Best Charlenes Sweet Potato Casserole 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.

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.

CHARLENE'S SWEET POTATO CASSEROLE

Steps:

• *Boil water. *Cook sweet potatoes in boiling water to cover 30 to 45 minutes or until tender. *While potatoes cool, grease pan with Pam and melt butter. *Pour 1/2 cup firmly packed brown sugar, 2 large eggs,1 teaspoon vanilla extract,1/3 cup half-and-half, 1/2 cup butter melted into big bowl that will fit sweet potatoes and those things. *In a medium-sized tupperware container, combine 1 cup brown sugar and flour; cut in 1/4 cup butter with a pastry blender until mixture is crumbly. Stir in pecans. Keep this to the side as a topping. *Once potatoes have cooled to touch, peel and rice potatoes. *Combine sweet potato with the bowl of half-and-half mixture and stir with spatula until smooth. *Spoon half of the sweet potato mixture into a greased 13 x 9 baking dish, then put a layer of mini marshmallows and sprinkle lightly with brown sugar. Then spoon the rest of the sweet potato mixture over the marshmallows. *You can store this in the fridge now until ready to bake. *When ready to bake, sprinkle nut mixture over casserole. Bake, uncovered, at 350 degrees for 30 minutes or until lightly browned and bubbly around edges. Then put the mini marshmallows on and bake for another 5 minutes.