I CAN'T BELIEVE IT'S NOT SWEET POTATO CASSEROLE
Steps:
- Preheat the oven to 350 degrees F.
- Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (the squash should be tender enough to mash, but not overcooked).
- With a potato masher, food processor, or fork, mash the squash thoroughly, but do not puree (the squash should be pulpy). Add soy milk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Mix the ingredients thoroughly, but do not over-stir.
- Transfer to an 8-inch by 10-inch baking pan sprayed with nonstick spray. Bake in the oven until mostly firm, 45 to 50 minutes.
- Top with mini marshmallows. Return to the oven until the marshmallows begin to brown, about 5 minutes. Allow to cool before serving!
Nutrition Facts : Calories 142, Sodium 263 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 5 grams, Sugar 12.5 grams
THE NOT SO SWEET POTATO CASSEROLE
We really like the more savory taste of this sweet potato casserole. It would pair so well with any holiday meal!
Provided by Sherry Peyton
Categories Side Casseroles
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Mash the potatoes by hand and then add the balance of the ingredients, or place all in a mixer and mix until all incorporated.
- 2. Just before baking, cover the top with the chopped pecans. Place in a 350 oven for about 45 minutes to 1 hour. Keep covered during the baking.
NOT SO SWEET SWEET POTATO CASSEROLE
This recipe is very different from the typical sweet potato casseroles topped with marshmallows you might often see on the Thanksgiving table. First of all, no marshmallows or brown sugar anywhere in sight. In fact, the only sugar in this recipe comes naturally from the potatoes themselves and the juice. Topped with cheese and baked til warm and yummy :) A nice change of pace.
Provided by HeatherFeather
Categories Yam/Sweet Potato
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Bake potatoes whole, in their skins on a foil lined jelly roll pan until they are soft when pierced with a fork (about 1-1 1/4 hours, depending on the actual size of your potatoes).
- Remove from oven and let cool until you can handle them, then peel off the skins.
- Mash the potatoes along with butter, cider, salt and pepper, until smooth enough to your liking.
- Grease an oval baking dish (about 2-2 1/2 quart size) and spoon the mashed potatoes into the dish.
- Sprinkle with the shredded cheese and bake at 375°F for about 30 minutes, uncovered, or until heated through and the cheese is melted.
- Sprinkle parsley over the top and serve.
- MAKE AHEAD TIP: You can make the mashed potatoes in advance and freeze them up to 1 month.
- When ready to serve them, thaw completely, place into the baking dish as described above, top with cheese, and bake at 350°F for about 40 minutes, then sprinkle with parsley before serving.
Nutrition Facts : Calories 217.2, Fat 4.9, SaturatedFat 3, Cholesterol 15, Sodium 245, Carbohydrate 38.2, Fiber 5.7, Sugar 7.9, Protein 5.7
NOT TOO SWEET SWEET POTATOES
I needed a good sweet potato recipe for Thanksgiving that satisfied the marshmallow topping brigade as well as those of us who didn't want something quite so sweet. So I played around with a variety of recipes and came up with this. It's definitely sweet, but not too sweet. And no marshmallow in sight!
Provided by chillibite
Categories Yam/Sweet Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Peel sweet potatoes and chop into one inch cubes.
- Melt butter and honey together in the microwave or on the stovetop.
- Stir spices, salt and lemon juice into butter mixture.
- Place sweet potatoes in a casserole dish.
- Pour butter mixture over sweet potatoes and stir to coat well.
- Bake for about 1 hour, until sweet potatoes are soft. Stirring occasionally.
- Once sweet potatoes are done, sprinkle almonds over the top before serving.
Nutrition Facts : Calories 422.1, Fat 19.5, SaturatedFat 10.2, Cholesterol 40.7, Sodium 428.7, Carbohydrate 59.6, Fiber 8.1, Sugar 21.6, Protein 5.5
EGGLESS SWEET POTATO CASSEROLE
This sweet potato casserole is topped with brown sugar and pecans. A family favorite!
Provided by Carolyn
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart casserole dish and set aside.
- Blend together the sweet potatoes, evaporated milk, orange juice, vanilla, sugar, salt, 3 tablespoons butter, nutmeg and cinnamon. Pour into prepared casserole dish.
- Prepare the topping by mixing together the 1/3 cup butter, brown sugar, flour and pecans. Sprinkle over casserole and bake for 45 minutes or until hot.
Nutrition Facts : Calories 576.8 calories, Carbohydrate 82.1 g, Cholesterol 45.4 mg, Fat 26.9 g, Fiber 5.7 g, Protein 5.4 g, SaturatedFat 11.6 g, Sodium 398.1 mg, Sugar 51.4 g
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“NOT TOO SWEET” SWEET POTATO CASSEROLE WITH PECANS
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4.6/5 (14)Servings 6Cuisine AmericanTotal Time 1 hr 15 mins
- Cook the potatoes by either roasting at 400 F for 30-40 minutes in the oven. Alternatively, cook the potatoes in the microwave. Pierce the potato skins all over with a fork, place on a microwave-safe plate, and cover with a wet paper towel. Cook at full power for 5 minutes, rotate the potatoes, and cook in intervals of 2 minutes until potatoes are done. Mine took 9 minutes total. **see notes**
- While the potatoes cool enough to handle, prepare your baking dish by greasing with a little butter or nonstick spray. I used a 7" round for a thicker casserole, but you may also use an 8x8" square. If you are doubling the recipe, I would use a 9" pie dish or 9x9" square, tripling the recipe would require a 9x13" baking dish.
- Once the potatoes are cool enough to handle, peel away the skin and place the still-warm potatoes in a mixing bowl. Add the butter, salt, and sour cream and mash together until you've reached a smooth consistency.
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