Best 3 Sweet Potato Praline Souffle Recipes
Sweet potato praline souffle is a delectable dessert that combines the natural sweetness of sweet potatoes with the rich flavor of pralines. This classic Southern dish is perfect for special occasions or as a comforting treat on a cold winter day. With its creamy texture, crispy topping, and the perfect balance of flavors, sweet potato praline souffle is sure to impress even the most discerning palate.
Let's cook with our recipes!
SWEET POTATO PRALINE SOUFFLE
Steps:
- Bake sweet potatoes in a preheated 350 degree oven for 1 hour until fork tender. Remove peels. In the bowl of an electric mixer, combine potatoes, cane syrup, condensed milk, butter and brown sugar. Add the orange juice, lemon zest and juice. Blend thoroughly with the paddle attachment until smooth. Sprinkle in the cinnamon sugar, nutmeg, raisins and pecans. Finally, remove the bowl from the mixer and add the pralines; fold gently through the mixture.
- Transfer mixture to a 2 1/2 quart flameproof baking dish. Bake in a preheated 350 degree oven for 20 minutes. Top with meringue. Return to oven and broil 7 minutes until the meringue is golden brown.
SWEET POTATO SOUFFLE W/CANDIED MAPLE BACON PRALINE
Candied Maple Bacon took this sweet potato souffle over the top with flavor. The hickory smoked bacon was sweet and crispy and added just the right about of flavor without over powering the potatoes. Perfect combination of flavors. Hope you enjoy as much as we did!
Provided by Diane Atherton
Categories Vegetables
Time 30m
Number Of Ingredients 16
Steps:
- 1. FOR SOUFFLE: Bake sweet potatoes if using fresh. Once tender, peel and mash. Combine all ingredients and mix thoroughly. Pour into a greased 8x11 inch-baking dish.
- 2. FOR PRALINE TOPPING: Combine topping ingredients. Dab over casserole.
- 3. Bake at 350 degrees for 30 to 40 minutes.
- 4. HOW TO BAKE SWEET POTATOES: Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes to 1 hour.
- 5. CANDIED MAPLE BACON Preheat oven to 350 degrees. Line a baking pan with foil and spray with PAM or grease. Lay strips of bacon in pan. Combine syrup and sugar; mix until sugar is somewhat liquid. Brush mixture on both side of the bacon. Bake for about 30 minutes until bacon is brown and crisp. Cool and crumble.
SWEET POTATO SOUFFLE WITH PRALINE TOPPING
Steps:
- Preheat oven to 350 degrees. Butter a 2-quart baking dish. Set Aside. In a large saucepan, boil potatoes in water to cover until tender. Drain and Cool slightly; peel and quarter potatoes. In a large bowl, combine sweet potatoes, butter, sugars, salt, vanilla, cinnamon, eggs, and milk. Beat to combine. Pour into prepared baking dish. To make topping, combine brown sugar, pecans, flour and butter in a small bowl. Mix until crumbly. Sprinkle mixture over potato mixture. Bake for 35-40 minutes or until golden brown and slightly firm.
Tips:
- Use a good quality sweet potato. Look for one that is firm and has a deep orange color.
- Bake the sweet potato until it is very soft. This will ensure that it is easy to mash and will give the soufflé a smooth texture.
- Make sure the butter and sugar are creamed together until light and fluffy. This will help to incorporate air into the mixture, which will make the soufflé rise.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the eggs from curdling.
- Fold in the sweet potato puree and praline pecans gently. Over-mixing can deflate the soufflé.
- Bake the soufflé in a preheated oven. This will help to ensure that it rises evenly.
- Serve the soufflé immediately. It will start to deflate as it cools.
Conclusion:
This Sweet Potato Praline Soufflé is a delicious and impressive dessert that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. For example, you could use different types of nuts in the praline, or you could add a dollop of whipped cream or ice cream to the top of the soufflé.
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