The Not So Sweet Potato Casserole Food

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:

• 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.

I CAN'T BELIEVE IT'S NOT SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (the squash should be tender enough to mash, but not overcooked).
• With a potato masher, food processor, or fork, mash the squash thoroughly, but do not puree (the squash should be pulpy). Add soy milk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Mix the ingredients thoroughly, but do not over-stir.
• Transfer to an 8-inch by 10-inch baking pan sprayed with nonstick spray. Bake in the oven until mostly firm, 45 to 50 minutes.
• Top with mini marshmallows. Return to the oven until the marshmallows begin to brown, about 5 minutes. Allow to cool before serving!

THE NOT SO SWEET POTATO CASSEROLE

Steps:

• 1. Mash the potatoes by hand and then add the balance of the ingredients, or place all in a mixer and mix until all incorporated.
• 2. Just before baking, cover the top with the chopped pecans. Place in a 350 oven for about 45 minutes to 1 hour. Keep covered during the baking.

HEALTHY SWEET POTATO CASSEROLE

Steps:

• Peel and chop the sweet potatoes into large chunks. Place the chunks in a large saucepan and cover with cold water, bring to a boil and reduce to simmer. Simmer until the sweet potatoes are fork tender, about 15-20 minutes. Once done, drain well and let cool.
• Meanwhile, preheat your oven to 350°F and spray a little cooking spray on a 9x13 or 9x9 inch casserole dish.
• In a mixing bowl, combine the pecans, oats, oat flour, and brown sugar. Cut in coconut oil with a fork or knife until the mixture is sandy with pea-sized chunks of oil. Set aside.
• Place sweet potatoes into a large bowl and mash them with fork before adding coconut milk, maple syrup, oil, flaxseed, vanilla, cinnamon, nutmeg, and salt to the bowl. Mix until everything is combined.
• Spoon the sweet potato mixture into the prepared dish and sprinkle on the brown sugar and pecan mixture. Bake uncovered for 40-45 minutes, until the top is golden brown and the sweet potatoes are bubbling.

VEGAN SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 425F.
• Into an 11x9x2 inch baking dish begin to place your halved sweet potato slices cut side down and arrange however you please. See photos for inspiration but you can do in lines, circles or zig-zag!
• Once your potatoes are arranged then dust with your Winter-Warming Spice Blend, coat evenly. Into the hot water combine your dijon and vegetable stock paste. Stir till combined. Pour this mixture over your potatoes evenly. Dollop 3 tbsp. of vegan butter over your potatoes and cover with fin foil. Bake in the oven covered for 30 minutes and for 35-45 minutes uncovered. A beautiful bubbly glaze with start to develop so be sure not to let it burn. Every oven is different so watch this closely to ensure no overcooking happens.
• Enjoy with your favourites vegetables, salads, grains or roasts.

NOT SO SWEET SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375°F.
• Bake potatoes whole, in their skins on a foil lined jelly roll pan until they are soft when pierced with a fork (about 1-1 1/4 hours, depending on the actual size of your potatoes).
• Remove from oven and let cool until you can handle them, then peel off the skins.
• Mash the potatoes along with butter, cider, salt and pepper, until smooth enough to your liking.
• Grease an oval baking dish (about 2-2 1/2 quart size) and spoon the mashed potatoes into the dish.
• Sprinkle with the shredded cheese and bake at 375°F for about 30 minutes, uncovered, or until heated through and the cheese is melted.
• Sprinkle parsley over the top and serve.
• MAKE AHEAD TIP: You can make the mashed potatoes in advance and freeze them up to 1 month.
• When ready to serve them, thaw completely, place into the baking dish as described above, top with cheese, and bake at 350°F for about 40 minutes, then sprinkle with parsley before serving.

