SPICY SWEET POTATO CASSEROLE
Provided by Marcela Valladolid
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, toss the sweet potatoes with the olive oil, oregano, salt, pepper, chipotle powder and garlic until the potatoes are evenly coated. Arrange the sweet potatoes in a 9 1/2-inch round glass baking dish, arranging in overlapping, concentric circles, until the dish is filled. Cover with foil and bake until tender, about 30 minutes.
- Remove the foil and add the cream. Return the casserole to the oven and continue baking, uncovered, until golden with crisp edges another 20 minutes. Serve warm.
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
SPICED SWEET POTATO CASSEROLE
You can assemble this casserole in its baking dish and store it, covered, in the refrigerator for up to a day.
Provided by Mirj2338
Categories Yam/Sweet Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven.
- Microwave at high 16 minutes or until tender, rearranging potatoes after 8 minutes.
- Let stand 5 minutes.
- Cut each potato in half lengthwise; scoop out pulp into a large bowl.
- Discard skins.
- Add sugar and next 5 ingredients (sugar through nutmeg), and beat with a mixer at low speed until combined.
- Add eggs; beat until smooth.
- Spoon mixture into a 1 1/2-quart baking dish; sprinkle with pecans.
- Bake at 350 degrees for 45 minutes or until thoroughly heated.
SPICY SWEET POTATO CASSEROLE
Tired of the same old sweet potatoes? Ready to skip another sugary, marshmallow side at your holiday table? So am I. :-) Found this while scanning magazines at a neighbors and quickly scribbled it down. The combination of dweet and savory additions look to enhance, not mask, the wonderful flavors of the under appreciated sweet potato. This will be gracing our holiday table next year and will likely make an appearance before then. Soon to be at a table at your house? Hope so.
Provided by justcallmetoni
Categories Yam/Sweet Potato
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat the oil over medium-high heat. Add the sliced onions and cook for 3 minutes, stirring occsionally. Add in the sweet potatoes and cook an additional 10 minutes.
- Add two cups of water to the skillet. Add in the raisins, sugar, salt ginger cinnamon and cayenne. Reduce heat, cover and cook for 12 minutes until the potatoes are tender.
- Serve hot or at room temperature.
- Note: You can prepare these up to two days in advance. To reheat, place in a casserole dish and let stand 30 minutes at room temperature. Bake at 325 degrees for 30 minutes.
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THE ULTIMATE SWEET POTATO CASSEROLE - THE CHUNKY CHEF
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Ratings 27Calories 439 per servingCategory Side Dish
- Add sweet potato pieces to large stockpot or dutch oven and cover with water. Add a pinch of salt and bring to a boil. Once boiling, reduce heat and cook at a high simmer for 12-15 minutes, until extremely fork tender. Drain in a colander, shake gently to remove excess liquid, then transfer cooked potatoes back to the pot you boiled them in. Let them sit for a few minutes, and this will help remove any excess liquid in the potatoes.
- To a food processor, add pecans and vanilla extract, pulsing a few times, until pecans are evenly chopped. Add flour, brown sugar, cinnamon, nutmeg, cloves, and cold cubed butter. Pulse several times, until crumble mixture looks like it has pea-sized crumbs.
- Remove baked casserole from oven and spread mini marshmallows over the top in a single even layer. Bake for 5-10 minutes, then if desired, broil to toast the marshmallows. Broil only for a minute or two, they'll burn quickly!
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From thatspicychick.com
Cuisine AmericanTotal Time 40 minsCategory SidesCalories 346 per serving
- Grease an 8-inch square ovenproof glass dish or pan with unsalted butter or a bit of olive oil. Preheat oven to 200°C/400°F.
- Peel and cut the sweet potatoes into 1-inch cubes. Transfer to a medium sized pot and fill with water until the potatoes are covered. Add 1 teaspoon kosher salt and boil for 10-12 minutes, or until the potatoes are tender. Drain well and transfer the potatoes to a large mixing bowl. Use a potato masher to mash until smooth.
- While the potatoes are cooking, cut the bacon into 1/2-inch wide strips. Transfer to a skillet and cook over medium-high heat until crisp and cooked through. Then transfer to a paper towel lined plate to drain. Sauté shallot, garlic, and chili: Discard all but ½ tablespoon of bacon grease in the pan and heat it over medium heat. Add the sliced shallot, garlic, and red chili and sauté for a minute until fragrant and the shallot has slightly softened. Then transfer to the bowl with the mashed sweet potatoes.
- Add the unsalted butter, remaining ½ teaspoon of kosher salt, smoked paprika, freshly cracked black pepper, and ground cayenne to the bowl with the sweet potatoes mash. Mix well to combine, then fold in 2/3 of the crispy bacon pieces. Taste and adjust the seasoning if needed.
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