Sweet Potato Best Ever No Fail 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 - BEST EVER NO FAIL

Steps:

• Scrub each yam clean.
• Heat oven to 350°F.
• Cut each yam in half long ways.
• Drizzle olive oil / infused oil over flat bake ware surface.
• Sprinkle rock salt over olive oil.
• Place each 1/2 potato cut side down over the salt and oil.
• Cover with foil.
• Bake 2 hours.
• Plate each piece cut side up with 1 TBS butter.
• Kosher salt on the table to sprinkle for individual taste.

THE BEST SWEET POTATOES EVER

Steps:

• Preheat oven to 400 degrees (F), and butter an 8x8 glass baking dish.
• Drain sweet potatoes and set aside.
• In medium sauce pan over low heat, combine butter, 2 cups marshmallows, brown sugar, cinnamon, and nutmeg. Stir frequently to prevent sticking, until the marshmallows are melted (about 5 minutes).
• Stir sweet potatoes into the marshmallow mixture, and pour into the prepared baking dish.
• Bake about 15 minutes.
• Remove pan from oven, sprinkle the reserved 1 cup of marshmallows over the top, and return to the oven for about 5 minutes, or until the marshmallows are puffed and golden.