Best Sylvias Sweet Potato Casserole Recipes

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SWEET POTATO CASSEROLE I



Sweet Potato Casserole I image

Sweet, rich, and crunchy. A lovely addition to your holiday feast.

Provided by Nancy

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

1 (40 ounce) can cut sweet potatoes, undrained
1 cup white sugar
2 eggs
⅓ cup butter
⅓ cup milk
1 teaspoon vanilla extract
1 cup packed brown sugar
1 cup chopped pecans
⅓ cup all-purpose flour
⅓ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
  • Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash.
  • In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish.
  • In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture.
  • Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.

Nutrition Facts : Calories 601.9 calories, Carbohydrate 88.1 g, Cholesterol 88 mg, Fat 26.9 g, Fiber 4 g, Protein 6.2 g, SaturatedFat 11.1 g, Sodium 212.7 mg, Sugar 59.9 g

THE BEST SWEET POTATO CASSEROLE



The Best Sweet Potato Casserole image

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

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.

YUMMY SWEET POTATO CASSEROLE



Yummy Sweet Potato Casserole image

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

4 cups sweet potato, cubed
½ cup white sugar
2 eggs, beaten
½ teaspoon salt
4 tablespoons butter, softened
½ cup milk
½ teaspoon vanilla extract
½ cup packed brown sugar
⅓ cup all-purpose flour
3 tablespoons butter, softened
½ cup chopped pecans

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

OLD-FASHIONED SWEET POTATO CASSEROLE



Old-Fashioned Sweet Potato Casserole image

My family likes the marshmallow topping, but you can also vary it if you prefer a crunchier texture.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 11

4 pounds sweet potatoes (about 5 large), peeled and cubed
1 cup 2% milk
1/2 cup packed brown sugar
6 tablespoons butter, softened
1 egg, lightly beaten
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons vanilla extract
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
18 large marshmallows

Steps:

  • Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender; drain. , Transfer to a large bowl and mash. Add the milk, brown sugar, butter, egg, cinnamon, vanilla, allspice, salt and nutmeg; beat until smooth., Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Top with marshmallows. Bake 5-10 minutes longer or just until marshmallows begin to puff and brown.

Nutrition Facts : Calories 282 calories, Fat 8g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 227mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 4g fiber), Protein 4g protein.

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