Marshmallow and Sweet Potato soufflé Recipe
Try this recipe for a sweet and fabulous dessert or side dish. It is like sweet potatoes, eggs, butter, vanilla and nutmeg rolled and nicely baked into one dish. It is topped with a mixture of chopped nuts, flour, sugar and butter to make it perfect. This is such a delish twist to the typical potato soufflé that usually contains vegetables. The best thing is, this recipe is easy and worth the try. You can serve this potato soufflé as a yummy dessert or side dish and even as an awesome part of thanksgiving meal. Now, here’s what you need and how to make it.
Ingredients
- 3 to 4 large fresh sweet potatoes, mashed (3 -4 cups or 675 g-900 g)
- 1 cup sugar (225 g
- 2 eggs, beaten
- 1 tablespoon vanilla (15 g)
- 2 cup miniature marshmallows (227 g)
- ½ cup butter (113 g)
- ¼ tsp. salt (1.25 g)
- ¼ tsp. nutmeg (1.25 g)
- TOPPING: 1 cup brown sugar (200 g)
- ¼ cup flour (110 g)
- ⅓ cup butter (75 g)
- 1 cup chopped nuts (125 g)
Instructions
- Cook potatoes in a pot filled with enough water to cover. Bring them to a boil, reduce heat and simmer for 15 minutes or until tender.
- Drain, mash well, and then place in large mixing bowl
- In a sauce pan, melt butter and marshmallow over medium heat.
- Add the rest of the ingredients into the bowl of mashed potatoes. Mix until well combined. Thoroughly pour mixture into buttered casserole.
- To make the toppings: Combine brown sugar, flour, butter and chopped nuts. Mix well with fork and sprinkle on top of soufflé.
- Bake at 350 degrees Fahrenheit for 30 minutes.
- Serve warm and enjoy!
