I CAN'T BELIEVE IT'S NOT SWEET POTATO CASSEROLE
Steps:
- Preheat the oven to 350 degrees F.
- Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (the squash should be tender enough to mash, but not overcooked).
- With a potato masher, food processor, or fork, mash the squash thoroughly, but do not puree (the squash should be pulpy). Add soy milk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Mix the ingredients thoroughly, but do not over-stir.
- Transfer to an 8-inch by 10-inch baking pan sprayed with nonstick spray. Bake in the oven until mostly firm, 45 to 50 minutes.
- Top with mini marshmallows. Return to the oven until the marshmallows begin to brown, about 5 minutes. Allow to cool before serving!
Nutrition Facts : Calories 142, Sodium 263 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 5 grams, Sugar 12.5 grams
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.
THE NOT SO SWEET POTATO CASSEROLE
We really like the more savory taste of this sweet potato casserole. It would pair so well with any holiday meal!
Provided by Sherry Peyton
Categories Side Casseroles
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Mash the potatoes by hand and then add the balance of the ingredients, or place all in a mixer and mix until all incorporated.
- 2. Just before baking, cover the top with the chopped pecans. Place in a 350 oven for about 45 minutes to 1 hour. Keep covered during the baking.
THE BEST SWEET POTATO CASSEROLE
This is a sweet potato casserole, Southern-style, and is sweet enough to be considered dessert. It's delicious!
Provided by Angie Pate
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place sweet potatoes into 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 and mash.
- Mix white sugar, sweetened condensed milk, evaporated milk, melted butter, eggs, vanilla extract, and salt together ina bowl using an electric mixer until smooth. Spread into the bottom of a 9x13-inch baking pan.
- Mix pecans, brown sugar, melted butter, flour, and sweetened condensed milk in a bowl and crumble topping over sweet potato mixture.
- Bake in the preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 458.8 calories, Carbohydrate 59.2 g, Cholesterol 71.4 mg, Fat 23.6 g, Fiber 3.3 g, Protein 5.5 g, SaturatedFat 10.7 g, Sodium 279.4 mg, Sugar 43.4 g
NOT SO SWEET SWEET POTATO CASSEROLE
This recipe is very different from the typical sweet potato casseroles topped with marshmallows you might often see on the Thanksgiving table. First of all, no marshmallows or brown sugar anywhere in sight. In fact, the only sugar in this recipe comes naturally from the potatoes themselves and the juice. Topped with cheese and baked til warm and yummy :) A nice change of pace.
Provided by HeatherFeather
Categories Yam/Sweet Potato
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Bake potatoes whole, in their skins on a foil lined jelly roll pan until they are soft when pierced with a fork (about 1-1 1/4 hours, depending on the actual size of your potatoes).
- Remove from oven and let cool until you can handle them, then peel off the skins.
- Mash the potatoes along with butter, cider, salt and pepper, until smooth enough to your liking.
- Grease an oval baking dish (about 2-2 1/2 quart size) and spoon the mashed potatoes into the dish.
- Sprinkle with the shredded cheese and bake at 375°F for about 30 minutes, uncovered, or until heated through and the cheese is melted.
- Sprinkle parsley over the top and serve.
- MAKE AHEAD TIP: You can make the mashed potatoes in advance and freeze them up to 1 month.
- When ready to serve them, thaw completely, place into the baking dish as described above, top with cheese, and bake at 350°F for about 40 minutes, then sprinkle with parsley before serving.
Nutrition Facts : Calories 217.2, Fat 4.9, SaturatedFat 3, Cholesterol 15, Sodium 245, Carbohydrate 38.2, Fiber 5.7, Sugar 7.9, Protein 5.7
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“NOT TOO SWEET” SWEET POTATO CASSEROLE WITH PECANS
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4.6/5 (14)Servings 6Cuisine AmericanTotal Time 1 hr 15 mins
- Cook the potatoes by either roasting at 400 F for 30-40 minutes in the oven. Alternatively, cook the potatoes in the microwave. Pierce the potato skins all over with a fork, place on a microwave-safe plate, and cover with a wet paper towel. Cook at full power for 5 minutes, rotate the potatoes, and cook in intervals of 2 minutes until potatoes are done. Mine took 9 minutes total. **see notes**
- While the potatoes cool enough to handle, prepare your baking dish by greasing with a little butter or nonstick spray. I used a 7" round for a thicker casserole, but you may also use an 8x8" square. If you are doubling the recipe, I would use a 9" pie dish or 9x9" square, tripling the recipe would require a 9x13" baking dish.
- Once the potatoes are cool enough to handle, peel away the skin and place the still-warm potatoes in a mixing bowl. Add the butter, salt, and sour cream and mash together until you've reached a smooth consistency.
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- Preheat the oven to 350 degrees. In a large bowl, combine the sugar, eggs, vanilla, orange juice, milk, and melted butter. Gently fold in the potatoes, without completely mashing the potatoes. Pour into a greased 9-by-13-inch baking dish.
- In a medium bowl, toss together the brown sugar, flour, pecans, and softened butter. Crumble the topping over the top of the potatoes. Bake for 30-40 minutes, or until the middle is hot and topping is browned.
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