CORNFLAKE SWEET POTATO CASSEROLE
Being from the South, I've always enjoyed sweet potatoes as standard fare. I'm always looking for new ways to prepare sweet potatoes, and this recipe is my favorite. The topping provides a crunchy delightful contrast to the consistency of the mashed sweet potatoes.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In large bowl, beat eggs. Add next five ingredients; mix well. Spoon into ungreased 13-in. x 9-in. baking dish. Combine topping ingredients; sprinkle over potatoes. Bake at 350° for 30-40 minutes.
Nutrition Facts : Calories 702 calories, Fat 33g fat (17g saturated fat), Cholesterol 126mg cholesterol, Sodium 395mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 7g protein.
SWEET POTATO CASSEROLE
Make and share this Sweet Potato Casserole recipe from Food.com.
Provided by Bill Woodward
Categories Yam/Sweet Potato
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Peel the sweet potatoes and chop them into 3/4 inch cubes. Place in a pot and cover with water, several inches above the potatoes. Boil until they're soft (about 20 minutes).
- Meanwhile, preheat the oven to 350 degrees.
- Drain the sweet potatoes and add to a mixing bowl with one stick of butter. Mash until smooth and the butter has melted.
- Add the sugar, milk and vanilla and mix. Add in the eggs and mix until smooth.
- Pour the mixture into a 9x13 baking dish and bake at 350 degrees, uncovered, for 45 minutes, or until the casserole is firm.
- While the casserole is baking, prepare the topping. Melt one stick of butter in the microwave. Add to it the 1 1/2 cups crushed corn flakes, the pecans, and the brown sugar.
- After the casserole is done baking, remove it from the oven and spoon on the topping. Return to the oven and cook for another 15 minutes.
SWEET POTATO CASSEROLE WITH CORNFLAKES
This sweet potato casserole is not too sweet, but has a sweet, crunchy, nutty cornflake topping!
Provided by DRFHRLAW
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
- Mix sweet potatoes, evaporated milk, white sugar, butter, and eggs for filling together in a bowl with an electric mixer; beat well. Spread into the prepared casserole.
- Bake in the preheated oven for 15 minutes.
- While the casserole bakes, mix cornflakes, brown sugar, walnuts, and butter for topping together in a bowl. Remove casserole from the oven and sprinkle topping over.
- Return to the oven and continue to bake until golden and sweet potatoes are tender, about 15 minutes more.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 63.2 g, Cholesterol 75 mg, Fat 18.4 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 9.2 g, Sodium 165.6 mg, Sugar 31.4 g
THE BEST SWEET POTATO CASSEROLE
We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness. This recipe is bound to become a holiday staple.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
CHARLINE'S SWEET POTATO CASSEROLE
A great sweet potato casserole recipe -- my children insist on this every holiday! Lots of miniature marshmallows, coconut and pecans make this an extra special and yummy Thanksgiving delight. Use fresh or canned sweet potatoes. Prepare the topping while the casserole is baking.
Provided by DThomRN2
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with butter.
- In a large bowl, mash the sweet potatoes. Mix together with sugar, eggs, 3/4 cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows and coconut. Scoop the mixture into the baking dish.
- Bake 20 minutes in the preheated oven, or until sweet potatoes are tender.
- In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 3/4 cup margarine. Spread the topping over the baked casserole.
- Return the casserole to the 400 degrees F (200 degrees C) oven and bake an additional 10 minutes.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 33.5 g, Cholesterol 34 mg, Fat 18.7 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 5.2 g, Sodium 185.1 mg, Sugar 26.4 g
CRUNCHY SWEET POTATO CASSEROLE
Some tasty seasonings like cinnamon and nutmeg and a crunchy corn flake and walnut topping make it easy for even kids to eat their nutritious sweet potatoes. This is a terrific Thanksgiving side dish. -Virginia Slater, West Sunbury, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375° In a large bowl, combine first eight ingredients. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, 20 minutes or until a thermometer reads 160°. , Combine topping ingredients; sprinkle over potatoes. Bake 5-10 minutes or until topping is lightly browned.
Nutrition Facts : Calories 573 calories, Fat 31g fat (16g saturated fat), Cholesterol 135mg cholesterol, Sodium 391mg sodium, Carbohydrate 68g carbohydrate (41g sugars, Fiber 3g fiber), Protein 9g protein.
SWEET SWEET POTATO CASSEROLE
Coconut is the special ingredient in this wonderfully sweet and fragrant sweet potato casserole.
Provided by sal
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 50m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
- Boil the sweet potatoes in a large saucepan approximately 10 minutes, or until tender.
- In a large bowl, mix together the sweet potatoes, brown sugar, milk, butter and flour. Transfer the mixture to the baking dish. Sprinkle with pecans and coconut.
- Bake 30 minutes in the preheated oven.
Nutrition Facts : Calories 442.4 calories, Carbohydrate 71 g, Cholesterol 7.7 mg, Fat 16.4 g, Fiber 9.1 g, Protein 6.1 g, SaturatedFat 4.7 g, Sodium 173.4 mg, Sugar 29.6 g
SUGAR-CRUSTED SWEET POTATO CASSEROLE
FLAVOR GALORE!!! This is a popular dish in my area and it is also my Aunt Catherine's recipe. The dish always comes back empty from a potluck! The crunchy goodness on top is what makes this casserole go over well. A great dish to have any time of the year.
Provided by Seasoned Cook
Categories Yam/Sweet Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Note for quick method of cooking sweet potatoes -- I put the sweet potatoes in a baking dish and add 1/4 cup of water. Put a lid on and microwave for approximately 20 minutes. After they have cooled, peel and mash.
- Mix all 8 ingredients for sweet potato mixture. Pour into a greased casserole dish. Bake in a 350 degree oven for 35 minutes and see below for crunchy topping.
