Sweet Potato Souffle With Marshmallows Recipe
Lower the oven temp to 350 and let the sweet potatoes cool for at least 20 minutes.
Sweet potato souffle with marshmallows recipe. Pour the sweet potato soufflé mixture into the prepared baking dish. Drop the speed to medium and mix in the butter brown sugar granulated sugar dixie crystal and cinnamon. Mix the sweet potatoes as well as the eggs heavy cream cloves nutmeg butter brown sugar cinnamon vanilla and salt in a large mixing bowl.
Finish by adding in the eggs heavy cream vanilla and salt. Grease a 2 3 quart pan and add sweet potato mixture. Just barely cover the sweet potatoes with water.
Bring to a boil over high heat then reduce the heat and. The potatoes are done when they are fork tender. Butter a 2 quart casserole dish and set aside.
Remove from the oven discard the lemon slices and stir in the pecans. Preheat the oven to 350 degrees f. Spoon into a 2 quart oven proof baking dish.
Remove the sweet potatoes from the oven. Add egg and mix. Boil for 15 minutes or until you can easily pierce with a fork.
Preheat oven to 350 degrees f 175 degrees c. Beat until light and fluffy. Bake the sweet potato mixture in preheated oven for just 20 minutes.