This sweet potato souffle recipe is easy to make and is a nice change from the typical sweet potato casseroles topped with marshmallows.
Hi, I'm Stephanie Gallagher, the Iron Chef Mom, and today, I'll share with you a fun sweet potato souffle recipe that's perfect for Thanksgiving.
For this recipe, you will need:
3 lbs. fresh sweet potatoes
2 very ripe bananas
1 tsp. cinnamon
1/2 cup firmly-packed brown sugar
1 tsp. vanilla
5 Tbsp. butter, softened
2 large eggs
1/2 cup milk
1 cup coconut (I'm using unsweetened, but sweetened coconut is fine, too)
1 cup firmly-packed brown sugar
1 cup chopped pecans
1/3 cup butter, melted
Preheat the oven to 350 degrees.
Wash the sweet potatoes and place them on a paper towel on a microwave-safe plate. Prick the potatoes several times with a fork.
Heat on high for 5 minutes. Turn the potatoes over, and heat on high for another 4-8 minutes until soft. Since my sweet potatoes are very different sizes, I'm taking the smaller one out first, since it will be done much faster.
Now heat the other potato a few more minutes until done.
While the potatoes cool, place the bananas in a large bowl. Mash with a potato masher.
Add the cinnamon, brown sugar and vanilla.
Now scoop the potato flesh into the bowl, and add the softened butter, eggs and milk. Beat with an electric mixer until smooth.
In a separate bowl, mix the coconut, pecans, brown sugar and butter until well-combined.
Spoon the sweet potato souffle into a greased 2-quart baking dish. Sprinkle the streusel topping over the casserole.
Bake for 30-40 minutes. And here's your sweet potato souffle with coconut streusel topping.
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Thanks a bunch - enjoy!
AboutCookingMom 4 months ago