Watershed Restaurant Sweet Potato Casserole Recipes

THE BEST SWEET POTATO CASSEROLE

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.

WATERSHED RESTAURANT SWEET POTATO CASSEROLE

Steps:

• TO MAKE:.
• Wash the sweet potatoes and put them on a foil or parchment lined baking sheet.
• Bake in preheated 350F oven for 1 to 1 1/2 hours until they are very tender.
• Remove from the oven and allow to cool briefly before peeling.
• Put the peeled sweet potatoes into the large bowl of an electric mixer fitted with beaters or a whip attachment.
• Mix the hot sweet potatoes on low speed to begin mashing them.
• Add the butter and mix until it is absorbed.
• Add the salt, cinnamon, nutmeg, honey, and both sugars and mix until they are thoroughly blended.
• Add the lightly beaten eggs and vanilla and beat on medium speed for 2 minutes.
• Reduce mixer speed to low and slowly add in the heated milk.
• When the milk is incorporated, taste carefully for seasoning and add more salt, cinnamon, nutmeg, or sugar as needed.
• Thoroughly grease a 9x13x2 inch baking dish with the softened butter and pour the sweet potato mixture into it.
• THE TOPPING:.
• Put the brown sugar, flour, baking powder, cinnamon, nutmeg, and salt into a mixing bowl and mix well.
• Use your fingers to work the chilled butter into the mixture until it resembles oatmeal with some large pea size pieces of butter in it.
• Stir in the chopped pecans and mix well.
• Sprinkle the mixture evenly over the top of the sweet potatoes.
• Bake in a preheated 375F oven for 30 to 45 minutes until the topping is golden brown and crisp and the sweet potatoes are set but still slightly loose in the center.
• Serve hot.

OLD-FASHIONED SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender; drain. , Transfer to a large bowl and mash. Add the milk, brown sugar, butter, egg, cinnamon, vanilla, allspice, salt and nutmeg; beat until smooth., Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Top with marshmallows. Bake 5-10 minutes longer or just until marshmallows begin to puff and brown.

RESTAURANT-STYLE SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rub the skin of each sweet potato with vegetable oil; place potatoes on a baking sheet.
• Bake in the preheated oven until tender, about 1 hour; remove and cool slightly. Reduce oven temperature to 350 degrees F (175 degrees C).
• When sweet potatoes are cool enough to handle, scrape flesh into a large bowl; discard skins. Beat sweet potatoes with an electric mixer until smooth.
• Measure 6 cups of mashed sweet potato into a large bowl; beat in 3/4 cup brown sugar, cream, 1/4 cup melted butter, 1/4 teaspoon cinnamon, and salt. Pour sweet potato mixture into an 8x8-inch baking dish.
• Place the rolled oats into the bowl of a food processor or blender, and pulse until oats are finely ground. Place oats, 2 tablespoons brown sugar, flour, and 1/8 teaspoon cinnamon into a bowl. Cut 2 tablespoons cold butter into the oat mixture with a pastry blender or fork until crumbly; sprinkle evenly over sweet potato mixture.
• Bake in the preheated oven until sweet potatoes are heated through and oatmeal streusel is lightly browned, 70 to 80 minutes. Remove from oven, sprinkle immediately with marshmallows, and let stand until marshmallows are melted, about 10 minutes.

WATERCRESS SALAD WITH ROASTED SWEET POTATOES

Steps:

• Preheat oven to 450 degrees, with racks on upper and lower thirds. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil; season with salt and pepper. Roast on upper rack, until tender, 30 to 35 minutes, tossing halfway through.
• On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack,until golden, 6 minutes.
• In a medium bowl, whisk together lemon juice, honey, and remaining 2 tablespoons oil; season with salt and pepper. Add watercress, and toss to combine. Serve topped with sweet potatoes, walnuts, and feta.