|Conventional ||65 Mins||45 Mins||110 Mins
|TurboChef ||15 Mins||
- 3 c. of sweet potato, cooked and mashed (about 4, 12 oz. potatoes)
- 1 c. of sugar
- ½ tsp. of salt
- 2 ea. of eggs, beaten
- ¼ c. of butter, room temperature
- ½ c. of milk
- 1 tsp. of vanilla extract
- 1 c. brown sugar, packed
- 1/3 c. of flour
- 1 c. of pecans
- ¼ c. of butter
For an elegant thanksgiving meal that still holds on to the traditional flavors, serve each guest an individual sweet potato soufflé. This recipe makes 6-8 soufflés. If you prefer family style, place the soufflé batter into your favorite casserole dish.
Turn Turbochef oven on by turning oven to ‘Bake’ on the cook wheel, select ‘COOKBOOK’ then under Cookbook, select ‘Baked Sweet Potato’. Press ‘START’ to begin the preheat cycle.
Rinse and clean sweet potatoes and place them directly on the oven rack. Press ‘START’ again and bake under ‘Baked Sweet Potato’ for 10 minutes or until fully cooked. Remove potatoes from the oven and cool just enough to remove the skins. Mash the sweet potatoes for use in the recipe.
Change the oven setting under ‘Bake’ on the cook wheel, select ‘COOKBOOK’ then under Cookbook, select ‘Sweet Potato Soufflé’. Press ‘START’ to begin the preheat cycle.
To prepare batter, mix in a large bowl, mashed sweet potatoes, sugar, salt, eggs, butter (room temperature), milk and vanilla.
To prepare soufflé dishes, using a straight sided, 6 oz soufflé dish, coat the inside of the dish with softened but not melted butter. Add white sugar to the dish and let the sugar coat the butter. You now have a ‘sugar crust’ on the entire inside of the soufflé dish. This will allow the soufflé to rise the way you want it to but come out of the dish easily.