Whipped Sweet Potato And Toasted Walnut Casserole Food

SAVORY SWEET POTATO CASSEROLE

Steps:

• Place the sweet potatoes in a large stockpot. Fill the pot with cold water, enough that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking the potatoes for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
• Meanwhile, as the sweet potatoes are boiling, heat the butter, milk, smoked paprika, and an additional 1.5 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted and warm. (You want to avoid boiling the milk.) Set aside until ready to use.
• After draining the water, immediately return the sweet potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
• Using your preferred kind of potato masher (I recommend this one in general, or this one for extra-smooth), mash the sweet potatoes to your desired consistency. Pour the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Give the mixture a taste, and season with extra salt, pepper, and/or smoked paprika as needed, to taste. Set aside.
• In a separate small bowl, stir together the maple rosemary walnut topping ingredients until evenly combined.
• Heat oven to 350°F and grease a 9×13-inch pan with baking spray. Spread the mashed sweet potatoes in an even layer in the pan, and sprinkle evenly with the walnut topping. Bake for 20 minutes, or until the walnuts are toasted and fragrant (but not burnt) and the potatoes are warmed through. Transfer baking pan to a wire rack.
• Then serve warm, garnished with fresh chives, extra black pepper, or any extra toppings that sound good!

WHIPPED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan cook sweet potatoes in salted water over medium-high heat for about 20 minutes, or until done. Drain, and add orange juice, brown sugar, nutmeg and butter. Whip until smooth. Spread into a medium size casserole dish and top with marshmallows.
• Bake in preheated oven for about 10 minutes, or until marshmallows are golden brown.

WHIPPED SWEET POTATO AND TOASTED WALNUT CASSEROLE

Steps:

• Preheat oven to 350 Spray large skillet with cooking spray and toast the walnuts well, stirring frequently.
• Don't allow them to blacken.
• Boil the Peeled/Quartered Sweet potatoes just as you would regular potatoes for mashed potatoes.
• Pour into strainer and allow to drain well.
• Place potatoes into xtra large mixing bowl Along with all other ingredients except the marshmallows then use a hand blender to puree just like mashed potatoes.
• Taste, add more brown sugar and/or sweetened condensed milk if you prefer them sweeter, make sure the walnuts are well distributed.
• Turn the mixture into a casserole dish (Make sure its a deep one or the marshmallows will melt over the rim into the oven).
• Layer the marshmallows over the top pressing down lightly into the mixture.
• Bake at 350 for 30 minutes or until marshmallows are melted and browned.

WHIPPED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven.
• In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes.
• When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar. Add cream and 1 tablespoon of butter and puree until super smooth.

WALNUT SWEET POTATO BAKE

Steps:

• In a large bowl, beat the cream cheese, butter and brown sugar until smooth. Add eggs, one at a time, beating well after each addition. Add the sweet potatoes, broth, salt and nutmeg; mix well. Stir in nuts. Transfer to a greased shallow 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.

INDIANA'S FINEST SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish, and set aside.
• Mix together the sweet potatoes, white sugar, 1/2 cup melted butter, milk, eggs, vanilla extract, cinnamon, and nutmeg in a bowl.
• In another bowl, stir together the brown sugar, flour, 2 1/2 tablespoons of butter, and the pecans.
• Spoon the sweet potato mixture into the greased baking dish, spread the pecan mixture evenly over the top, and bake in the preheated oven until the topping is browned and bubbling, about 25 minutes.

SWEET POTATO CASSEROLE WITH WALNUTS

Steps:

• Preheat oven to 350 degrees.
• With electric mixer (do not use a food processor)whip all ingredients, except walnuts and nutmeg, until light.
• Stir in walnuts and put in a buttered casserole dish. Spread evenly and grate fresh nutmeg over the top.
• Bake 45 minutes until golden.