CRISPY STREUSELED SWEET POTATO CASSEROLE
This is very good, not too sweet; a nice alternative to the marshmallow topped version. I got the recipe from Cooking Light Magazine and it is one I will be fixing for this Thanksgiving.
Provided by Susan Dillard
Categories Yam/Sweet Potato
Time 1h45m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Place potatoes in large pot of water and cook until tender.
- Drain, cool slightly and peel.
- Cut into chunks.
- Combine the half-and-half and next 4 ingredients in a large bowl, stirring with a whisk.
- Add potato to egg mixture, beat with a mixer at medium speed until smooth.
- Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
- Combine flour and sugar in a food processor; pulse to combine.
- Add chilled butter, pulse until mixture resembles coarse meal.
- Stir in pecans; sprinkle over potato mixture.
- Cover and bake at 375 degrees for 15 minutes.
- Uncover and bake 25 minutes more or until the topping is browned and the potatoes are heated through.
SWEET POTATO STREUSEL CASSEROLE WITH COCONUT
Sweet potatoes have been a holiday staple for many years and score 101 next to the regular white potato. Combining them with a coconut streusel topping is simply a divine union! This is the ultimate favorite holiday recipe not only for my immediate family, but hands down, my dad's too! I'm sure you'll receive a 5-star rating!
Provided by lvscoffee7
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x11-inch casserole dish with cooking spray.
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and measure 3 cups sweet potatoes; transfer back into the pot. Reserve remaining sweet potatoes for another use.
- Mix white sugar, milk, eggs, cubed butter, and vanilla extract into sweet potatoes using an electric mixer until completely smooth. Pour mixture into the prepared dish.
- Combine pecans, coconut, brown sugar, flour, and melted butter in a bowl until evenly mixed and crumbly; sprinkle evenly over sweet potato mixture.
- Bake in the preheated oven until topping is browned, 20 to 30 minutes.
Nutrition Facts : Calories 384.4 calories, Carbohydrate 50.3 g, Cholesterol 58.9 mg, Fat 19.6 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 9.1 g, Sodium 151.7 mg, Sugar 32.3 g
SWEET POTATO CASSEROLE WITH PECAN STREUSEL
In this down-home sweet potato casserole, a crunchy pecan streusel replaces the traditional marshmallow topping.
Provided by Jennifer Segal
Categories Holidays
Time 1h30m
Yield 6-8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 489, Fat 22 g, Carbohydrate 70 g, Protein 6 g, SaturatedFat 8 g, Sugar 35 g, Fiber 7 g, Sodium 348 mg, Cholesterol 77 mg
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.
STREUSELED SWEET POTATO CASSEROLE
This is a perfectly delicious sweet potato casserole from Cook's Illustrated. Anybody who likes sweet potatoes, but doesn't like the candied sweet potatoes will love this recipe. I bake the sweet potatoes a day ahead to save some time on Thanksgiving. The prep time includes baking the potatoes.
Provided by SpacieCase
Categories Yam/Sweet Potato
Time 1h45m
Yield 10-15 serving(s)
Number Of Ingredients 14
Steps:
- For the potatoes: Preheat oven to 400 degrees. Poke sweet potatoes several times with a knife and space them evenly on a foil-lined baking sheet. Bake, turning once, until very tender and easily squeezed with tongs, 1 to 1 1/2 hours. Remove potatoes from oven and cut in half lengthwise to let steam escape; cool at least 10 minutes. Scrape the flesh away from the skins into a large bowl; you should have about 8 cups. (If making ahead, cool to room temperature, and refrigerate.).
- For the streusel: Butter a 9-by-13-inch baking dish. Pulse flour, brown sugar, and salt in a food processor until blended. Sprinkle butter pieces over the flour mixture and pulse until a crumbly mass forms, about 6 to 8 one-second pulses. Sprinkle nuts over the mixture and pulse until combined but some large nut pieces remain, 4 to 6 one-second pulses. Transfer streusel to a medium bowl and return the work bowl to the food processor.
- Place half of the potato flesh into the food processor. With a rubber spatula, break the remaining flesh in the bowl into 1-inch chunks.
- For the filling: Add melted butter, salt, nutmeg, pepper, vanilla, and lemon juice to the potatoes in the food processor. Process until smooth, about 20 seconds. Taste for sweetness, and add up to 4 Tbsp granulated sugar if desired. Add egg yolks and process about 15 seconds. With processor running, pour half-and-half through the feed tube and process until blended, about 30 seconds. Transfer the puréed mixture to the large bowl with the potato chunks. Stir gently until combined.
