Best Ever Sweet Potato Casserole Recipes

GOURMET SWEET POTATO CLASSIC

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
• In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
• In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
• Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

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.

BEST EVER SWEET POTATO CASSEROLE WITH PECAN TOPPING

Steps:

• Preheat over to 425 degrees. Butter a 13x9 glass baking dish and set aside.
• Bake the potatoes until soft throughout. This can be done in either the oven or the microwave, there is no difference in the end product. Then peel the skins off, and whip the potatoes in a large bowl with an electric mixer.
• Add in all the casserole ingredients and beat with electric mixer until smooth. Spread in the glass dish and bake 20 minutes, uncovered. This can be prepared a day in advance & refridgerated overnight, simply increase the cook time to 30 minutes to cook through.
• FOR THE TOPPING, crush corn flakes by hand to equal 2 cups (about 4 cups from the box). Stir in unpacked brown sugar and chopped pecans. Set aside.
• Just before the casserole is done, melt butter and add to dry topping mix. Stir until thoroughly moist.
• Remove casserole from oven, reduce heat to 400 degrees, and spread topping over top.
• Bake uncovered 15 minutes at 400.
• This sweet potato casserole is great hot, warm or cold. And the leftovers taste just as good as when first made.

BEST EVER POTATO CASSEROLE

Steps:

• Thaw out hash browns.
• Dice up onion nice and fine. In a large bowl, put hash browns, melted butter, and rest of ingredients (NO CHIPS) and mix well.
• Salt and pepper to taste.
• Pour mixture in a 9x13 inch baking dish and sprinkle chips.
• Bake at 350°F for 40 minutes or until it is bubbling around the side of the pan.

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.

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.