Best Traditional Sweet Potato Casserole Recipes
TRADITIONAL SWEET POTATO CASSEROLE WITH PECANS
This a family tradition handed down from a former coworker, Rachel. We have it every Thanksgiving and Christmas. Big hit with the family.
Provided by Lori Foster
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h25m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, transfer to a large bowl, and allow to cool.
- Mash potatoes to a smooth consistency with a fork or potato masher. Mix in raisins, coconut, sugar, 1/2 cup melted butter, eggs, and vanilla extract until well combined. Transfer potato mixture into a 9x13-inch baking dish.
- Mix together 1/2 cup melted butter, brown sugar, flour, and pecans in a bowl until moist and the mixture clumps together; sprinkle over potato mixture.
- Bake in the preheated oven until topping is golden brown, about 30 minutes.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 43.7 g, Cholesterol 51 mg, Fat 19.6 g, Fiber 4.8 g, Protein 3.9 g, SaturatedFat 10.1 g, Sodium 152.2 mg, Sugar 22 g
TRADITIONAL SWEET POTATO CASSEROLE
Steps:
- 1. Preheat oven to 375°. 2. Place the sweet potatoes in a Dutch oven, and cover with cold water. 3. Bring to a boil. 4. Reduce heat, and simmer for 15 minutes or until very tender. 5. Drain; cool slightly. 6. Place potatoes in a large bowl. 7. Add ¾ c. packed brown sugar and next 3 ingredients (through vanilla: ¼ c. butter, softened; 1½ tsp. salt; ½ tsp. vanilla extract). 8. Mash sweet potato mixture with a potato masher. 9. Fold in ¼ c. pecans. 10. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. 11. Sprinkle with remaining ¼ c. pecans; top with marshmallows. 12. Bake at 375° for 25 minutes or until golden.
TRADITIONAL SWEET POTATO CASSEROLE
This is Cooking Light's version of the holiday classic, originally published in 2007 and referenced in Real Simple's Holiday Guide 2010. This is the ulitmate recipe, containing pecans AND mini-marshmallows. I rewrote the instructions to avoid copy-right infringement.
Provided by emsweego
Categories Yam/Sweet Potato
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Spray an 11x13 baking dish with nonstick spray.
- In a small stock pot add the cubed sweet potatoes and cover with water. Heat over medium-high until boiling then reduce to medium heat and continue to cook for 15 minutes.
- Remove potatoes from water and set aside in a large bowl.
- Combine the brown sugar, butter, salt, and vanilla in the bowl with potatoes and mash until blended.
- Add the pecans and gently stir to mix.
- Spread the mix evenly into your baking dish and top with remaining pecans then marshmallows.
- Bake until lightly browned; approximately 25 minutes.
Nutrition Facts : Calories 169.4, Fat 5.4, SaturatedFat 2, Cholesterol 7.6, Sodium 290.2, Carbohydrate 30, Fiber 2.5, Sugar 16.7, Protein 1.6
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