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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: 
30 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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Nutrition Rank

Nutrition Facts

Serving size

Calories 383 Calories from Fat 58

% Daily Value*

Total Fat 7 g10.1%

Saturated Fat 4 g19.8%

Trans Fat 0 g

Cholesterol 16.1 mg5.4%

Sodium 175.3 mg7.3%

Total Carbohydrates 79 g26.3%

Dietary Fiber 3.9 g15.5%

Sugars 36 g

Protein 5 g9.5%

Vitamin A 374.5% Vitamin C 35.6%

Calcium 7.1% Iron 16.2%

*Based on a 2000 Calorie diet

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Sweet Potato Soufflé With Spongy Marshmallow Topping Recipe Video