Sweet Potato Pumpkin Casserole Food

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Steps:

• Preheat oven to 350° F.
• Place potatoes on microwave-safe plate. Microwave on HIGH (100%) power for 15 minutes or until potatoes are tender. Cool slightly; place in large bowl. Add pumpkin, sugar, butter, salt and pepper. With potato masher, smash until lumpy (cut any large pieces of skin into smaller pieces). Add eggs; smash until incorporated. Spoon into 13 x 9-inch or 3-quart baking dish.
• Combine sugar, flour, butter and salt in small bowl; stir until combined. Sprinkle evenly over casserole; top evenly with nuts.
• Bake for 25 minutes or until golden and heated through. Remove from oven.
• Preheat broiler. Broil casserole for 1 minute or until bubbly and nuts are toasted. Cool for 5 minutes before serving.

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.

PURPLE SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan and cover with cold water by 2 inches. Salt generously. Bring to a boil, then reduce heat to a simmer and cook until sweet potatoes are easily pierced with the tip of a paring knife, 15-20 minutes.
• Meanwhile, combine egg whites, sugar, and salt in the heatproof bowl of a stand mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
• Attach the bowl to a mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff, but not dry, peaks form. Continue mixing until meringue is fluffy and glossy and completely cool (test by touching the bottom of the bowl), 10-15 minutes. Add vanilla and pumpkin pie spice and mix on low just until combined. Transfer meringue to a disposable piping bag fitted with a 1A Wilton decorating tip and set aside.
• When sweet potatoes have finished cooking, drain, then return to pan. Heat over medium, stirring, until any remaining liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
• Remove pan from heat. Add milk and butter and mash until smooth. Season to taste with salt and pepper. Transfer mashed sweet potatoes to a buttered 8x8" square baking dish. Using the meringue, pipe a checkerboard pattern onto the potatoes. Toast meringue with a kitchen torch, or place under a broiler, until peaks are toasted and golden and serve.

SWEET POTATO PUMPKIN CASSEROLE

Steps:

• 1. Spray casserole dish with nonfat nonstick cooking spray. Combine benecol, brown sugar, pepper, cinnamon, ginger, pumpkin pie spice and honey in mixing bowl. Mix mashed sweet potatoes and pumpkin puree into bowl mixture. Add lemon juice, orange juice, cranberry juice and pecans. Place in casserole dish. Bake at 350 degrees 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.

CRUNCH-TOPPED PUMPKIN CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Place pumpkin in a bowl.
• 3. Stir in milk, melted butter, eggs, and vanilla.
• 4. Combine the sugar, flour, cinnamon, cloves, and nutmeg in a small bowl.
• 5. Stir into the pumpkin mixture.
• 6. Pour batter into a buttered 2-quart casserole dish. Bake at 350 degrees F for 30 minutes, or until almost set.
• 7. In a small bowl, combine vanilla wafer crumbs, brown sugar, and melted butter.
• 8. Remove casserole from oven. Sprinkle with crumb mixture.
• 9. Return to oven. Continue cooking for 15 minutes.
• 10. Remove from oven. Serve immediately or refrigerate.