BEN'S SWEET POTATO CASSEROLE
Mmmmmm...more, please?
Provided by Benjamin Sparks
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Spread pecans out on a baking sheet and drizzle honey over pecans. Sprinkle 1 tablespoon brown sugar and white sugar over the top.
- Cook pecans in the preheated oven until honey starts to bubble and nuts are fragrant, 2 to 4 minutes. Remove nuts from oven and reduce oven temperature 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.
- Combine sweet potatoes, remaining brown sugar, cream, butter, orange juice, nutmeg, and cinnamon together in a large bowl. Stir pecans into sweet potato mixture. Spread mixture into a 9x13-inch baking dish and top with marshmallows.
- Bake casserole in the oven until marshmallows are golden brown, about 10 minutes.
Nutrition Facts : Calories 378.5 calories, Carbohydrate 67 g, Cholesterol 14.4 mg, Fat 11.3 g, Fiber 4.5 g, Protein 2.9 g, SaturatedFat 3.6 g, Sodium 123.7 mg, Sugar 40.6 g
SUNNY'S SAGE AND PECAN SWEET POTATO CASSEROLE
Provided by Sunny Anderson
Categories side-dish
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the topping: In a medium bowl, add the flour, brown sugar, butter, pecans, sage, orange zest and a pinch of salt. Mix with your hands until it feels like you could make a ball that would just slightly hold together and everything is crumbly. Take a tiny bite; it should be slightly sweet with a hint of salt (like a good chocolate chip cookie!). Add a tiny pinch more of salt as needed. Cover the bowl and place in the freezer while finishing the recipe. Remove from the freezer 5 minutes before using and break apart with a fork as if you were flaking rice.
- For the filling: Preheat the oven to 400 degrees F. Poke the sweet potatoes about 6 to 8 times, about 1/4-inch deep, using a fork. Rub with the oil and set the potatoes on a baking sheet. Roast on the middle rack until fork tender and the skins are darkened, 40 to 50 minutes. Set aside to cool. By the time the potatoes are cool enough to handle, the skins will loosen from the flesh. With your hands, gently remove the skins and discard. Place the sweet potato flesh in a large bowl along with the cream, flour, brown sugar, butter and pumpkin pie spice. Mash until smooth.
- Shift the oven rack one level down and turn on the broiler. Spread out the marshmallows in a single layer on a baking sheet, transfer to the oven and broil, watching the entire time. When the tops of the marshmallows char to a black color and begin smoking (be strong, brown looks good, but black tastes better!), quickly remove from the oven. Lower the oven to 375 degrees F. With a rubber spatula, fold the marshmallows into the mashed sweet potatoes until combined. Taste and add a bit more brown sugar if needed, a tablespoon at a time; this should be just on the edge of sweet, the topping does the rest. In a small bowl, whisk the eggs and fold them into the sweet potatoes to combine.
- Spread the sweet potato mixture into a 9-by-13-inch baking dish, leveling the top. Sprinkle the prepared topping evenly over the potatoes. Bake until the topping is shiny and golden brown, 30 to 35 minutes. Serve warm.
GRANNY'S SWEET POTATO CASSEROLE
Granny's recipe handed down from generation to generation. It's the best sweet potato casserole I have ever had.
Provided by Renne Thomas
Categories Side Dish Vegetables Sweet Potatoes
Time 1h10m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 12x9-inch baking dish with cooking spray.
- Beat yams, eggs, 1 cup water, evaporated milk, 1 cup brown sugar, 1 cup white sugar, 1 cup butter, and vanilla extract together in a large bowl with an electric hand mixer until smooth; spread into prepared baking dish.
- Mix flour, 1 cup butter, 1 cup brown sugar, 1 cup white sugar, 4 teaspoons water, and baking powder together in a separate bowl. Stir pecans and coconut into the flour mixture and sprinkle over the yam mixture.
- Bake in preheated oven until the topping is lightly browned, about 45 minutes. Cool at room temperature 10 to 15 minutes before serving.
Nutrition Facts : Calories 514.3 calories, Carbohydrate 55.7 g, Cholesterol 74.7 mg, Fat 31.9 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 13.2 g, Sodium 345.7 mg, Sugar 43 g
BONNIE'S SWEET POTATO PIE (LOW FAT, NO SUGAR ADDED) RECIPE
Make and share this Bonnie's Sweet Potato Pie (Low Fat, No Sugar Added) Recipe recipe from Food.com.
Provided by Chef Bonnie L
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in blender; blend well.
- Pour into greased (I use olive oil cooking spray) pie pan.
- Bake at 350°F for 25 to 30 minutes.
BONNIE'S SWEET POTATO CASSEROLE
This recipe comes from a dear friend of mine and I adore this recipe as much as I do her. This is a "MUST" for my holiday table. I hope you enjoy this as much as we do.
Provided by Lusil
Categories Yam/Sweet Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients together.
- Place in a 8x8 casserole dish.
- Bake at 350 degrees for 20 to 25 minutes.
- While sweet potatoes are baking, combine the topping ingredients.
- Remove the casserole dish from oven and sprinkle the topping all over the baked sweet potatoes.
- Put casserole dish back in the oven and heat for an additional 10 to 15 minutes or until hot and bubbly.
Nutrition Facts : Calories 666.7, Fat 38.8, SaturatedFat 16.5, Cholesterol 166.8, Sodium 233.4, Carbohydrate 77.1, Fiber 7.2, Sugar 36.1, Protein 7.2
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