Best Stuffed Sweet Potato Casserole Recipes

Spinach and Artichoke Dip Stuffed Sweet Potatoes image

Provided by Jeff Mauro, host of Sandwich King

Time 2h10m

Yield 6 servings

Number Of Ingredients 12

3 sweet potatoes, scrubbed and dried
1 tablespoon olive oil
2 cloves garlic, minced
10 cups baby spinach
1 cup sour cream, plus extra for garnish
8 ounces cream cheese, at room temperature
1 cup marinated jarred artichokes, drained and chopped
1 1/4 cups grated Parmesan
Kosher salt and freshly ground black pepper
1 cup seasoned panko breadcrumbs
4 tablespoons unsalted butter, melted
2 tablespoon minced fresh chives, for garnish

Steps:

Preheat the oven to 400 degrees F.
Pierce the sweet potatoes with a fork several times and place on a sheet pan. Bake until fork-tender, 45 minutes to 1 hour. Let cool for 5 minutes, then halve the sweet potatoes lengthwise and scoop the sweet potato flesh into a bowl, being gentle to not tear the skin. Put the flesh aside.
Heat the olive oil and garlic in a 12-inch nonstick skillet over medium-low heat, gently sauteing until fragrant, about 30 seconds. Add the spinach and saute until wilted and much of the liquid has evaporated, about 5 minutes. Transfer the spinach to a bowl, discarding any excess liquid, then add the sour cream, cream cheese, chopped artichokes, 1 cup Parmesan and the sweet potato flesh. Season the mixture to taste and mix until combined.
Mix together the panko, butter and remaining 1/4 cup Parmesan in a bowl. Season with salt and pepper.
Spoon the spinach mixture into the hollowed out sweet potato skins. (Make sure the mixture is heaping.) Top with the breadcrumb mixture and place on a parchment-lined sheet pan. Bake until golden brown and bubbly, 20 to 25 minutes.
Garnish each with a dollop of sour cream and the minced chives.

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.