Mashed Potato And Sweet Potato Casserole Food

MARBLED MASHED SWEET POTATOES

Steps:

• Put the potatoes and sweet potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, 35 to 40 minutes. Drain and let cool slightly. Peel the Yukon gold potatoes and transfer to a medium bowl. Peel the sweet potatoes and transfer to a separate bowl.
• Divide the butter between the 2 bowls. Add the heavy cream and sour cream to the Yukon gold potatoes and mash well with a potato masher; season with salt and black pepper. Add the brown sugar and cayenne to the bowl with the sweet potatoes and mash well; season with salt and black pepper.
• Dollop the potatoes and sweet potatoes into a warmed serving dish and swirl using a large spoon. (The potatoes can be made up to 2 hours ahead; set aside in a baking dish. Reheat, covered, at 350 degrees F, 15 to 20 minutes.)

MASHED SWEET POTATOES AND APPLES

Steps:

• Heat oven to 375°F. Line cookie sheet with foil. Pierce sweet potatoes with fork; place on cookie sheet. Bake 1 hour to 1 hour 15 minutes or until tender when pierced with fork. Let stand 15 minutes or until cool enough to handle.
• Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Cook apples, cinnamon and sugar in butter 5 to 7 minutes, stirring frequently, until apples are tender.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Slip off sweet potato skins; place potatoes in large bowl. Add salt, pepper and remaining 6 tablespoons butter; mash until no lumps remain. Add apple mixture; mix well. Spread in baking dish.
• Cover with foil; bake 25 to 30 minutes or until center is hot.

WHITE 'N' SWEET MASHED POTATOES

Steps:

• Place russet potatoes and sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., In a large bowl, mash the potatoes with the milk, butter, salt, cinnamon and nutmeg until potatoes reach desired consistency.

THE BEST SWEET POTATO CASSEROLE

Steps:

• Prepare a 1 1/2 to 2-quart casserole dish with cooking spray and set aside. In a large mixing bowl, combine mashed sweet potatoes, brown sugar, eggs, vanilla, milk, and melted butter. Pour into prepared casserole dish.
• To make the topping: Combine brown sugar, flour, melted butter, and chopped pecans. Sprinkle over the top.
• Bake at 350 degrees for 30-40 minutes until cooked throughout and the top is lightly brown.

MASHED POTATO LAYER BAKE

Steps:

• Heat oven to 375°F.
• Place potatoes in separate bowls. Add half each of the cream cheese spread, sour cream and pepper to potatoes in each bowl; mash until creamy.
• Stir half the Parmesan into white potatoes, then stir half the cheddar into sweet potatoes. Layer half of each the potatoes in 2-qt. casserole sprayed with cooking spray. Repeat layers.
• Bake 15 min. Top with remaining cheeses; bake 5 min. or until melted.

HEALTHY MASHED SWEET POTATO CASSEROLE

Steps:

• Rinse sweet potatoes with tap water.
• Steam sweet potatoes whole. Add water to a food steamer and place the steaming rack inside. The water level should be below the steaming rack. Place sweet potatoes on the rack without overlapping them. Cover and bring to a boil over high heat. Turn to low heat. Cook until the sweet potatoes can be easily pierced with a chopstick, about 30 minutes (the time will vary depending on the size of the potatoes).
• (Optional) If you don't have a steamer, place a bowl (or deep plate) upside down in a large pot or skillet. Place a plate on top of the bowl. Add water until it covers the bowl. Place a few chopsticks on the plate to form a rack. Place sweet potatoes on the rack. Cook in the same way.
• Preheat oven to 200 degrees C (400 F).
• When the sweet potatoes are cooked through, transfer to a plate to cool. When the sweet potatoes are cool enough to handle, but still quite hot, carefully peel the skin by hand and discard it.
• Transfer to a large bowl and chop into several pieces. Add butter, milk, and salt. Mash and mix until fully incorporated and the texture is consistent.
• Transfer the sweet potatoes to a 1 liter (1 quart) baking dish. Spread cheese on top.
• Bake at 200 degrees C (400 F) for 10 minutes, until the cheese turns golden. Transfer to kitchen counter to cool off for 5 minutes.
• Serve warm.

SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil. Reduce heat to medium-low and boil sweet potatoes until fork tender; about 20 minutes. Drain.
• Mash the sweet potatoes with a potato masher until smooth. (Use a hand mixer if you want absolutely smooth with no lumps).
• Stir in brown sugar, butter, cinnamon and salt until well combined. Add the milk a small amount at a time to reach desired consistency.
• Spray an 11-inch x 7-inch (medium sized) casserole baking dish with nonstick cooking spray. Spread sweet potatoes evenly in the prepared casserole dish and top with a layer of the marshmallows.
• Bake for 20-25 minutes or until marshmallows are golden brown.
• Allow to cool for 5-10 minutes before serving. Garnish with toasted pecans.

