Lemon Sweet Potato Casserole Food

THE BEST SWEET POTATO CASSEROLE

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

Steps:

• Preheat the oven to 375 degrees F.
• Put the sweet potatoes on a sheet tray and roast for 35 to 40 minutes. The sweet potatoes might still be a little hard in the center- no problem!
• While the sweet potatoes are baking make the topping. In a food processor, combine the oatmeal, brown sugar, olive oil, butter, and walnuts and pulse until mixture comes together.
• When the potatoes are cool enough to handle, peel them and cut them into 1-inch chunks. Discard the skins. Put the potatoes into a large dish and add the remaining ingredients. Mash together with a potato masher until well combined.
• Transfer the mixture to a 2-quart casserole dish. Crumble the topping mixture over the potatoes. Bake until the mixture hot all the way through and the topping is brown and crispy, about 30 minutes.
• That's a hot sweet potato!

CINNAMON SWEET POTATO CASSEROLE

Steps:

• Place the sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil; cook for 20-25 minutes or until tender. Drain; cool slightly and mash., Add the sugar, butter, milk, eggs, cinnamon, cardamom and lemon juice. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 45-50 minutes or until set.

CHEF JOHN'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish with butter.
• Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter into sweet potatoes.
• Whisk eggs, maple syrup, buttermilk, milk, vanilla extract, cayenne pepper, allspice, and 1/2 teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish.
• Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press pistachio mixture down onto sweet potatoes.
• Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven's broiler for 5 minutes to give topping a little more brown color. Let rest to cool slightly before serving, about 10 minutes.

SWEET POTATO CASSEROLE DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
• Bake for 25 minutes in the preheated oven, or until golden brown.

SWEET POTATO CASSEROLE

Steps:

• 1. Preheat the oven to 350° F. Butter a 2-quart casserole and set aside.
• 2. Combine all ingredients in a large mixing bowl, beating until smooth. Taste for salt and pepper and adjust as needed.
• 3. Scoop into the casserole, spreading to the edge and roughing the surface. Bake uncovered on the middle oven shelf for about 45 minutes or until tipped with brown.
• 4. Serve hot as an accompaniment to roast turkey, chicken, or pork. Good, too, with pork chops.

LEMON HEAVEN SWEET POTATO CASSEROLE

Steps:

• Peel sweet potatoes and rinse with water.
• Boil sweet potatoes in water until they are fork-tender (approx. 20-30 minutes).
• Preheat oven to 350 degrees F.
• Drain sweet potatoes and return to pot they were boiled in.
• Mash sweet potatoes with butter and eggs.
• Add all remaining ingredients except marshmallows.
• Beat with mixer until smooth.
• Spoon into buttered casserole and sprinkle with cinnamon.
• Bake for 25 minutes.
• Add mini marshmallows on top.
• Bake for 5 more minutes or until marshmallows are lightly browned.

LEMON SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 325.
• Combine shredded yams, margarine, sugar, milk, eggs, cinnamon and pudding mix in a 2-quart oblong casserole dish.
• Cover tightly with foil and bake for one hour. Remove foil and continue cooking 20-30 minutes or until top is golden brown.
• Tip: A quick method to shred yams is in the food processor. All the ingredients are combined together, to make this lemon lover's outstanding dish; it's almost like a pudding.

LEMON SWEET POTATOES

Steps:

• Cook, peel and mash sweet potatoes. Beat in lemon, butter, salt & pepper to taste, eggs yolks, and nutmeg to taste until smooth.
• Transfer into a 1 1/2 quart buttered casserole dish and brush top with butter.
• Top with lemon slices.
• Cook at 325 degrees for 45 minutes or until heated through.

I CAN'T BELIEVE IT'S NOT SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (the squash should be tender enough to mash, but not overcooked).
• With a potato masher, food processor, or fork, mash the squash thoroughly, but do not puree (the squash should be pulpy). Add soy milk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Mix the ingredients thoroughly, but do not over-stir.
• Transfer to an 8-inch by 10-inch baking pan sprayed with nonstick spray. Bake in the oven until mostly firm, 45 to 50 minutes.
• Top with mini marshmallows. Return to the oven until the marshmallows begin to brown, about 5 minutes. Allow to cool before serving!

SWEET POTATO CASSEROLE

Steps:

• Mix sweet potatoes, sugar, eggs, vanilla, cinnamon, and butter thoroughly.
• Pour into buttered 1 quart casserole.
• Mix all the topping ingredients with a fork.
• Sprinkle the crumbs on top of the casserole.
• Bake for 30 minutes at 350.

LEMONY ROASTED SWEET POTATOES

Steps:

• Place sweet potatoes in a greased 1-qt. baking dish. Combine the butter, lemon juice and salt; drizzle over sweet potatoes. Sprinkle with brown sugar and lemon zest., Bake, uncovered, at 350° for 40-45 minutes or until potatoes are tender, stirring every 15 minutes. Stir before serving.

GARLIC-PARMESAN SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a casserole dish and fill with even layers of sweet potatoes.
• Melt butter in a saucepan over medium heat. Add garlic and flour and stir until color deepens a bit. Add cream and simmer until the mixture thickens slightly. Pour over sweet potatoes.
• Bake in the preheated oven until potatoes are tender, about 1 hour. Remove from the oven, sprinkle with bread crumbs and Parmesan cheese, and continue to bake until golden brown and melted, 10 to 15 minutes more.

LEMON-PEPPER SWEET POTATO CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Place bread crumbs in a mixing bowl and pour melted butter over top. Add salt, cayenne, and Parmigiano-Reggiano cheese and mix until evenly coated. Transfer to the prepared baking sheet and arrange in an even layer. Sprinkle 1 cup Cheddar cheese over top.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and let cool. Leave the oven on.
• Place sweet potatoes in a mixing bowl. Add lemon zest and juice, salt, pepper, cayenne, and melted butter; toss until evenly coated. Immediately transfer sweet potatoes into a buttered baking dish.
• Bake in the center of the oven until potatoes are very tender, about 1 hour.
• Break up the crispy, cheesy bread crumbs into very small pieces and scatter evenly over the potatoes. Gently press them into the potatoes and sprinkle remaining ¼ cup Cheddar over top.
• Return to the oven and bake until browned, 15 to 20 more minutes.
• Sprinkle with chives before serving.

SWEET POTATOES BAKED WITH LEMON

Steps:

• Rinse the potatoes under warm water. Place in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, 25 to 30 minutes. Drain and let cool.
• Combine the sugar, ½ cup water, nutmeg, lemon zest and salt in a medium saucepan, bring to a simmer over medium heat and cook for 10 minutes. Add 5 tablespoons butter and stir well. When the butter has melted, remove from the heat and beat in the lemon juice. Set aside.
• Heat oven to 425 degrees. Peel the sweet potatoes and slice into 1/2-inch disks. Use the remaining tablespoon of butter to grease a shallow baking dish. Lay the sweet potatoes in the dish in a single layer and pour the lemon syrup on top. Bake until bubbling hot, about 30 minutes.

CITRUS SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until tender. Drain and cool. Cut into 1/2-in. slices. Place in a greased 13x9-in. baking dish., In a small saucepan, combine brown sugar and cornstarch. Whisk in orange juice concentrate and lemon zest. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over sweet potatoes. Sprinkle with pecans if desired. , Bake, uncovered, at 325° for 30-35 minutes or until sweet potatoes are heated through and sauce is bubbly.

MAKEOVER CRUNCHY SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and place in a food processor. Add the milk, egg substitute, egg, butter and extracts; cover and process until smooth. Pour into a 1-1/2-qt. baking dish coated with cooking spray., In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°.