Mashed Sweet Potato Casserole Food

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.

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 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.

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.

SWEET POTATO CASSEROLE

Steps:

• In a large bowl, combine the mashed potatoes, butter, eggs, milk, vanilla extract and sugar. Spread into a greased 1-1/2-qt. casserole. , For topping, combine all the ingredients and sprinkle over potatoes. Bake at 375° for 25 minutes or until a thermometer reads 160°.

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.

SMASHED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.
• Bake the potatoes for 20 to 30 minutes, until heated through.

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.

MASHED SWEET POTATOES

Steps:

• In a separate small pot over low heat, warm up the cream.​

SWEET POTATOES CASSEROLE WITH MARSHMALLOWS

Steps:

• Preheat the oven to 350F. Grease a non-stick 9x13 baking dish.
• Peel the sweet potatoes and cut into chunks. Put them in a large pot with water, bring to boil and boil until tender when pierced with a fork (about 10 minutes). Drain the sweet potatoes.
• Put cooked sweet potatoes, butter, maple syrup, cinnamon and salt in a bowl and mash with a potato masher until everything is combined and smooth.
• Put the sweet potato mixture in the baking dish and level the top with a back of a spoon.
• Put a layer of mini marshmallows on top.
• Put the sweet potato casserole in the oven and bake for 20 minutes.

MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS

Steps:

• Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
• Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
• Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
• Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.

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!

CINNAMON HONEY BUTTER MASHED SWEET POTATOES

Steps:

• Place cubed sweet potatoes into a large pot. Fill with water to cover. Place on the stove and bring to a boil over high heat.
• Once boiling, reduce heat to low and simmer sweet potatoes until tender (15-20 minutes). Drain well.
• Transfer sweet potatoes to a large mixing bowl while still hot. Add in butter, honey, cinnamon, and milk. Mash using a potato masher, or use a hand mixer to blend until smooth and well combined.
• Serve hot.

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:

• Dice potatoes into 2" chunks.
• Bring a large pot of salted water to a boil. Add potatoes and boil until tender, about 15 minutes.
• Drain well and allow to sit in the colander a few minutes to make sure all water evaporates.
• Add butter to the potatoes and mash with a hand masher. Add cream or milk a little bit at a time to reach desired consistency. You may not need all of the cream.
• Season with salt and pepper. Serve hot and top with a dash of cinnamon if desired.

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 the oven to 350.
• Place the unpeeled sweet potatoes on a baking sheet and bake until soft all the way through--about 30 minutes. Set aside to cool until you can handle them but still warm--about 5 or 6 minutes.
• When cool enough to handle, peel the skins off and transfer the potatoes to a medium bowl. Add the melted butter, salt, half and half and brown sugar. Blend with a hand mixer or mash by hand until smooth--about 3 minutes.
• Transfer the potatoes to your 8x8 dish. Set aside. In the same bowl, add the brown sugar, granulated sugar, cinnamon, salt and cold butter. Using two forks or your hands, break the butter up until it is about the size of peas. Add the nuts and toss to mix.
• Sprinkle the topping over the potatoes and bake until the topping is crispy: 25 to 30 minutes.

MASHED SWEET POTATOES

Steps:

• Cook Sweet Potatoes: Add the sweet potatoes to a large pot of salted, boiling water. Cook for 20-25 minutes or until fork tender.
• Mash Ingredients: Drain the potatoes and transfer them to a large mixing bowl. Add the butter, cream, sour cream, and salt to the bowl. Using a potato masher or a hand mixer, blend everything together until smooth and completely mixed.
• Finish & Serve: Top with fresh thyme. Serve.

MASHED SWEET POTATO CASSEROLE

Steps:

• Mash sweet potatoes together with melted butter, sugar, milk, eggs, vanilla, and salt; pour into an ungreased 9" baking dish.
• Cut together brown sugar, flour, butter, and cinnamon until crumbly; spread evenly over sweet potato mixture.
• Bake at 350 for 40 minutes.

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.

SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350ºF and butter a 2-quart baking dish.
• Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and the eggs in a large bowl. Transfer to the prepared baking dish.
• Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans and spread 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:

• 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.

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.

SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Cover each sweet potato with foil and bake them until fork-tender. This will take 40-45 minutes, depending on the size of the sweet potato. When sweet potatoes are done cooking, reduce oven temperature to 350 degrees F.
• Once tender, scoop the sweet potato out of the skin with a spoon. Place it all in a large bowl and mash until desired consistency. Add melted butter, nutmeg, salt, and ground black pepper. Mix to combine.
• Place the sweet potato puree into a baking dish. Set aside.
• Mix pecans with melted butter, cinnamon, and monk fruit. Add this mixture on top of the sweet potato puree.
• Bake at 350 F uncovered for 20 minutes or until pecans are lightly toasted.

SWEET POTATO CASSEROLE WITH MARSHMALLOWS

Steps:

• Preheat oven to 400°F. Line a sheet pan with foil.
• Pierce the potatoes all over with a fork.
• Bake for 30-50 minutes, depending, on the size of your sweet potatoes, or until the potatoes fork tender. You can tell if they're fork tender because the fork will easily go through the potatoes.
• Carefully cut the potatoes in half, and allow them to cool.
• Decrease the oven temperature to 350°F.
• In a medium bowl, whisk together the sugar, butter, milk, eggs, vanilla, salt, and cinnamon.
• Scoop the flesh of the potatoes, and add it into the bowl.
• Mash everything together.
• Spread the mixture into a medium (2 quart) casserole dish.
• Bake for 25-30 minutes until heated though.
• Top the potatoes with the mini marshmallows and return to the oven to bake for an additional 10 minutes, or until the marshmallows are golden brown.