SIMPLE MASHED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Mash sweet potatoes in a bowl with milk, adding the milk a little at a time until potatoes are the desired consistency. Spread sweet potatoes into the prepared baking dish.
• Bring maple syrup and butter to a boil in a saucepan and pour the boiling syrup mixture over the sweet potatoes.
• Bake in the preheated oven until the sweet potatoes are hot and the topping has begun to cook into a sticky caramel, 20 to 30 minutes.

MASHED SWEET POTATOES

Steps:

• Preheat the oven to 425°F and line a baking sheet with foil.
• Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.
• Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, milk, rosemary, garlic, ginger, salt, and several grinds of pepper and process until creamy. If you prefer a chunkier consistency, mash with a potato masher. Season to taste.
• Transfer to a bowl and garnish with the thyme. Serve with a pat of butter, if desired.

MASHED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375°
• Wash the sweet potatoes and pierce several times with a fork.
• Coat sweet potatoes with olive oil and wrap with tin foil.
• Bake for about 1 hour and 15 minutes or until a fork can be easily inserted into the sweet potatoes.
• Remove from oven, let cool.
• Peel off the skin and smoosh with a potato masher. (puree if you prefer smooth mashed sweet potatoes)
• Before serving, add the butter and salt then reheat on stove or in the microwave.
• To make the Marshmallow Drizzle -
• Microwave the marshmallow creme for 15 seconds.
• Stir in the heavy cream and microwave 15 more seconds.
• To serve -
• Top a serving of mashed sweet potatoes with the marshmallow drizzle and pecans. Optional: sprinkle with brown sugar.

MASHED SWEET POTATO CASSEROLE

Steps:

• 1. Cook sweet potatoes in oven or in microwave, and let cool. Peel. Mash well, and add butter, brown sugar, spices. Make sure it is well blended. Add chopped pecans. Stir in the evaporated milk well. If you would like this variation, Jazz up the casserole by adding 1 1/2 ounces of your favorite Bourbon for a Southern flavor, or maybe some Brandy or even some Butterscotch Schnapps. Just blend it in well...
• 2. Spray a Pyrex or Corningware dish with nonstick spray. Pour sweet potato mixture into dish and place in preheated oven (350 degrees). Bake uncovered 45 minutes.
• 3. Remove from oven and pour on top the miniature marshmallows if desired. Bake an additional 15 minutes. Total cooking time should be about an hour. (Don't remove from the oven if not using marshmallows.) Let set about 20 minutes before serving.
• 4. **Just a note... I use French Vanilla flavored marshmallows and it tastes wonderful!

MASHED WHITE/SWEET POTATO BAKE

Steps:

• Preheat oven to 375°F Place white and sweet potatoes in separate bowls.
• Add half each of the cream cheese and sour cream to the potatoes in each bowl; season with salt and pepper.
• Mash with potato masher or fork until creamy.
• Stir half of the parmesan into the bowl of white potato mix.
• Mix half of the cheddar cheese into the bowl of sweet potatoes.
• Alternately layer half each of the white potato mixture and sweet potato mixture in a 2 qt clear glass casserole dish.
• Repeat layers.
• Bake 15 minutes.
• Sprinkle with remaining cheeses and continue baking 5 minutes or until cheeses are melted.

MASHED POTATO AND SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 175°C Grease an oven-proof dish.
• Cook peeled potatoes and sweet potatoes until done. Drain and mash. Add hot milk, mix well.
• Add the spices (you may want to use scant teaspoons first and taste as you go along!).
• Pour mixture into the prepared dish and bake for 1 - 1 1/2 hours.

MASHED SWEET POTATOES

Steps:

• Bring a large pot of water to boil on high heat.
• Peel the sweet potatoes with a hand peeler.
• Dice the potatoes into chunks and place them into the pot. Cook the potatoes for 20-30 minutes, or until the potatoes are fork tender.
• Drain the potatoes over a colander.
• Place the potatoes in a large mixing bowl and mash them with a hand masher or electric beater.
• Then, pour the butter and milk into the mixture and continue mixing until creamy. Season with salt and pepper.
• Scoop the mashed sweet potatoes into a bowl, sprinkle with chopped parsley and serve!

MASHED SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix sugar and butter together in a bowl using an electric mixer. Add eggs and beat to combine. Mix in sweet potatoes. Beat in salt, cinnamon, and nutmeg. Pour in milk and orange juice; mix very carefully until combined. Pour into a casserole dish.
• Bake in the preheated oven until firm, about 45 minutes.