Scrumptious Sweet Potato Casserole Food

SCRUMPTIOUS SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large mixing bowl, combine sweet potatoes, white sugar, 1/4 cup margarine, vanilla, milk, and beaten eggs. Mix well. Pour mixture into prepared baking dish.
• In a medium mixing bowl, combine brown sugar, chopped pecans, flour, and 1/4 cup margarine. Mix well. Sprinkle over sweet potato mixture.
• Bake for 25 to 30 minutes.

SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool before peeling. Reduce oven temperature to 350 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray. To make the topping, combine cornflakes, pecans and brown sugar. Stir in butter until well combined; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat sweet potatoes, butter, sugar, milk, eggs, vanilla and salt on medium-high until well combined, about 1-2 minutes. Add sweet potato mixture to prepared baking dish. Sprinkle with cornflakes mixture around the outside of the dish, leaving room in the center. Place into oven and bake until the topping is golden, about 20 minutes. Add marshmallows to the middle and bake until lightly golden on top, an additional 5 minutes. Serve immediately.

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.

REDUCED CALORIE BUT DELICIOUS SWEET POTATO CASSEROLE LOW FAT

Steps:

• Mash the sweet potatoes with ricer and stir in remaining casserole ingredients until well blended.
• Spread into a lightly greased 8-inch square dish.
• For the topping, mix the brown sugar, flour and pecans together. Drizzle the melted butter over the mixture while stirring to combine. Sprinkle over casserole.
• Bake uncovered at 350°F for 35 minutes.
• Can be served immediately, but we have found we like it better if it sets 10-20 minutes first.

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 WITH MARSHMALLOWS

Steps:

• Preheat oven to 400°F. Line a sheet pan with foil.
• Pierce the potatoes all over with a fork.
• Bake for 30-50 minutes, depending, on the size of your sweet potatoes, or until the potatoes fork tender. You can tell if they're fork tender because the fork will easily go through the potatoes.
• Carefully cut the potatoes in half, and allow them to cool.
• Decrease the oven temperature to 350°F.
• In a medium bowl, whisk together the sugar, butter, milk, eggs, vanilla, salt, and cinnamon.
• Scoop the flesh of the potatoes, and add it into the bowl.
• Mash everything together.
• Spread the mixture into a medium (2 quart) casserole dish.
• Bake for 25-30 minutes until heated though.
• Top the potatoes with the mini marshmallows and return to the oven to bake for an additional 10 minutes, or until the marshmallows are golden brown.

SWEET POTATO CASSEROLE

Steps:

• 1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Cover and cook over medium heat until tender, 10 to 15 minutes. Drain well and return to the pan. Mash with a potato masher. Measure out 3 cups. (Reserve any extra for another use.).
• 2. Preheat oven to 350°F Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
• 3. Whisk eggs, oil and honey in a medium bowl. Add mashed sweet potato and mix well. Stir in milk, orange zest, vanilla and salt. Spread the mixture in the prepared baking dish.
• 4. To prepare topping: Mix flour, brown sugar, orange juice concentrate, oil and butter in a small bowl. Blend with a fork or your fingertips until crumbly. Stir in pecans. Sprinkle over the casserole.
• 5. Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.
• Makes 10 servings, about 1/2 cup each.
• Per serving: 242 calories; 10 g fat (2 g sat, 5 g mono); 46 mg cholesterol; 36 g carbohydrate; 5 g protein; 4 g fiber; 170 mg sodium; 351 mg potassium.