MOM'S SAFE SWEET POTATO SOUFFLE
This is a recipe my mom found on allrecipes that she adapted for me - the substitution of Splenda because I'm diabetic and the substitution of rice flour because of my intolerance to gluten. What's great is you can't tell the difference! Note to the diabetics out there: it's not sugar free but very much reduced in sugar. Still, it wouldn't be the holidays without this dish.
Provided by DreamoBway
Categories Yam/Sweet Potato
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large stockpot, cover the sweet potatoes (with the skins on) with 1" of water; boil for 20 minutes, or until fork tender. Drain, allow to cool, and remove the skins.
- Preheat oven to 350. Grease a 2 quart casserole dish.
- Place the potatoes in a mixing bowl, and beat until smooth.
- Reduce speed to low, and add Splenda, milk, butter, vanilla, eggs, and salt.
- Allow any potato "fibers" to remain on the beater and remove. Pour the sweet potato mixture into the casserole dish.
- Prepare the topping in a small bowl by whisking together the brown sugar Splenda, rice flour, butter, and pecans. Sprinkle the mixture over the potatoes and bake for 40 minutes or until bubbly.
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ANDREW OGERO
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The souffle is so light and fluffy, and the flavor is amazing.
Ivy Chestang
[email protected]I'm not a fan of marshmallows, so I omitted them from the recipe. The souffle was still delicious.
Brittany Guffy
[email protected]This is the perfect recipe for a potluck. It's easy to make ahead of time and always a crowd-pleaser.
John Hu
[email protected]I'm always looking for new sweet potato recipes, and this one didn't disappoint. It's a great side dish for a holiday meal.
ASRAF SIDDIK
[email protected]This souffle is a great way to get kids to eat their vegetables. My kids love the sweet potato flavor.
Akg Gaming
[email protected]I love that this recipe uses simple ingredients. I always have sweet potatoes, eggs, and milk on hand.
Murphy Washington
[email protected]This is a great recipe for a special occasion. It's easy to make and always impresses my guests.
Sainabou Jarju
[email protected]I'm not sure what I did wrong, but my souffle didn't rise properly. It was still edible, but it wasn't very fluffy.
Eymi Gongora
[email protected]This souffle was a bit too sweet for my taste, but I think I could fix that by reducing the amount of sugar in the recipe.
Hayley Murphy
[email protected]I'm not a big fan of sweet potatoes, but I really enjoyed this souffle. It was light and flavorful.
Sade Whitehead
[email protected]This recipe is a keeper! I've already made it twice, and it's been a hit both times.
Sami Ullah sani
[email protected]I followed the recipe exactly, but my souffle didn't turn out as fluffy as I expected. It was still tasty, though.
Ben Gentle
[email protected]This is the best sweet potato souffle I've ever had! The texture was perfect, and the flavor was amazing.
Lindiwe Lindy
[email protected]I've made this souffle several times now, and it always turns out great. It's a great way to use up leftover sweet potatoes.
Shanique Spaulding
[email protected]This sweet potato souffle was a hit with my family! It was so light and fluffy, and the flavor was perfect. I will definitely be making this again.