Sweet Potato Shrimp Casserole Food

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The Best Sweet Potato Casserole image

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

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans


  • 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.


Sweet Potato & Shrimp Casserole image

Enjoy a shrimp casserole filled with big flavor from sweet potatoes and asiago Romano alfredo sauce. Sweet Potato & Shrimp Casserole is sure to please.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings

Number Of Ingredients 5

1 lb. cooked cleaned large shrimp
1 lb. sweet potatoes (about 2), cooked, peeled and coarsely chopped
1 jar (15 oz.) CLASSICO Light Asiago Romano Alfredo Pasta Sauce
2 Tbsp. chopped fresh parsley
1/4 tsp. ground nutmeg


  • Heat oven to 350°F.
  • Combine ingredients.
  • Spoon into 11x7-inch baking dish sprayed with cooking spray.
  • Bake 20 to 25 min. or until casserole is heated through and top is lightly browned.

Nutrition Facts : Calories 200, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 165 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g


Sweet Potato Casserole image

Provided by Anne Burrell

Time 1h35m

Yield 6 servings

Number Of Ingredients 11

2 1/2 pounds sweet potatoes (about 3)
1 orange, zested and juiced
1 teaspoon ground cinnamon
1 tablespoon honey
1/2 cup milk
1/2 cup diced dried apricots
1/2 cup oatmeal
1/4 cup firmly packed brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons butter, cut into pea-sized pieces
1/2 cup chopped walnuts


  • Preheat the oven to 375 degrees F.
  • Put the sweet potatoes on a sheet tray and roast for 35 to 40 minutes. The sweet potatoes might still be a little hard in the center- no problem!
  • While the sweet potatoes are baking make the topping. In a food processor, combine the oatmeal, brown sugar, olive oil, butter, and walnuts and pulse until mixture comes together.
  • When the potatoes are cool enough to handle, peel them and cut them into 1-inch chunks. Discard the skins. Put the potatoes into a large dish and add the remaining ingredients. Mash together with a potato masher until well combined.
  • Transfer the mixture to a 2-quart casserole dish. Crumble the topping mixture over the potatoes. Bake until the mixture hot all the way through and the topping is brown and crispy, about 30 minutes.
  • That's a hot sweet potato!


Small-Batch Sweet Potato Casserole image

This recipe has all the flavors of the Thanksgiving classic, just in smaller form. Honey, I shrunk the sweet potato casserole! Mini marshmallows ensure you get lots of charred edges, which are pretty much the best part of sweet potato casserole anyhow. For ease, you can assemble the ramekins on a baking sheet when toasting the marshmallows.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

2 1/2 pounds sweet potatoes (about 4 medium large), peeled and cut into 1-inch pieces
1/4 cup plus 1 tablespoon half-and-half
3 tablespoons unsalted butter
1 teaspoon light brown sugar
1/8 teaspoon freshly grated nutmeg, optional
Kosher salt
1 ounce cream cheese
1 1/3 cups mini marshmallows


  • Combine the sweet potatoes, half-and-half, butter, brown sugar, nutmeg if using and 1/2 teaspoon salt in a large saucepan over medium-low heat and cook, covered and stirring occasionally, until the sweet potatoes begin to break down, 15 to 20 minutes.
  • Reduce the heat to low and continue to cook, covered, stirring occasionally and breaking up the pieces as you stir, until the sweet potatoes are completely tender and have almost entirely fallen apart, another 25 minutes.
  • Meanwhile, position an oven rack in the upper-third of the oven and preheat to 450 degrees F.
  • Add the cream cheese to the saucepan. Mix with a handheld mixer until the cream cheese is fully incorporated and the sweet potatoes are smooth.
  • Use a spatula to transfer 1 cup of the sweet potato mixture to each of four 1-cup ramekins. Top each ramekin with a 1/3 cup of the mini marshmallows. Bake until the marshmallows are puffed and browned, about 5 minutes.


Thanksgiving Sweet Potato Casserole image

Another one of my Mama's. This is so good, you could eat it as a dessert if you wanted to. A must for Thanksgiving.

Provided by Jamia Motsinger

Categories     Yam/Sweet Potato

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10

3 cups mashed sweet potatoes
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla
1/2 cup melted butter
1/3 cup milk
1 cup light brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter


  • Mix casserole ingredients together.
  • Put into greased 2 qt casserole dish.
  • Pour topping evenly over top.
  • Bake in preheated 350 degree oven for 25 to 35 minutes.


Sweet Potato Casserole image

Make and share this Sweet Potato Casserole recipe from Food.com.

Provided by Divinemom5

Categories     Yam/Sweet Potato

Time 50m

Yield 10 serving(s)

Number Of Ingredients 10

3 cups mashed sweet potatoes
1/2 cup sugar
2 beaten eggs
1/4 cup margarine, melted
1/2 cup milk
1 1/2 teaspoons vanilla
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup margarine, melted


  • 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.

