Ingredients
-
5 - 6
-
1
-
1
-
1/2
-
4
-
1
-
2
-
-
1
-
1/2
-
-
-
-
-
Directions
Sweet Potato Souffle,If you want to wow your guests for the Holidays this will do it.,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.,Ok, 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!
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Steps
|
1
Done
|
Bake Sweet Potatoes in Oven Until Soft 1 to 1 1/2 Hours at 350f Pierce With Fork to Test. |
|
2
Done
|
Peel Then Mash With Egg Beater. |
|
3
Done
|
Mix in Each Ingredient Separately Except For Eggs and Beat After Each Addition Until Light and Fluffy. |
|
4
Done
|
Separate the Egg Whites and Yolks; Throw Away the Yolks. |
|
5
Done
|
in a Separate Bowl, Whip the Egg Whites Until They Have Medium Peaks (the Peaks Should Lean at About 45 Degrees.). |
|
6
Done
|
Pour the Egg Whites Into the Heavier Base Custard. |
|
7
Done
|
Mix by Lightly Pushing Down and Pulling the Custard Up and Over the Egg Whites Using a Sweeping "s" Motion as You Work. |
|
8
Done
|
Pour Into 15x10-Inch Pyrex Pan or Two 9x13-Inch. |
|
9
Done
|
Mix Topping Ingredients Together and Sprinkle Over Sweet Potatoes. |
|
10
Done
|
Bake at 325f For 25 Minutes. |
