SWEET POTATO CASSEROLE
Make and share this Sweet Potato Casserole recipe from Food.com.
Provided by Mamas K.
Categories < 4 Hours
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- In medium sauce pan, add 2 T. oil, brown ground meat, drain; set to the side.
- In medium sauce pan, combine 2 T butter, milk, brown sugar, stevia, and cream of mushroom soup; whisk until smooth and creamy; set to the side.
- In a large skillet, saute red and green bell peppers, onions, mushrooms, and garlic in 2 T butter until crispy tender.
- In a lightly greased 9x13 pan, layout sweet potato chips; add cream of mushroom sauce; add 1/2 sauted vegetable mix; add ground meat; add remaining sauted vegetable mix; sprinkle crispy fried onions; layer sliced tomatoes.
- bake for 35 minutes.
Nutrition Facts : Calories 341.1, Fat 24.8, SaturatedFat 9.5, Cholesterol 67.6, Sodium 507.1, Carbohydrate 14.5, Fiber 1.6, Sugar 6.3, Protein 15.1
SWEET POTATO CASSEROLE
Use up sweet potatoes in this creamy dessert. Made with sweet potatoes, milk, eggs and spices, it's topped with a pecan crumble for extra texture
Provided by Good Food team
Categories Dessert
Time 1h50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.54 milligram of sodium
SAVORY SWEET POTATO CASSEROLE
Delicious and vegetarian savory sweet potato casserole.
Provided by Cynthia_033
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
- Arrange 1/3 of the sweet potato slices in the bottom of the prepared baking dish. Spread 1/2 of the broccoli over top and sprinkle with 1/2 cup Cheddar cheese. Repeat layers once more. Layer remaining sweet potatoes on top.
- Melt butter in a saucepan over medium heat. Whisk in flour and thyme; cook and stir for 1 minute. Whisk in hot milk, a little at a time, until mixture begins to boil. Cook and stir until sauce thickens. Remove from the heat and season with salt and pepper and evenly pour sauce over top and sides of the casserole. Sprinkle remaining 1/2 cup Cheddar over top.
- Bake in the preheated oven until lightly browned, about 45 minutes. Cover with foil and bake until bubbly and sweet potatoes are tender, 20 minutes more.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 333 calories, Carbohydrate 27.3 g, Cholesterol 58 mg, Fat 19.1 g, Fiber 4.2 g, Protein 14.3 g, SaturatedFat 12 g, Sodium 351.3 mg, Sugar 7.9 g
SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY
Here's what you need: Kroger Sweet Potatoes, bacon, small yellow onion, fresh thyme, fresh rosemary, kroger heavy whipping cream, large egg, kosher salt, freshly ground black pepper, shredded gruyère cheese, unsalted butter, crumbled herb stuffing, fresh thyme
Provided by Kroger
Yield 9 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F (220°C).
- Place the sweet potatoes on a baking sheet and poke each one a few times with a fork. Bake for 40-50 minutes, or until very soft. Remove from the oven and let cool until easy to handle. Reduce the oven temperature to 350°F (180°F).
- Meanwhile, cook the bacon in a medium skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
- Pour out all but 2 tablespoons of bacon grease from the skillet. Add the onion to the skillet and cook over medium heat for about 5 minutes, or until soft and translucent. Add the thyme and rosemary, and cook, stirring, until fragrant, about 1 minute. Remove the pan from the heat and let the onions cool slightly.
- Scoop the flesh of the sweet potatoes into a large bowl, discarding the skins. Add the cream, egg, salt, and pepper, and stir to combine. Add the onions and Gruyère cheese, and stir to incorporate.
- Transfer the sweet potato mixture to a 9-inch square glass baking dish.
- Make the topping: In the same skillet, melt the butter over medium heat. Add the stuffing and stir until warmed through and slightly toasted, about 2 minutes.
- Sprinkle the crumbled stuffing evenly over the sweet potatoes. Crumble the bacon and evenly sprinkle on top.
- Cover the baking dish with foil and bake for 30 minutes, until heated through. If desired, remove the foil and broil on high until the topping is lightly browned, 1-2 minutes. Keep an eye on the casserole so it does not burn.
- Remove the casserole from the oven and garnish with fresh thyme. Let cool for about 10 minutes before serving.
- Enjoy!
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SAVORY SWEET POTATO CASSEROLE RECIPE - SOUTHERN LIVING
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- Preheat oven to 350°F. Place potatoes on an aluminum foil-lined baking sheet. Bake in preheated oven until very tender when pierced with a knife, about 1 1⁄2 hours. Cool 30 minutes. Peel and discard potato skins.
- Stir together potatoes, shallot, milk, eggs, sage, nutmeg, 1⁄2 cup of the melted butter, 2 teaspoons of the salt, and 1 teaspoon of the pepper with a fork until mostly smooth. Pour mixture into a lightly greased 13- x 9-inch baking dish.
- Combine pecans, breadcrumbs, cheese, and remaining 1⁄2 cup butter, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper in a medium bowl. Sprinkle pecan mixture in an even layer over potato mixture.
- Bake, uncovered, at 350°F until topping is golden brown, 28 to 30 minutes. Sprinkle with parsley.
SAVORY SWEET POTATO CASSEROLE - EASY, MAKE-AHEAD …
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4.5/5 (11)예상 독서 시간 5분서빙 6소요 시간 50분
- Heat oven to 350 degrees. Poke sweet potatoes a couple times with a fork to create holes for steam to escape.
- Arrange sweet potatoes on a sheet pan and drizzle with a quick splash of olive oil and a pinch of salt. Toss to coat sweet potatoes in the oil and salt.
- Roast sweet potatoes until fork-tender, about an hour. Alternatively: Wrap pierced sweet potatoes in paper towels and microwave for 5-10 minutes, until tender.
- Scoop the sweet potato "flesh" into a large bowl and add the maple syrup, garlic powder, and 1/2 teaspoon salt. Mash with a fork to combine. Spread the mixture into a baking dish (mine was about 11x7").
SAVORY SWEET POTATO CASSEROLE RECIPE | BON APPéTIT
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4.9/5 (58)예상 독서 시간 8분서빙 12
- Arrange racks in upper and lower thirds of oven; preheat to 350°. Prick potato skins with a fork and place cut side down on 2 foil-lined rimmed baking sheets. Roast potatoes, rotating sheets halfway through, until very tender when squeezed, 70–90 minutes. Let cool on sheets. Increase oven temperature to 400°.
- While potatoes roast, cook rosemary, sage, and 6 Tbsp. butter in a small saucepan over medium heat, stirring occasionally, until butter foams, then browns, and herbs are golden and crisp, about 5 minutes; let cool.
- Scoop out flesh from potatoes and transfer to a large bowl (discard skins). Spoon about half of warm butter and fried herbs into bowl with potatoes. Add breadcrumbs to saucepan with remaining butter-herb mixture and toss to coat; season with salt and pepper. Transfer to a small bowl.
- Heat remaining 2 Tbsp. butter in same saucepan over medium. Add shallots and cook, stirring often, until translucent and golden around the edges, about 5 minutes. Add cream and bring to a simmer. Remove from heat and, using an immersion blender, blend cream mixture until smooth. Transfer to bowl with potatoes. Add eggs and Parmesan. Blend with immersion blender until light and smooth. Season with salt and pepper.
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