Sweet Potato And Rice 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 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.

SWEET POTATO AND RICE CASSEROLE

Steps:

• Preheat oven to 350°.
• In a medium saucepan, bring the water to boiling.
• Stir in sweet potato, rice, and 1/2 teaspoon salt.
• Return to boiling; decrease heat.
• Simmer, covered, about 20 minutes or until liquid has absorbed.
• Meanwhile, in a large bowl, combine black beans, edamame, 1/2 cup of the cheese, the sour cream, chili peppers, green onion, flour, sage, garlic, and 1/2 teaspoon salt; stir in rice mixture.
• Transfer mixture to an ungreased 2-quart casserole.
• Sprinkle with the remaining 1/2 cup cheese.
• Bake, uncovered, about 30 minutes or until heated through.
• Sprinkle each serving with pumpkin seeds.