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.
CHARLENE'S SWEET POTATO CASSEROLE
Steps:
- *Boil water. *Cook sweet potatoes in boiling water to cover 30 to 45 minutes or until tender. *While potatoes cool, grease pan with Pam and melt butter. *Pour 1/2 cup firmly packed brown sugar, 2 large eggs,1 teaspoon vanilla extract,1/3 cup half-and-half, 1/2 cup butter melted into big bowl that will fit sweet potatoes and those things. *In a medium-sized tupperware container, combine 1 cup brown sugar and flour; cut in 1/4 cup butter with a pastry blender until mixture is crumbly. Stir in pecans. Keep this to the side as a topping. *Once potatoes have cooled to touch, peel and rice potatoes. *Combine sweet potato with the bowl of half-and-half mixture and stir with spatula until smooth. *Spoon half of the sweet potato mixture into a greased 13 x 9 baking dish, then put a layer of mini marshmallows and sprinkle lightly with brown sugar. Then spoon the rest of the sweet potato mixture over the marshmallows. *You can store this in the fridge now until ready to bake. *When ready to bake, sprinkle nut mixture over casserole. Bake, uncovered, at 350 degrees for 30 minutes or until lightly browned and bubbly around edges. Then put the mini marshmallows on and bake for another 5 minutes.
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