Sweet Potato Eggnog Casserole Food

SWEET POTATO EGGNOG CASSEROLE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix sweet potatoes, eggnog, butter, sugar, salt, ginger, clove, orange zest, and pecans in a large bowl. Pour into a 2-quart baking dish.
• Bake in the preheated oven until heated through and golden on top, about 40 minutes.

EGGNOG SWEET POTATO CASSEROLE

Steps:

• In a large bowl, combine the potatoes, eggnog, raisins, sugar and salt. Transfer to a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over top., Bake, uncovered, at 350° for 30-35 minutes or until heated through.

SWEET POTATO CASSEROLE WITH EGGNOG

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat one 2 quart baking dish with non-stick cooking spray.
• Combine the mashed sweet potatoes, 1/3 cup brown sugar, eggnog, melted margarine, vanilla extract, salt and egg whites. Spoon mixture into the prepared baking dish.
• Combine the 1/2 cup brown sugar and flour. Cut in the chilled 2 tablespoons margarine until the mixture resembles coarse crumbs. Sprinkle over the sweet potato mixture.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.

SWEET POTATO CASSEROLE

Steps:

• In large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla.
• Pour into 9 inch square greased baking dish.
• Mix topping ingredients and sprinkle over potatoes.
• Bake at 350 degrees for 35-40 minutes .
• Can be doubled and baked in 9x13 dish.

SWEET POTATO CAKES WITH POACHED EGGS

Steps:

• To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
• Poach the eggs in a saucepan of simmering water for 2-3 mins - the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
• Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.

HASH BROWN CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
• In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
• Bake covered in preheated oven for 40 minutes.

EGGNOG SWEET POTATOES

Steps:

• Adjust oven rack to middle position and preheat oven to 300* F.
• Line a baking sheet with parchment paper.
• Toss egg white with toasted nuts in a bowl.
• In a medium bowl, mix 2 tablespoons brown sugar with cinnamon.
• Stir nut mixture into cinnamon mixture, spread on baking sheet, and bake until hardened and candy-like, about 30 minutes.
• Allow mixture to cool completely, then crumble into small pieces. (Topping can be stored in airtight container up to 5 days.).
• Steam sweet potatoes in steamer basket set in large covered suacepan with 1 inch of boiling water until tender, about 20 minutes. Drain.
• Using electric mixer on medium speed, beat heavy cream in large bowl until stiff peaks form, and transfer to medium bowl.
• Beat sweet potatoes in the now-empty bowl until very smooth. Beat in butter, remaining 2 tablespoons brown sugar, eggnog, zest, juice, nutmeg, and salt.
• Fold in whipped cream, transfer to serving bowl, top with the praline mixture, and serve.

SWEET POTATO PONE WITH EGGNOG WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-by-9-inch baking dish with nonstick cooking spray.
• Whisk together the butter with the sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, spices, orange zest and orange juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil.
• Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until caramelized on top, another 10 minutes. Cool to room temperature, about 30 minutes, and serve with Eggnog Whipped Cream.
• Add the heavy cream and confectioners' sugar to the chilled bowl of a stand mixer fitted with the whisk attachment (or a chilled large bowl if using a hand mixer) and whisk on high speed until stiff peaks form, about 2 minutes. Gently fold in the eggnog and nutmeg, being careful not to break the whipped cream.