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.
PUMPKIN SPICE SWEET POTATOES
These are not at all something I ate growing up and I really love watching the inner kid come out in almost everyone when they see the marshmallow topping come out of the woodwork. I love the brightness the red wine vinegar brings to the party. I also think the pecans are essential for crunch.
Provided by Alex Guarnaschelli
Categories side-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to the 450 degrees F.
- Cook the sweet potatoes: Place the sweet potatoes in the center of the oven and bake until tender when pierced with the tip of a knife, 1 to 1 1/2 hours. Let cool slPeel the potatoes and cut them crosswise into 1-inch-thick slices. Arrange them in an 8-by-12-inch baking dish and sprinkle with salt and pepper.
- Flavor the sweet potatoes: Meanwhile, in a medium pot, bring the sugar and 1/2 cup water to a simmer over medium heat. Stir in the vinegar and pumpkin pie spice and cook until syrupy, 5 to 8 minutes. Pour over the potatoes.
- Bake and serve: Toss the marshmallows with the melted butter in a large bowl, use a fine-mesh strainer to sprinkle them evenly with the cayenne and arrange them on the potatoes. Bake until the marshmallows puff and brown, 10 to 15 minutes. Set the oven to broil and broil the tops for 1 to 2 minutes. Sprinkle with the pecans.
SWEET POTATO CASSEROLE I
Sweet, rich, and crunchy. A lovely addition to your holiday feast.
Provided by Nancy
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
- Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash.
- In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish.
- In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture.
- Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.
Nutrition Facts : Calories 601.9 calories, Carbohydrate 88.1 g, Cholesterol 88 mg, Fat 26.9 g, Fiber 4 g, Protein 6.2 g, SaturatedFat 11.1 g, Sodium 212.7 mg, Sugar 59.9 g
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