Buttery Sweet Potato Casserole Recipes

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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.

BUTTERY SWEET POTATO CASSEROLE



Buttery Sweet Potato Casserole image

Whenever we get together as a family for major holidays, my kids, nieces and nephews literally beg me to make this sweet potato casserole. It goes together in minutes with canned sweet potatoes, which is ideal for the busy holiday season. -Sue Miller, Mars, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed
1/2 cup sugar
1 large egg
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
Dash salt
TOPPING:
1 cup coarsely crushed butter-flavored crackers (about 25 crackers)
1/2 cup packed brown sugar
1/4 cup butter, melted

Steps:

  • Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Transfer to a greased 8-in. square baking dish. Combine topping ingredients; sprinkle over sweet potato mixture. , Bake, uncovered, until a thermometer reads 160°, 20-25 minutes.

Nutrition Facts : Calories 369 calories, Fat 15g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 255mg sodium, Carbohydrate 57g carbohydrate (42g sugars, Fiber 3g fiber), Protein 3g protein.

SWEET POTATO CASSEROLE WITH BROWN SUGAR



Sweet Potato Casserole with Brown Sugar image

A sweet, creamy, but light-tasting take on sweet potato casserole. The orange adds a bit of zing that is needed and missing from most recipes, in my opinion.

Provided by Robin Dixon

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h35m

Yield 10

Number Of Ingredients 14

4 large sweet potatoes, peeled and chopped into 1-inch cubes
1 cup brown sugar, divided
½ stick butter, cut into pieces, divided
½ orange, zested and juiced
1 teaspoon vanilla extract
½ cup heavy whipping cream
1 tablespoon ground cinnamon
½ teaspoon salt
1 pinch ground cloves
1 pinch ground nutmeg
2 large eggs
1 cup chopped pecans
½ cup all-purpose flour
aluminum foil

Steps:

  • Place sweet potatoes into a large pot and cover with water. Add enough salt so that the water tastes like seawater. Bring to a boil and cook potatoes until fork tender and mashable, 20 to 30 minutes. Drain.
  • Preheat the oven to 375 degrees F (190 degrees C). Butter a casserole dish.
  • Transfer potatoes to a large mixing bowl and mash with a potato masher. Add 1/2 the butter, 1/2 of the brown sugar, orange zest, orange juice, and vanilla extract; mix until well combined. Allow mixture to cool slightly, then add cream, cinnamon, salt, cloves, and nutmeg. Taste and adjust spices to your liking. Mix in eggs until well combined. Transfer to the prepared casserole dish.
  • Mix remaining 1/2 cup brown sugar with flour in a small bowl. Sprinkle pecans over the potato mixture, and then do the same with the brown sugar-flour mixture. Sprinkle remaining butter pieces on top of the casserole and cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue to bake until topping is crispy, about 20 minutes longer. Serve once cooled.

Nutrition Facts : Calories 409.9 calories, Carbohydrate 58.3 g, Cholesterol 65.7 mg, Fat 18.1 g, Fiber 7.1 g, Protein 6.1 g, SaturatedFat 6.7 g, Sodium 271.9 mg, Sugar 22.4 g

SWEET POTATO CASSEROLE



Sweet Potato Casserole image

I got this recipe from a friend years ago, and I've used it a lot since! So many of my friends enjoyed it that I've sent the recipe all over the country. I make it primarily for Thanksgiving, or with dinner when I'm serving ham. -Eleanor Sherry, Highland Park, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 12

CASSEROLE:
2-1/4 to 2-1/2 pounds sweet potatoes, cooked, peeled and mashed (about 4 cups)
1/3 cup butter, melted
2 large eggs, lightly beaten
1/2 cup 2% milk
1 teaspoon vanilla extract
1/2 cup sugar
TOPPING:
1/2 cup chopped nuts
1/2 cup sweetened shredded coconut
1/2 cup packed brown sugar
3 tablespoons butter, melted

Steps:

  • In a large bowl, combine the mashed potatoes, butter, eggs, milk, vanilla extract and sugar. Spread into a greased 1-1/2-qt. casserole. , For topping, combine all the ingredients and sprinkle over potatoes. Bake at 375° for 25 minutes or until a thermometer reads 160°.

Nutrition Facts :

SWEET POTATO CASSEROLE



Sweet Potato Casserole image

This version of the classic Thanksgiving side dish forgoes the traditional marshmallow topping for a generous sprinkle of brown sugar, butter and pecans. You get crunchy, soft and sweet all in one glorious bite.

Provided by Marian Burros

Categories     casseroles, side dish

Time 2h

Yield 8 servings

Number Of Ingredients 10

4 medium-large sweet potatoes (about 3 pounds)
6 tablespoons brown sugar
1/4 cup orange juice
1/4 cup heavy cream or whole milk
3 1/2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 tablespoons unsalted butter, softened slightly
1/2 cup dark brown sugar
3/4 cup chopped pecans

Steps:

  • To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.
  • When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.
  • To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 20 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 221 milligrams, Sugar 22 grams, TransFat 0 grams

SWEET POTATO CASSEROLE



Sweet Potato Casserole image

This take on the classic Thanksgiving side has the right amount of sweetness and irresistible buttery flavor, not to mention the right balance of creamy and crunchy. Crushed cornflakes make the topping extra crisp, but you can skip them if you want. The two cups of mini marshmallows called for may not cover your entire casserole, allowing a little of that sweet potato filling to peek out, but feel free to use more marshmallows to cover it all the way. With all its flavors and textures combined, this quintessential holiday dish will have everyone coming back for more.

Provided by Millie Peartree

Categories     casseroles, vegetables, side dish

Time 2h

Yield 8 servings

Number Of Ingredients 13

1/2 cup unsalted butter (1 stick), at room temperature, plus more for greasing the pan
6 large sweet potatoes (about 4 pounds), scrubbed
2 large eggs, at room temperature
1 (14-ounce) can sweetened condensed milk
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 cup finely chopped pecans
1 cup lightly crushed cornflakes (optional)
1/2 packed cup light or dark brown sugar
1/2 cup all-purpose flour
1/4 cup unsalted butter (1/2 stick), melted
2 cups mini marshmallows, plus more to taste

Steps:

  • Prepare the filling: Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter and line a baking sheet with aluminum foil.
  • Poke the sweet potatoes all over with a fork and place on the baking sheet. Bake until soft, about 1 hour; let cool.
  • When sweet potatoes are cool enough to handle, peel them using a knife, then add the flesh to a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and mash with a potato masher or fork.
  • Add the 1/2 cup butter, eggs, condensed milk, granulated sugar, vanilla and salt to the bowl. Combine well with a hand mixer or a stand mixer on medium speed. Add the mixture to the prepared baking dish and, using a spatula, smooth out the top.
  • Prepare the topping: In a medium bowl, stir together the pecans, cornflakes (if using), brown sugar, flour and butter until thoroughly combined. Spoon the topping evenly over the sweet potatoes.
  • Bake the casserole until slightly browned, about 35 minutes. Remove the casserole from the oven and add the marshmallows in an even layer. Return to the oven and bake until marshmallows are toasty and melted, about 5 minutes. Let sit for 5 minutes before serving.

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