No Bake Sweet Potato Casserole Food

SWEET POTATO CASSEROLE

Steps:

• Boil potatoes: place the sweet potatoes in a large pot. Add enough water to the pot to cover the potatoes half way (a little more than half way). You will need at least 3-4 inches of water but the water will not completely cover the potatoes!
• Bring the water to a boil and then turn the heat to a medium simmer. Simmer them until they are fork tender. It may take 20-40 minutes to cook your sweet potatoes depending on the size of the potatoes, but you don't want them to be mushy!
• Drain water and place sweet potatoes on a plate or cutting board to cool down. Once they are warm enough to hold, peel the skin from the potatoes and place them in a large mixing bowl.
• Add eggs, evaporated milk, vanilla, sugar, salt and butter and mash everything together until smooth. I start with a potato masher, and then use an electric mixer on low speed, for about 45 seconds, to get the mixture really smooth.
• Pour mixture into a lightly greased casserole dish. Anything around the size of an 8x11'' , 9x13'' or even a deep dish 10'' pie pan would all work great!

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:

• 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°.

NO BAKE SWEET POTATO CASSEROLE

Steps:

• Mix Ritz crackers and butter. Press into a 8 inch pyrex dish. Bake at 350 degrees for 12 minutes. Let cool.
• With electric mixer combine cream cheese, sugar and cool whip. Spread on cooled crust.
• With electric mixer combine sweet potatoes, sugar, egg, butter and vanilla. Cool completely before putting on top of cheese layer. (Potatoe mixture will be real runny, but will firm up when cooled in refrigerator).
• Sprinkle top with toasted pecans and refrigerate at least 6 hours before serving.

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!

YUMMY SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
• In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
• In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
• Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

OLD-FASHIONED SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender; drain. , Transfer to a large bowl and mash. Add the milk, brown sugar, butter, egg, cinnamon, vanilla, allspice, salt and nutmeg; beat until smooth., Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Top with marshmallows. Bake 5-10 minutes longer or just until marshmallows begin to puff and brown.

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:

• Fill a large pan with boiling water from the kettle and set over a medium-high heat. Carefully drop in the whole, unpeeled sweet potatoes and cook for 30 minutes until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
• Heat the oven to 180C/160C fan/gas 4. Tip the peeled sweet potatoes into a large bowl, add the butter and mash with a potato masher until completely smooth. Tip in the brown sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
• Lightly butter a 20 x 30cm baking dish, then scrape in the sweet potato mixture. To make the topping, rub the butter into the flour, then stir in the brown sugar, pecans and a good pinch of salt. Sprinkle the topping evenly over the sweet potato filling, then bake for 45-50 mins until golden on top.