What is the best recipe for sweet potato souffle?

My and my fiance are cooking Thanksgiving dinner for our family for the first time. This is one of our favorites and we would like to make a good one. Can anyone help?What is the best recipe for sweet potato souffle?
sweet potato souffle





INGREDIENTS


3 cups cooked and mashed sweet potatoes


3/4 cup white sugar


1/3 cup butter, softened


2 1/3 eggs


1 teaspoon vanilla extract


1/2 cup milk


1 cup flaked coconut


1/3 cup all-purpose flour


1 cup packed brown sugar


1 cup chopped nuts


1/3 cup melted butter


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.


Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.


Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.What is the best recipe for sweet potato souffle?
Stand Back.......


Sweet Potato Souffle





Ingredients





4 sweet potatoes,medium


1/2 ts salt


1/4 c sugar


2 tb butter,at room temperature


2 egg yolks,beaten


1/4 c orange juice


1 ts orange rind,grated


2 egg whites





Instructions





1. Preheat oven to 400'F. 2. Cook the potatoes in boiling water to cover until tender, then slip off the skins and mash the potatoes until smooth. Add salt, sugar, butter, egg yolks, orange juice and orange rind; blend well. 3. Beat egg whites until stiff. Fold into potato mixture. 4. Spoon into a well-buttered 1-quart souffle mold or casserole and bake in preheated oven for about 35 minutes, or until puffed and lightly browned.
Sweet Potato Souffle Recipe


Ingredients


1 (14-1/2 ounces) can mashed sweet potato


1 cup sugar


1/4 cup milk


1 teaspoon grated orange rind


2 tablespoons fresh orange juice


1 teaspoon vanilla extract


2 large eggs, lightly beaten


2/3 cup all-purpose flour, divided


1/2 cup butter or margarine, melted and divided


1 cup chopped pecans


1 cup firmly packed brown sugar








Instructions


Stir together first 7 ingredients, 1/3 cup flour, and 1/4 cup butter; pour into a lightly greased 13- x 9-inch baking dish.





Combine chopped pecans, brown sugar, remaining 1/3 cup flour, and remaining 1/4 cup butter; sprinkle over potato mixture.





Bake at 350 degrees F (175 degrees C) for 40 minutes or until bubbly.





Yield: 10 to 12 servings
Sweet Potato Fluff





3 cups mashed cooked sweet potatoes (8-10 fresh or two large cans)


陆 cup sugar


录 cup melted butter


1 (5 oz.) can evaporated milk


录 tsp. kosher salt


1 tsp. vanilla


Dash of each: cinnamon, nutmeg, dry orange peel





Topping:


陆 cup brown sugar


陆 cup chopped pecans


陆 cup flour


2 Tbsp. butter





Preheat oven to 350潞F. Combine topping ingredients w/ a fork until crumbly; set aside.





Beat potatoes well with a mixer until fluffy. Stop and remove any strings from the beater at least twice. This gives a smooth and light final product. Stir in remaining ingredients and pour into a greased casserole dish.





Sprinkle topping on potatoes and bake for 40 minutes.





Serves 8.
Sweet Potato Souffl茅:





Prep: 20 min., Cook: 20 min., Bake: 45 min.





3 1/2 pounds sweet potatoes, peeled and sliced (about 3 large potatoes)


1 cup sugar


1 large egg


1/4 cup butter


1 teaspoon vanilla extract


1/2 cup evaporated milk


1/2 teaspoon ground nutmeg


1/4 teaspoon salt


1/2 cup raisins (optional)


2 cups miniature marshmallows





Bring sweet potatoes and water to cover to a boil, and cook 20 minutes or until tender; drain.





Beat sweet potatoes, sugar, and next 6 ingredients at medium speed with an electric mixer until smooth. Stir in raisins, if desired. Pour mixture into a lightly greased 13- x 9-inch baking dish.





Bake at 350掳, uncovered, for 30 minutes or until bubbly; top evenly with marshmallows. Bake, uncovered, for 15 more minutes or until lightly browned.





Yield: Makes 6 servings
Oh, man, I don't have the recipe on hand, but last year for Thanksgiving I made the best sweet potato souffl茅 EVER!


The recipe is at www.epicurious.com and contains gruyere cheese. Go find it, it's SOOOO worth it!
Sweet Potato Praline Souffle yields 12 servings


6 pounds sweet potatoes


1 tablespoon cane syrup


1/3 cup non-fat sweetened condensed milk


2 sticks butter, softened


2 tablespoons light brown sugar


1/2 orange, juiced


1 lemon, zested


1/2 lemon, juiced


1/4 teaspoon cinnamon sugar


Pinch ground nutmeg


1 cup raisins


2 cups pecans, chopped


8 ounces (about 6) large pralines, broken


Italian Meringue, recipe below





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 glass 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.





Italian Meringue


1 cup superfine sugar


1/3 cup water


5 egg whites, at room temperature


1/4 teaspoon cream of tartar





In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. Prepare your meringue.


In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.





With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy. Spread the meringue over a hot cake or pie, and bake as directed.
Thanksgiving Sweet Potato Souffle





3 cup Cooked sweet potatoes, mashed


1 cup White sugar


3 x Eggs, slightly beaten


1/2 cup Milk


1 stk margarine, softened


1 tbl Vanilla


1 tsp Baking powder


TOPPING


1 cup Brown sugar


1/2 cup Flour


1/2 tsp Baking powder


1/2 stk margarine, melted


2 tbl Milk


1 cup Chopped pecans





Mix all topping ingredients. Cut 2 pieces of waxed paper larger than the top of your baking dish. On one piece, place the baking dish upside down.


With a table knife trace around the dish to get approximate size of baking dish top. Place mixed topping ingredients in the center of this shape.


Place the second piece of waxed paper over the topping to the drawn shape.


Use a rolling pin to spread the topping to the drawn shape. (Remeber to take into account if your dish flares at the top a little. You want the topping to be able to go down into the dish to set on top of the mashed potato mixture. Also, be careful not to roll the topping mixture too large, as it will be frozen when you attempt to lay it on top of the potato mixture.)


When size is accomplished and with waxed paper still intact, slide topping onto a cookie sheet and place in freezer for 15 minutes or more to harden.


(This can be done the day before.) When ready, take from freezer.


Combine mashed sweet potatoes, white sugar, beaten eggs, 1/2 cup milk, 1 stick softened margarine, vanilla and 1 teaspoon baking powder. Pour into greased baking dish deep enough to have room for sweet potatoes to ';puff';


up. A 9 inch diameter baking dish works nicely.


Starting at one corner of top piece of waxed paper on frozen topping, carefully pull paper from topping. Gently turn topping over onto the sweet potato mixture and again pull wax paper from topping. Make certain that topping goes to edges of baking dish as much as possible.


Bake approximately 30 minutes (somewhat more) at 350 degrees.