I Cant Believe Its Not Sweet Potato Casserole Food

VEGAN SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• For the sweet potatoes: Put the sweet potatoes in a large pot and fill with enough water to cover by 2 inches. Season with a good pinch of salt and bring to a boil over medium-high heat, lower to medium low and simmer until the potatoes are tender, 8 to 10 minutes. Drain well and return the potatoes to the pot.
• Add the coconut milk, brown sugar, vanilla, cinnamon, nutmeg and a pinch of salt; use a potato masher to mash the sweet potatoes until the mixture very smooth (see Cook's Note). Taste and adjust the seasoning with more salt if needed. Transfer to a 2-quart baking dish and smooth into an even layer.
• For the nut topping: While the potatoes are cooking, add the walnuts, pecans, flour, brown sugar, cinnamon and a pinch of salt to a food processor and pulse a few times until evenly and finely chopped (the nuts should be small but not pulverized). Add the coconut oil and pulse a few more times until the mixture is fully moistened and combined.
• Sprinkle the nut mixture evenly over the sweet potato filling. Bake until the top is golden brown and the filling is heated through, 25 to 30 minutes. Let the casserole cool 5 minutes before serving.

SMALL-BATCH SWEET POTATO CASSEROLE

Steps:

• Combine the sweet potatoes, half-and-half, butter, brown sugar, nutmeg if using and 1/2 teaspoon salt in a large saucepan over medium-low heat and cook, covered and stirring occasionally, until the sweet potatoes begin to break down, 15 to 20 minutes.
• Reduce the heat to low and continue to cook, covered, stirring occasionally and breaking up the pieces as you stir, until the sweet potatoes are completely tender and have almost entirely fallen apart, another 25 minutes.
• Meanwhile, position an oven rack in the upper-third of the oven and preheat to 450 degrees F.
• Add the cream cheese to the saucepan. Mix with a handheld mixer until the cream cheese is fully incorporated and the sweet potatoes are smooth.
• Use a spatula to transfer 1 cup of the sweet potato mixture to each of four 1-cup ramekins. Top each ramekin with a 1/3 cup of the mini marshmallows. Bake until the marshmallows are puffed and browned, about 5 minutes.

THE NOT SO SWEET POTATO CASSEROLE

Steps:

• 1. Mash the potatoes by hand and then add the balance of the ingredients, or place all in a mixer and mix until all incorporated.
• 2. Just before baking, cover the top with the chopped pecans. Place in a 350 oven for about 45 minutes to 1 hour. Keep covered during the baking.

NOT SO SWEET SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375°F.
• Bake potatoes whole, in their skins on a foil lined jelly roll pan until they are soft when pierced with a fork (about 1-1 1/4 hours, depending on the actual size of your potatoes).
• Remove from oven and let cool until you can handle them, then peel off the skins.
• Mash the potatoes along with butter, cider, salt and pepper, until smooth enough to your liking.
• Grease an oval baking dish (about 2-2 1/2 quart size) and spoon the mashed potatoes into the dish.
• Sprinkle with the shredded cheese and bake at 375°F for about 30 minutes, uncovered, or until heated through and the cheese is melted.
• Sprinkle parsley over the top and serve.
• MAKE AHEAD TIP: You can make the mashed potatoes in advance and freeze them up to 1 month.
• When ready to serve them, thaw completely, place into the baking dish as described above, top with cheese, and bake at 350°F for about 40 minutes, then sprinkle with parsley before serving.

I CAN'T BELIEVE IT'S NOT POTATO SALAD!

Steps:

• Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave until soft, 6 to 8 minutes. Once the bowl is cool enough to handle, drain any excess water, if needed.
• Put 2 cups cauliflower in a blender or food processor and set the rest aside. Add the mayonnaise, sour cream, Dijon mustard, ranch dressing or dip mix, non-dairy creamer, and 1/4 teaspoon salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside.
• To the bowl with the remaining chopped cauliflower, add the onion, celery, egg whites, chives, dill, 2 tablespoons parsley, and rice vinegar. Add the pureed mixture and lightly stir to coat.
• Chill for several hours before serving. Garnish with paprika and additional parsley, if using. Mmmmm!

HEALTHY SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray. Put the sweet potatoes in a large pot and cover with salted water by 2-inches. Bring to a boil over medium-high heat. Add the carrots. Cook until both the potatoes and carrots are tender, about 15 minutes. Drain well.
• Transfer the potatoes and carrots to a large bowl and add the sugar, butter, ginger, zest, and cinnamon. Mash until well combined and slightly chunky. Season with salt and pepper. Stir in the egg whites and transfer to the baking dish. Sprinkle with the nuts and bake until well puffed and hot through, about 30 minutes.

SWEET POTATO CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F. Butter an 8-by-8-inch casserole dish and set aside.
• 2. Grate sweet potato on large holes of grater. Melt butter in a large skillet, add sweet potatoes and cook stirring occasionally until potato softens, about 15 minutes. Cool.
• 3. Separate 1 egg and reserve egg white. Beat remaining egg, yolk, cream, brown sugar, cinnamon, ginger, nutmeg, and cayenne in a large bowl. Add sweet potato and season with 1 teaspoon salt and pepper to taste. Whisk until smooth.
• 4. Pour sweet potato mixture into pan. Toss pecans with egg white and sprinkle on casserole. Bake until set and puffed, about 30 minutes. Serve immediately.

HG'S I CAN'T BELIEVE IT'S NOT SWEET POTATO PIE - WW POINTS = 2

Steps:

• Preheat oven to 350 degrees.
• Peel squash and cut into large chunks (removing seeds). Fill a large, microwave-safe dish with a half an inch of water. Place squash into dish and cover with plastic wrap. Microwave for approximately 8 minutes (and drain). Squash should be tender enough to mash, but not fully cooked. With a potato masher, food processor or fork, mash squash. Measure out 2 generous cups, lightly packed, and place in an oven-safe baking dish.
• Add all ingredients except for marshmallows. Mix ingredients thoroughly, but do not over-stir; squash should still be pulpy.
• Allow to cook for 45 - 50 minutes. Remove from oven, and disperse marshmallows over top of pie. Return to oven for 5 minutes, until marshmallows begin to brown. Allow to cool.

SWEET POTATO CASSEROLE

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.

I-CAN'T-BELIEVE-IT'S-CARROTS CASSEROLE!

Steps:

• Peel the carrots, trim the ends, and cut into chunks about 1 inch long. Place in a saucepan with water to cover, and cook over medium-high heat until very tender, about 40 minutes.
• Drain the carrots well and place them in a large mixing bowl. Use a potato masher to finely mash the carrots.
• Add the butter/margarine to the carrots and blend well with an electric mixer or a wooden spoon. Add the remaining ingredients to the carrots, mixing until smooth.
• Pour the carrot mixture into a buttered 3-4 quart casserole dish or baking pan.
• Bake at 350 F for about 40 minutes, or until center is set.

LIGHT SWEET POTATO CASSEROLE

Steps:

• Boil sweet potatoes 25-30 min until soft.
• Beat together potatoes,milk,egg beaters,brown sugar,salt, and vanilla.
• Bake in a sprayed dish @ 350 degrees for 25-30 minutes.