Uncle Gregs Sweet Potato Casserole Recipes

UNCLE GREG'S SWEET POTATO CASSEROLE

Steps:

• 1. FOR THE SWEET POTATOES: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Poke sweet potatoes several times with paring knife and space evenly on rimmed baking sheet lined with aluminum foil. Bake potatoes, turning them once, until they are very tender and can be squeezed easily with tongs, 1 to 1 ½ hours (or 45 minutes for small sweet potatoes). Remove potatoes from oven and cut in half lengthwise to let steam escape; cool at least 10 minutes. Reduce oven temperature to 375 degrees.
• 2. FOR THE STREUSEL: While potatoes are baking, butter 13x9x2-inch baking dish. Pulse flour, brown sugar and salt in food processor until blended, about four 1-second pulses. Sprinkle butter pieces over flour mixture and pulse until crumbly mass forms, six to eight 1-second pulses. Sprinkle nuts over mixture and pulse until combined but some large nut pieces remain, four to six 1-second pulses. Transfer streusel to medium bowl and return empty bowl to processor.
• 3. Once potatoes have cooled slightly, use spoon to scoop flesh into large bowl; you should have about 8 cups. Transfer half of potato flesh to food processor. Using rubber spatula, break remaining potato flesh in bowl into coarse 1-inch chunks.
• 4. FOR THE FILLING: Add melted butter, salt, nutmeg, pepper, vanilla and lemon juice to potatoes in food processor and process until smooth, about 20 seconds. Taste for sweetness, then add up to 1/2 cup granulated sugar, if necessary; add yolks. With processor running, pour half-and-half through feed tube and process until blended, about 20 seconds; transfer to bowl with potato pieces and stir gently until combined.
• 5. TO ASSEMBLE AND BAKE CASSEROLE: Pour filling into prepared baking dish and spread into even layer with spatula. Sprinkle with streusel, breaking up any large pieces with fingers. Bake until topping is well browned and filling is slightly puffy around edges, 40 to 45 minutes. Cool at least 10 minutes before serving.

UNCLE GREG'S GREEN BEAN CASSEROLE

Steps:

• 1. Heat oven to 400 degrees. FOR THE TOPPING: Pulse bread, butter, and salt in a food processor until coarsely ground.
• 2. Combine bread mixture and onions in bowl; set aside.
• 3. FOR THE CASSEROLE: Melt butter in large skillet over medium heat.
• 4. Add mushrooms, salt, and pepper and cook until mushrooms release their liquid, about 5 minutes.
• 5. Increase heat to medium-high and cook until liquid has evaporated (about 5 minutes).
• 6. Add garlic and thyme and cook until fragrant, about 30 seconds.
• 7. Stir in flour and cook until golden, about 1 minute.
• 8. Slowly whisk in wine, broth, and cream; bring to boil. Reduce heat to medium and simmer, stirring occasionally, until sauce is thickened, about 10 minutes.
• 9. Toss green beans with corn starch in a large bowl.
• 10. Transfer to 13x9-inch greased baking pan. Pour warm mushroom mixture evenly over beans.
• 11. Cover pan with foil. Bake until sauce is bubbling and beans are tender; about 40 to 45 minutes. Stir beans thoroughly after 25 minutes.
• 12. Remove foil and spread topping mixture over beans. Bake until golden brown, about 8 minutes. Serve.

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 SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Boil the sweet potatoes in a large saucepan approximately 10 minutes, or until tender.
• In a large bowl, mix together the sweet potatoes, brown sugar, milk, butter and flour. Transfer the mixture to the baking dish. Sprinkle with pecans and coconut.
• Bake 30 minutes in the preheated oven.