Nutrition Facts : Calories 365.6, Fat 19.9, SaturatedFat 3.5, Cholesterol 38.9, Sodium 172.6, Carbohydrate 45.1, Fiber 2.4, Sugar 33.5, Protein 3.9


Shrimp and Diced Potato Casserole image

Ready, Set, Cook! Special Edition Contest Entry: This recipe is a kind of surf and turf, blending the earthiness of potatoes with the ocean tang of shrimp. It is adapted from elements of shrimp croquettes of Fannie Farmer, with a Red Pepper sauce borrowed from Jacques Pepin, modified by adding sun dried tomatoes.

Provided by johnniZanni

Categories     Potato

Time 2h35m

Yield 1 8 X 12, 4 serving(s)

Number Of Ingredients 22

1 lb shrimp, frozen and peeled
1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
1/2 teaspoon salt
1 pinch cayenne pepper
1/4 cup lemon juice
2 teaspoons lemon zest
1/4 cup cilantro, finely chopped
2 cups panko breadcrumbs
2 tablespoons unsalted butter or 2 tablespoons ghee
3 tablespoons flour
1 cup milk, heated
1/4 teaspoon salt
1/4 teaspoon pepper
1 pinch of freshly grated nutmeg
2 red bell peppers
8 sun-dried tomatoes
1 cup tomato soaking liquid
1/4 cup reserved marinade
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pinch red pepper flakes
1 tablespoon unsalted butter or 1 tablespoon ghee


  • Put the sun dried tomatoes in a bowl with 1 cup of hot water. Let them sit for 30 minutes to plump and soften.
  • Zest and juice the lemons and finely chop the cilantro.
  • Cut the frozen shrimp into ½ inch pieces. Combine in a bowl with lemon juice, zest and cilantro. Cover with plastic wrap and set in a bowl of hot water to thaw while marinating. Stir occasionally.
  • Over a hot stove burner roast the red bell peppers until the skins are blackened. Wrap in plastic wrap and let cool.
  • To make the cream sauce, melt the butter or ghee in a heavy bottomed sauce pan. Add the flour and stir until flour is cooked, but not brown, about 2 minutes. Add the hot milk, stirring constantly.Bring the cream sauce to a boil. Add salt and pepper to taste and grate nutmeg into sauce. Simmer for 2 -3 minutes until sauce thickens.
  • Thoroughly drain the shrimp and reserve the marinade. Combine the Simply Potatoes Diced Potatoes with Onions, the marinated shrimp, salt, cayenne pepper, and cream sauce. Mix well. Cover with plastic wrap and refrigerate until chilled.
  • Preheat oven to 350°F.
  • Peel the peppers and remove the seeds and ribs. Roughly chop the peppers and the tomatoes and put in a food processor. Process until smooth. Add the liquid the tomatoes were soaked in along with ¼ cup of the reserved marinade and season with salt, pepper and red pepper flakes. Let boil to thicken the sauce. Remove from heat and add the butter. Swirl to melt and incorporate. Adjust seasoning to taste. Keep warm until needed for service.
  • Oil an 8" X 12" casserole and fill with the shrimp and potato mixture. Coat with Panko bread crumbs.
  • Bake on the middle rack at 350°F for 45 minutes. Broil for 3 minutes to toast bread crumbs. Serve on a warm platter in a ring of Roasted Red Pepper/Sundried Tomato Sauce. Garnish with a few leaves of cilantro.

Nutrition Facts : Calories 464.7, Fat 15.3, SaturatedFat 7.7, Cholesterol 174.3, Sodium 1736.6, Carbohydrate 54.6, Fiber 4.6, Sugar 7.8, Protein 26.6


Southern Sweet Potato Casserole image

I always cook this dish in the fall when sweet potatoes are in season and can usually find at a good price. This is a wonderful dish to serve with your Thanksgiving dinner.

Provided by Kaykwilts

Categories     Yam/Sweet Potato

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

3 cups sweet potatoes
1/2 cup sugar
1/2 cup butter
2 eggs, beaten
1 teaspoon vanilla
1/3 cup milk
1/3 cup melted butter
1 cup light brown sugar
1/2 cup flour
1 cup chopped pecans


  • Boil and mash potatoes.
  • Mix in sugar, butter, eggs, vanilla and milk.
  • Put in a 13x9 inch baking dish.
  • For the topping melt butter and mix in remaining ingredients.
  • Sprinkle on top of the potato mixture.
  • Bake 25 miutes at 350 degrees.

Nutrition Facts : Calories 342.5, Fat 20.4, SaturatedFat 9.1, Cholesterol 65.8, Sodium 151.3, Carbohydrate 38.7, Fiber 2, Sugar 27.9, Protein 3.3


Sweet potato casserole image

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

500g sweet potatoes
125g butter, plus extra for the dish
125g light brown soft sugar
150ml whole milk
3 eggs
grating of nutmeg
½ tsp ground cinnamon
1 tsp vanilla bean paste
35g butter
75g plain flour
75g light brown soft sugar
50g pecans, chopped


  • 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

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