Heavenly Sweet Potato Casserole Recipes

HEAVENLY BAKED SWEET POTATOES

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine brown sugar, apple cider, maple syrup, butter and reserved pineapple juice. Bring to a boil; cook until liquid is reduced to 3/4 cup and syrupy, about 20 minutes. Stir in cinnamon and cloves; set aside and keep warm., Preheat oven to 400°. Layer half of the potatoes, apples and pineapple in a 13x9-in. baking dish coated with cooking spray. Repeat layers. Sprinkle with salt. Pour reduced liquid over top. Cover and bake 40 minutes or just until tender., Sprinkle with pecans. Bake, uncovered, 13-18 minutes longer or until potatoes and apples are tender.

HEAVENLY SWEET POTATO CASSEROLE

Steps:

• Beat together the first six ingr.
• and pour into a baking pan.
• Mix together the toppings and spread over the top of the potato mixture.
• Bake at 350 for 45 minutes.

SWEET POTATO PINEAPPLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large soup pot, boil sweet potatoes whole until soft. Remove skins, and dice into bite-sized pieces.
• Mix sweet potatoes, crushed pineapple, light brown sugar, and butter in prepared baking dish.
• Bake for 45 minutes, or until casserole is mushy with no excess water in the dish.

HEAVENLY HAM AND POTATO CASSEROLE

Steps:

• Preheat oven to 350°F (175°C).
• Lightly grease a 9x13 inch baking dish.
• Place potatoes in a large pot of water, and bring to a boil.
• Boil until slightly tender, about 12 minutes.
• Drain, and transfer to a large bowl.
• Mix sour cream, milk, cream of chicken soup, Cheddar cheese, green onions, ham, salt and pepper with the potatoes.
• Spread mixture in the prepared baking dish. Sprinkle with bread crumbs, and drizzle with butter.
• Bake 45 minutes in the preheated oven.

SWEET POTATO CASSEROLE

Steps:

• Fill a large pan with boiling water from the kettle and set over a medium-high heat. Carefully drop in the whole, unpeeled sweet potatoes and cook for 30 minutes until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
• Heat the oven to 180C/160C fan/gas 4. Tip the peeled sweet potatoes into a large bowl, add the butter and mash with a potato masher until completely smooth. Tip in the brown sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
• Lightly butter a 20 x 30cm baking dish, then scrape in the sweet potato mixture. To make the topping, rub the butter into the flour, then stir in the brown sugar, pecans and a good pinch of salt. Sprinkle the topping evenly over the sweet potato filling, then bake for 45-50 mins until golden on top.