YUMMY SWEET POTATO CASSEROLE
My family begs me to make this creamy baked dish every Thanksgiving and Christmas. What makes it so good is the pecan topping! Try it and I'm sure it will become your new tradition!
Provided by TINA B
Categories Side Dish Vegetables Sweet Potatoes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
- In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
- Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 30.1 g, Cholesterol 49.6 mg, Fat 11.1 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 4.9 g, Sodium 187.5 mg, Sugar 19.8 g
THE BEST SWEET POTATO CASSEROLE
We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness. This recipe is bound to become a holiday staple.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
- For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
- For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
SWEET POTATO CASSEROLE ROSES
A stunning additional to the Thanksgiving table, this bundle of rose-shaped sweet potatoes will enliven the holidays.
Provided by Food.com
Categories Low Protein
Time 1h20m
Yield 12 roses
Number Of Ingredients 9
Steps:
- Slice sweet potatoes thinly (best to use a Mandoline).
- In a bowl, combine unsalted butter, sugar, cinnamon, salt; mix well.
- Pour the mixture over the sliced sweet potatoes; make sure they are all well-coated.
- Place the sliced sweet potatoes in the microwave for approx 20-30 seconds until soft so it rolls easily (add more time in the microwave if needed).
- On a lightly floured surface, roll out the pastry.
- Using a pizza cutter or knife, cut dough in half vertically then horizontally creating 1 inch by 5 inch strips.
- Arrange 15-20 sliced sweet potatoes into an straight row overlapping the edges.
- Starting from the first slice you laid down, roll the lined up sweet potatoes forming a rose-looking shape.
- Brush a strip of the pastry with egg wash then wrap it around the base of the sweet potato rose flower.
- Brush butter in a casserole pan.
- Lay two slices of sweet potato on the bottom, creating a base for each rose.
- Add a dollop of marshmallow fluff on top of each sweet potato base.
- Place each rose on the base, the marshmallow fluff acting as an adhesive.
- Bake at 400F for 35-40 minutes or more until the potatoes are baked well.
- After it cools, place mini marshmallows around the roses and top with confectioners' sugar.
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
EASY SWEET POTATO CASSEROLE
My husband begs me for this. I got the recipe from his mother. It's simple and yummy.
Provided by SWINDHAM
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 384.9 calories, Carbohydrate 90.8 g, Cholesterol 3.1 mg, Fat 1.3 g, Fiber 8.9 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 167.5 mg, Sugar 44.9 g
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