Sweet Potato And Date 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.

SWEET POTATO TOT CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Heat the oil in a large skillet over medium heat. Crumble in the beef and cook, breaking up the meat with a wooden spoon, until no longer pink and begins to brown, about 4 minutes. Add the squash, onion and bell pepper and cook, stirring occasionally, until the onion begins to wilt, about 4 minutes.
• Make a space in the center of the skillet and add the garlic, tomato paste, chili powder, cumin and 1 teaspoon salt. Cook, stirring occasionally, until sizzling, about 1 minute, then stir into the beef and vegetables. Add the tomato sauce, stock and 1/2 cup water. Bring to a simmer then stir in the black beans and vinegar. Simmer, stirring often, until slightly thickened, 3 to 4 minutes.
• Transfer to a 9-by-13-inch baking dish. Sprinkle with 1 cup of the Cheddar. Arrange the tots in neat rows on top, spacing them apart so they can crisp. Bake until the tots are crisp on top, about 25 minutes. Sprinkle with the remaining 1 cup Cheddar. Bake until the cheese is melted and the filling is bubbly, 10 to 15 minutes.

MASHED POTATO AND SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 175°C Grease an oven-proof dish.
• Cook peeled potatoes and sweet potatoes until done. Drain and mash. Add hot milk, mix well.
• Add the spices (you may want to use scant teaspoons first and taste as you go along!).
• Pour mixture into the prepared dish and bake for 1 - 1 1/2 hours.

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.

THANKSGIVING SWEET POTATO CASSEROLE

Steps:

• Mix casserole ingredients together.
• Put into greased 2 qt casserole dish.
• Pour topping evenly over top.
• Bake in preheated 350 degree oven for 25 to 35 minutes.