SWEET POTATO CASSEROLE
I got this recipe from a friend years ago, and I've used it a lot since! So many of my friends enjoyed it that I've sent the recipe all over the country. I make it primarily for Thanksgiving, or with dinner when I'm serving ham. -Eleanor Sherry, Highland Park, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the mashed potatoes, butter, eggs, milk, vanilla extract and sugar. Spread into a greased 1-1/2-qt. casserole. , For topping, combine all the ingredients and sprinkle over potatoes. Bake at 375° for 25 minutes or until a thermometer reads 160°.
Nutrition Facts :
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.
SWEET POTATO CASSEROLE
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool.
- Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth.
- Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake until puffed, about 30 minutes. Serve immediately.
SWEET POTATO CASSEROLE II
Make and share this Sweet Potato Casserole II recipe from Food.com.
Provided by Wanda Matheny
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F and lightly grease a 9 x 9 pan.
- Combine ingredients and pour into prepared casserole.
- Combine topping ingredients and sprinkle mixture evenly over sweet potatoes.
- Bake for 35 minutes.
Nutrition Facts : Calories 469.2, Fat 19.1, SaturatedFat 3.7, Cholesterol 48.6, Sodium 420.4, Carbohydrate 71.2, Fiber 3.2, Sugar 54.6, Protein 6.5
SWEET POTATO CASSEROLE
This version of the classic Thanksgiving side dish forgoes the traditional marshmallow topping for a generous sprinkle of brown sugar, butter and pecans. You get crunchy, soft and sweet all in one glorious bite.
Provided by Marian Burros
Categories casseroles, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 10
Steps:
- To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.
- When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.
- To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 20 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 221 milligrams, Sugar 22 grams, TransFat 0 grams
SWEET POTATO CASSEROLE
Use up sweet potatoes in this creamy dessert. Made with sweet potatoes, milk, eggs and spices, it's topped with a pecan crumble for extra texture
Provided by Good Food team
Categories Dessert
Time 1h50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.54 milligram of sodium
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