Sweet Potato Casserole With Pecan Topping Food

SWEET POTATO CASSEROLE WITH A RIDICULOUS AMOUNT OF STREUSEL

Steps:

• Start by cooking your sweet potatoes. You can bake or boil. (Baking is easier; boiling is faster.)
• To bake: I like the baking method best, I think it's easiest! Preheat your oven to 400 degrees F. Poke each sweet potato firmly with a fork, two pokes on each side. Place on a pan lined with tin foil. Pop them in the oven and roast at 400 for 45-60 minutes until completely tender. You should be able to stick a butter knife all the way through with very little resistance. The thicker your sweet potatoes, the longer it will take.
• To boil: Peel the sweet potatoes and chop into 1 or 2 inch pieces. Add to a large pot filled with water. Bring to a boil over high heat, then turn down to a simmer. Let simmer for 25-30 minutes until fork tender. Drain very well using a colander.
• Make the sweet potato filling: In a large bowl, add sweet potatoes. You should have about 5 cups. Add 5 tablespoons butter, 1/2 cup milk, 3/4 cup packed brown sugar, 1 and 1/2 teaspoons kosher salt (add 1 and 1/4 teaspoon if using table salt), 1 teaspoon vanilla, 1 tablespoon fresh lemon juice, and 2 large eggs.
• Mash it all together with a potato masher. If you like REALLY fluffy sweet potato casserole with zero lumps, use a hand mixer to beat it together for a couple minutes. (I prefer mine thoroughly mashed with a potato masher.)
• Spread the sweet potato mixture evenly into a 9x13 inch pan, smoothing out the top. (At this point you can refrigerate it ahead of time and bake up to two days later. See notes!)
• Preheat your oven to 350 degrees F.
• Make the streusel. In a medium bowl, add 1 and 1/2 cups flour (spooned and leveled), 1/2 cup packed brown sugar, 1/4 cup sugar, 1/2 teaspoon kosher salt, 1 tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cardamom, and 1 cup chopped pecans. Whisk it all together.
• In a large bowl, melt 1/2 cup (1 stick) butter. Pour the dry streusel ingredients into the large bowl with the butter (then wipe out the medium bowl and stick it back in the cupboard.)
• Use a spatula to mix together the streusel. Make sure all the dry ingredients are moistened with butter.
• Use your fist to pick up handfuls of streusel. Squeeze it together and gently crumble it over the top of the sweet potatoes so that they stay in big chunks.
• Bake. Bake at 350 for 25-30 minutes, until the streusel looks dry and crumbly and slightly browned. Halfway through the bake time, at about the 15 or 20 minute mark, I like to sprinkle on an extra 1/3 cup chopped pecans. (If you add them in the beginning they will burn.) This is optional but I love the extra crunch and how pretty it is.
• Serve warm! See notes for how to make this ahead of time. You can make this earlier in the day on Thanksgiving. Bake it as directed, and then set it aside somewhere on the counter in your mess of a kitchen. (Don't refrigerate, or even bother covering) Then you can reheat it right before serving. About 15-20 minutes in a 350 degree oven will be enough to get it warmed through!
• Store leftovers covered in the fridge. It will keep for 3-5 days!

SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350°F.
• Mix all main recipe ingredients together with a mixer. Pour into a large greased casserole pan.
• Mix all topping ingredients together and crumble on top of sweet potato mixture. Bake for approximately 35 minutes.

SWEET POTATO CASSEROLE WITH PECAN TOPPING

Steps:

• Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and place in a food processor. Add the eggs, butter, milk and extracts; cover and process until smooth. Pour into a greased 1-1/2-qt. baking dish. , In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until set.

BEST EVER SWEET POTATO CASSEROLE WITH PECAN TOPPING

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.

SUNNY'S SAGE AND PECAN SWEET POTATO CASSEROLE

Steps:

