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.
PECAN CRUSTED SWEET POTATO CASSEROLE
This is an extra sweet and wonderful version of Sweet Potato Casserole. A favorite at my house during Thanksgiving! Feeds a crowd.
Provided by M Harris
Categories Yam/Sweet Potato
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Peel, boil, and mash sweet potatoes to yeild approx 6 cups. (If using canned sweet potatoes: use two large and one small can rinsed and drained).
- Combine mashed sweet pototoes with remaining ingredients. Mix well.
- Pour into 9 x 13 greased baking dish.
- In separate bowl, combine pecans, melted butter, and brown sugar. Coat well.
- Gradually add flour to coated pecans until slightly crumbly.
- Top casserole with pecan mixture covering as much of the surface as possible.
- Bake uncovered 30-45 minutes at 375 degrees until top is browned and crusty. Casserole will set up during baking.
- Cool slightly and serve!
SUNNY'S SAGE AND PECAN SWEET POTATO CASSEROLE
Provided by Sunny Anderson
Categories side-dish
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 16
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 PECAN CASSEROLE
This is heavenly! We have it for all the major winter holidays. Goes wonderfully with Ham or Turkey. Preparation time does not include cooking the sweet potatoes first.
Provided by Mika G.
Categories Vegetable
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Mash potatoes in a large mixing bowl. While still warm, fold in sugar, milk, beaten eggs, vanilla and 1/2 cup melted butter. Stir with wooden spoon until well combined. Put mixture in a 2-quart casserole dish.
- In a small bowl, combine light brown sugar, flour, 1/3 cup melted butter and chopped pecans. Spoon this topping evenly over sweet potato mixture.
- Bake about 40 minutes or until topping is crisp, pecans have toasted and sweet potato mixture is bubbling.
Nutrition Facts : Calories 403.1, Fat 24.5, SaturatedFat 10.9, Cholesterol 84.1, Sodium 157.5, Carbohydrate 44.6, Fiber 2.4, Sugar 33.4, Protein 3.7
SWEET POTATO CASSEROLE WITH BUTTER PECAN CRUMBLE TOPPING
This is the BEST sweet potato casserole ever! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans.
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 1h15m
Number Of Ingredients 15
Steps:
- To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.
- Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
- To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
- Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
- To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
- Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
- Add the pecans and toss to incorporate.
- Evenly turn topping out over filling.
- Bake the sweet potato casserole for about 45 minutes (or cover and refrigerate for up to 24 hours if you're prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes.
- Serve immediately. Extra will keep airtight for up to 1 week in the fridge.
Nutrition Facts : Calories 569 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 24 grams fat, Fiber 8 grams fiber, Protein 8 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 358 grams sodium, Sugar 39 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
SWEET POTATO CASSEROLE WITH PECANS
This convenient sweet potato casserole with pecan topping calls for canned sweet potatoes, so preparation time is minimal. The nutty brown sugar topping adds a bit of crunch. -Anita Briner, Etters, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, mash sweet potatoes. Add the eggs, sugar, flour, vanilla and salt; beat until smooth. Transfer to a greased 13x9-in. baking dish. , In a small bowl, combine the brown sugar, flour and pecans; cut in butter until crumbly. Sprinkle over sweet potato mixture. , Bake, uncovered, at 325° for 60-70 minutes or until a thermometer reads 160°. Refrigerate leftovers.
Nutrition Facts : Calories 361 calories, Fat 15g fat (4g saturated fat), Cholesterol 152mg cholesterol, Sodium 326mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 3g fiber), Protein 7g protein.
SWEET POTATO CASSEROLE WITH MARSHMALLOWS AND PECANS
This classic Sweet Potato Casserole is a must-have for Thanksgiving. It's easy, fluffy and perfectly sweet. And, pecans add just the right amount of crunch!
Provided by Shadi HasanzadeNemati
Categories Side Dish
Time 1h45m
Number Of Ingredients 8
Steps:
- Wash and dry the sweet potatoes. Peel the sweet potatoes and cut into cubes.
- Place the sweet potato cubes in a large pot and cover with water. Place on medium high heat and boil until fully cooked.
- Drain the excess water and let the sweet potatoes cool.
- Preheat the oven to 350°F.
- When the sweet potatoes are cool enough to handle, mash them in a food processor. Add in egg, maple syrup, cinnamon and ginger. Mix well.
- Gently fold in mini marshmallows.
- Fill a casserole dish with the batter and top it with pecans, more marshmallows and brown sugar.
- Bake in the oven for 25-30 minutes. Serve warm.
Nutrition Facts : Calories 248 kcal, Carbohydrate 48 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 23 mg, Sodium 68 mg, Fiber 3 g, Sugar 31 g, UnsaturatedFat 5 g, ServingSize 1 serving
SWEET POTATO CASSEROLE WITH PECANS
Serve up some Sweet Potato Casserole with Pecans at your next holiday get-together. Sweet Potato Casserole with Pecans may sound sweet, but onion and chicken broth puts this dish in the savory category. Sprinkle on a nutty cracker crumb topping to add extra flavor and crunch.
