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Sweet Potato Soufflé with Brown Sugar Crumbles Sides and Salads

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Recipes 1 2 3 4 5 6
Servings 6 12 18 24 30 36
Ingredients
Sweet potatoes, canned OR 40 oz. 80 oz. 120 oz. 160 oz. 200 oz. 240 oz.
Sweet potatoes, freshly cooked 2-1/2 lbs. 5 lbs. 7-1/2 lbs. 10 lbs. 12-1/2 lbs. 15 lbs.
Milk 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.
Butter or margarine, melted and cooled 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Sugar 3/4 C. 1-1/2 C. 2-1/4 C. 3 C. 3-3/4 C. 4-1/2 C.
Eggs 2 4 6 8 10 12
Vanilla 1 T. 2 T. 3 T. 1/4 C. 1/4 C. + 1 T. 1/4 C. + 2 T.
Brown sugar 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.
Flour 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Butter or margarine, chilled 1/3 C. 2/3 C. 1 C. 1-1/3 C. 1-2/3 C. 2 C.
Walnuts or pecans, chopped 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.

Assembly Directions:
With a potato masher, electric mixer, or food processor, puree the sweet potatoes. You will end up with about 3 cups of puree per 6 servings. With a whisk or electric mixer, add milk, melted butter, sugar, eggs and vanilla extract. In another bowl, stir together the brown sugar and flour. Slice the chilled butter into7 the brown sugar mixture. With your fingers, a fork or pastry blender, blend in the butter until the mixture is crumbly and evenly mixed. Stir in the chopped nuts.

Freezing Directions:
Place the sweet potato mixture in a labeled one-gallon freezer bag(s) or container. Remove the excess air from the container, seal and freeze. Place the brown sugar crumbles in a labeled quart size freezer bag(s). Remove excess air, seal and freeze.

To Serve:
Thaw both bags. Spread sweet potato mixture in a greased or spray coated baking dish. Evenly distribute the crumbles over the sweet potatoes. Bake at 350° for 25 – 30 minutes.

Comments:
To cook fresh sweet potatoes, scrub and peel them, place them in a pan and cover with water. Bring to a boil, reduce heat to a simmer and cook until they can be easily pierced with a fork. Drain well. For a richer version, use evaporated skim milk or cream to replace the milk.

Lower Fat Options:
Use skim milk and cut the butter in the sweet potato mixture in half. Replace each whole egg with two egg whites. The nuts may be omitted, but it won’t be the same!

Storage Time:
Baked: Refrigerator (40 degrees): 4-6 days, Freezer: 2-3 months
Unbaked: Refrigerator (40 degrees): 2-4 days, Freezer: 2-3 months

Nutritional Info:
Per Serving: 815 Calories; 39g Fat (42.6% calories from fat); 11g Protein; 108g Carbohydrate; 7g Dietary Fiber; 63mg Cholesterol; 403mg Sodium.
Exchanges: 3-1/2 Grain (Starch); 1 Lean Meat; 7 Fat; 3 Other Carbohydrates


From the Monthly Newsletter (Monday, March 16, 2009)
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