Buttery Sweet Potato Casserole Recipes

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SWEET POTATO AND SAGE-BUTTER CASSEROLE



Sweet Potato and Sage-Butter Casserole image

Sage adds a savory note to sweet-potato casserole. Best of all: It can be made two days before the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 7

2 pounds sweet potatoes, peeled and cut into 1-inch pieces
1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
4 ounces (1 stick) unsalted butter, plus 1 ounce (2 tablespoons), melted
2 1/2 tablespoons chopped fresh sage
1 1/2 cups whole milk, warmed
Coarse salt and freshly ground pepper
1 cup fresh breadcrumbs (from 3 slices white bread, crusts removed)

Steps:

  • Place sweet potatoes and potatoes in a large saucepan; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 9 minutes. Drain; pass through a ricer into a bowl.
  • Preheat oven to 375 degrees. Melt 1 stick butter in a small saucepan over medium heat, swirling occasionally, until golden brown, 5 to 7 minutes. Remove from heat; add 2 tablespoons sage. Stir butter mixture and milk into potatoes. Season with salt and pepper. Transfer to a 2-quart casserole dish. (Mixture can be refrigerated for up to 2 days.)
  • Combine breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine.
  • Top potato mixture with breadcrumbs. Bake, uncovered, until bubbling around edges and breadcrumbs are golden brown, 30 to 40 minutes. (If browning too quickly, tent with foil.) Let stand, uncovered, for 10 minutes.

SWEET POTATO CASSEROLE WITH BUTTER PECAN CRUMBLE TOPPING



Sweet Potato Casserole with Butter Pecan Crumble Topping image

This is the BEST sweet potato casserole ever! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans.

Provided by Averie Sunshine

Categories     Sides, Salads & Vegetables

Time 1h15m

Number Of Ingredients 15

4 pounds raw sweet potatoes, diced into large chunks and boiled
2 large eggs
1/4 cup unsalted butter, softened
1/2 cup milk (I used unsweetened cashewmilk)
1/2 cup light brown sugar, packed
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt, or to taste
1/4 teaspoon ground nutmeg, optional
1/4 teaspoon cinnamon, optional
5 tablespoons unsalted butter, melted
2/3 cup light brown sugar, packed
1/2 cup all-purpose flour
1/4 teaspoon salt, or to taste
1 cup Fisher Pecan Halves

Steps:

  • To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.
  • Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
  • To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
  • Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
  • To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
  • Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
  • Add the pecans and toss to incorporate.
  • Evenly turn topping out over filling.
  • Bake the sweet potato casserole for about 45 minutes (or cover and refrigerate for up to 24 hours if you're prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes.
  • Serve immediately. Extra will keep airtight for up to 1 week in the fridge.

Nutrition Facts : Calories 569 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 24 grams fat, Fiber 8 grams fiber, Protein 8 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 358 grams sodium, Sugar 39 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

SOUTHERN SWEET POTATO CASSEROLE



Southern Sweet Potato Casserole image

This Sweet Potato Casserole with pecans is my absolute FAVORITE side dish at Thanksgiving or anytime really! It features features buttery mashed sweet potatoes and a crumbly brown sugar and pecan topping.

Provided by Michelle

Categories     Side Dish

Time 1h20m

Number Of Ingredients 11

4-6 whole large sweet potatoes
1/2 cup brown sugar
4 tablespoons butter (softened)
1 cup milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup brown sugar
1/2 cup flour
6 tablespoons butter (softened)
1 cup chopped pecans

Steps:

  • Wash and bake potatoes at 400°F until fork tender, about 30-45 minutes.
  • Peel sweet potatoes and place into a large mixing bowl.
  • Mash potatoes slightly with a masher or fork just to get them started.
  • Add sugar, butter, milk, eggs, vanilla, and salt to mixing bowl with sweet potatoes, and beat together to combine.
  • Spread sweet potato mixture into a buttered 9"x13" baking dish. Set aside.
  • In a separate medium mixing bowl, add brown sugar and flour for topping. Whisk together. Add butter and cut in with a pastry cutter or potato masher. Stir in chopped pecans. Sprinkle evenly on top of sweet potato mixture in baking dish.
  • Bake pie at 400° for about 30 minutes or until cooked through.

Nutrition Facts : ServingSize 1 serving, Calories 356 kcal, Carbohydrate 48 g, Protein 4 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 346 mg, Fiber 3 g, Sugar 31 g, TransFat 1 g, UnsaturatedFat 10 g

BUTTERY SWEET POTATO CASSEROLE



Buttery Sweet Potato Casserole image

Whenever we get together as a family for major holidays, my kids, nieces and nephews literally beg me to make this sweet potato casserole. It goes together in minutes with canned sweet potatoes, which is ideal for the busy holiday season. -Sue Miller, Mars, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed
1/2 cup sugar
1 large egg
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
Dash salt
TOPPING:
1 cup coarsely crushed butter-flavored crackers (about 25 crackers)
1/2 cup packed brown sugar
1/4 cup butter, melted

Steps:

  • Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Transfer to a greased 8-in. square baking dish. Combine topping ingredients; sprinkle over sweet potato mixture. , Bake, uncovered, until a thermometer reads 160°, 20-25 minutes.

Nutrition Facts : Calories 369 calories, Fat 15g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 255mg sodium, Carbohydrate 57g carbohydrate (42g sugars, Fiber 3g fiber), Protein 3g protein.

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