Amanda Hessers Sweet Potato Casserole Food

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THE BEST SWEET POTATO CASSEROLE



The Best Sweet Potato Casserole image

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

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

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 PIE



Sweet Potato Pie image

This mildly-sweet version of the classic Southern pie has a crisp crust and a filling that's surprisingly light. It's rich with egg and boldly spiced with nutmeg, but as fluffy as chiffon (a quality owed to the baking powder in the filling). This means you'll probably have room for two (or three) pieces. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)

Provided by Amanda Hesser

Categories     pies and tarts, dessert

Time 1h55m

Yield One 9-inch pie

Number Of Ingredients 9

3 medium sweet potatoes, peeled (about 1 3/4 pounds)
5 tablespoons butter, at room temperature
3/4 cup sugar
1 1/4 teaspoons freshly ground nutmeg
1 large egg
1/2 teaspoon vanilla
2 1/4 teaspoons baking powder
3 tablespoons evaporated milk
Unbaked pie shell, 9 inches (see recipe)

Steps:

  • Place sweet potatoes in a large saucepan, and add water to cover. Bring to a boil, reduce heat to low and simmer until very tender, about 45 minutes. Drain well.
  • Mash the potatoes in a bowl. The potatoes should yield about 2¾ cups mashed potatoes.
  • Preheat oven to 350 degrees. Add butter to hot potatoes, and mash until smooth. Add sugar, nutmeg, egg and vanilla, mixing well. Combine baking powder with evaporated milk, and stir to blend. Add to mashed potatoes. Whisk mixture until velvety. Mound into pie shell, then spread evenly to edges.
  • Bake until pie has set and is lightly browned on top, about 55 minutes. Cool to room temperature before serving.

TWO-POTATO GRATIN



Two-Potato Gratin image

This simple recipe allows the richness of potatoes and cream to shine through unadorned, and it is easily assembled. A gratin dish is not necessary; try using a cast-iron skillet. (For everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by Amanda Hesser

Categories     casseroles, side dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 8

Unsalted butter for gratin dish
3 medium Yukon Gold potatoes, peeled and sliced 1/8 inch thick
1 tablespoon chopped thyme
1/2 teaspoon freshly grated nutmeg
Kosher salt to taste
Freshly ground black pepper to taste
1 1/4 cups heavy cream
2 small sweet potatoes, peeled and sliced 1/8 inch thick

Steps:

  • Preheat oven to 300 degrees. Butter a medium gratin dish. Line bottom with a layer of Yukon Gold potatoes. Sprinkle with a little thyme and nutmeg. Season lightly with salt and pepper, and pour over a little cream. Add a layer of sweet potato slices, and repeat with the thyme, nutmeg, salt, pepper and cream. Continue layering, ending with sweet potatoes, thyme, nutmeg, salt, pepper and cream.
  • Bake in oven for 1 to 1 1/4 hours, until potatoes are tender when pierced with a fork. Cover with aluminum foil if top gets too dark.

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 31 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 674 milligrams, Sugar 5 grams, TransFat 0 grams

SWEET POTATOES ANNA



Sweet Potatoes Anna image

Potatoes Anna is basically a dish where you take any type of potato, slice it really thinly, then arrange the slices in a pan and bake. (It's a great holiday dish because you can rope in a family member to either be the slicer or the arranger!)

Provided by Amanda Hesser and Merrill Stubbs

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 5

8 ounces unsalted butter, plus more to grease the pan
2 large sweet potatoes or yams, or 3 medium
10 pitted prunes
1 cup port, Madeira, Marsala, or bourbon
Salt and pepper

Steps:

  • Preheat oven to 450 degrees F. Melt butter in a small saucepan over medium heat. Meanwhile, slice the sweet potatoes on a mandoline. Soak prunes in port for 20 minutes, then drain and roughly chop. Coat a cast-iron skillet with butter, then arrange half of the potatoes in an overlapping circle until the bottom of the skillet is covered. Brush the top generously with melted butter, and sprinkle with salt and pepper. Scatter half of the prunes over the sweet potatoes, then repeat the whole process. Press down on the potatoes so they are compact.
  • Bake 20-30 minutes until potatoes are cooked through and nicely caramelized. Run a knife around the edge of the skillet to loosen. Place a serving plate on top of the skillet and flip over to serve.

