THE BEST SWEET POTATO CASSEROLE
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
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.
YUMMY SWEET POTATO CASSEROLE
My family begs me to make this creamy baked dish every Thanksgiving and Christmas. What makes it so good is the pecan topping! Try it and I'm sure it will become your new tradition!
Provided by TINA B
Categories Side Dish Vegetables Sweet Potatoes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
- In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
- Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 30.1 g, Cholesterol 49.6 mg, Fat 11.1 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 4.9 g, Sodium 187.5 mg, Sugar 19.8 g
SWEET POTATO CASSEROLE WITH MADEIRA
by John Ryan (Just Good Food) You'll probably make this only once a year, but I think you'll find it a holiday keeper because orange and Madeira go so well with the natural sweetness of sweet potatoes. Another nice thing about this recipe is that whether you are taking this to a friend's home or making it for your own Thanksgiving dinner, you can make it a day or two in advance.
Provided by Chef Emanuela
Categories Low Protein
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Jab the potatoes in several places with a fork and lay them on the rack of a 375 degree F oven for about an hour (put a cookie sheet on the rack below to catch drips). They are done when a knife slips in and out easily. Meanwhile, butter the 9-cup baking dish and set it aside.
- When the sweet potatoes are done, hold them under cold water and pull off the skin. It will come off in wide strips. Use an electric mixer or food processor to whip the potatoes with the butter, half & half, Madeira, orange rind, and spices. Taste and adjust the seasoning.
- Plop the mixture into a buttered baking dish (9 cup), level with the back of a spoon and top with chopped nuts or dot with slivers of butter.
- Cover and refrigerate if you are making this in advance.
- When you are ready to cook this, bake uncovered for 25 minutes at about 350 degrees F. (Plan on about 45 minutes if the casserole is cold.).
Nutrition Facts : Calories 137.9, Fat 8, SaturatedFat 5, Cholesterol 21.5, Sodium 185, Carbohydrate 14, Fiber 2.1, Sugar 2.9, Protein 1.4
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