Skip to main content

Christmas Sweet Potato Soufflé


Christmas Sweet Potato Soufflé
*******
Very fluffy, not overly sweet, but still sweet—a crowd pleaser. We LOVE this dish, and have shared the recipe with lots of relatives! Great for Thanksgiving too. We've made healthier modifications over the years 
(less sugar in the topping, and a gluten-free option). I often use Rapadura sugar instead of brown sugar.

3 cans (29 oz) whole sweet potatoes, drained (or equal amount fresh cooked Garnets, about 15 small ones. Weigh them)
1 C brown sugar, packed
½ C butter, melted
¼ C orange juice
½ C water
2 tsp vanilla
1 tsp salt
4 eggs, slightly beaten

TOPPING:

1/2 C brown sugar, packed
¼ C flour (or ground oats or rice flour)
1 TBL ground chia seeds (optional)
¼ tsp cinnamon
¼ C butter (1/2 cube), cut up in small pieces
½ C chopped pecans

  1. Preheat oven to 350ºF.
  2. In large mixing bowl, beat sweet potatoes with electric mixer until well mashed (about 4 min—you may need to mash by hand first, with hand-held masher).  It will still be slightly lumpy.
  3. Add brown sugar, butter, OJ, water, vanilla and salt.  Beat until combined.  Add slightly beaten eggs and beat until smooth.
  4. Transfer the mixture to a 9x13 casserole dish, using the back of a wooden spoon or rubber spatula to make little hills and valleys in the top.
  5. To make topping:  in small bowl, combine all ingredients, EXCEPT pecans.  Cut in butter with pastry blender until mixture resembles coarse crumbs.  Stir in pecans. 
  6. Sprinkle topping over sweet potato mixture.  Bake at 350 for 40 min. or until the sweet potatoes are heated through and topping is crisp.

**Can be assembled, covered and refrigerated up to 48 hours before baking.  When taken directly from the refrigerator, bake at 350º for 50 min or so.
**Can divide mixture among twelve individual ramekins.  Bake at 350º for 20-25 min.

Comments

Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

Challa Bread

Challa Bread *******  Makes 2 loaves My neighbor, Bonnie, grew up with a Jewish friend and learned to love their family traditions, songs and the Hebrew language. Every Sunday she taught our Mormon young women a lot about the Hebrew alphabet and about many Jewish traditions (I was a teacher in Young Women so I got to hear her lessons). Even though she didn't talk about food, her lessons gave me the nudge to learn how to make something I'd always wanted to try . . . challa bread.  Check out h ow to braid a six-strand challa .

Pumpkin Pie-Coconut Cream Ice Cream

Pumpkin Pie Ice Cream Makes 1 quart I spy some dietary restrictions in my future. The doctor’s verdict will be in within a month, so I was hoping that some of the few remaining approved edibles (including coconut) could turn out something muy bueno. They did. This ice cream is excelente. The gingersnap cookies won’t be an option for the Paleo eater at the table, but everyone else will love them.  Modified from the nourishing gourmet