- Pour filling into the prepared baking dish and spread evenly with a spatula. Sprinkle the streusel over the top, breaking up any large pieces with your fingers. Bake until topping is well browned and filling is puffy around the edges, about 45 minutes. Cool slightly before serving (or cool to room temperature, then cover and refrigerate. To reheat, bake at 400 degrees for about 25 minutes.).
Nutrition Facts : Calories 588.8, Fat 25.6, SaturatedFat 11.3, Cholesterol 127.9, Sodium 722.4, Carbohydrate 83.2, Fiber 10.8, Sugar 24.7, Protein 8.9
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 GRAHAM CRACKER STREUSEL
This maple-kissed casserole gets extra cheers for its nutty streusel topping. A light sprinkle of toasted marshmallows adds a touch of caramelized sweetness and a little kid-friendly fun.
Provided by Mindy Fox
Time 2h
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425ºF. Arrange potatoes on a foil-lined rimmed baking sheet, then prick all over with a fork. Bake until the tip of a paring knife inserts easily into center of largest potato, 50-65 minutes, depending on size of potatoes. Let sit until cool enough to handle.
- Reduce oven temperature to 350ºF. Remove and discard potato skins. Transfer flesh to a large bowl and let cool completely. (You should have 4-4 1/2 cups.)
- Place graham crackers in a resealable plastic bag. Coarsely crush with your hands into 1/2"-1" pieces. Transfer graham crackers to a medium bowl. Add pecans and 1/4 tsp. salt. Mix in 4 Tbsp. butter to combine.
- Add milk, maple syrup, cocoa powder, vanilla, pepper, and remaining 2 Tbsp. butter and 1 1/2 tsp. salt to bowl with potato. Mash with a potato masher or fork until smooth.
- Transfer potato mixture to skillet or baking dish. Sprinkle graham cracker mixture over. Bake casserole until streusel is lightly golden, 20-25 minutes. Sprinkle marshmallows over, then continue to bake until marshmallows are lightly golden, 10-15 minutes more. Let sit 10-15 minutes. Serve warm.
- Potatoes can be baked and peeled 5 days ahead. Transfer to an airtight container and chill. Potato filling can be made 3 days ahead. Transfer to an airtight container and chill. Bring to room temperature before using.
STREUSEL SWEET POTATOES
"When I was visiting my husband's family in North Carolina, I sampled this wonderful Southern specialty," recounts Marilyn Hallman of Mt. Prospect, Illinois. A sugary pecan topping sweetened the comforting creation spiced with cinnamon and nutmeg.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large bow, combine the first eight ingredients. Spoon into a greased 3-cup baking dish. Combine the topping ingredients; sprinkle over potato mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.
Nutrition Facts : Calories 740 calories, Fat 32g fat (13g saturated fat), Cholesterol 156mg cholesterol, Sodium 263mg sodium, Carbohydrate 107g carbohydrate (70g sugars, Fiber 6g fiber), Protein 10g protein.
SWEET POTATO CASSEROLE
I got this recipe from a friend years ago, and I've used it a lot since! So many of my friends enjoyed it that I've sent the recipe all over the country. I make it primarily for Thanksgiving, or with dinner when I'm serving ham. -Eleanor Sherry, Highland Park, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the mashed potatoes, butter, eggs, milk, vanilla extract and sugar. Spread into a greased 1-1/2-qt. casserole. , For topping, combine all the ingredients and sprinkle over potatoes. Bake at 375° for 25 minutes or until a thermometer reads 160°.
Nutrition Facts :
CRUNCHY SWEET POTATO CASSEROLE
Some tasty seasonings like cinnamon and nutmeg and a crunchy corn flake and walnut topping make it easy for even kids to eat their nutritious sweet potatoes. This is a terrific Thanksgiving side dish. -Virginia Slater, West Sunbury, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375° In a large bowl, combine first eight ingredients. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, 20 minutes or until a thermometer reads 160°. , Combine topping ingredients; sprinkle over potatoes. Bake 5-10 minutes or until topping is lightly browned.
Nutrition Facts : Calories 573 calories, Fat 31g fat (16g saturated fat), Cholesterol 135mg cholesterol, Sodium 391mg sodium, Carbohydrate 68g carbohydrate (41g sugars, Fiber 3g fiber), Protein 9g protein.
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