MINI SWEET POTATO CASSEROLE
This mini sweet potato casserole recipe is an easy Thanksgiving side dish filled with crunchy pecans, and sweet brown sugar and cinnamon.
Provided by Kat Jeter & Melinda Caldwell
Categories Side Dish
Time 1h5m
Number Of Ingredients 8
Steps:
- Place sweet potatoes in a pot and fill with enough water to cover them.
- Bring water to a boil and cook until the potatoes have softened.
- Remove sweet potatoes from water and cut them into 1 1/2" slices and place them on a greased baking sheet.
- Slide the peel off of the sweet potato slices.
- Sit end pieces of the potatoes to the side.
- Use a spoon to take a scoop out of the center of each sweet potato slice, making sure not to go through the bottom.
- In a small bowl, mash the scooped out portions and the end pieces of the sweet potatoes, together with the brown sugar, orange juice, and cinnamon.
- Stuff the sweet potato mash back into the sweet potato slices.
- Make the topping by mixing the brown sugar, chopped pecans, butter, and cinnamon together.
- Pour topping over each sweet potato slice.
- Bake at 350°F for 30 minutes or until topping is bubbling.
- Remove from oven and serve.
Nutrition Facts : Calories 117 kcal, Carbohydrate 17 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 46 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
SWEET POTATO CASSEROLE II
Mmm! Sweet potatoes topped with creamy toasted marshmallows.
Provided by Stephanie Phillips
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash.
- Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9x13 inch baking dish. Top with miniature marshmallows.
- Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows are puffed and golden brown.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 60.4 g, Fat 2.6 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 143 mg, Sugar 38.4 g
SWEET POTATO CASSEROLE
This take on the classic Thanksgiving side has the right amount of sweetness and irresistible buttery flavor, not to mention the right balance of creamy and crunchy. Crushed cornflakes make the topping extra crisp, but you can skip them if you want. The two cups of mini marshmallows called for may not cover your entire casserole, allowing a little of that sweet potato filling to peek out, but feel free to use more marshmallows to cover it all the way. With all its flavors and textures combined, this quintessential holiday dish will have everyone coming back for more.
Provided by Millie Peartree
Categories casseroles, vegetables, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Prepare the filling: Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter and line a baking sheet with aluminum foil.
- Poke the sweet potatoes all over with a fork and place on the baking sheet. Bake until soft, about 1 hour; let cool.
- When sweet potatoes are cool enough to handle, peel them using a knife, then add the flesh to a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and mash with a potato masher or fork.
- Add the 1/2 cup butter, eggs, condensed milk, granulated sugar, vanilla and salt to the bowl. Combine well with a hand mixer or a stand mixer on medium speed. Add the mixture to the prepared baking dish and, using a spatula, smooth out the top.
- Prepare the topping: In a medium bowl, stir together the pecans, cornflakes (if using), brown sugar, flour and butter until thoroughly combined. Spoon the topping evenly over the sweet potatoes.
- Bake the casserole until slightly browned, about 35 minutes. Remove the casserole from the oven and add the marshmallows in an even layer. Return to the oven and bake until marshmallows are toasty and melted, about 5 minutes. Let sit for 5 minutes before serving.
SWEET POTATO CASSEROLE
Use up sweet potatoes in this creamy dessert. Made with sweet potatoes, milk, eggs and spices, it's topped with a pecan crumble for extra texture
Provided by Good Food team
Categories Dessert
Time 1h50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.54 milligram of sodium
SWEET POTATO CASSEROLE MINI GALETTES RECIPE BY TASTY
A fun and handheld take on a traditional holiday favorite. Topped with a sweet streusel and mini marshmallows, these gorgeous galettes could probably pass as dessert, but we'll leave that course to the pies. To save yourself some time, prepare the dough and streusel the day before.
Provided by Betsy Carter
Categories Sides
Time 1h40m
Yield 8 servings
Number Of Ingredients 25
Steps:
- Make the dough: In a large bowl, mix together the flour, salt, and sugar. Add the butter and toss to coat. Using your hands, work the butter into the flour until the mixture resembles a coarse meal.
