Sweet Potato Casserole Stacks Recipe By Tasty Recipes

SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Place the sweet potatoes on a baking sheet and poke each one a few times with a fork. Bake for 40-50 minutes, or until very soft. Remove from the oven and let cool until easy to handle. Reduce the oven temperature to 350°F (180°F).
• Meanwhile, cook the bacon in a medium skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
• Pour out all but 2 tablespoons of bacon grease from the skillet. Add the onion to the skillet and cook over medium heat for about 5 minutes, or until soft and translucent. Add the thyme and rosemary, and cook, stirring, until fragrant, about 1 minute. Remove the pan from the heat and let the onions cool slightly.
• Scoop the flesh of the sweet potatoes into a large bowl, discarding the skins. Add the cream, egg, salt, and pepper, and stir to combine. Add the onions and Gruyère cheese, and stir to incorporate.
• Transfer the sweet potato mixture to a 9-inch square glass baking dish.
• Make the topping: In the same skillet, melt the butter over medium heat. Add the stuffing and stir until warmed through and slightly toasted, about 2 minutes.
• Sprinkle the crumbled stuffing evenly over the sweet potatoes. Crumble the bacon and evenly sprinkle on top.
• Cover the baking dish with foil and bake for 30 minutes, until heated through. If desired, remove the foil and broil on high until the topping is lightly browned, 1-2 minutes. Keep an eye on the casserole so it does not burn.
• Remove the casserole from the oven and garnish with fresh thyme. Let cool for about 10 minutes before serving.
• Enjoy!

SWEET POTATO MARSHMALLOW STACKS RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• Carefully slice sweet potatoes into ⅛ inch (3 mm) slices. Add to a large mixing bowl.
• Add melted butter, coconut oil, cumin, cinnamon, and red pepper flakes. Toss to coat potato slices.
• Mix in the Parmesan cheese.
• In a greased cupcake tin, stack the sweet potato chips to fill each cup.
• Bake in preheated oven for 50-55 minutes until tops and edges nicely brown.
• Remove from oven and top each stack with a marshmallow.
• Return to oven for 3-5 minutes, watching carefully, until the marshmallows are light brown and have puffed up. Alternatively, broil for 30 seconds.
• Remove from oven. Carefully pat down each marshmallow to form a nice dome over the stack.
• Let cool slightly before removing from pan.
• Enjoy!

SWEET POTATO CASSEROLE STACKS RECIPE BY TASTY

Steps:

• Peel potatoes and cut into ¼ in (6 mm) rings. Move rings to a medium-sized mixing bowl.
• Add butter, syrup, salt, and pepper to the bowl of rings and toss to coat evenly.
• Spray down a standard 12-cup cupcake tray with nonstick cooking spray and place sweet potato rings inside, stacking them up until level with the rest of the tray. Cover with aluminium foil.
• Bake at 350˚F (180˚C) for 15 minutes. Remove foil, then bake the potatoes uncovered for 5 additional minutes.
• Once cooked, remove tray from the oven and quickly add marshmallows, placing 1 marshmallow on top of each stack of potatoes. Turn oven to broiler setting and place the marshmallow topped stacks under the heat for 1 minute.
• Using a fork or spoon, carefully remove stacks from baking tray and transfer to plate for serving.
• Enjoy!

SWEET AND SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Add the chopped sweet potatoes and 1 tablespoon of salt to a large pot of cold water. Bring to a boil and cook for 15 minutes, or until very tender. Drain and let cool slightly.
• Transfer the sweet potatoes to a large bowl. Add the butter, remaining tablespoon of salt, the milk, and eggs. Mix with an electric hand mixer until the potatoes are mashed and everything is well incorporated.
• Transfer half of the sweet potatoes to another large bowl.
• Make the sweet base: To a bowl, add the brown sugar, cinnamon, nutmeg, and vanilla. Mix well to combine.
• Make the savory base: To the other bowl, add the green onions, garlic, and pepper. Mix well to combine.
• Spread the sweet base in one side of a 9x13-inch (23x33-cm) baking dish. Press the uncooked sweet potato slices against the exposed side of the sweet base as a divider, then spread the savory base in the other side of the pan.
• Make the sweet topping: In a small bowl, combine the butter, brown sugar, flour, and pecans, and mix until crumbly. Sprinkle over the sweet base.
• Make the savory topping: In another small bowl, combine bread crumbs, salt, pepper, bacon bits, and oil, and stir to combine. Sprinkle the crumbs over the savory base.
• Bake the sweet potato casserole for 20-25 minutes, or until golden brown.
• Remove the casserole from oven and top the sweet side with the halved marshmallows, cut-side down.
• Return to the oven and broil on high for 1-2 minutes, or until the marshmallows are golden brown and toasted.
• Remove the casserole from the oven and sprinkle the savory side with green onions.
• Serve warm.
• Enjoy!

SWEET POTATO CASSEROLE

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.

SWEET POTATO CASSEROLE MINI GALETTES RECIPE BY TASTY

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!

SWEET POTATO ENCHILADA STACK

Steps:

• In a large microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender., Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin and sweet potato; heat through., Place a flour tortilla in a greased 9-in. deep-dish pie plate; layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400° for 20-25 minutes or until bubbly.