Smores Style Sweet Potatoes Casserole Food

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.

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.

S'MORES SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F. Lightly grease a 10-inch cast-iron skillet with butter.
• Toss the sweet potatoes with the melted butter, cocoa powder, sugar, cinnamon, chipotle powder and salt in a large bowl until well coated. Make a single concentric layer of overlapping sweet potato slices in the bottom of the skillet, then generously sprinkle with 1/2 cup graham cracker crumbs. Repeat 2 more times.
• Evenly pour the half-and-half over the sweet potatoes, then cover the pan with aluminum foil; bake for 30 minutes. Remove the foil and cover the sweet potatoes with the miniature marshmallows. Turn the oven to broil and place the pan at least 6 inches away from the flame. Toast until the marshmallows are brown, 3 to 5 minutes. Cool for 10 minutes before serving.

SMALL-BATCH SWEET POTATO CASSEROLE

Steps:

• Combine the sweet potatoes, half-and-half, butter, brown sugar, nutmeg if using and 1/2 teaspoon salt in a large saucepan over medium-low heat and cook, covered and stirring occasionally, until the sweet potatoes begin to break down, 15 to 20 minutes.
• Reduce the heat to low and continue to cook, covered, stirring occasionally and breaking up the pieces as you stir, until the sweet potatoes are completely tender and have almost entirely fallen apart, another 25 minutes.
• Meanwhile, position an oven rack in the upper-third of the oven and preheat to 450 degrees F.
• Add the cream cheese to the saucepan. Mix with a handheld mixer until the cream cheese is fully incorporated and the sweet potatoes are smooth.
• Use a spatula to transfer 1 cup of the sweet potato mixture to each of four 1-cup ramekins. Top each ramekin with a 1/3 cup of the mini marshmallows. Bake until the marshmallows are puffed and browned, about 5 minutes.

SMORES SWEET POTATO DELIGHT

Steps:

• 1. Preheat the oven to 350 degrees F. Bake the sweet potatoes on a baking sheet for about 1 hour, or until soft when pierced. 3 .Let cool; remove the skins. Purée the potatoes in a food processor. In a medium bowl, combine the sugars with the cinnamon, nutmeg and salt. In a large bowl, lightly whisk the eggs. Whisk in 3 cups of the sweet potatoes, then the sugar mixture. Spoon half the mixture into a 9x 13 baking dish that has been sprayed with non stick baking spray.?Top with half the chocolate . Cover with the rest of the mixture. Arrange the remaining chocolate chips on top. Add a few more if needed? Bake in the center of the oven for about 1 hour Take out and top the dish with a bag of mini marshmallows. Put back in the oven until marshmallows are golden. Sprinkle graham cracker crumbs on top Top with chocolate syrup .Top with caramel syrup (optional)

S'MORES SWEET POTATO CHEESECAKE

Steps:

• For the crust: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.
• Put the graham crackers in a food processor and pulse until fine crumbs, about 2 1/2 cups.
• Brush a 10-inch spring form pan with some of the butter. Add the graham cracker crumbs the remaining butter, 1/4 cup of the sugar and a pinch of salt to a medium bowl and stir to combine. Press the crumb mixture into the bottom and 1 inch up the side of the pan. Use the back of a measuring cup or drinking glass to pack the crust firmly and evenly in to the edges of the pan. Bake until the crust is lightly crisp and set, 15 to 20 minutes. Cool completely, then set the pan on top of a large sheet of aluminum foil and wrap the foil around the bottom of the pan and up the sides. Place the springform in a roasting pan.
• For the filling: Bring a large pot of water to a boil. Whip the cream cheese in the bowl of a stand mixer fitted with a paddle attachment until smooth. Add the remaining sugar and beat until just light and fluffy, scraping down the sides of the bowl and the paddle attachment as needed, about 2 minutes. Add the sweet potato puree, sour cream, eggs, vanilla, ground cinnamon and salt and beat until just combined. Scrape the filling into the cooled crust.
• Carefully pour boiling water into the roasting pan so that it goes half-way up the sides of the springform pan, being careful not to get any of the water in the springform pan. Bake until the edges of the cheesecake are set but the center still jiggles when the pan is tapped, about 2 hours. Turn off the oven and open the oven door for 1 minute to let out some heat. Close the oven door and leave the cheesecake in the oven for 1 hour more. Carefully remove the cheesecake from the roasting pan, remove the foil and cool on a wire rack. Run a thin knife or spatula around the edges of the cake to release it from the sides, (this also helps reduce cracks in the top of the cake as it chills). Cover the pan with plastic wrap and refrigerate the cheesecake 8 hours or overnight.
• For the s'more topping: Once the cheesecake has chilled completely, put the semi-sweet chocolate chips in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until it just comes to a simmer, about 2 to 3 minutes. Pour the hot cream over the chocolate chips and let stand for 1 minute, then stir the cream and chocolate together until completely smooth. Set aside to cool to room temperature.
• Position a rack in the center of the oven and preheat the broiler to high. Pile the miniature marshmallows on top of the cheesecake in as even of a layer as possible (it's okay if some marshmallows overlap). Place the cheesecake on a baking sheet, then broil until the tops of the marshmallows are lightly golden brown, about 1 minute. Keep the oven door slightly open and rotate the pan as needed to get even browning.
• Run a thin knife or spatula between the cake and the pan to release it from the sides. Unlock the pan and remove the ring. Spray both sides of a sharp knife with non-stick cooking spray and slice the cake into 10 even slices, spraying the knife between each slice to keep the gooey marshmallows from sticking to the knife. Drizzle each piece of cheesecake with the cooled chocolate sauce and serve.

SWEET POTATO CASSEROLE

Steps:

• In large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla.
• Pour into 9 inch square greased baking dish.
• Mix topping ingredients and sprinkle over potatoes.
• Bake at 350 degrees for 35-40 minutes .
• Can be doubled and baked in 9x13 dish.

SWEET POTATO CASSEROLE

Steps:

• Prepare the filling: Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter and line a baking sheet with aluminum foil.
• Poke the sweet potatoes all over with a fork and place on the baking sheet. Bake until soft, about 1 hour; let cool.
• When sweet potatoes are cool enough to handle, peel them using a knife, then add the flesh to a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and mash with a potato masher or fork.
• Add the 1/2 cup butter, eggs, condensed milk, granulated sugar, vanilla and salt to the bowl. Combine well with a hand mixer or a stand mixer on medium speed. Add the mixture to the prepared baking dish and, using a spatula, smooth out the top.
• Prepare the topping: In a medium bowl, stir together the pecans, cornflakes (if using), brown sugar, flour and butter until thoroughly combined. Spoon the topping evenly over the sweet potatoes.
• Bake the casserole until slightly browned, about 35 minutes. Remove the casserole from the oven and add the marshmallows in an even layer. Return to the oven and bake until marshmallows are toasty and melted, about 5 minutes. Let sit for 5 minutes before serving.

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.

S'MORES STYLE SWEET POTATOES CASSEROLE

Steps:

• Peel yams and slice into 3 parts.
• Put in large pot of boiling water 1 hour.
• Drain, and mash yams until mostly smooth.
• (I usually leave them a little chunky).
• Keep in pot.
• Preheat oven to 350°F.
• Except for the marshmallows, add in brown sugar, finely crushed graham crackers, butter and 1/2 Hershey bar.
• Transfer yams into 8x10 inch pan or whichever you have that the yams will fit into.
• Top the yams off with marshmallows and bake uncovered at 350°F for 20-30 minutes.
• Serve as a side dish, especially with turkey!
• Enjoy!