Mrs Bruces Delicious Sweet Potato Casserole Recipes

SWEET POTATO CASSEROLE I

Sweet Potato Casserole I image

Sweet, rich, and crunchy. A lovely addition to your holiday feast.

Provided by Nancy

Categories Side Dish Casseroles Sweet Potato Casserole Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

Ingredients

1 (40 ounce) can cut sweet potatoes, undrained
1 cup white sugar
2 eggs
⅓ cup butter
⅓ cup milk
1 teaspoon vanilla extract
1 cup packed brown sugar
1 cup chopped pecans
⅓ cup all-purpose flour
⅓ cup butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash.
In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish.
In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture.
Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.

Nutrition Facts : Calories 601.9 calories, Carbohydrate 88.1 g, Cholesterol 88 mg, Fat 26.9 g, Fiber 4 g, Protein 6.2 g, SaturatedFat 11.1 g, Sodium 212.7 mg, Sugar 59.9 g

THE BEST SWEET POTATO CASSEROLE

The Best Sweet Potato Casserole image

We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness. This recipe is bound to become a holiday staple.

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

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.

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