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Sweet Potato Soufflé With Spongy Marshmallow Topping

bettyskitchen's picture
Ingredients
  Canned sweet potatoes 30 Ounce
  Butter 2 Tablespoon, softened
  Light brown sugar 1⁄4 Cup (4 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Orange rind 1⁄2 Tablespoon (Zest)
  Marshmallows 10 Large
Directions

Drain (2) 15-oz. cans sweet potatoes. Place in a large mixing bowl and beat with an electric mixer until lumps are gone. Add 2 tablespoons butter, ¼ cup brown sugar, ¼ cup orange juice, and ½ tablespoon orange rind. Place in a small oven-proof casserole dish, and bake at 350 degrees (F) for 20 minutes. Remove from oven and cover with a topping of marshmallows. If you do not like marshmallows, your may use shredded coconut. Place back in the oven and brown topping until the marshmallows are golden. Serve immediately. Yum! --Betty

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Souffle
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Milk Product, Potato
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4
Bid adieu to your boring potato and steak dinner with this kick-ass sweet potato dish. Betty shows how to add some pizzazz to your holiday table with her not-so-traditional and sophisticated sweet-potato soufflé, unabashedly topped with a spongy, sweet marshmallow topping. It’s time-saving , delectable and can be made-ahead and popped in the oven just before serving. Just tune into this video recipe and get “wowing” your guests.

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