Sues Sweet Potato Casserole Recipes

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SUE'S SWEET POTATOES



Sue's Sweet Potatoes image

My sister-in-law makes this every Thanksgiving. It's so delicious! Always a hit with the entire family. Beware, it's quite sweet. Nice company dish with turkey or pork.

Provided by Whisper

Categories     Yam/Sweet Potato

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 10

3 1/2 cups sweet potatoes, mashed
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk
1/4 cup butter, softened
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter, melted
1 cup pecans, chopped

Steps:

  • Bake sweet potatoes at 450 degrees F for 1 hour.
  • Scoop potato from skins and mash.
  • Combine potatoes, sugar, eggs, vanilla, milk and butter.
  • Place in large casserole.
  • Topping:.
  • Combine brown sugar, flour, butter and pecans.
  • Place on top of potatoes in casserole.
  • Cover casserole.
  • (This can be made a day ahead up to this point.).
  • Bake, covered, at 275 degrees F for 40 minutes.
  • Uncover and bake for additional 10 minutes.

Nutrition Facts : Calories 315.8, Fat 18.6, SaturatedFat 7.1, Cholesterol 68.4, Sodium 115.4, Carbohydrate 35.5, Fiber 2.6, Sugar 23.1, Protein 3.9

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

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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