Baked whipped sweet potato recipe? (ingredients, chicken breast, brown sugar, cinnamon)

[LuckyGem]

Does anyone have a great recipe they love?

I'm o.k. with using canned sweet potatoes over fresh as long as it has the toasted marshmallow topping and when you spoon it up it's airy and light like a souffle.

[Jukesgrrl]

I never use canned sweet potatoes and I eat sweet potatoes a lot -- they're very nutritious. I peel and cut up the potatoes, cook them in the microwave with some water on the bottom of the dish until they're soft, then mash them with butter, a little honey, cinnamon, and dashes of pepper and cloves (you could use brown sugar, if preferred). If they need liquid, I just use some water from the microwave dish. I guess you could bake that mash before serving and it might get a little crusty on top, which could be good. I've never tried it. I live in Southern Arizona and I don't like using the oven most of the year.

I never liked sweet potatoes with marshmallow. I think they're sweet enough by themselves.

I also like chopped yams and chopped apples baked together with a little honey and cinnamon. (I usually microwave the potatoes for awhile before I put them in the oven so they're more of the same consistency as the apples.) I serve it in winter as a side dish with baked pork chops or lemon/pepper chicken breasts. Easy, filling dinner.

[Cattknap]

Here is one that I have made...got the recipe from my friend who has made it for years. You can make it with canned sweet potatoes but the fresh are better.

Sweet Potato Souffle Casseroles
Makes two 1 1/2 quart souffle-like casseroles. Not really true souffles, but made in souffle dishes. Adapted from Gourmet.

Ingredients
4 lbs sweet potatoes, unpeeled,cut into pieces water, as needed 1/2 cup unsalted butter, cut into pieces,at room temperature 1 cup granulated sugar 4 large eggs 3 tablespoons self-rising flour 1 cup milk 1/4 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon coconut extract 1 teaspoon almond extract 1/2 cup chopped pecans 2 tablespoons dark brown sugar, firmly packed 1/4 teaspoon cinnamon Directions
Preheat oven to 350°F.
Have ready two 1 1/2 quart round deep casseroles/souffle dishes.
Cover potatoes with enough cold water to over them by 1" in a large pot.
Bring to a boil and boil potatoes for 30-45 minutes or until tender, adjusting heat as needed.

Drain, peel, and then place into a mixing bowl and using a mixed, beat them just until they are smooth (without overbeating or they will get gluey).
Beat in the butter, sugar, eggs 1 at a time, flour, salt, and extracts until well combined.
Put half of the mixture into each of the two souffle dishes.
Mix together nuts,the brown sugar,and the cinnamon and sprinkle on top of each evenly.
Bake, uncovered, for 1 hour.

[Caligula1]

I always microwave sweet potatos untill tender I mash it with a bit of butter and brown sugar with a dash of cinnamon and a scant dash of nutmeg with a bit of milk , I sprinkle a bit of brown sugar on top and bake for about 45 minutes at 350 nobody at my house eats them but me so I make a sm casserole dish and eat leftovers throug out the week.. leftovers microwave great