Try this Sweet Potato Souffle recipe, or contribute your own.
- Carbohydrate 593.77962 g
- Cholesterol 122.0125 mg
- Fat 46.856935 g
- Fiber 24.3807999916077 g
- Protein 13.693335 g
- Saturated Fat 29.58858 g
- Serving Size 1 1 Serving (1301g)
- Sodium 889.886 mg
- Sugar 569.398820008392 g
- Trans Fat 3.435357 g
- Calories 2785 calories
Step-by-step
- Mix and place in lightly buttered 2 qt. casserol. (Or scooped out orange halves) and bake at 400 degrees until browned on top.
Operating within a thirty-minute preparation window requires pre-cooked sweet potatoes to achieve a smooth consistency without rushing the mashing phase. Raw tubers need roughly forty-five minutes of roasting at 400 degrees Fahrenheit to break down starches fully and caramelize internal sugars before they ever meet the butter and brown sugar. Incorporating dairy and spices while the base remains warm ensures the fats emulsify cleanly rather than separating during baking. Transferring the mixture into a lightly buttered two-quart casserole dish maximizes surface area, allowing the edges to brown and crisp before the interior dries out. Baking demands a vigilant eye once the internal temperature stabilizes, as high sugar content causes rapid burning once the threshold of 400 degrees is reached. Monitoring the top surface for a deep golden crust serves as the primary visual indicator of doneness. Adjusting quantities for smaller or larger groups requires maintaining the ratio of four cups of mashed potato to one-quarter cup of butter to ensure structural integrity remains intact during the final heat application.
