Best Louisiana Sweet Potato Casserole Recipes

LOUISIANA SWEET POTATO CASSEROLE

Louisiana Sweet Potato Casserole image

This recipe is a hand-me-down from my mother. My dad used to plant a lot of sweet potatoes, so Mother became quite creative in preparing them. It's our annual holiday dish with turkey and trimmings, but when I have a yen for something sweet, I reach into my file for this recipe. -Aline Fazzio, Houman, Louisiana

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 7

Ingredients

4 large eggs, beaten
1 cup sugar
1 cup whole milk
1/4 cup butter, melted
3 tablespoons all-purpose flour
1/4 teaspoon each salt, ground cinnamon, nutmeg and allspice
3 cups shredded uncooked sweet potatoes

Steps:

In a bowl, combine the eggs, sugar, milk and butter. Combine the flour, salt, cinnamon, nutmeg and allspice; stir into the egg mixture with sweet potatoes. , Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 267 calories, Fat 9g fat (5g saturated fat), Cholesterol 126mg cholesterol, Sodium 185mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.

SWEET POTATO CASSEROLE

Sweet potato casserole image

Use up sweet potatoes in this creamy dessert. Made with sweet potatoes, milk, eggs and spices, it's topped with a pecan crumble for extra texture

Provided by Good Food team

Categories Dessert

Time 1h50m

Number Of Ingredients 12

Ingredients

500g sweet potatoes
125g butter, plus extra for the dish
125g light brown soft sugar
150ml whole milk
3 eggs
grating of nutmeg
½ tsp ground cinnamon
1 tsp vanilla bean paste
35g butter
75g plain flour
75g light brown soft sugar
50g pecans, chopped

Steps:

Fill a large pan with boiling water from the kettle and set over a medium-high heat. Carefully drop in the whole, unpeeled sweet potatoes and cook for 30 minutes until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
Heat the oven to 180C/160C fan/gas 4. Tip the peeled sweet potatoes into a large bowl, add the butter and mash with a potato masher until completely smooth. Tip in the brown sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
Lightly butter a 20 x 30cm baking dish, then scrape in the sweet potato mixture. To make the topping, rub the butter into the flour, then stir in the brown sugar, pecans and a good pinch of salt. Sprinkle the topping evenly over the sweet potato filling, then bake for 45-50 mins until golden on top.

Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.54 milligram of sodium

SWEET POTATO CASSEROLE

Sweet Potato Casserole image

This take on the classic Thanksgiving side has the right amount of sweetness and irresistible buttery flavor, not to mention the right balance of creamy and crunchy. Crushed cornflakes make the topping extra crisp, but you can skip them if you want. The two cups of mini marshmallows called for may not cover your entire casserole, allowing a little of that sweet potato filling to peek out, but feel free to use more marshmallows to cover it all the way. With all its flavors and textures combined, this quintessential holiday dish will have everyone coming back for more.

Provided by Millie Peartree

Categories casseroles, vegetables, side dish

Time 2h

Yield 8 servings

Number Of Ingredients 13

Ingredients

1/2 cup unsalted butter (1 stick), at room temperature, plus more for greasing the pan
6 large sweet potatoes (about 4 pounds), scrubbed
2 large eggs, at room temperature
1 (14-ounce) can sweetened condensed milk
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 cup finely chopped pecans
1 cup lightly crushed cornflakes (optional)
1/2 packed cup light or dark brown sugar
1/2 cup all-purpose flour
1/4 cup unsalted butter (1/2 stick), melted
2 cups mini marshmallows, plus more to taste

Steps:

Prepare the filling: Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter and line a baking sheet with aluminum foil.
Poke the sweet potatoes all over with a fork and place on the baking sheet. Bake until soft, about 1 hour; let cool.
When sweet potatoes are cool enough to handle, peel them using a knife, then add the flesh to a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and mash with a potato masher or fork.
Add the 1/2 cup butter, eggs, condensed milk, granulated sugar, vanilla and salt to the bowl. Combine well with a hand mixer or a stand mixer on medium speed. Add the mixture to the prepared baking dish and, using a spatula, smooth out the top.
Prepare the topping: In a medium bowl, stir together the pecans, cornflakes (if using), brown sugar, flour and butter until thoroughly combined. Spoon the topping evenly over the sweet potatoes.
Bake the casserole until slightly browned, about 35 minutes. Remove the casserole from the oven and add the marshmallows in an even layer. Return to the oven and bake until marshmallows are toasty and melted, about 5 minutes. Let sit for 5 minutes before serving.