Splendas Candied Sweet Potato Casserole Food

SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375°F. Lightly grease a 13" x 9" baking dish.
• On a baking sheet, bake sweet potatoes for 1 hour or until done. Let cool, then peel and mash. Reduce oven to 350°F.
• In a bowl, combine mashed sweet potatoes, Splenda Sweetener, flour, milk, orange juice, egg, vanilla extract, orange zest, and 3 tablespoons melted butter. Using an electric mixer, beat on medium speed until smooth. Transfer to baking dish.
• In a bowl, combine breadcrumbs, pecans, syrup, and remaining 2 tablespoons melted butter. Sprinkle over top of casserole.
• Bake for 1 hour or until heated through.

CLASSIC SWEET POTATO CASSEROLE

Steps:

• To make the sweet potatoes:
• In a large saucepan, cover potatoes with cold water. Bring to a boil over high heat and cook until fork-tender, about 15-20 minutes. Drain and let cool.
• Preheat oven to 350°F and grease a 9 x 13 baking dish with non-stick cooking spray. In a large bowl, mash potatoes, Splenda Brown Sugar Blend, milk, egg, butter, vanilla and salt together until smooth. Spoon mixture into prepared baking dish.
• To make the topping:
• In a medium bowl, mix pecans, butter, flour, sweetener, rosemary, cinnamon and nutmeg together until combined. Spread topping evenly over potato mixture.
• Bake until center is set and topping is light golden-brown, about 25-30 minutes. Serve hot and enjoy.

BRANDIED SWEET POTATOES

Steps:

• Boil potatoes until soft.
• ;peel and put in mixing bowl.
• Beat with electric mixer.
• Add eggs, cream, and spices and sugar to taste.
• Beat until light (should be the consistency of thick batter).
• Stir in liquor.
• Taste, and add more liquor if desired.
• Pour into casserole dish.
• Melt butter for topping and combine all topping ingredients; spread evenly over the top of casserole.
• Bake in moderate oven (350°F) 25-30 minutes, or until warmed through and topping is browned.

SWEET POTATO CASSEROLE ROSES

Steps:

• Slice sweet potatoes thinly (best to use a Mandoline).
• In a bowl, combine unsalted butter, sugar, cinnamon, salt; mix well.
• Pour the mixture over the sliced sweet potatoes; make sure they are all well-coated.
• Place the sliced sweet potatoes in the microwave for approx 20-30 seconds until soft so it rolls easily (add more time in the microwave if needed).
• On a lightly floured surface, roll out the pastry.
• Using a pizza cutter or knife, cut dough in half vertically then horizontally creating 1 inch by 5 inch strips.
• Arrange 15-20 sliced sweet potatoes into an straight row overlapping the edges.
• Starting from the first slice you laid down, roll the lined up sweet potatoes forming a rose-looking shape.
• Brush a strip of the pastry with egg wash then wrap it around the base of the sweet potato rose flower.
• Brush butter in a casserole pan.
• Lay two slices of sweet potato on the bottom, creating a base for each rose.
• Add a dollop of marshmallow fluff on top of each sweet potato base.
• Place each rose on the base, the marshmallow fluff acting as an adhesive.
• Bake at 400F for 35-40 minutes or more until the potatoes are baked well.
• After it cools, place mini marshmallows around the roses and top with confectioners' sugar.

CANDIED SWEET POTATO CASSEROLE

Steps:

• Combine the brown sugar, orange juice, butter and salt in a saucepan; bring to a boil and cook over low heat 5 minutes.
• Arrange the sweet potatoes in a shallow baking dish and pour the syrup over them.
• Bake in a 375 degree oven for 40-45 minutes, basting a few times, until glazed.
• Remove casserole from oven; stir gently to coat sweet potatoes wirh syrup.
• Top with pecans and marshmallows.
• Increase oven temperature to 400 degrees and bake for another 7-10 minutes or until marshmallows are golden brown.

CANDIED SWEET POTATOES

Steps:

• Place potatoes in a non stick pan and add Splenda and water.
• Cover and let cook for about 10 minutes until potatoes begin to get tender.
• Add remaining ingredients and cook on low until potatoes are soft.

SOUTHERN CANDIED SWEET POTATOES

Steps:

• Peel the sweet potatoes and cut them into slices.
• Melt the butter in a heavy skillet and add the sliced sweet potatoes.
• Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.

CANDIED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375°F.
• Mix 1/4 c brown sugar, orange juice and 1 tsp of pumpkin spice mix in a large bowl.
• Add sweet potatoes, toss to coat.
• Transfer to a 9X13 baking dish, dot with 2 tbsp butter.
• Cover with aluminum foil and bake for 45 min until tender.
• Meanwhile, mix flour, remaining brown sugar and 1/2 tsp pumpkin spice mix in a medium bowl.
• Cut in the remaining 2 tbsp butter with a fork, until crumbly.
• Stir in pecans and marshmallows.
• Remove casserole from oven, stir gently to coat potatoes with syrup, top with marshmallow crumb topping.
• Bake uncovered for another 7-10 min, or until potatoes are tender and topping golden brown.

SPLENDA'S CANDIED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Bring a large pot of water to a boil. Boil sweet potatoes until slightly underdone, about 15 minutes. Drain, cool, and peel.
• In a large saucepan over medium heat, combine butter, SPLENDA® Granulated Sweetener, molasses, and 1 cup marshmallows. Season with cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
• Stir potatoes into marshmallow sauce. While stirring, mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
• Bake in preheated oven for 25 minutes. Remove from oven, and cover top evenly with remaining marshmallows. Return to oven, and bake until marshmallows are golden brown.