Mother's Sweet Potato Souffle
With Thanksgiving just days away, I thought I'd share a favorite recipe or two from the Southern kitchen of my mama. This will always be a favorite. Goodness, you can practically eat it as dessert it's so good!
3 cups cooked sweet potato
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla
1/2 cup canned milk
1/2 cup melted butter
1/2 tsp cinnamon
1/2 tsp nutmeg
Combine, place in greased cooking dish
Ingredients for topping
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts
1/3 cup butter (not melted)
Sprinkle on top of above mixture
Bake 1/2 hour at 350
Share your own sweet potato recipes with us and take a chance at winning the Potluck Club Cookbook, by Linda Evans Shepherd and Eva Marie Everson
Here is a keeper (From the NYtimes)ReplyDelete
Sweet Potato and Butternut Squash Soup
By MARTHA ROSE SHULMAN
This silky fall/winter puree tastes rich, though there is no cream or butter in it.
1 tablespoon canola oil
1 small onion, chopped
1 tablespoon minced fresh ginger
1 pound butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium-size Yukon gold or russet potato, peeled and diced
6 cups water, chicken stock, or vegetable stock
Salt to taste
1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
Yield: Serves 6
Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.
Nutritional Information per Serving: Calories: 189; Calories from Fat: 29; Total Fat 3.2g; Cholesterol: 0mg; Sodium,776mg; Total Carbohydrates,38.6g; Dietary Fiber, 5.7g; Sugars, 3.6g; Protein: 3.5g; Vitamin A 163%; Vitamin C 61%; Calcium 7%; Iron 8% (Approximate nutritional information provided by calorie-count.com)
jennaAT jennavictoriaDOT com
Oh, Eva Marie, that sweet potato casserole sounds wonderful! And I would eat it for dessert! The only way I deal with sweet potatoes is baked with butter, cinnamon & brown sugar on top. Yum! And I'd LOVE to win the Potluck Club Cookbook! :)ReplyDelete