Queen Puffs Sweet Potato Casserole Recipes

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SWEET POTATO PUFF



Sweet Potato Puff image

Creamy, fluffy, rich sweet potatoes with a meringue top. Enjoy sweet potatoes' natural sweetness without drowning it in sugar. This is everyone's favorite. We can't serve Thanksgiving dinner without it!

Provided by Dan

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

6 cups peeled, cubed sweet potatoes
4 eggs, separated
¼ cup butter, softened
¼ teaspoon salt
¼ cup raisins
¼ cup coarsely chopped walnuts
¼ cup sugar

Steps:

  • Place the cubed sweet potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain and let cool.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
  • Place the cooked sweet potatoes, egg yolks, butter, and salt into the work bowl of an electric mixer, and beat on high speed until the sweet potatoes are creamy and smooth, 3 to 5 minutes. Spoon the sweet potato mixture into the prepared baking dish, and level the top with a spoon. Sprinkle raisins and walnuts over the top of the casserole, and lightly press them into the surface of the sweet potatoes.
  • In a mixing bowl, beat the egg whites until foamy, about 1 minute. Gradually pour in the sugar and continue beating until the meringue is glossy and holds soft peaks, 2 to 3 more minutes. Spread the meringue over the casserole.
  • Bake in the preheated oven until the casserole is hot and the meringue is lightly browned, about 30 minutes.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 31.1 g, Cholesterol 108.3 mg, Fat 10.7 g, Fiber 3.4 g, Protein 5.5 g, SaturatedFat 4.7 g, Sodium 204 mg, Sugar 13.8 g

VEGETARIAN SWEET POTATO PUFF CASSEROLE



Vegetarian Sweet Potato Puff Casserole image

This vegetarian caserole is packed full of fresh veggies and the sweet potato tots on top are the perfect finishing touch.

Provided by Karly Campbell

Categories     Main Course

Time 40m

Number Of Ingredients 15

1 teaspoon olive oil
1 1/2 cups chopped asparagus
1 1/2 cup chopped broccoli
1 cup chopped bell peppers
1 cup corn (fresh or frozen)
1 cup diced onion
1 cup shredded carrots
1 clove garlic (minced)
1 teaspoon salt
2 tablespoons butter
2 tablespoons flour
1 cup vegetable broth
1/4 cup sour cream
1/4 cup grated cheddar
2 cups Alexia Sweet Potato Puffs (frozen)

Steps:

  • Preheat oven to 400 degrees.
  • Heat a large skillet over medium heat. Add the olive oil to the skillet.
  • Dump all of the vegetables into the skillet and cook, stirring often, for 5 minutes. Season with salt.
  • Remove pan from heat and set aside.
  • Add the butter to a small saucepan over medium heat and let melt.
  • Once melted, whisk in the flour and cook 1 minute, whisking constantly.
  • Slowly whisk in the vegetable broth and continue whisking until mixture has thickened to the consistency of a gravy.
  • Remove from heat and whisk in sour cream.
  • Pour sauce over vegetables and stir to combine. Pour mixture into 8x8 baking dish.
  • Top with shredded cheddar and sweet potato puffs.
  • Bake for 30 minutes. Serve immediately.

Nutrition Facts : Calories 302 kcal, Carbohydrate 37 g, Protein 7 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 1074 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving

SWEET POTATO PUFF



Sweet Potato Puff image

I prepare this sweet potato dish mostly around the holidays, but it's good anytime. For added convenience, you can prepare it the night before and just pop it in the oven the next day. It's a joy to serve this delicious fluffy casserole to my five children and their families.-Fay Miller, Denham Springs, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 12

3 cups cold mashed sweet potatoes (without added milk or butter)
1/2 cup sugar
1/2 cup butter, melted
2 large eggs, beaten
1/3 cup whole milk
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, melted
1/4 cup all-purpose flour

Steps:

  • In a bowl, beat sweet potatoes, sugar, butter, eggs, milk and vanilla until fluffy. Stir in coconut. , Spoon into a greased 2-1/2-qt. baking dish. Combine topping ingredients until well blended; sprinkle over sweet potatoes. Bake, uncovered, at 350° for 35-40 minutes or until golden brown.

Nutrition Facts : Calories 475 calories, Fat 24g fat (12g saturated fat), Cholesterol 93mg cholesterol, Sodium 202mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 3g fiber), Protein 5g protein.

SWEET POTATO PUFFS



Sweet Potato Puffs image

These mounds of flavorful mashed sweet potatoes nicely accompany turkey, ham and pork. They're even more impressive when piped into rosettes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 8

Number Of Ingredients 8

3 large (about 2 pounds) sweet potatoes, peeled and cut into 1-inch pieces
1/4 cup butter or margarine, softened
2 tablespoons packed brown sugar
1/2 teaspoon grated orange peel
1/4 teaspoon ground cardamom
2 eggs, beaten
1 tablespoon butter or margarine, melted
2 tablespoons chopped crystallized ginger, if desired

Steps:

  • Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered about 20 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
  • Heat oven to 425°F. Mash potatoes in medium bowl until no lumps remain. Add remaining ingredients except 1 tablespoon butter and the ginger. Beat vigorously until potatoes are fluffy.
  • Drop potatoes by 1/2 cupfuls onto ungreased cookie sheet, forming 8 mounds. (Or spoon potatoes into decorating bag and form 8 rosettes.)
  • Brush 1 tablespoon melted butter over potatoes. Bake about 15 minutes or until hot. Sprinkle with ginger.