- Make a well in the center of the butter/flour mixture and pour in the buttermilk. Working quickly so the butter doesn't soften, use your hands to form a shaggy dough.
- Turn the dough out onto a lightly floured surface and knead until it comes together, being careful not to overwork. Form the dough into a 7-inch (18 cm) square about 1 inch (2.5 cm) thick. Cut into 8 equal pieces and form into discs. Wrap the discs in plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
- Make the filling: Bring a large pot of salted water to a boil over high heat. Add the sweet potatoes, then reduce the heat to medium-high and cook for 10-12 minutes, or until the sweet potatoes are very tender. Drain, then transfer to a medium bowl and let cool for about 10 minutes.
- To the bowl with the sweet potatoes, add the melted butter, milk, brown sugar, vanilla, cinnamon, salt, and egg. Mix well with a fork, mashing the sweet potatoes, until smooth and well combined. Let cool to room temperature.
- Make the streusel: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a nonstick mat.
- In a medium bowl, mix together the flour, granulated sugar, brown sugar, salt, and cinnamon. Work the butter into the dry ingredients with 2 forks until crumbly. Add the chopped pecans and mix well.
- Spread the streusel on the prepared baking sheet. Bake for 12-15 minutes, stirring halfway, until golden brown. Remove from the oven and let cool slightly, then crumble and let cool completely before using. The streusel will keep in an airtight container for up to 1 week.
- Assemble the galettes: Increase the oven temperature to 400°F (200°C). Line 2 baking sheets with parchment paper.
- Roll out each disc of pie dough into a 7-8 inch (18-20 cm)round, trimming the edges for even circles. Spoon about 3 tablespoons of the sweet potato filling into the center of each round. Fold the edges of the dough up and over the filling, leaving an opening in the center. Transfer the galettes to the prepared baking sheets, 4 per pan.
- Brush with the dough with the egg wash and sprinkle with the turbinado sugar.
- Bake the galettes for 25 minutes, then rotate the pan and bake for another 10 minutes. Remove from the oven and top each galette with about 1 tablespoon of the streusel and 1 tablespoon of marshmallows, then return to the oven and bake for another 5 minutes, or until the marshmallows are browned and bubbling.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 633 calories, Carbohydrate 61 grams, Fat 39 grams, Fiber 4 grams, Protein 8 grams, Sugar 21 grams
SWEET POTATO CASSEROLE
Everyone will ask for seconds of this casserole made with mashed sweet potatoes and a marshmallow topping that's a perfect combination of gooey and crunchy. With the help of a little nutmeg for flavor, this casserole is sure to be a new favorite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer, and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
- Remove pan from heat; add milk, butter, and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet-potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.)
- Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 246 g, Fat 6 g, Fiber 5 g, Protein 4 g
MINI SWEET POTATO CASSEROLE
You may want to make this recipe a little bigger since it only serves 2 unless you are like me and there is only 2 of you for the holidays. I cannot wait to make this recipe although I am not a big fan of sweet potatoes but this recipe may just change my mind. I bet this is one of those that makes your house smell great!
Provided by Gingerbear
Categories Yam/Sweet Potato
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place the sweet potato in a saucepan; cover with water.
- Bring to a boil.
- Reduce heat; cover and simmer for 30-40 minutes or just until tender; drain.
- When cool enough to handle, peel sweet potato and place in bowl; mash.
- Stir in 1 Tbsp butter, raisins, orange peel, salt, cinnamon and nutmeg.
- Transfer to a greased 1-1/2 cup baking dish.
- Toss coconut with remaining butter; sprinkle over the top.
- Bake, uncovered, at 350 degrees for 25 to 30 minutes or until golden brown.
Nutrition Facts : Calories 195.3, Fat 12.9, SaturatedFat 3.3, Sodium 326.6, Carbohydrate 19.6, Fiber 2.5, Sugar 7.7, Protein 1.5
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- Remove sweet potatoes from water and cut them into 1 1/2" slices (set aside the end pieces). Slide the peel off of the sweet potato slices and place them on a greased baking sheet.
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