Purple Sweet Potato Casserole Food

PURPLE SWEET POTATO CASSEROLE WITH MARSHMALLOW TOPPING (CAN MAKE AHEAD)

Steps:

• Preheat oven to 350.
• Prick potatoes all over with a fork and place on baking sheet.
• Roast in the oven for 90 minutes to 2 hours. They will be fork tender.
• Remove from the oven and slice in half with a knife (they will be HOT).
• Scoop flesh out of skins and add to a large bowl.
• Turn mixer on low and add butter.
• Turn mixer up a speed and add eggs and milk.
• Turn mixer up to medium and add the rest of the ingredients.
• Turn mixer up to medium high and let it mix for about a minute. Add more milk if it looks too dry.
• Spoon potatoes into a 9x13 casserole dish. (Cover with foil and stop here if making ahead)
• Cover the potatoes with a layer of mini marshmallows.
• Bake at 350 for 25-30 minutes until marshmallows have puffed up and are golden brown.

UBE PIES (PURPLE YAM OR PURPLE SWEET POTATO PIES) RECIPE - (3.9/5)

Steps:

• Boil the sweet potatoes until tender. Let them cool then peel and cut into small cubes. One and a half pounds of sweet potatoes will yield around 1 pound or roughly 3 cups cubed cooked sweet potatoes. Grind the cubed boiled sweet potatoes in a food processor. Add the coconut milk, condensed milk, and melted butter and mix well. My mom uses either coconut milk or evaporated milk but she says whole milk can be used as well. Adjust the sweetness by adding more or using less condensed milk. Position a rack in the lower third of the oven. Preheat the oven to 350°F. PIE CRUST: Roll the dough like you would when making a crust for a 9-inch pie. Cut 5-1/2- to 6-inch diameter circles using a paring knife and parchment paper (or a plastic container lid) as a guide. This size will give your baby pies a pretty little overhang on top. Cutting the Crust for Baby Pies. Transfer the cut dough carefully into the pockets of a regular 12-cup muffin pan and press it firmly. Pour 1 1/2 to 2 tablespoons of the purple sweet potato puree on top of the crust. Bake the baby pies for 45 to 55 minutes until the crust is golden brown. Cool completely. To add some crunch, sprinkle crushed walnuts on top. Alternatively, top these baby pies with strands of delicious macapuno or sweetened young coconut, which is traditionally paired with ube jam. PIE CRUST DOUGH: Sift together the flour, cornmeal, sugar and salt. Mix the chilled shortening and butter. Cut half of the shortening mixture into the flour mixture with a pastry blender or work it in lightly with the tips of your fingers until it has the consistency of cornmeal. Work it in lightly and do not overwork the dough because it will become dense and greasy. Cut the second half of the shortening mixture into the dough until it is pea-sized. If you don't have a pastry blender, you can use a fork. Leave it in firm, separate pieces, some fine and crumb like and the rest the size of peas. Sprinkle the dough with ice water. Blend the water gently into the dough until it just holds together. You may lift the ingredients with a fork, allowing the moisture to spread. If necessary add another teaspoon to a tablespoon of ice water to hold the ingredients together. It is important to add only enough water to make the dough hold together but be careful not to put so much as to cause excessive gluten to develop, which would make the pie crust hard or chewy and bread like. As a rule of thumb, the flour and fat mixture should be moistened only to the point where it forms small balls that hold together when pressed with your fingers. Divide the dough in half, shape each into a disk, wrap in plastic wrap. and refrigerate. Chilling the dough up to 12 hours tenderizes it, helps keep it from shrinking during baking, and makes it easier to handle. If the dough has been chilled longer than 30 minutes, let it stand until it feels firm yet pliable, like modeling clay, when pressed. If it is too cold, the dough will crack around the edges when rolled. Rolling the Dough. Roll the dough on a pastry cloth, pastry board, marble slab or on clean smooth countertop away from anything hot in your kitchen to avoid melting the fat. If the dough becomes too soft while rolling, loosen it from the work surface, slide a rimless cookie sheet beneath it, and refrigerate until it firms up. Lightly flour the work surface and the dough. Roll the dough from the center out in all directions, stopping just short of the edge. Check to make sure that the dough does not stick to the surface by sliding your hand beneath it. Scatter a little more flour on the work surface if it becomes too sticky. Rolling dough is like modeling clay. Seal cracks and splits by pushing the dough together with your fingers. Patch any holes, tears, or thin spots with dough scraps. Moisten one side with cold water and then firmly press them into place, with the moistened side down.

STACEY'S FABULOUS PURPLE POTATO GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until it starts to brown. Stir in leeks and cook until just tender.
• Toss potatoes with flour and stir into leek mixture, coating thoroughly. Pour in milk and stir in goat cheese. Cook until cheese is melted and mixture is bubbly. Pour into a 7x11 inch baking dish and sprinkle with Parmesan cheese.
• Bake in preheated oven for 45 minutes, or until top is golden brown and potatoes are tender.

MASHED PURPLE SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Poke holes all over potatoes with a fork. Arrange in a baking dish.
• Bake in preheated oven until potatoes are easily pierced with a knife, about 45 minutes.
• Cut potatoes in half, widthwise, on a cutting board. Scoop flesh into a mixing bowl. Add coconut milk, lime juice, salt and pepper to taste. Beat with an electric mixer until smooth.

PURPLE SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan and cover with cold water by 2 inches. Salt generously. Bring to a boil, then reduce heat to a simmer and cook until sweet potatoes are easily pierced with the tip of a paring knife, 15-20 minutes.
• Meanwhile, combine egg whites, sugar, and salt in the heatproof bowl of a stand mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
• Attach the bowl to a mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff, but not dry, peaks form. Continue mixing until meringue is fluffy and glossy and completely cool (test by touching the bottom of the bowl), 10-15 minutes. Add vanilla and pumpkin pie spice and mix on low just until combined. Transfer meringue to a disposable piping bag fitted with a 1A Wilton decorating tip and set aside.
• When sweet potatoes have finished cooking, drain, then return to pan. Heat over medium, stirring, until any remaining liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
• Remove pan from heat. Add milk and butter and mash until smooth. Season to taste with salt and pepper. Transfer mashed sweet potatoes to a buttered 8x8" square baking dish. Using the meringue, pipe a checkerboard pattern onto the potatoes. Toast meringue with a kitchen torch, or place under a broiler, until peaks are toasted and golden and serve.

BLACK BEAN CASSEROLE

Steps:

• Preheat the oven to 400 F.
• Dice the sweet potatoes into small bite-sized pieces.
• Cut onion, add to a large bowl and combine with the lime juice and taco seasoning.
• Drain black beans and corn and add to the onions.
• Add sweet potatoes and salsa to the bean mixture and stir.
• Last dice the tortillas into small squares and add to the bowl.
• Spread into a greased 9x13 dish and top with the shredded cheese.
• Bake for 25 minutes.
• Serve!

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.