Slap Your Mama Good 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.

VEGAN SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• For the sweet potatoes: Put the sweet potatoes in a large pot and fill with enough water to cover by 2 inches. Season with a good pinch of salt and bring to a boil over medium-high heat, lower to medium low and simmer until the potatoes are tender, 8 to 10 minutes. Drain well and return the potatoes to the pot.
• Add the coconut milk, brown sugar, vanilla, cinnamon, nutmeg and a pinch of salt; use a potato masher to mash the sweet potatoes until the mixture very smooth (see Cook's Note). Taste and adjust the seasoning with more salt if needed. Transfer to a 2-quart baking dish and smooth into an even layer.
• For the nut topping: While the potatoes are cooking, add the walnuts, pecans, flour, brown sugar, cinnamon and a pinch of salt to a food processor and pulse a few times until evenly and finely chopped (the nuts should be small but not pulverized). Add the coconut oil and pulse a few more times until the mixture is fully moistened and combined.
• Sprinkle the nut mixture evenly over the sweet potato filling. Bake until the top is golden brown and the filling is heated through, 25 to 30 minutes. Let the casserole cool 5 minutes before serving.

SLAP YOUR MAMA IT'S SO DELICIOUS SOUTHERN SQUASH CASSEROLE

Steps:

• 1. Preheat oven to 350.
• 2. Wash and slice squash into small medallions or dice into smaller pieces if the squash is large. I prefer smaller sized squash since it is tender. Put squash into a large bowl for mixing with the filling.
• 3. In a separate bowl, mix together the soup, mayo, eggs, cheese, onions, salt, and pepper.
• 4. Pour over squash.
• 5. Stir until well mixed.
• 6. Then pour into a casserole dish for baking.
• 7. Crush crackers while in "tubes" (I usually wrap them in a dish towel to avoid a mess, and use a rolling pin or meat tenderizer) or place in a resealable plastic bag.
• 8. Pour crushed crackers into a bowl. Melt butter in the microwave and stir into crackers until moist.
• 9. Drizzle on top of casserole. (You can make more or less of the topping. More topping = more yummy!)
• 10. Bake at 350 degrees until bubbly and brown on top (usually 45-50 minutes). Bake for 30 minutes covered. with foil to help prevent crackers from burning.
• 11. Then uncover and bake an additional 20 minutes until golden brown on top.
• 12. ***If you want, you can add a cup of chopped cooked chicken into casserole. Also, adding 2 cups of cooked rice into it makes a delish meal.

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.

JO MAMA'S SWEET POTATO PIE

Steps:

• Blend sweet potatoes with butter.
• Add eggs, sugar, nutmeg, vanilla and cinnamon; stir in milk.
• Turn into pastry shell and bake at 350 degrees for 1 1/2 hours.

SLAP YOUR MAMA GOOD SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees. Mix together mashed sweet potatoes, sugar, butter, vanilla, cinnamon, eggs and sour cream. Spread in a casserole dish. Mix together the topping ingredients and sprinkle evenly over the sweet potatoes, covering the top as much as possible. Bake for 25-30 minutes until topping is browned and crunchy.