Nutrition Facts : Calories 165, Carbohydrate 20 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg

POTATO PUFF CASSEROLE



Potato Puff Casserole image

You'd never guess that leftover mashed potatoes are the main ingredient in this delightful casserole. "I've served this elegant side dish to company," writes Sharon Skildum of Maple Grove, Minnesota. "It's so moist and light it always brings compliments."

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

1 small onion, chopped
2 tablespoons butter
1/2 cup whole milk
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups mashed potatoes (with added milk and butter)
2 large eggs, separated
1 cup shredded cheddar cheese, optional

Steps:

  • In a large skillet, saute onion in butter until tender. Stir in the milk, mustard, salt and pepper; bring to a boil. Remove from the heat; stir in potatoes. Stir in egg yolks until blended. Cool at room temperature for 15 minutes. Stir in the cheese if desired. , In a small bowl, beat egg whites until soft peaks form. Fold into potato mixture. Spoon into a greased 1-qt. baking dish. , Bake at 350° for 40-45 minutes or until puffed and lightly browned.

Nutrition Facts : Calories 217 calories, Fat 15g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 488mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

QUEEN PUFF'S SWEET POTATO CASSEROLE



Queen Puff's Sweet Potato Casserole image

I'm often requested to bring this dish to family get togethers, especially for the holidays. I love having this with a spiral ham. Many of the ingredients may be omitted if there is something your family does not like, for example, raisins, pecans or marshmellows.

Provided by Queen Puff

Categories     Yam/Sweet Potato

Time 45m

Yield 1 pan, 10 serving(s)

Number Of Ingredients 14

4 medium sweet potatoes, cooked
4 tablespoons butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
2 eggs, beaten
2 tablespoons milk
1 teaspoon vanilla
3/4 cup raisins (optional)
1/4 cup pecans, chopped (optional)
1 cup marshmallows
1/2 cup brown sugar
1/2 cup pecans, chopped
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 350º
  • Spray baking pan with cooking spray.
  • While sweet potatoes are still warm in a mixing bowl, mix in butter, sugars, cinnamon, eggs, milk and vanilla.
  • Fold in raisins and pecans, if desired.
  • Spread in baking dish.
  • Make topping mix, which consists of the last 3 ingredients. Mix brown sugar, pecans and cinnamon. Add to top of sweet potatoes.
  • Bake for 25 minutes.
  • After removing casserole from oven, place marshmallows on top. You may want to add a small amount of brown sugar, cinnamon and/or pecans on top of marshmallows.
  • Bake 5-10 minutes more until marshmallows brown to your liking.

MASHED SWEET POTATO PUFF



Mashed Sweet Potato Puff image

Just a recipe I found years ago. My family loves it at Thanksgiving. Bake it in a casserole dish that goes from oven to table. Also I use leftover sweet potatoes or use fresh mashed sweet potatoes.

Provided by cooks-alot

Categories     Yam/Sweet Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups mashed sweet potatoes
3/4 cup hot milk
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon allspice
2 eggs, separated
1 tablespoon grated orange rind

Steps:

  • Preheat oven 350°F.
  • To mashed sweet potatoes stir in salt, butter, allspice, and orange rind.
  • Beat egg yolks and add to potato mixture.
  • Beat egg whites till stiff and fold into potato mixture.
  • Put in baking dish and bake at 350°F for 45 minutes.

Nutrition Facts : Calories 268.8, Fat 13, SaturatedFat 7.4, Cholesterol 135.1, Sodium 308.5, Carbohydrate 31.9, Fiber 4.3, Sugar 9.6, Protein 7

SWEET POTATO PUFFS



Sweet Potato Puffs image

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 24 bites

Number Of Ingredients 10

Nonstick cooking spray
1 cup leftover mashed sweet potato
3 tablespoons mascarpone cheese, chilled
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon pure vanilla extract
All-purpose flour, for dusting
2 puff pastry sheets (One 17.2 ounce package), thawed according to package directions
1 egg, beaten
2 tablespoons cinnamon-sugar

Steps:

  • Preheat the oven to 425 degrees F. Spray a rimmed baking sheet with nonstick cooking spray and set aside.
  • In a medium bowl, mix together the mashed sweet potato, mascarpone, cinnamon, ginger and vanilla using a rubber spatula. Set aside.
  • On a lightly floured surface, roll out a sheet of puff pastry to 10-by-13 inches. Using a 3- inch round cutter, cut out 12 rounds from the first sheet of puff pastry. Working one at a time, use your fingers to slightly flatten and widen each round. Spoon a heaping teaspoon of the mashed potato filling into the middle of the round, brush a small amount of egg on one edge and stretch the pastry over the filling to make a half moon. Crimp the edges with your fingers to seal and place on the prepared baking sheet. Continue with the remaining rounds and half the filling, leaving 1 inch between puffs, and then cut and fill 12 rounds from the second sheet of puff pastry.
  • Brush the tops of each pastry with some beaten egg and sprinkle with some cinnamon-sugar. Use the tip of a knife to poke a hole in the center of each of the puff. Bake until golden brown and puffed, about 15 minutes. Serve hot.

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