Fireside Inn Sweet Potato Souffle

The Fireside Inn is a marvelous dinner theater in Fort Atkinson, WI. On their buffet they serve this wonderful sweet potato soufflé. That alone is reason enough to want to go there.

I served this for Thanksgiving 2024 and for sure it will be on the menu for every Thanksgiving from now on. Everyone loved it, even the ones who normally don't care for sweet potatoes.

4 large sweet potatoes (4 pounds)

⅔ cup melted butter

7 eggs

1¼ cups evaporated milk

2 cups sugar

½ tsp salt

Steam and puree the potatoes. Add remaining ingredients and put in a buttered 9x12" Pyrex baking pan.

Pecan Topping

¼ cup flour

2 Tbs melted butter

½ cup light brown sugar

¼ cup chopped pecans 

Mix all together and sprinkle evenly over the top of the sweet potato mixture. Bake, uncovered, at 300 degrees for 1½ hours.

Candied Sweet Potatoes

These are very syrupy, more than I care for, but the grandkids really liked them at our Thanksgiving dinner 2021. So I shall include them for their future use.

2 lbs peeled and thickly sliced sweet potatoes or yams

1½  sticks butter

1¾ cups light brown sugar, packed

2 tsp vanilla

2 tsp cinnamon

¼ t nutmeg

salt to taste

Preheat oven to 375 degrees. Put the potatoes in a large bowl and set aside.

Combine butter, brown sugar, vanilla, cinnamon, nutmeg, and salt in small saucepan. Whisk while heating until the butter is melted and mixture is combined.

Pour over the potatoes and mix until thoroughly coated.

Transfer the mixture to a 9x13 Pyrex baking dish. Cover with foil and bake @375 degrees for 45 minutes. Remove from oven and toss the potatoes to redcoat them. Return to oven and bake until tender, possibly 45 minutes depending on how thick your slices are.

                                                   

Gourmet Sweet Potato Classic

Note: CeCe made this for Thanksgiving 2017. While it had good taste, it was just too thick and dry. I suggest adding more butter and cream, and maybe use just one egg.

Once you taste this, you won't ever go back to the marshmallow-topped variety. I have peeled and cooked in the microwave, and also boiled the sweet potatoes. They taste the same no matter how you cook them. So, use the technique that works best for you.

5 sweet potatoes

1/4 teaspoon salt

1/4 cup butter

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 cup white sugar

2 tablespoons heavy cream

1/4 cup butter, softened

3 tablespoons all-purpose flour

3/4 cup packed light brown sugar

1/2 cup chopped pecans

Preheat oven to 350º.

Lightly grease a 9x13 inch baking dish.

Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.

In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.

In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans.

Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.

Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Coconut Sweet Potato Casserole

2 pound sweet potatoes cooked peeled and cut into 1 inch chunks

2 apples peeled and thinly sliced

2/3 cup maple flavored pancake syrup (or pure maple syrup)

1/4 cup butter melted

1/2 teaspoon salt

2/3 cup sweetened flaked coconut

Heat oven to 350º.

Place sweet potatoes in greased rectangular baking dish and top with apples.

Mix syrup, butter and salt then pour over apples.

Sprinkle with coconut then cover and bake for 30 minutes.

Uncover and bake 30 minutes longer.

Roasted Sweet Potatoes

Fortheloveofcooking.com

3 Sweet potatoes, peeled and cut into bite size cubes

2 tsp olive oil

1 Tbs butter

1 Tbs brown sugar (more if you want it sweeter)

1 tsp of ground cinnamon

1/4 tsp of ground nutmeg

Pinch of ground ginger

Sea salt, to taste

Preheat the oven to 350°.

Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly. Bake in the oven for 60 minutes. Stir the sweet potatoes once or twice during roasting.

Rum-Baked Sweet Potatoes

This is a great sweet potato recipe if you don't want that gooey-sweet concoction we usually associate with candied sweet potatoes.

6 medium sweet potatoes, peeled

1/3 cup butter

1 1/2 cups packed dark brown sugar

2/3 cup dark rum

1/3 cup fresh orange juice

3/4 teaspoon ground allspice

Salt and pepper

Preheat the oven to 350°.

Place the potatoes in a large pot of lightly salted boiling water. Cover and boil for 15 to 20 minutes, or until still slightly firm when pierced with a fork. Drain and cut each sweet potato into quarters. Place them in a single layer in a 9-by-13-inch baking pan. Set aside.

In a large skillet, melt the butter over medium heat; add the brown sugar, rum and orange juice. Bring to a boil, stirring occasionally to break up any lumps of sugar. Reduce the heat and simmer for 7 to 8 minutes, stirring occasionally, until the sauce is thickened and slightly caramelized. Stir in the allspice.

Drizzle the rum mixture over the sweet potatoes. Gently turn the potatoes in the glaze to coat all sides. Season with salt and pepper. (You can prepare to this point as much as a couple of days ahead.) Bake 20-25 minutes or until the sauce is bubbly and the potatoes are heated through and tender.

Makes 12 servings.

Sticky Gooey Candied Yams

I like to use this recipe since the yams are cooked on top of the stove so the oven can be used for other things for holiday dinners.


6  med  yams
1/3  cup  dark Karo syrup
1/2  cup  brown sugar, firmly packed
1/4  cup  water
1/4  lb  butter

Cook the unpeeled yams in boiling water for about 15 minutes. Remove from heat and cool until you can peel them. Cut in half lengthwise.

Melt butter, sugar, Karo syrup, and water together in a large skillet. Lay yams cut side down in this syrup and cook on low heat, turning occasionally and basting occasionally so yams candy on both sides. Keep heat low so they do not scorch. Cook slowly until yams are tender and syrup flavor has permeated the yams. Takes about 30-45 minutes, depending on how much you precooked your yams.

Caramel Sweet Potatoes

5  med  yams (dark skinned with red flesh)
1  tsp  salt
3  Tbs  flour
1  cup  brown sugar
2  Tbs  butter
1  cup  half & half cream
1/2  cup  chopped pecans
8  large  marshmallows, optional

Gently boil the potatoes until just tender. If you cook them too much, they will get mushy.  Cool enough to handle.

Peel and slice lengthwise into a buttered baking dish. Mix salt, flour, and brown sugar.  Sprinkle over the potatoes. Dot with butter. Add marshmallows and nuts. Pour cream over all.

Bake uncovered @350° for 40-45 minutes.