The Best Sweet Potato Casserole Food

BEST SWEET POTATO CASSEROLE EVER + NUT CRUMBLE TOPPING

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Cut the ends off the sweet potatoes, and prick each potato several times with a fork.
• Set on a parchment-lined cookie sheet, and bake until soft, 1 to 1-1/2 hours.
• Combine all topping ingredients in a medium mixing bowl.
• Using a pastry cutter, cut in the cold butter until the topping has the feel of wet sand.
• Set aside.
• When the potatoes are soft, remove them from the oven and turn the oven temperature down to 375 degrees Fahrenheit.
• Carefully, remove the skins from the sweet potatoes. They will be VERY hot, but it is much easier to get the skins off when the potatoes are hot than when they are room temperature or cold. You can use a butter knife to help get the skins off more easily.
• Transfer the peeled potatoes to a large mixing bowl, such as the bowl of a stand mixer. If you don't have a stand mixer, you can use a hand mixer.
• Begin mashing the potatoes -- this is why I love my stand mixer!
• While the mixer is running, add the rest of the casserole ingredients -- the eggs, coconut milk, raw honey, coconut flour, salt, and spices.
• Blend until fluffy.
• Spoon into a greased 2-quart baking dish.
• Cover with the crumble topping.
• Bake for 15 minutes.
• Enjoy!

THE BEST SWEET POTATO CASSEROLE

Steps:

• Prepare a 1 1/2 to 2-quart casserole dish with cooking spray and set aside. In a large mixing bowl, combine mashed sweet potatoes, brown sugar, eggs, vanilla, milk, and melted butter. Pour into prepared casserole dish.
• To make the topping: Combine brown sugar, flour, melted butter, and chopped pecans. Sprinkle over the top.
• Bake at 350 degrees for 30-40 minutes until cooked throughout and the top is lightly brown.

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.

THE BEST SWEET POTATO CASSEROLE

Steps:

• Combine all ingredients except ingredients for topping and pour into a 9x13-inch pan.
• Make the topping: combine all ingredients until everything is mixed well.
• Sprinkle topping over sweet potato mixture.
• Bake at 350°F for 35 minutes. (Topping should be set and sort of melted into the sweet potatoes to form a crispy but flat top.).
• *NOTE: To cook the sweet potatoes, fill a large pot with water and put the sweet potatoes in; turn on stove to HIGH. Once the water comes to a boil, turn down heat and let boil with lid on for 30-35 minutes or until tender when pricked with a fork. Once they cool a little it should be easy to peel them.

THE BEST SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
• Mix white sugar, sweetened condensed milk, evaporated milk, melted butter, eggs, vanilla extract, and salt together ina bowl using an electric mixer until smooth. Spread into the bottom of a 9x13-inch baking pan.
• Mix pecans, brown sugar, melted butter, flour, and sweetened condensed milk in a bowl and crumble topping over sweet potato mixture.
• Bake in the preheated oven until golden brown, about 25 minutes.

SWEET POTATO CASSEROLE

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.

THE BEST EASY SWEET POTATO CASSEROLE

Steps:

• Peel the sweet potatoes, and cut into 1-inch chunks. Cover with cold water, and boil for 15 minutes or until cooked through.
• Mash the sweet potatoes, and allow them to cool.
• Preheat the oven to 350°F.
• In a bowl, whisk together the cooled mashed sweet potatoes, eggs, melted butter, sugar, vanilla extract, pumpkin pie spice, and cinnamon. Fold in the chopped pecans.
• Spread the mixture into a 9x13 casserole dish.
• Prepare the topping by combining the melted butter, sugar, cinnamon, and flour in a separate bowl. Mix the ingredients with your hands until they are the texture of coarse crumbs. Stir in the chopped pecans.
• Sprinkle the topping evenly over the sweet potato mixture, and bake uncovered at 350°F for 30 to 40 minutes.
• Serve hot.

BEST SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk yams, eggs, 1/2 cup butter, white sugar, coconut, milk, and vanilla together in a bowl until smooth; pour into a 9x13-inch baking dish.
• Stir pecans, brown sugar, butter, and flour together in a separate bowl until crumbly; sprinkle over the yam mixture.
• Bake in preheated oven until the topping is slightly browned, about 30 minutes.

SWEET POTATO RECIPES: CRISPY BAKED SWEET POTATO FRIES

Steps:

• Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside. If your baking sheet is well-seasoned, you can skip the parchment lining.
• Make the dip: Cut the top ½ inch off of the garlic head. Tear a piece of foil (enough to wrap around the garlic) and place the garlic head in the middle. Drizzle oil on top, letting it seep into the garlic cavities. Wrap the garlic up and place it in the oven. Roast the garlic until squidgy and golden inside, about 45 minutes. Set aside to cool.
• Place the yogurt into a small bowl. Squeeze the cooled roasted garlic into the bowl. Add the lemon juice, tahini, parsley, mint, salt, and pepper to the yogurt mixture. Mash and stir it all together with a fork until combined. Cover the bowl and set aside in the refrigerator.
• Make the fries: Cut the sweet potatoes into 3-inch long and ½ -inch thick fries. Place the cut sweet potatoes into a large bowl and cover them with cold water. Let them sit for at least an hour or up to overnight in the refrigerator.
• Drain the sweet potatoes and lay them on a clean kitchen towel. Place another clean kitchen towel on top and loosely roll them all up. Massage the little towel sweet potato roll-up for a bit so that the fries are as dry as possible.
• In another large bowl, toss the cut sweet potatoes with the arrowroot powder and SALT-FREE seasonings of your choice (salt is happening later). The cut sweet potatoes should have a light, powdery coating of arrowroot.
• Spray the parchment on your baking sheet evenly with the oil spray. Arrange the sweet potatoes in rows on the baking sheet. Spray the tops of the sweet potatoes with the oil spray before sliding them into the oven.
• Bake the sweet potato fries for 25 minutes or very lightly browned in spots and the arrowroot is forming a light "webbing" on the undersides of the fries. Remove the fries from the oven and carefully flip them all over. Slide the sweet potato fries back into the oven and bake for another 25 minutes.
• At the end of the 25 minutes, the sweet potato fries should have some strong brown spots and crisp exteriors. If they still look like they need crisping, carefully flip them one more time and bake until they've reached your desired doneness.
• Quickly transfer the fries to a large bowl and toss them with a fat pinch of sea salt. Warning: when they're piping hot, they won't FEEL completely crispy yet. Place the hot fries on your serving plate in a single layer along with your roasted garlic tahini yogurt dip. After they sit for a few seconds, they will start to get that super crispy quality.

SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Filling:
• In a large bowl combine all the filling ingredients. Transfer to a buttered 1 1/2 quart casserole dish.
• Topping:
• In a medium bowl combine the brown sugar, flour, and butter until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until the top is golden, about 25 to 30 minutes. Remove from the oven and serve hot.

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.