Tangerine Sweet Potato Casserole Food

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.

SWEET POTATO CASSEROLE

Steps:

• Prepare the filling: Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter and line a baking sheet with aluminum foil.
• Poke the sweet potatoes all over with a fork and place on the baking sheet. Bake until soft, about 1 hour; let cool.
• When sweet potatoes are cool enough to handle, peel them using a knife, then add the flesh to a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and mash with a potato masher or fork.
• Add the 1/2 cup butter, eggs, condensed milk, granulated sugar, vanilla and salt to the bowl. Combine well with a hand mixer or a stand mixer on medium speed. Add the mixture to the prepared baking dish and, using a spatula, smooth out the top.
• Prepare the topping: In a medium bowl, stir together the pecans, cornflakes (if using), brown sugar, flour and butter until thoroughly combined. Spoon the topping evenly over the sweet potatoes.
• Bake the casserole until slightly browned, about 35 minutes. Remove the casserole from the oven and add the marshmallows in an even layer. Return to the oven and bake until marshmallows are toasty and melted, about 5 minutes. Let sit for 5 minutes before serving.

SWEET POTATO CASSEROLE

Steps:

• To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.
• When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.
• To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.

RUM AND SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350°F 175°C.
• Grease a 9x13-inch baking dish.
• In a large bowl, mix the sweet potatoes and sugar. Stir in the eggs. Mix in the milk, vanilla extract, and a half cup of melted butter. Gradually stir in the rum until well blended.
• Transfer the mixture to the prepared baking dish.
• In a medium bowl, mix the brown sugar, pecans, flour and the remaining melted butter (1/3 cup). Sprinkle this mixture over the mashed sweet potato mixture.
• Bake 30 minutes in the preheated oven. Allow to sit at least 10 minutes before serving.

TANGERINE PRALINE SWEET POTATO CASSEROLE

Steps:

• 1. in a large bowl, mix together the sweet potatoes, 1/2 of the brown sugar, eggs, butter, five spice, nutmeg, sweet condensed milk, orange liqueur, vanilla extract, tangerine juice & zest. whip until smooth.
• 2. transfer mixture to a buttered casserole dish
• 3. in medium bowl, mix the brown sugar, cinnamon crunch cereal, pecans. add butter and mix until the mixture is course crumbles. add the topping over the sweet potato mixture
• 4. evenly distribute the topping over the sweet potato mixture
• 5. preheat oven to 350 degrees. bake uncovered for thirty minutes or until the crumble is golden brown.
• 6. **for mini or individual portions use custard cups, small ramekins or a muffin pan. scoop out gently**