- Mix all 4 ingredients for topping and sprinkle over potatoes. Bake for an additional 8 minutes and remove from oven.
- Enjoy!
Nutrition Facts : Calories 496.4, Fat 26.4, SaturatedFat 13.5, Cholesterol 87.5, Sodium 313, Carbohydrate 62.2, Fiber 4.5, Sugar 39.9, Protein 5.4
SWEET POTATO CASSEROLE
This version of the classic Thanksgiving side dish forgoes the traditional marshmallow topping for a generous sprinkle of brown sugar, butter and pecans. You get crunchy, soft and sweet all in one glorious bite.
Provided by Marian Burros
Categories casseroles, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 10
Steps:
- To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.
- When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.
- To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 20 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 221 milligrams, Sugar 22 grams, TransFat 0 grams
MARSHMALLOW & CORNFLAKE SWEET POTATO CASSEROLE
Cornflakes and marshmallows have been added to this traditional holiday favorite in a fun and creative way.
Provided by Bruce's Yams
Categories Trusted Brands: Recipes and Tips Bruce's® Yams
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Use an electric mixer to whip the sweet potatoes with 1/4 cup butter, eggs, and egg yolk until smooth and creamy. Add in the pineapple if using, then transfer the mixture into a 6-cup casserole dish.
- Stir together the cornflake crumbs with 2 tablespoons of butter and brown sugar. Alternating in rows, spoon the cornflake crumbs across the top of casserole at a diagonal, followed by a row of marshmallows. Repeat until you have 5 rows of the cornflakes and 4 rows of the marshmallows.
- Bake for 30 minutes, or until marshmallows have turned golden brown.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 43.9 g, Cholesterol 59.6 mg, Fat 6.9 g, Fiber 2.1 g, Protein 1.8 g, SaturatedFat 4 g, Sodium 149.2 mg, Sugar 8 g
CORNFLAKE, PECAN, AND MARSHMALLOW-TOPPED SWEET POTATO CASSEROLE
Make and share this Cornflake, Pecan, and Marshmallow-Topped Sweet Potato Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Yam/Sweet Potato
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare filling: preheat oven to 400 degrees.
- Bake sweet potatoes on a baking sheet 1 hour or until tender.
- Decrease oven temperature to 350 degrees.
- Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.
- Beat mashed sweet potatoes, 2 T softened butter, and next 5 ingredients (brown sugar through vanilla) at medium speed with an electric mixer until smooth.
- Spoon mixture into an 11 x 7 inch baking dish coated with cooking spray.
- Prepare topping: stir together crushed cornflakes, pecans, and 1 T brown sugar and melted butter.
- Sprinkle over sweet potato in diagonal rows 2 inches apart.
- Bake at 350 degrees for 30 minutes.
- Remove from oven, let stand 10 minutes.
- Sprinkle mini marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes.
Nutrition Facts : Calories 284.7, Fat 7.8, SaturatedFat 3.4, Cholesterol 35.9, Sodium 288, Carbohydrate 51.4, Fiber 4.6, Sugar 26.4, Protein 4
POTATO CASSEROLE WITH CORN FLAKES
This is a recipe that my grandma made at all our family dinners. I can't eat it and not think of her! It is yummy and everyone can't help but love the taste!
Provided by Indiana Nurse
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine potatoes, melted butter, salt and pepper.
- Add onion, soup, sour cream and cheese; mix well.
- Put in 9x13-inch casserole dish.
- Top with topping mixture.
- Bake at 350° for 45 minutes.
Nutrition Facts : Calories 507, Fat 37.6, SaturatedFat 22.6, Cholesterol 101, Sodium 1023.3, Carbohydrate 31.1, Fiber 1.9, Sugar 2.6, Protein 13.4
BEST EVER SWEET POTATO CASSEROLE WITH PECAN TOPPING
After years of experimentation, I perfected this recipe of sweet potato casserole and it has turned into a holiday favorite. It's always a huge hit & I get tons of requests for it. And the best part is, it's great hot, cold & leftover. Everyone says it's just like dessert, and everyone goes back for seconds or even thirds. Enjoy!!
Provided by amberfaith614
Categories Yam/Sweet Potato
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat over to 425 degrees. Butter a 13x9 glass baking dish and set aside.
- Bake the potatoes until soft throughout. This can be done in either the oven or the microwave, there is no difference in the end product. Then peel the skins off, and whip the potatoes in a large bowl with an electric mixer.
- Add in all the casserole ingredients and beat with electric mixer until smooth. Spread in the glass dish and bake 20 minutes, uncovered. This can be prepared a day in advance & refridgerated overnight, simply increase the cook time to 30 minutes to cook through.
- FOR THE TOPPING, crush corn flakes by hand to equal 2 cups (about 4 cups from the box). Stir in unpacked brown sugar and chopped pecans. Set aside.
- Just before the casserole is done, melt butter and add to dry topping mix. Stir until thoroughly moist.
- Remove casserole from oven, reduce heat to 400 degrees, and spread topping over top.
- Bake uncovered 15 minutes at 400.
- This sweet potato casserole is great hot, warm or cold. And the leftovers taste just as good as when first made.
SWEET POTATO CASSEROLE
This take on the classic Thanksgiving side has the right amount of sweetness and irresistible buttery flavor, not to mention the right balance of creamy and crunchy. Crushed cornflakes make the topping extra crisp, but you can skip them if you want. The two cups of mini marshmallows called for may not cover your entire casserole, allowing a little of that sweet potato filling to peek out, but feel free to use more marshmallows to cover it all the way. With all its flavors and textures combined, this quintessential holiday dish will have everyone coming back for more.
Provided by Millie Peartree
Categories casseroles, vegetables, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 13
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.
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