Southern Style Sweet Potato Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir mashed sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, cinnamon, and vanilla together in a large bowl until smooth; transfer to a casserole dish.
• Mix brown sugar, pecans, coconut, and 1/2 cup butter in a bowl; spread atop the filling.
• Bake casserole in preheated oven until topping is golden brown, about 30 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Toss sweet potatoes with brown sugar in a bowl until coated; arrange in the prepared casserole dish. Top sweet potatoes with marshmallows.
• Bake in the preheated oven until sweet potatoes are tender and marshmallows are browned, 35 minutes.

Steps:

• 1. In large bowl, whisk all ingredients except topping's. Place in 9x9 baking pan.
• 2. Mix topping ingredients with hands in bowl and spread on top of sweet potato mixture. Bake in a preheated oven 350 Degrees for 45 minutes, uncovered.
• 3. NOTE: The prep time includes the cooking and mashing of sweet potatoes.

Steps:

• Boil and mash potatoes.
• Mix in sugar, butter, eggs, vanilla and milk.
• Put in a 13x9 inch baking dish.
• For the topping melt butter and mix in remaining ingredients.
• Sprinkle on top of the potato mixture.
• Bake 25 miutes at 350 degrees.

Steps:

• Preheat oven to 350 degrees F.
• Pierce potatoes several times with a fork or icepick and place on a baking pan; bake in preheated oven 1 1/4-1 1/2 hours or until potatoes are tender; set aside until cool.
• In a small pan, heat milk and butter until hot but not boiling; keep warm.
• Cut the potatoes in half and scoop out the insides into a mixing bowl and discard the skins.
• Mash the potatoes with whatever method you prefer (masher, ricer, food mill, etc).
• Stir milk into potatoes; add eggs and continue to blend until well combined; stir in brown sugar.
• Butter a 9 X 13 inch casserole or baking dish and spread mixture into pan; set aside while making topping.
• Melt the butter in a large saucepan over low heat; stir in the brown sugar, salt, cinnamon, nutmeg, cream.
• and pecans.
• Heat to a simmer and cook, stirring constantly, until mixture is thick, 5-7 minutes (if mixture starts to boil, reduce heat slightly to maintain a simmer).
• Remove from heat and stir in vanilla.
• Pour topping over potatoes in dish, spreading with spatula.
• Bake in preheated oven for 30 minutes, or until slightly crusty and set.
• Serve immediately.

Steps:

• Mix cream of chicken soup, sour cream, onion, and paprika until smooth. Stir in butter, cheese, and hash browns until well-blended.
• Pour into 9x13 baking dish.
• Gently mix corn flakes and melted butter. Top casserole.
• Bake at 350 degrees for 40 minutes.

Steps:

• Boil or microwave potatoes until tender. Wait for them to cool enough so, that you can peel them. The peeling should slide right off.
• Preheat oven to 350 degrees.
• Mash the potatoes.
• Combine all the ingredients for the base.
• Add them to the mashed potatoes and stir well.
• After mixed, place in a casserole dish. I usually use an 8 x 14 rectangle. Depending on how little or how much you are making.
• Combine ingredients for topping. Except marshmallows, if using them. The mixture should be kind of crumbly.
• Spread evenly on top.
• Place in oven and cook for 35 to 40 minutes.
• When done spread marshmallows on top and put back in the oven for about 5 minutes or until golden brown.