SWEET POTATO CASSEROLE WITH A RIDICULOUS AMOUNT OF STREUSEL

Steps:

• Start by cooking your sweet potatoes. You can bake or boil. (Baking is easier; boiling is faster.)
• To bake: I like the baking method best, I think it's easiest! Preheat your oven to 400 degrees F. Poke each sweet potato firmly with a fork, two pokes on each side. Place on a pan lined with tin foil. Pop them in the oven and roast at 400 for 45-60 minutes until completely tender. You should be able to stick a butter knife all the way through with very little resistance. The thicker your sweet potatoes, the longer it will take.
• To boil: Peel the sweet potatoes and chop into 1 or 2 inch pieces. Add to a large pot filled with water. Bring to a boil over high heat, then turn down to a simmer. Let simmer for 25-30 minutes until fork tender. Drain very well using a colander.
• Make the sweet potato filling: In a large bowl, add sweet potatoes. You should have about 5 cups. Add 5 tablespoons butter, 1/2 cup milk, 3/4 cup packed brown sugar, 1 and 1/2 teaspoons kosher salt (add 1 and 1/4 teaspoon if using table salt), 1 teaspoon vanilla, 1 tablespoon fresh lemon juice, and 2 large eggs.
• Mash it all together with a potato masher. If you like REALLY fluffy sweet potato casserole with zero lumps, use a hand mixer to beat it together for a couple minutes. (I prefer mine thoroughly mashed with a potato masher.)
• Spread the sweet potato mixture evenly into a 9x13 inch pan, smoothing out the top. (At this point you can refrigerate it ahead of time and bake up to two days later. See notes!)
• Preheat your oven to 350 degrees F.
• Make the streusel. In a medium bowl, add 1 and 1/2 cups flour (spooned and leveled), 1/2 cup packed brown sugar, 1/4 cup sugar, 1/2 teaspoon kosher salt, 1 tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cardamom, and 1 cup chopped pecans. Whisk it all together.
• In a large bowl, melt 1/2 cup (1 stick) butter. Pour the dry streusel ingredients into the large bowl with the butter (then wipe out the medium bowl and stick it back in the cupboard.)
• Use a spatula to mix together the streusel. Make sure all the dry ingredients are moistened with butter.
• Use your fist to pick up handfuls of streusel. Squeeze it together and gently crumble it over the top of the sweet potatoes so that they stay in big chunks.
• Bake. Bake at 350 for 25-30 minutes, until the streusel looks dry and crumbly and slightly browned. Halfway through the bake time, at about the 15 or 20 minute mark, I like to sprinkle on an extra 1/3 cup chopped pecans. (If you add them in the beginning they will burn.) This is optional but I love the extra crunch and how pretty it is.
• Serve warm! See notes for how to make this ahead of time. You can make this earlier in the day on Thanksgiving. Bake it as directed, and then set it aside somewhere on the counter in your mess of a kitchen. (Don't refrigerate, or even bother covering) Then you can reheat it right before serving. About 15-20 minutes in a 350 degree oven will be enough to get it warmed through!
• Store leftovers covered in the fridge. It will keep for 3-5 days!

BLACK FOLKS SWEET POTATO PIE RECIPE

Steps:

• Grease a 9-inch pie pan and set it aside.
• See my recipe HERE for homemade almond flour pie crust, or you can use a store-bought pie crust, dough, or pie shell that may or may not come with its own pie pan.
• Pro tip: Use an Instant Pot pressure cooker to soften and peel the sweet potatoes quickly and almost effortlessly!
• Open the Instant Pot lid and fill the stainless-steel inner pot with water to the ½ mark.
• Add the scrubbed sweet potatoes to the pot of water.
• Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 12 minutes to loosen the potato skin.
• When the cooking time is finished, allow a natural pressure release for at least 12 minutes.
• To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.
• Pour the water and sweet potatoes into a colander in the sink to drain the hot water from the potatoes.
• Once the sweet potatoes are cool to the touch, peel and discard the skin.
• Gather 3 cups of sweet potato flesh.
• Add to either the Instant Pot Ace blender or an electric mixer the sweet potato flesh, evaporated milk, brown sugar, egg, melted butter, vanilla extract, ginger, nutmeg, cinnamon, ground cloves, and salt.
• Pulse or mix until the ingredients are combined and smooth.
• Pour the sweet potato mixture into the pie crust.
• Bake the sweet potato pie at 350 degrees F: in a conventional oven for 28-30 minutes, in the Instant Pot Omni Plus oven for 24-26 minutes, or until the pie is puffed and firm in the center.
• Allow the sweet potato pie to cool for at least 2-4 hours before garnishing or slicing.
• Garnish with whipped cream and cinnamon sprinkled on top.
• Serve this Black folks' sweet potato pie recipe warm and enjoy!