Caramel Sweet Potato Casserole Recipes

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Drain and transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 15 minutes. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; pour over sweet potatoes. Bake 10-15 minutes longer or until glazed, basting frequently.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix sweet potatoes, pineapple, butter, brown sugar, salt, egg, and cinnamon together in a bowl. Pour half the sweet potato mixture into a 9x9-inch casserole dish. Pour caramel sauce over sweet potatoes; top with 1 cup marshmallows. Spread the remaining sweet potato mixture over marshmallow layer.
• Bake in the preheated oven for 30 minutes. Add the remaining 1 cup marshmallows and bake until marshmallows are golden brown, about 10 more minutes.

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:

• 1. Slice potatoes, place in greased baking dish.
• 2. Mix salt, brown sugar, flour and nuts. Sprinkle over potatoes.
• 3. Cut butter in small chunks. Place on top of potato/dry mixture.
• 4. Pour whipping cream over all.
• 5. Arrange marshmallows on top.
• 6. Bake at 350* for 30 minutes.

Steps:

• Boil sweet potatos for 15 mins, let it sit for 15 mins, boil another 15 mins, let it sit another 15-30 minutes.
• Mash potatoes.
• Preheat oven to 350 degrees F.
• Combine crust mixture brown sugar, flour, nuts and butter in mixing bowl. Set aside.
• Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix well. Pour mixture into greased baking dish.
• Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
• Bake for 30 minutes. Allow to set at least about 15-30 minutes before serving for the crust to harden.