Best Moms Sweet Potato Casserole Recipes

The Best Sweet Potato Casserole image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

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.

Mom's Sweet Potato Casserole image

Provided by Six Sisters Stuff

Number Of Ingredients 14

2 pounds sweet potatoes, peeled and chopped
1/2 cup granulated sugar
1/4 cup sweetened condensed milk
3 tablespoons butter, melted
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
Cooking spray
Topping:
1/3 cup of all-purpose flour
2/3 cup packed brown sugar
1/8 teaspoon salt
2 tablespoons melted butter
1/2 cup chopped pecans

Steps:

Preheat oven to 350°.
Place a pot of water on the stove and bring the water to a boil.
Peel and chop the potatoes into 1 inch cubes. Once the water is boiling put your potatoes in for 10 to 15 minutes or until the potatoes are soft.
Place potatoes in a large bowl; add sugar, sweet and condensed milk, 3 tablespoons of melted butter, 1/2 teaspoon salt, and vanilla.
Beat with a mixer at medium speed until smooth. Add eggs; beat well.
Pour potato mixture into a 13 x 9 inch baking pan coated with cooking spray.
To prepare topping, combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter.
Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top.
Bake at 350° for 25 minutes or just until golden.
Preheat broiler (remove casserole from oven).
Broil casserole 45 seconds or until topping is bubbly. Let stand a little bit before serving.

Mom's Sweet Potato Casserole image

Provided by Lady in love

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 cups sweet potatoes
1/2 teaspoon salt
2 eggs
1/2 teaspoon lemon juice
1/2 cup sugar
1/2 cup butter
1/2 teaspoon vanilla
1/3 cup sweetened condensed milk
1/3 cup butter
1/4 cup flour
1/2 cup brown sugar
1 cup walnuts

Steps:

Cook 3-4 fresh sweet potatoes in plain water (chop potatoes into even pieces for faster cooking) when tender, drain and beat with mixer.
Mix together first 8 ingredients and pour into greased casserole dish.
Topping- Mix together remaining 4 ingredients, butter, flour, brown sugar and walnuts.And sprinkle on top of sweet potatoes.
Cook at 350 for 25 minute.

Mom's Sweet Potato Casserole image

Provided by BellaKitten

Time 1h

Yield 1/2 cup, 10 serving(s)

Number Of Ingredients 8

3 lbs sweet potatoes (about 5 large)
4 ounces Philadelphia Cream Cheese, softened
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups post selects cranberry almond crunch cereal, crushed
2 tablespoons butter, melted
1 1/2 cups jet-puffed miniature marshmallows

Steps:

PREHEAT oven to 325°F Place sweet potatoes on microwaveable plate. Microwave on HIGH 8 minute Turn potatoes over; continue microwaving 9 to 10 minute or until very tender. Let stand 5 minute Cut potatoes in half lengthwise. Scoop pulp into large bowl; discard skins.
ADD cream cheese, brown sugar, cinnamon and nutmeg to potato pulp. Mash with potato masher to desired consistency. Spoon into 9-inch square glass baking dish.
MIX cereal and butter in medium bowl until well blended. Stir in marshmallows. Sprinkle evenly over potato mixture.
BAKE 30 to 35 minute or until topping is golden brown and mixture is heated through.
**Note**.
Mashed potato mixture can be prepared ahead of time. Cover and refrigerate up to 2 days. When ready to serve, uncover, sprinkle with streusel topping and bake as directed.