Sweet Potato Casserole With Walnuts Recipes

SWEET POTATO CASSEROLE WITH PECAN STREUSEL

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position.
• Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool.
• Meanwhile, make the topping: Melt the butter in a medium bowl in the microwave. (Alternatively, melt it in a small pan over low heat and transfer to a medium bowl.) Add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little clumpy. Stir in the chopped nuts and set aside.
• In a large bowl, mash the cooked and drained sweet potatoes with a potato masher or large fork until very smooth. Add the melted butter, salt, sugar, and nutmeg and mix well. Mix in the eggs. It's okay if there are some lumps. Set aside.
• Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and bake, uncovered, for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.
• Make-Ahead Instructions: You can assemble and refrigerate the casserole up to 2 days ahead of time.
• Freezer-Friendly Instructions: You can freeze the unbaked sweet potato portion of the recipe, tightly covered, for up to 3 months. Before baking, defrost in the refrigerator for 24 hours and then proceed with the recipe instructions.

SWEET POTATO CASSEROLE WITH WALNUTS

Steps:

• Preheat oven to 350 degrees.
• With electric mixer (do not use a food processor)whip all ingredients, except walnuts and nutmeg, until light.
• Stir in walnuts and put in a buttered casserole dish. Spread evenly and grate fresh nutmeg over the top.
• Bake 45 minutes until golden.

THE BEST SWEET POTATO CASSEROLE

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.

SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• For the filling: Roast the sweet potatoes on an aluminum foil-lined baking sheet for approximately one hour, or until tender. Cut the sweet potatoes in half and cool until able to touch. Peel and mash the sweet potatoes with a fork or potato masher. (This should yield approximately 4 cups.)
• In a large bowl, combine the mashed sweet potatoes, sugar, milk, butter, eggs, vanilla, cinnamon, and nutmeg. Beat with an electric mixer until smooth. Spoon the sweet potatoes into a lightly greased 1-1/2 to 2-quart casserole dish.
• For the streusel topping: In a medium bowl combine the brown sugar and flour. Using a pastry blender or your fingertips, cut the butter into the brown sugar mixture until it resembles coarse crumbs. Stir in the walnuts. Sprinkle the streusel over the sweet potato mixture. Bake the casserole until the streusel is golden brown and bubbling, 35 to 40 minutes.