AMANDA HESSER'S SWEET POTATO CASSEROLE



Amanda Hesser's Sweet Potato Casserole image

Bake a homey, pecan-topped casserole with this recipe from "The Essential New York Times Cookbook," by Amanda Hesser.Also try: James Beard's Pureed Parsnips

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 12

6 large sweet potatoes
3 tablespoons packed light-brown sugar
3 tablespoons packed dark-brown sugar
2 large eggs, beaten
1/4 cup freshly squeezed orange juice
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
3 tablespoons unsalted butter, slightly softened
1/4 cup packed light-brown sugar
1/4 cup packed dark-brown sugar
3/4 cup chopped pecans

Steps:

  • Preheat oven to 375 degrees.
  • Make the sweet potatoes: Place sweet potatoes on a baking sheet and roast until very tender, about 1 hour and 20 minutes. Remove from oven and let cool slightly. Reduce oven temperature to 350 degrees.
  • When potatoes are cool enough to handle, cut in half, scoop flesh into a bowl and mash until smooth. You should have 4 to 5 cups of mashed sweet potato. Stir in brown sugars, eggs, orange juice, butter, vanilla, and salt; transfer to an 8-inch square baking dish.
  • Make the topping: In a small bowl, mix together butter, brown sugar, and pecans. Sprinkle over sweet potato mixture. Transfer to oven and bake until nuts are toasted and casserole has puffed, about 30 minutes. Serve.

DESSERT FOR DINNER SWEET POTATO CASSEROLE



Dessert for Dinner Sweet Potato Casserole image

Addictingly sweet and awesomely fabulous sweet potato casserole! Perfect dish for someone with a sweet tooth or for those wishing to add something sweet to dinner. Don't forget to add this dish to your table for Thanksgiving and Christmas!

Provided by jaqpink

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h5m

Yield 16

Number Of Ingredients 10

5 sweet potatoes, sliced, or more to taste
1 cup white sugar
½ cup melted butter
¼ cup milk
2 eggs, beaten
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 cup brown sugar
½ cup melted butter
½ cup all-purpose flour

Steps:

  • Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and immediately peel sweet potatoes; transfer to a large bowl and mash.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir white sugar, 1/2 cup melted butter, milk, eggs, and vanilla extract into mashed sweet potatoes; pour into a 9x13-inch baking dish.
  • Mix pecans, brown sugar, 1/2 cup melted butter, and flour together in a bowl. Sprinkle pecan mixture over sweet potato mixture. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until cooked through, 25 to 35 minutes. Remove aluminum foil and continue baking until pecans are lightly browned, about 5 more minutes.

Nutrition Facts : Calories 355.9 calories, Carbohydrate 48.1 g, Cholesterol 54.1 mg, Fat 17.6 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 8 g, Sodium 144.8 mg, Sugar 30.1 g

AMANDA HESSER'S MACARONI AND CHEESE



Amanda Hesser's Macaroni and Cheese image

Make and share this Amanda Hesser's Macaroni and Cheese recipe from Food.com.

Provided by laurayelp

Categories     Cheese

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons butter, plus more for buttering dish
2 tablespoons flour
2 cups milk
1 1/2 cups grated monterey jack cheese
3 1/2 cups cooked elbow macaroni
1 cup canned italian tomatoes with juice, drained (reserve the juice)
3/4 cup coarse breadcrumbs
ground black pepper

Steps:

  • Preheat the oven to 350, and butter a casserole dish.
  • In a saucepan, heat the two tablespoons butter until foamy. Sprinkle in the flour and whisk until it turns golden, then slowly pour in the milk, continuing to whisk.
  • Bring to a simmer over medium heat and let it thicken.
  • Stir in the cheese and remove from the heat (it should be a loose sauce). Fold in the macaroni, then add tomatoes by squeezing them between your fingers. The mixture should be loose like a thin batter; if it's gluey or thick, add a little milk or drained tomato juice.
  • Pour into the casserole dish and spread breadcrumbs over the surface. Top with 1/4 cup cheese and ground pepper. Bake until browned on the top and bubbling, about 25 minutes.

Nutrition Facts : Calories 585, Fat 25.4, SaturatedFat 15, Cholesterol 70.1, Sodium 554.1, Carbohydrate 63.7, Fiber 3.8, Sugar 3.7, Protein 25.1

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