool, cover tightly with plastic wrap, then aluminum foil, and freeze.

1 day ahead: Remove soufflé from freezer and defrost at room temperature. When completely defrosted, place soufflé in refrigerator. Place shredded coconut in a small, nonstick skillet over medium heat and toss until toasted. Remove from heat, cool, and place in a small zip-top bag. Refrigerate.

Thanksgiving Day: Bring soufflé and toasted coconut to room temperature. Press miniature marshmallows into sweet potato mixture in an even layer. Microwave on high for 10 minutes or until marshmallows are melted and sweet potatoes are heated through (you can also do this by reheating in a conventional oven for 20 minutes at 350 degrees). Remove from oven and dust with toasted coconut. Cover with aluminum foil. Place soufflé in a heat-saving bag or place in a warm oven (300 degrees) or on a warming tray until serving.