Microwave Sweet Potato Casserole Food

MASHED SWEET POTATOES IN THE MICROWAVE

Steps:

• Poke holes along each side of the sweet potato with a fork, at least 4 sets on each side.
• Microwave the potato on high for 8 minutes. Turn over and continue to cook in the microwave until tender, about 8 minutes more.
• Cut potato in half and remove soft potato flesh into a bowl with a spoon. Mash the potato with a fork and mix with cream cheese and butter.

MICROWAVE SWEET POTATO CASSEROLE

Steps:

• Grease an 8 X 8-inch microwave and oven proof glass baking dish with some coconut oil.
• Layer in the sweet potato slices in oiled baking dish.
• Mix 2 tablespoons coconut oil, brown and white sugars, orange zest, orange juice and salt in a one cup liquid measuring cup or small bowl.
• Pour mixture over sweet potatoes. Tightly cover with saran wrap. Microwave for 10-12 minutes or until the potatoes are done. Let sit for a minute and carefully remove saran wrap. (Steam will escape and will be very hot. Be careful not to steam burn yourself).
• Just before serving, top with marshmallows and bake on the top rack ( at least 4-5 inches away from the heat source) at a 450 degree oven for about 5-6 minutes or until the marshmallows are the color you like.

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.

MICROWAVE SWEET POTATO BAKE

Steps:

• Thickly slice the sweet potato, and place a layer into a round 9" microwave-safe dish.
• Slice the bananas and place the banana slices over the gaps left by the potato.
• Sprinkle the banana and sweet potato with a layer of gingernut crumbs. (Be sure to save some for the other layers.)
• Sprinkle generously with some of the brown sugar.
• Continue to build layers, finishing with gingernuts and sugar.
• Pour enough evaporated milk over the dish to fill all the gaps. Last layer of potato should still be visible above the milk.
• Place into the microwave and cook on high for 5-7 minutes.
• Let stand for 2 minutes before serving.
• VARIATION: Add some mini marshmallows for variation. The dish is sweet enough without them, so reduce sugar if you choose to do so.

CLASSIC MARSHMALLOW SWEET POTATO CASSEROLE

Steps:

• To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender; about 20 minutes. Drain well and transfer to a large bowl.
• Preheat oven to 350F and spray a 3 to 4-quart baking or casserole dish or a 9×13-inch baking pan with cooking spray; set aside.
• To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy. Alternatively, if you prefer a coarser texture that's more chunky, you can use a potato masher.
• Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
• To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
• Add the brown sugar, flour, salt, and gently toss with a fork (or your fingers) until moist crumbs form.** (See Notes for Tips)
• Add the pecans and gently toss to incorporate.
• Evenly turn topping out over filling.
• If making ahead of time - stop now. Cover tightly with foil, and refrigerate for up to 24 hours. If you've made it ahead, allow the sweet potato casserole to sit out at room temp for 30 to 60 minutes. Don't put it straight into the oven from the fridge because the baking time will be altered.
• Bake the sweet potato casserole for about 40 to 45 minutes; start checking at 30 minutes. Bake until top is lightly golden browned, set on the edges, and mostly set in the center. Tip - Place baking dish on a sheet pan to catch any accidental overflow to save on cleanup later.
• Remove the casserole from the oven, evenly sprinkle with the marshmallows, and bake for 5 minutes more, or until the marshmallows are lightly golden browned. Tip -Keep a very watchful eye on the marshmallows since they are prone to burning. Set a timer so you don't accidentally forget about it.
• Serve immediately. Extra will keep airtight for up to 1 week in the fridge and up to 4 months in the freezer.***(See Notes)