o 350\u00b0F Bake the sweet potatoes for 90 minutes or
easpoon salt.
Whisk in sweet-potato puree, then egg yolks, one
ver medium-high heat. Add sweet potatoes, cover, and cook until
Heat oven to 375\u00b0.
In bowl of electric mixer, beat mashed sweet potatoes with softened butter, light brown sugar, bourbon, cayenne pepper and ground cinnamon 2 minutes or until fluffy. Stir in light cream and 3 egg yolks.
In separate bowl, using electric mixer, beat egg whites on high speed 5 minutes or until stiff peaks form; fold into sweet potato mixture.
Pour mixture into buttered 1 1/2-quart souffle dish; sprinkle with chopped pecans.
Bake 45 minutes or until souffle is puffed and golden brown on top.
large stockpot, cover the sweet potatoes (with the skins on
Preheat oven to 400 degrees F (200 degrees C). Lightly spray a 9x13-inch baking dish with vegetable oil.
Beat sweet potatoes, white sugar, eggs, milk, 1/2 cup melted butter, vanilla extract, and cinnamon together in a bowl using an electric mixer until smooth; pour into the prepared baking dish.
Mix brown sugar, pecans, flour, and 1/3 cup melted butter together in a bowl; spread over sweet potato mixture.
Bake in the preheated oven until souffle is set in the middle, 25 to 30 minutes.
Melt oleo and mix with potatoes.
Add sugar, salt, milk and flavoring.
Beat eggs and fold in.
Pour into greased souffle baking dish.
Mix brown sugar and flour together well.
Sprinkle over souffle mix.
Pour 1/3 cup melted oleo over this and sprinkle with chopped pecans.
Bake at 350\u00b0 for 30 to 35 minutes.
Beat sweet potatoes, salt, cinnamon, nutmeg, 1/4 cup butter, eggs, vanilla and granulated sugar until smooth.
Pour into buttered 2-quart souffle dish.
Mix remaining 1/4 cup butter, brown sugar, flour and pecans.
Sprinkle on top of sweet potato mixture.
Bake at 350\u00b0 for 30 to 45 minutes.
Serves 6.
Boil sweet potato whole in skin in a small pot until done, 40 to 50 minutes. Drain, cool sweet potato with cold water, and remove skin.
Break sweet potato apart in a large bowl. Mix in butter and beat well with an electric mixer. Beat in sugar, milk, eggs, nutmeg, cinnamon, and vanilla extract on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
Bake in preheated oven until knife inserted in center comes out clean, 45 to 55 minutes. Pie will puff up like a souffle, then sink down as it cools.
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add margarine, and mix well with mixer. Stir in splenda, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
arge baking dish, mix the sweet potato, 2 tblsp of oil, cumin
In a large stockpot, cover sweet potatoes with 1 inch of
or the andouille sweet potato hash:
Cook the sweet potatoes: Preheat oven
00.
Peel and cube sweet potato in to small cubes. Also
00\u00b0F.
Prick the potato in several places with a
Beat sweet potatoes (use most of juice to mix potatoes well). Add salt, nutmeg, cinnamon, 1/4 cup of the butter, eggs, vanilla and granulated sugar.
Beat until smooth.
Pour into buttered 2-quart baking dish.
Mix remaining 1/4 cup butter, brown sugar, flour and pecans.
Sprinkle on top of sweet potato mixture.
Bake at 350\u00b0 for 35 to 40 minutes.
Serves 6.
n half crosswise. Cut the sweet potato into large pieces the same
Sweet Potato Mash
Preheat oven to 350. Roast sweet potatoes, uncovered, until soft
aking dish.
Place the sweet potatoes into a large pot
Coarsely grate sweet potato; squeeze out excess liquid. Combine sweet potato with breadcrumbs, grated Parmesan