Sweet Potato Souffle III

Vegetarian
Popular
Health score
8%
Sweet Potato Souffle III
80 min.
8
554kcal

Suggestions


Indulge in the delightful flavors of our Sweet Potato Soufflé III, a vegetarian dish that is sure to impress your family and friends. This popular recipe combines the natural sweetness of sweet potatoes with a rich, buttery topping, creating a perfect harmony of taste and texture. Whether you're looking for a unique appetizer, a comforting starter, or a satisfying snack, this soufflé fits the bill for any occasion.

Ready in just 80 minutes, this dish serves eight people, making it ideal for gatherings or family dinners. With each serving packing in 554 calories, it’s a hearty option that doesn’t skimp on flavor. The combination of dark brown sugar and white sugar gives the soufflé a delightful sweetness, while the chopped pecans add a satisfying crunch that elevates the dish to new heights.

As you prepare this recipe, the aroma of sweet potatoes boiling and the buttery topping baking in the oven will fill your kitchen, creating an inviting atmosphere that will have everyone eagerly anticipating the meal. Perfect for any season, this Sweet Potato Soufflé III is not just a dish; it’s an experience that brings warmth and joy to your dining table. So gather your ingredients, roll up your sleeves, and get ready to create a dish that will leave a lasting impression!

Ingredients

  • 0.3 cup butter melted
  • cup brown sugar dark
  •  eggs beaten
  • 0.3 cup flour all-purpose
  • 0.5 cup milk 
  • cup pecans chopped
  • 0.5 teaspoon salt 
  •  sweet potatoes 
  • teaspoon vanilla extract 
  • cup sugar white

Equipment

  • bowl
  • oven
  • whisk
  • mixing bowl
  • pot
  • hand mixer
  • casserole dish

Directions

  1. In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender.
  2. Drain, allow to cool and remove skins.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.
  4. Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
  5. Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt.
  6. Mix well.
  7. Allow any potato 'fibers' to remain on the beater and remove.
  8. Pour sweet potato mixture into the casserole dish.
  9. Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans.
  10. Sprinkle mixture over potato mixture and bake for 40 minutes.

Nutrition Facts

Calories554kcal
Protein4.53%
Fat30.38%
Carbs65.09%

Properties

Glycemic Index
37.64
Glycemic Load
37.49
Inflammation Score
-10
Nutrition Score
17.762608745824%

Flavonoids

Cyanidin
1.46mg
Delphinidin
0.99mg
Catechin
0.99mg
Epigallocatechin
0.77mg
Epicatechin
0.11mg
Epigallocatechin 3-gallate
0.31mg
Apigenin
0.02mg
Luteolin
0.03mg
Kaempferol
0.02mg
Myricetin
0.05mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:553.76kcal
27.69%
Fat:19.23g
29.59%
Saturated Fat:6.37g
39.81%
Carbohydrates:92.71g
30.9%
Net Carbohydrates:86.18g
31.34%
Sugar:60.11g
66.79%
Cholesterol:63.09mg
21.03%
Sodium:328.9mg
14.3%
Alcohol:0.17g
100%
Alcohol %:0.08%
100%
Protein:6.45g
12.9%
Vitamin A:24375.06IU
487.5%
Manganese:1.11mg
55.49%
Fiber:6.53g
26.13%
Copper:0.45mg
22.51%
Vitamin B6:0.42mg
21.24%
Potassium:710.82mg
20.31%
Vitamin B1:0.28mg
18.43%
Vitamin B5:1.77mg
17.69%
Magnesium:65.89mg
16.47%
Phosphorus:163.61mg
16.36%
Vitamin B2:0.23mg
13.33%
Iron:2.02mg
11.25%
Calcium:111.58mg
11.16%
Selenium:7.54µg
10.77%
Zinc:1.39mg
9.25%
Folate:36.9µg
9.23%
Vitamin B3:1.47mg
7.36%
Vitamin E:0.98mg
6.51%
Vitamin C:4.22mg
5.11%
Vitamin K:4.28µg
4.08%
Vitamin B12:0.2µg
3.27%
Vitamin D:0.39µg
2.59%
Source:Allrecipes