Delicious Easy Appetizer Sweet Potato Casserole Food

EASY SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
• Preheat oven to 375 degrees F (190 degrees C). Grease a deep casserole dish with butter.
• Mash potatoes with a potato masher in a bowl until no large lumps remain. Stir white sugar, brown sugar, cinnamon, and butter into the mashed sweet potatoes; transfer to prepared casserole dish. Cover sweet potato mixture with a layer of miniature marshmallows.
• Bake in preheated oven until marshmallows are browned, about 30 minutes.

SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool before peeling. Reduce oven temperature to 350 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray. To make the topping, combine cornflakes, pecans and brown sugar. Stir in butter until well combined; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat sweet potatoes, butter, sugar, milk, eggs, vanilla and salt on medium-high until well combined, about 1-2 minutes. Add sweet potato mixture to prepared baking dish. Sprinkle with cornflakes mixture around the outside of the dish, leaving room in the center. Place into oven and bake until the topping is golden, about 20 minutes. Add marshmallows to the middle and bake until lightly golden on top, an additional 5 minutes. Serve immediately.

HASSELBACK SWEET POTATOES CASSEROLE WITH CHIPOTLE

Steps:

• In a food processor jar, add chipotle, olive oil, lemon juice, maple syrup, tomato paste, garlic cloves, salt and black pepper. Pulse until smooth and everything is fine pureed. Transfer half into a small bowl and remaining into a wide large prep bowl and set aside.
• Wash and peel Sweet Potatoes. Using a mandilion slicer or food processor slicer attachment, slice all sweet potatoes to 1/8 of an inch thick slices.
• Position an Oven Rack in the middle. Set oven to preheat at 425 degrees Fahrenheit. In a small microwave safe bowl, add butter, minced garlic clove (optional), and 1 tbsp from the reserved chipotle dressing. Heat for 30 seconds at time or until just melted. Set aside.
• Transfer half of sweet potato slices into large bowl with half of dressing. Massage slices with dressing gently to evenly coat all potatoes in dressing. Stack 10 slices of sweet potatoes at a time in hand and then transfer to baking dish. Arrange in circular pattern. Repeat until all dressed sweet potatoes slices are transferred to baking dish. Repeat this step with remaining half of sweet potatoes and reserved dressing.
• Cover baking dish with aluminum foil and set to bake for 1 hour and 40 minutes.
• While sweet potatoes bake, heat a dry skillet. Add pine nuts and toast for 1 minute or until slightly golden. (don't leave any longer on heat as pine-nuts tend to burn quickly.) Set aside. In a food processor jar, add toasted pine nuts and herbs. Pulse until fine chopped.
• At 1 hour mark, carefully take the casserole out of the oven. Baste with one coat of garlic-butter mixture. To prevent overbrowning, cover the edges of pie dish with foil. Return to the oven. Repeat basting with garlic-butter once more after 15 minutes. Bake until most sweet potatoes are golden on top (slightly caramelizing). Take out, let cool for 10 minutes before serving.
• Garnish casserole with chopped nuts-herb mixture. Serve and enjoy!

BEST SWEET POTATO CRUMBLE CASSEROLE WITH MARSHMALLOWS

Steps:

• For the filling, combine the mashed sweet potatoes, light brown sugar, butter, milk, eggs, vanilla, salt and flour. Place filling in greased baking dish.
• For the crumble, combine with fork flour, dark brown sugar, spices and butter. Mix until form crumble texture. Place crumble on top of filling.
• Bake at 375 degrees Fahrenheit, middle rack for 40- 45 minutes until golden brown.
• Remove from oven and top with mini marshmallows. Place back into oven at 450 degrees Fahrenheit for a couple minutes to lightly brown the mini marshmallows. Cool and Enjoy.

SWEET POTATO CASSEROLE

Steps:

• Using a 5 to 6-quart heavy-bottomed saucepan set on medium-high, add the cubed sweet potato and water. Cover the saucepan and cook the sweet potato until fork tender.
• Drain the sweet potato and return to the saucepan.
• Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray. Set it aside.
• Add in the brown sugar, butter, vanilla, cinnamon and nutmeg. Use a potato masher and mash all the ingredients until smooth.
• Fold in ½ cup chopped pecans.
• Evenly spoon and spread the sweet potato mixture into the prepared baking dish.
• Evenly sprinkle the remaining 1 cup of chopped pecans and the mini marshmallows.
• Bake uncovered for 25 minutes. Serve while hot.

DELICIOUS EASY APPETIZER: SWEET POTATO CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees 2. Clean, peel and cut sweet potatoes into small chunks 3. Boil sweet potatoes for about 10 minutes or until soft 4. Drain sweet potatoes and place in an oven safe dish 5. In a small bowl melt the butter until it is a liquid 6. Drizzle butter over the sweet potatoes and add the remaining ingredients to the top of the dish 7. Cook for 10- 15 minutes or until the top is caramelized

THE BEST EASY SWEET POTATO CASSEROLE

Steps:

• Peel the sweet potatoes, and cut into 1-inch chunks. Cover with cold water, and boil for 15 minutes or until cooked through.
• Mash the sweet potatoes, and allow them to cool.
• Preheat the oven to 350°F.
• In a bowl, whisk together the cooled mashed sweet potatoes, eggs, melted butter, sugar, vanilla extract, pumpkin pie spice, and cinnamon. Fold in the chopped pecans.
• Spread the mixture into a 9x13 casserole dish.
• Prepare the topping by combining the melted butter, sugar, cinnamon, and flour in a separate bowl. Mix the ingredients with your hands until they are the texture of coarse crumbs. Stir in the chopped pecans.
• Sprinkle the topping evenly over the sweet potato mixture, and bake uncovered at 350°F for 30 to 40 minutes.
• Serve hot.

23 BEST SWEET POTATO RECIPES: WEDGES & MORE!

Steps:

• Preheat the oven to 450°F.
• In a small bowl, mix the spices and salt together. (Variation: If you want a crispier sweet potato wedge, add 3 tablespoons cornstarch here.) Wash the sweet potatoes, keeping the skins on. Slice the potatoes into short wedges by doing the following: slice each potato in half crosswise, then in half lengthwise. Place each piece cut side down and slice it in half. Then flip them over and cut that piece down the center into two wedges (see this video, but cut them in half). In a large bowl, mix the potatoes with the olive oil and spices.
• Line a baking sheet with parchment paper, and spread the potatoes on the sheet in a single layer. Roast the potatoes for 30 to 35 minutes until tender and starting to become crisped and brown (no need to stir). Serve immediately.