Sweet Potato Casserole With Brown Sugar Recipes

SWEET POTATO CASSEROLE WITH BROWN SUGAR

Sweet Potato Casserole with Brown Sugar image

A sweet, creamy, but light-tasting take on sweet potato casserole. The orange adds a bit of zing that is needed and missing from most recipes, in my opinion.

Provided by Robin Dixon

Categories Side Dish Casseroles Sweet Potato Casserole Recipes

Time 1h35m

Yield 10

Number Of Ingredients 14

Ingredients

4 large sweet potatoes, peeled and chopped into 1-inch cubes
1 cup brown sugar, divided
½ stick butter, cut into pieces, divided
½ orange, zested and juiced
1 teaspoon vanilla extract
½ cup heavy whipping cream
1 tablespoon ground cinnamon
½ teaspoon salt
1 pinch ground cloves
1 pinch ground nutmeg
2 large eggs
1 cup chopped pecans
½ cup all-purpose flour
aluminum foil

Steps:

Place sweet potatoes into a large pot and cover with water. Add enough salt so that the water tastes like seawater. Bring to a boil and cook potatoes until fork tender and mashable, 20 to 30 minutes. Drain.
Preheat the oven to 375 degrees F (190 degrees C). Butter a casserole dish.
Transfer potatoes to a large mixing bowl and mash with a potato masher. Add 1/2 the butter, 1/2 of the brown sugar, orange zest, orange juice, and vanilla extract; mix until well combined. Allow mixture to cool slightly, then add cream, cinnamon, salt, cloves, and nutmeg. Taste and adjust spices to your liking. Mix in eggs until well combined. Transfer to the prepared casserole dish.
Mix remaining 1/2 cup brown sugar with flour in a small bowl. Sprinkle pecans over the potato mixture, and then do the same with the brown sugar-flour mixture. Sprinkle remaining butter pieces on top of the casserole and cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue to bake until topping is crispy, about 20 minutes longer. Serve once cooled.

Nutrition Facts : Calories 409.9 calories, Carbohydrate 58.3 g, Cholesterol 65.7 mg, Fat 18.1 g, Fiber 7.1 g, Protein 6.1 g, SaturatedFat 6.7 g, Sodium 271.9 mg, Sugar 22.4 g

WHIPPED SWEET POTATO CASSEROLE WITH BROWN SUGAR-COCONUT TOPPING

Whipped Sweet Potato Casserole With Brown Sugar-Coconut Topping image

This is an outstanding sweet potato casserole! The bourbon is only optional. It is important to only oven-bake the sweet potatoes and not to boil them. If you are serving this to a large crowd of people then prepare two separate casserole dishes. Make certain to purchase only very soft coconut, you may wish to chop the coconut if the shreds are large. Prep time does not include baking the sweet potatoes.

Provided by Kittencalrecipezazz

Categories Coconut

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

5 medium sweet potatoes (oven-baked, peeled and mashed)
3 eggs, beaten
1/2 cup whipping cream, unwhipped (can use up to 1 cup)
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup chopped pecans
1/2 cup brown sugar, packed
2 tablespoons white corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons Bourbon (optional)
1/4 cup melted butter
1/2 cup flour
1/2 cup soft coconut
1/2 cup brown sugar, packed
1/2 cup chopped pecans

Steps:

Set oven to 350 degrees.
Butter a 3-quart casserole dish.
In a bowl mix all the ingredients together (except the topping mixture) mix well to combine.
Place into prepared casserole dish.
In another bowl combine all the topping ingredients together until coarse and crumbly.
Sprinkle over the sweet potato mixture in the baking dish.
Bake for about 40 minutes.

Nutrition Facts : Calories 637.4, Fat 35.4, SaturatedFat 15.4, Cholesterol 153.3, Sodium 275.3, Carbohydrate 76.2, Fiber 6.5, Sugar 43.3, Protein 8.6

THE BEST SWEET POTATO CASSEROLE RECIPE

The Best Sweet Potato Casserole Recipe image

This Sweet Potato Casserole has a mashed sweet potato base and is topped with a buttery, brown sugar and pecan topping. The perfect Thanksgiving side dish!

Provided by Elyse Ellis

Categories Side Dish

Time 1h

Number Of Ingredients 10

Ingredients

6 sweet potatoes (peeled and cubed)
¾ cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
2 eggs (beaten)
¼ cup butter (melted)
1 cup brown sugar
⅓ cup flour
1 cup chopped pecans
3 Tablespoons butter (melted)

Steps:

Preheat oven to 350 degrees F.
Peel and cube sweet potatoes and place in a large pot. Fill with water until potatoes are completely submerged.
Bring to a boil and boil for 20-30 minutes or until sweet potatoes are tender. Drain water.
Add sugar, salt, vanilla, eggs and butter to the pot of drained sweet potatoes.
Mash potatoes by hand or use a hand mixer to beat until well combined and almost smooth.
Pour mixture into a greased 9x13-inch baking dish.
In a small bowl, combine brown sugar, flour, pecans and butter to make topping.
Sprinkle topping on top of sweet potato mixture.
Bake for 30 minutes or until topping is golden brown and sweet potatoes are heated through completely.

Nutrition Facts : Calories 542 kcal, Carbohydrate 86 g, Protein 6 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 67 mg, Sodium 350 mg, Fiber 7 g, Sugar 53 g, ServingSize 1 serving

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