Loaded Sweet Potato Casserole Food

LOADED BAKED POTATO CASSEROLE

Steps:

• Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
• Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.

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.

LOADED TWICE-BAKED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart.
• Bake in the preheated oven until completely tender, about 35 minutes.
• Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno; cook and stir for 1 minute. Remove from heat and set aside.
• Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.
• Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.
• Bake until heated through and tops have started to brown, 20 to 25 minutes.

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:

• In large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla.
• Pour into 9 inch square greased baking dish.
• Mix topping ingredients and sprinkle over potatoes.
• Bake at 350 degrees for 35-40 minutes .
• Can be doubled and baked in 9x13 dish.

SWEET AND SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Add the chopped sweet potatoes and 1 tablespoon of salt to a large pot of cold water. Bring to a boil and cook for 15 minutes, or until very tender. Drain and let cool slightly.
• Transfer the sweet potatoes to a large bowl. Add the butter, remaining tablespoon of salt, the milk, and eggs. Mix with an electric hand mixer until the potatoes are mashed and everything is well incorporated.
• Transfer half of the sweet potatoes to another large bowl.
• Make the sweet base: To a bowl, add the brown sugar, cinnamon, nutmeg, and vanilla. Mix well to combine.
• Make the savory base: To the other bowl, add the green onions, garlic, and pepper. Mix well to combine.
• Spread the sweet base in one side of a 9x13-inch (23x33-cm) baking dish. Press the uncooked sweet potato slices against the exposed side of the sweet base as a divider, then spread the savory base in the other side of the pan.
• Make the sweet topping: In a small bowl, combine the butter, brown sugar, flour, and pecans, and mix until crumbly. Sprinkle over the sweet base.
• Make the savory topping: In another small bowl, combine bread crumbs, salt, pepper, bacon bits, and oil, and stir to combine. Sprinkle the crumbs over the savory base.
• Bake the sweet potato casserole for 20-25 minutes, or until golden brown.
• Remove the casserole from oven and top the sweet side with the halved marshmallows, cut-side down.
• Return to the oven and broil on high for 1-2 minutes, or until the marshmallows are golden brown and toasted.
• Remove the casserole from the oven and sprinkle the savory side with green onions.
• Serve warm.
• Enjoy!

LOADED SWEET POTATO CASSEROLE RECIPE

Steps:

• 1. Preheat oven to 350 degrees F. Arrange the oven rack in the middle of the oven. 2. Butter or spray with baking spray a 9x13 inch casserole or baking dish. Set aside. 3. Add 2 cups of pecans to a baking sheet and roast for a few minutes. Watch closely to not burn them. Remove from oven, cool and roughly chop. Cook the Potatoes: 1. Peel, cube and wash sweet potatoes. Add the cubed potatoes to a dutch oven or large sauce pan. Cover with water and bring to a boil. Boil for about 15 minutes, when pierced with a fork, the potatoes should be tender. 2. Drain cooked sweet potatoes, mash and set aside to cool off a bit. Cinnamon Filling: 1. While the potatoes are cooking, in a small bowl, using a fork mix together the softened butter, flour, sugar and cinnamon until soft crumbs form. Set aside. Pecan Topping: 1. Combine all the ingredients from the "Pecan Topping" section except marshmallows. Stir and set aside. Sweet Potato Layer: 1. Combined the slightly cooled mashed potatoes with the ingredients from "For the Potatoes" section: brown sugar, melted butter, 1 cup chopped pecans, lightly beaten eggs, milk, salt, vanilla, cinnamon and nutmeg. Stir to combine until smooth. Assembling the Casserole: 1. Add half of the mashed sweet potatoes mix to the prepared pan, distribute evenly and smooth the top with a spatula. 2. Sprinkle half of the Cinnamon Filling mixture on top of the mashed potatoes. 3. Add the remaining sweet mashed potato filling, distribute evenly and smooth the top with a spatula. 4. Sprinkle the Pecan Filling mixture on top of the mashed potatoes. 5. Sprinkle the mini marshmallows if using. 6. Sprinkle the remaining Cinnamon Filling mixture on top. Bake: 1. Bake for 30 minutes, until the filling is hot and the topping has browned. 2. If the marshmallow start to brown too quickly, spray some foil with baking spray and cover the casserole, greased side down, careful to not touch the toppings. 3. Serve warm.

SWEET POTATO CASSEROLE

Steps:

• Bake sweet potatoes in a 375* oven until fork tender. Let cool, then peel.
• Preheat oven to 350*.
• In a mixing bowl combine sweet potatoes, sugar, melted butter, eggs, vanilla, & milk. Mix on medium speed until well blended. Spoon into a geased 2 or 3 quart baking dish. Combine ingredients for the toppping & sprinkle on top of potatoes before baking.
• Bake for 30 minutes.