Delicio Recipe List

I usually make the traditional sweet potato casserole with the mini marshmallows toasted on top, but I wanted to change it up this year! I remembered the sweet potatoes I used to have as a child. I looked through many recipe cards and finally found it, and I made my Mama's Sweet Potato Souffle, which she called Sweet Potato Imperial! Sweet Potatoes: 2 pounds sweet potatoes, peeled and chopped* 3/4 cup granulated sugar 1/4 cup evaporated milk 3 tablespoons butter, melted 1/2 teaspoon salt 1 teaspoon vanilla extract 2 large eggs Topping: 1/4 cup all-purpose flour 2/3 cup packed dark brown sugar 2 tablespoons melted butter 1/2 cup chopped pecans 1. Preheat oven to 350�. 2. To prepare potatoes, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes. 3. Place potatoes in a large bowl; add granulated sugar, milk, 3 tablespoons melted butter, 1/2 teaspoon salt, and vanilla. Beat with a mixer at medium sp...

This is a new favorite Thanksgiving side dish at my house now! This is like a sweet potato souffle in a sweet potato skin. It is sweet and extra creamy! The little kids especially loved them. It was as if they were eating dessert for dinner! Yay! 4 sweet potatoes � cup butter 1 (8 ounce) package cream cheese, softened � cup brown sugar 1/2 teaspoon cinnamon* � teaspoon salt 1 pinch black pepper, or more to taste Mini Marshmallows Preheat oven to 400 degrees. Arrange sweet potatoes on a baking sheet. Lightly poke potatoes 2-3 times with a knife. Bake in the preheated oven until a sharp knife easily pierces the potato, 50 to 60 minutes. Cool sweet potatoes until easily handled, 10 to 15 minutes. Slice potatoes in half lengthwise and scoop insides into a large bowl. Add butter, cream cheese, brown sugar, salt, and black pepper. Mix using a stand mixer or hand mixer until smooth and creamy. Spoon mixture back into the sweet potato skins and top each with marshmallows. Place sweet ...