Purple Sweet Potato Casserole Recipes

SWEET POTATO CASSEROLE DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
• Bake for 25 minutes in the preheated oven, or until golden brown.

EASY SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
• Preheat oven to 375 degrees F (190 degrees C). Grease a deep casserole dish with butter.
• Mash potatoes with a potato masher in a bowl until no large lumps remain. Stir white sugar, brown sugar, cinnamon, and butter into the mashed sweet potatoes; transfer to prepared casserole dish. Cover sweet potato mixture with a layer of miniature marshmallows.
• Bake in preheated oven until marshmallows are browned, about 30 minutes.

CHARLINE'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with butter.
• In a large bowl, mash the sweet potatoes. Mix together with sugar, eggs, 3/4 cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows and coconut. Scoop the mixture into the baking dish.
• Bake 20 minutes in the preheated oven, or until sweet potatoes are tender.
• In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 3/4 cup margarine. Spread the topping over the baked casserole.
• Return the casserole to the 400 degrees F (200 degrees C) oven and bake an additional 10 minutes.

MASHED PURPLE SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Poke holes all over potatoes with a fork. Arrange in a baking dish.
• Bake in preheated oven until potatoes are easily pierced with a knife, about 45 minutes.
• Cut potatoes in half, widthwise, on a cutting board. Scoop flesh into a mixing bowl. Add coconut milk, lime juice, salt and pepper to taste. Beat with an electric mixer until smooth.

PURPLE SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan and cover with cold water by 2 inches. Salt generously. Bring to a boil, then reduce heat to a simmer and cook until sweet potatoes are easily pierced with the tip of a paring knife, 15-20 minutes.
• Meanwhile, combine egg whites, sugar, and salt in the heatproof bowl of a stand mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
• Attach the bowl to a mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff, but not dry, peaks form. Continue mixing until meringue is fluffy and glossy and completely cool (test by touching the bottom of the bowl), 10-15 minutes. Add vanilla and pumpkin pie spice and mix on low just until combined. Transfer meringue to a disposable piping bag fitted with a 1A Wilton decorating tip and set aside.
• When sweet potatoes have finished cooking, drain, then return to pan. Heat over medium, stirring, until any remaining liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
• Remove pan from heat. Add milk and butter and mash until smooth. Season to taste with salt and pepper. Transfer mashed sweet potatoes to a buttered 8x8" square baking dish. Using the meringue, pipe a checkerboard pattern onto the potatoes. Toast meringue with a kitchen torch, or place under a broiler, until peaks are toasted and golden and serve.