Splendas Candied Sweet Potato Casserole Recipes

SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375°F. Lightly grease a 13" x 9" baking dish.
• On a baking sheet, bake sweet potatoes for 1 hour or until done. Let cool, then peel and mash. Reduce oven to 350°F.
• In a bowl, combine mashed sweet potatoes, Splenda Sweetener, flour, milk, orange juice, egg, vanilla extract, orange zest, and 3 tablespoons melted butter. Using an electric mixer, beat on medium speed until smooth. Transfer to baking dish.
• In a bowl, combine breadcrumbs, pecans, syrup, and remaining 2 tablespoons melted butter. Sprinkle over top of casserole.
• Bake for 1 hour or until heated through.

SPLENDA'S CANDIED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Bring a large pot of water to a boil. Boil sweet potatoes until slightly underdone, about 15 minutes. Drain, cool, and peel.
• In a large saucepan over medium heat, combine butter, SPLENDA® Granulated Sweetener, molasses, and 1 cup marshmallows. Season with cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
• Stir potatoes into marshmallow sauce. While stirring, mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
• Bake in preheated oven for 25 minutes. Remove from oven, and cover top evenly with remaining marshmallows. Return to oven, and bake until marshmallows are golden brown.

SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375°F. Lightly grease a 13" x 9" baking dish.
• On a baking sheet, bake sweet potatoes for 1 hour or until done. Let cool, then peel and mash. Reduce oven to 350°F.
• In a bowl, combine mashed sweet potatoes, Splenda Sweetener, flour, milk, orange juice, egg, vanilla extract, orange zest, and 3 tablespoons melted butter. Using an electric mixer, beat on medium speed until smooth. Transfer to baking dish.
• In a bowl, combine breadcrumbs, pecans, syrup, and remaining 2 tablespoons melted butter. Sprinkle over top of casserole.
• Bake for 1 hour or until heated through.

CLASSIC SWEET POTATO CASSEROLE

Steps:

• To make the sweet potatoes:
• In a large saucepan, cover potatoes with cold water. Bring to a boil over high heat and cook until fork-tender, about 15-20 minutes. Drain and let cool.
• Preheat oven to 350°F and grease a 9 x 13 baking dish with non-stick cooking spray. In a large bowl, mash potatoes, Splenda Brown Sugar Blend, milk, egg, butter, vanilla and salt together until smooth. Spoon mixture into prepared baking dish.
• To make the topping:
• In a medium bowl, mix pecans, butter, flour, sweetener, rosemary, cinnamon and nutmeg together until combined. Spread topping evenly over potato mixture.
• Bake until center is set and topping is light golden-brown, about 25-30 minutes. Serve hot and enjoy.

CANDIED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
• Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
• In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
• Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
• Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.