Provided by My Food and Family
Categories Recipes
Time 1h25m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Cook onions in large skillet sprayed with cooking spray on medium-high heat 5 to 7 min. or until crisp-tender, stirring frequently. Add cream cheese, broth and sugar; cook 5 to 7 min. or until cream cheese is melted and sauce is well blended, stirring frequently.
- Place potatoes in 13x9-inch baking dish sprayed with cooking spray; cover with sauce.
- Bake 45 min. Combine cracker crumbs and nuts; sprinkle over potatoes. Bake 10 min. or until potatoes are tender.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
SWEET POTATO CASSEROLE WITH A RIDICULOUS AMOUNT OF STREUSEL
This Sweet Potato Casserole with pecan topping made a convert out of me! I used to hate baked sweet potato casserole, but that was before I tried my favorite trick: Adding a ridiculous amount of streusel. Works every time. This recipe is easy to make, has plenty of pecan topping to go around, and can be made ahead of time!
Provided by Karen
Categories Side Dish
Time 1h50m
Number Of Ingredients 18
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!
Nutrition Facts : ServingSize 1 cup, Calories 448 kcal, Fat 22 g, SaturatedFat 9 g, Cholesterol 65 mg, Sodium 567 mg, Carbohydrate 59 g, Fiber 5 g, Sugar 31 g, Protein 6 g, TransFat 1 g, UnsaturatedFat 12 g
YUMMY SWEET POTATO CASSEROLE
My family begs me to make this creamy baked dish every Thanksgiving and Christmas. What makes it so good is the pecan topping! Try it and I'm sure it will become your new tradition!
Provided by TINA B
Categories Side Dish Vegetables Sweet Potatoes
Time 1h
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 30.1 g, Cholesterol 49.6 mg, Fat 11.1 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 4.9 g, Sodium 187.5 mg, Sugar 19.8 g
SWEET POTATO AND PEACH CASSEROLE WITH PECAN TOPPING
Splurge and enjoy this decadent side dish for the holidays or a special occasion. This is a nice change from the usual sweet potato casserole. The peaches compliment the sweet potatoes, and a little peach schnapps liqueur adds to the flavor. You don't have to be concerned about the alcohol content of the schnapps as the alcohol evaporates during the cooking process, but you can substitute the schnapps with peach nectar if you prefer. You can find peach nectar in the juice section of your grocery store.
Provided by taurusita
Categories Vegetable
Time 1h
Yield 1/2 cup servings, 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 261.6, Fat 12.7, SaturatedFat 3.6, Cholesterol 12.2, Sodium 518, Carbohydrate 36.2, Fiber 4.6, Sugar 18.5, Protein 3
SWEET POTATO-PECAN CASSEROLE
Top Ellie Krieger's Sweet Potato-Pecan Casserole recipe from Food Network Magazine with brown sugar and chopped pecans for Thanksgiving or as an any-day side.
Provided by Ellie Krieger
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 160, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 25 milligrams, Sodium 180 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 3 grams
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 CASSEROLE WITH PECANS
You can't have a holiday dinner without a sweet potato souffle! And this is a wonderful version. I got this from my mother-in-law, who got the recipe from a neighbor.
Provided by Mienna
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 64.2 g, Cholesterol 47.7 mg, Fat 18.9 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 303.6 mg, Sugar 44.5 g
SWEET POTATO CASSEROLE
Use up sweet potatoes in this creamy dessert. Made with sweet potatoes, milk, eggs and spices, it's topped with a pecan crumble for extra texture
Provided by Good Food team
Categories Dessert
Time 1h50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.54 milligram of sodium
SWEET POTATO CASSEROLE
Make and share this Sweet Potato Casserole recipe from Food.com.
Provided by Tiffanylsu
Categories Vegetable
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- -Preheat oven to 400. Puncture the cleaned potatoes with a fork and cook them until softened (about an hr.) Let cool.
- -Oven on 350. Remove Sweet potatoe skin and mash in a large bowl. After desired smoothness add eggs, sugar, butter, salt. Separately mix the dry ingredients (cinnamon, ginger, nutmeg) and then add to the big bowl.
- -Put all of it in a 11x13 buttered casserole dish. Add the pecans on top and cook for 40-50 minute Last ten minutes put the marshmallows on top.
- -Pecans and marshmallows are for the top put I also like to put them in the main mix. For everyone I leave the potatoes completely smooth but I really like them a little clumpy.
Nutrition Facts : Calories 439.7, Fat 10.7, SaturatedFat 3.9, Cholesterol 96.8, Sodium 210.3, Carbohydrate 81.8, Fiber 7.8, Sugar 38.8, Protein 7.1
MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS
This maple-sweetened mashed sweet potato casserole has a brown sugar and pecan topping that bakes into a crunchy candylike crust.
Categories Thanksgiving Side Sweet Potato/Yam Bon Appétit Food Processor Nut Bake Vegetarian Kid-Friendly Pecan Fall Maple Syrup Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield 12-14 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
- Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
- Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
- Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.
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