SWEET POTATO & WINTER SQUASH CASSEROLE
Make and share this Sweet Potato & Winter Squash Casserole recipe from Food.com.
Provided by PalatablePastime
Categories Yam/Sweet Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook squash according to directions on package.
- In a large bowl, mash sweet potatoes coarsely; add squash, butter, salt, and cinnamon, stirring until well mixed.
- Heat oven to 400 degrees F.
- Lightly grease a 1-quart baking dish with non-stick cooking spray.
- Spoon squash mixture into dish.
- Top with marshmallows and bake for 10 minutes or until heated through and marshmallows are lightly browned.
THE BEST SWEET POTATO CASSEROLE
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
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.
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
SQUASH & POTATO CASSEROLE
Make and share this Squash & Potato Casserole recipe from Food.com.
Provided by Photo Momma
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Cut up squash and potatoes (into small chunks) and boil in water until tender.
- Drain and set aside.
- Saute onion in butter for 3-5 minutes and remove from pan.
- Mix onion, sour crean, cheese, salt and pepper together.
- Add potatoes and squash.
- Pour into a 2 quart casserole dish.
- Mix Ritz with melted butter and spread on the casserole.
- Bake for 25 mintues.
Nutrition Facts : Calories 269.8, Fat 18.2, SaturatedFat 11.4, Cholesterol 48.6, Sodium 196.8, Carbohydrate 20.1, Fiber 3.1, Sugar 2.9, Protein 8.4
BUTTERNUT SQUASH CASSEROLE
A warming seasonal dish with a fusion of flavours, perfect for winter evenings
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 14
Steps:
- In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
- Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.
- Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.
Nutrition Facts : Calories 313 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.47 milligram of sodium
POTATO AND SQUASH CASSEROLE
-Tommy Haigler, Lexington, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash., In a small skillet, saute onion in butter. Add to potato mixture. Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon.
Nutrition Facts : Calories 312 calories, Fat 19g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 462mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.
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