Salted Caramel Sweet Potato Casserole Food

SALTED CARAMEL SWEET POTATO CASSEROLE

Steps:

• Roast Sweet Potatoes in oven; wash skins, poke several times with a fork and place on baking tray.
• Bake at 400 degrees for around 1 hour until center of the potato is soft enough to mash.
• Allow potatoes to cool, peel skins off and place in large mixing bowl.
• Add eggs, milk, margarine, brown sugar, cinnamon, nutmeg and ginger; beat together until smooth.
• Add mixture to a greased, 9x13 baking pan.
• Prepare topping:
• Melt margarine on medium heat, add brown sugar and crushed pretzels; stir until sugar is dissolved.
• Evenly sprinkle topping over the sweet potatoes.
• Drizzle with caramel sauce and sprinkle desired amount of sea salt.
• Bake at 350 degrees for 30 minutes.

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.

SALTED CARAMEL SWEET POTATO CASSEROLE

Steps:

• In a medium saucepan over medium heat, combine the sugar and water and gently swirl (NOT stir) the pan around occasionally as it begins to boil. Continue boiling until the caramel reaches a golden brown, about 5 to 10 minutes.
• Remove pan from the heat and carefully whisk in the heavy cream. Caramel will sizzle and bubble up. Stir in the salt, and continue whisking until caramel is smooth. Transfer to dish or glass measuring cup to cool. Caramel will continue to thicken as it cools.*
• Preheat oven to 400ºF and line a baking sheet with parchment paper. Slice the sweet potatoes in half and place them cut-side down on the parchment-lined baking sheet. Bake for 35-40 minutes, or until a knife glides easily in and out of a potato. Remove from the oven and allow to cool completely.
• Once cooled, preheat the oven to 350ºF. Using a large spoon, scoop the potato flesh out of the skin and into a large mixing bowl. Use a hand mixer to whip the potatoes into a smooth consistency. Add the egg and egg white and continue whipping until fully incorporated.
• Pour 1 1/4 cups of the salted caramel into the potatoes and whip until smooth and fluffy. Pour sweet potatoes into an 8x8 inch greased baking dish and smooth the top with a spatula.
• In a small bowl, combine the flour, brown sugar, and pecans. Add the melted butter and toss the mixture with a fork until everything is thoroughly combined.
• Sprinkle topping evenly over sweet potatoes. Bake for 35-40 minutes, or until golden brown on top.
• Just before serving, drizzle the rest of the salted caramel over the sweet potato casserole. Store casserole covered in the refrigerator for up to one week.

CARAMEL SWEET POTATOES

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Drain and transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 15 minutes. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; pour over sweet potatoes. Bake 10-15 minutes longer or until glazed, basting frequently.

CARAMEL SWEET POTATOES

Steps:

• Prepare the sweet potatoes by washing, peeling, and cutting into approximately 1 inch by 1/2 inch portions or smaller. Spray the bottom and sides of a glass casserole dish. Place the sweet potato portions in the casserole, sprinkle with 1 teaspoon of salt (more or less if you prefer), and 1 teaspoon of pumpkin pie spice. Slice the 1/2 stick butter into about 8 pieces and dot over the potatoes. Pour on the caramel topping. Cover and bake at 350 degrees for 45 minutes. Remove from oven and carefully remove cover, stir to coat all the potatoes with the caramel butter sauce. Place uncovered under the broiler for about 5 minutes.

SALTED CARAMEL PIE

Steps:

• Preheat the oven to 350 degrees.
• In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425 degrees.
• Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary (watch water level carefully). The consistency of the caramel should be like dulce de leche. Don't worry if it is lumpy; it will smooth out as it chills. (You may have many lumps, but it will work out.)
• Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.
• In a bowl, using an electric mixer, beat the cream with the confectioners' sugar until very firm peaks form. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.