Aunt Siss Sweet Potato Casserole Recipes

Steps:

• Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Meanwhile, make topping by combining flour, brown sugar, oats and salt; cut in butter until crumbly. , Drain potatoes; return to pan. Beat until mashed. Add sugar, milk, eggs, butter and vanilla; mash. Transfer to a broiler-safe 13x9-in. baking dish. Sprinkle topping over potato mixture. , Bake, uncovered, until topping is golden brown, 40-45 minutes; let stand 10 minutes. Sprinkle with marshmallows. If desired, broil 4-5 inches from heat until marshmallows are puffed and golden, 30-45 seconds.

Steps:

• Mix together potatoes, sugar, spices, eggs, and 1/2 stick butter. Put in a greased dish at 400 degrees for 20 minutes.
• Mix together the cornflakes, pecans, sugar, and 1/2 stick melted butter. Mix together and spread over the potatoes. Return to oven and bake another 10 minutes.

Steps:

• 1. Combine all ingredients except for marshmallows. Put in greased casserole dish. Bake at 350* for 30 minutes. Sprinkle with marshmallows and bake 5 mins more.

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.

Steps:

• Preheat oven at 400°F.
• Take washed yams/sweet potatoes and wrap in foil.
• Place wrapped yam/sweet potatoes in oven with seam of foil up.
• Bake for 1 1/2 hours or till done.
• Take foil off and let cool for 10 - 15 minutes.
• Peel skin off of each potato, which comes off super easy, and put each potato in a large mixing bowl.
• Add butter, cinnamon, vanilla, brown sugar to sweet potatoes and mix with an electric mixer. Make sure it is mixed well with no clumps.
• Take mixture and add to a 2 1/2 quart or 13x9 bake dish which has been buttered or sprayed with cooking spray.
• Spoon over the top the caramel sauce.
• Return to oven at 375°F for 20 minutes
• Cover top with mini marshmallows--enough to cover the whole top of dish. Return to oven for 10 more minutes. The marshmallows should be melted and crispy but not dark browned.
• Take out and let sit for 10- 20 minutes.
• Serve and enjoy.

Steps:

• Mix first seven ingredients and spread in a 13" x 9" baking dish.
• Mix topping ingredients and spread over sweet potato mixture.
• Bake 25 minutes in 350 degree oven.