• For the topping: In a medium bowl, add the flour, brown sugar, butter, pecans, sage, orange zest and a pinch of salt. Mix with your hands until it feels like you could make a ball that would just slightly hold together and everything is crumbly. Take a tiny bite; it should be slightly sweet with a hint of salt (like a good chocolate chip cookie!). Add a tiny pinch more of salt as needed. Cover the bowl and place in the freezer while finishing the recipe. Remove from the freezer 5 minutes before using and break apart with a fork as if you were flaking rice.
• For the filling: Preheat the oven to 400 degrees F. Poke the sweet potatoes about 6 to 8 times, about 1/4-inch deep, using a fork. Rub with the oil and set the potatoes on a baking sheet. Roast on the middle rack until fork tender and the skins are darkened, 40 to 50 minutes. Set aside to cool. By the time the potatoes are cool enough to handle, the skins will loosen from the flesh. With your hands, gently remove the skins and discard. Place the sweet potato flesh in a large bowl along with the cream, flour, brown sugar, butter and pumpkin pie spice. Mash until smooth.
• Shift the oven rack one level down and turn on the broiler. Spread out the marshmallows in a single layer on a baking sheet, transfer to the oven and broil, watching the entire time. When the tops of the marshmallows char to a black color and begin smoking (be strong, brown looks good, but black tastes better!), quickly remove from the oven. Lower the oven to 375 degrees F. With a rubber spatula, fold the marshmallows into the mashed sweet potatoes until combined. Taste and add a bit more brown sugar if needed, a tablespoon at a time; this should be just on the edge of sweet, the topping does the rest. In a small bowl, whisk the eggs and fold them into the sweet potatoes to combine.
• Spread the sweet potato mixture into a 9-by-13-inch baking dish, leveling the top. Sprinkle the prepared topping evenly over the potatoes. Bake until the topping is shiny and golden brown, 30 to 35 minutes. Serve warm.

SWEET POTATO CASSEROLE WITH PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
• Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
• Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
• Bake in preheated oven until pecan topping is hard, about 1 hour.

SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Filling:
• In a large bowl combine all the filling ingredients. Transfer to a buttered 1 1/2 quart casserole dish.
• Topping:
• In a medium bowl combine the brown sugar, flour, and butter until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until the top is golden, about 25 to 30 minutes. Remove from the oven and serve hot.

SWEET POTATO-PECAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.
• Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
• Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

SLOW COOKER SWEET POTATO CASSEROLE WITH PECAN TOPPING

Steps:

• Lightly grease a 3-quart slow cooker with cooking spray.
• Combine potatoes, white sugar, 1/3 cup butter, 3 tablespoons brown sugar, eggs, vanilla extract, nutmeg, allspice, ginger, and cardamom in a large bowl. Beat using an electric mixer at medium speed until smooth. Add whipping cream and stir well. Pour into the prepared slow cooker.
• Combine pecans, 3/4 cup brown sugar, flour, and 2 tablespoons butter in a small bowl. Sprinkle over sweet potato mixture.
• Cover and cook on High, 3 to 4 hours.

YUMMY SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
• In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
• In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
• Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

SWEET POTATO CASSEROLE

Steps:

• Wash potatoes, peel & cut into 1/2 inch slices.
• Cook in boiling water until tender, about 10 minutes.
• Drain well, place into a 2 quart casserole dish & mash.
• Add brown sugar, margarine & salt; continue mashing until no lumps remain.
• Mix in orange juice & pineapple & set aside.
• Place first 5 topping ingredients into a medium sized pot, over medium heat, stirring constantly, until the margarine is melted.
• Add the marshmallows & toss to coat.
• Top the sweet potatoes with the marshmallow mixture & sprinkle with the pecans.
• Bake, uncovered, in a preheated 350F oven until the potatoes are heated through & the marshmallows are melted, 30- 45 minutes.
• I sometimes leave it longer to make the topping almost become like candy!

PECAN SWEET POTATO CASSEROLE

Steps:

• Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Place potato in a bowl; mash. Stir in the sugar, milk, egg, butter and vanilla until blended. Transfer to a 3-cup baking dish coated with cooking spray. , Combine topping ingredients; sprinkle over sweet potato mixture. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

SWEET POTATO AND PEACH CASSEROLE WITH PECAN TOPPING

Steps:

• Directions:.
• Preheat oven to 350 degrees. Butter a 9 inch casserole dish (2 1/2 quarts), or coat well with non-stick cooking spray.
• Sweet potato casserole directions:.
• Mix together all casserole ingredients until well combined. Place in prepared casserole dish.
• Topping directions:.
• In a pan on medium heat, melt together butter and brown sugar. Stir in pecans to coat. Sprinkle over the top of sweet potato mixture.
• Bake for 30 minutes. Serve hot.
• VARIATIONS: If desired, double the recipe for pecan topping.
• You can substitute pecan topping with miniature marshmallows if you want. Place enough marshmallows to cover the sweet potato mixture and bake until marshmallows are lightly browned.