Charlenes Sweet Potato Casserole Recipes

CHARLINE'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with butter.
• In a large bowl, mash the sweet potatoes. Mix together with sugar, eggs, 3/4 cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows and coconut. Scoop the mixture into the baking dish.
• Bake 20 minutes in the preheated oven, or until sweet potatoes are tender.
• In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 3/4 cup margarine. Spread the topping over the baked casserole.
• Return the casserole to the 400 degrees F (200 degrees C) oven and bake an additional 10 minutes.

CHARLINE'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with butter.
• In a large bowl, mash the sweet potatoes. Mix together with sugar, eggs, 3/4 cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows and coconut. Scoop the mixture into the baking dish.
• Bake 20 minutes in the preheated oven, or until sweet potatoes are tender.
• In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 3/4 cup margarine. Spread the topping over the baked casserole.
• Return the casserole to the 400 degrees F (200 degrees C) oven and bake an additional 10 minutes.

THE BEST SWEET POTATO CASSEROLE

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.

SWEET POTATO CASSEROLE

Steps:

• Rub a little vegetable oil on the skin of each sweet potato and bake them in a preheated 400 degree oven for 60 to 70 minutes or until they are tender.
• When the potatoes are cool enough to handle, scrape out the insides and use an electric mixer on high speed to beat the potatoes until they are mashed and smooth.
• Measure exactly 6 cups of the mashed sweet potato into a large bowl.
• Add 3/4 cup brown sugar, heavy cream, melted butter, 1/4 teaspoon cinnamon, and salt into the sweet potatoes and mix well with the beater until all the ingredients are incorporated.
• Pour this mixture into an 8x8-inch baking dish.
• Preheat oven to 350 degrees.
• Make the oatmeal streusel by grinding the rolled oats to a fine flour using a food processor.
• A blender will also work.
• Combine the oat flour with 2 tablespoons brown sugar, all-purpose flour, and 1/8 teaspoon cinnamon in a small bowl.
• Cut the cold butter into the dry mixture using a pastry knife or a fork.
• You should have a crumbly mixture with pea-size bits.
• Sprinkle this oatmeal streusel over the sweet potato mixture and pop it into the oven for 70 to 80 minutes or until the top begins to brown slightly.
• When you remove the casserole from the oven immediately spread the marshmallows over the top.
• Let this sit for about 10 minutes.
• The heat from the casserole will melt the marshmallows, and then it's ready to serve.

CHARLENE'S SWEET POTATO CASSEROLE

Steps:

• *Boil water. *Cook sweet potatoes in boiling water to cover 30 to 45 minutes or until tender. *While potatoes cool, grease pan with Pam and melt butter. *Pour 1/2 cup firmly packed brown sugar, 2 large eggs,1 teaspoon vanilla extract,1/3 cup half-and-half, 1/2 cup butter melted into big bowl that will fit sweet potatoes and those things. *In a medium-sized tupperware container, combine 1 cup brown sugar and flour; cut in 1/4 cup butter with a pastry blender until mixture is crumbly. Stir in pecans. Keep this to the side as a topping. *Once potatoes have cooled to touch, peel and rice potatoes. *Combine sweet potato with the bowl of half-and-half mixture and stir with spatula until smooth. *Spoon half of the sweet potato mixture into a greased 13 x 9 baking dish, then put a layer of mini marshmallows and sprinkle lightly with brown sugar. Then spoon the rest of the sweet potato mixture over the marshmallows. *You can store this in the fridge now until ready to bake. *When ready to bake, sprinkle nut mixture over casserole. Bake, uncovered, at 350 degrees for 30 minutes or until lightly browned and bubbly around edges. Then put the mini marshmallows on and bake for another 5 minutes.

SWEET POTATO CASSEROLE

Steps:

• Mash sweet potatoes with sugar, salt, eggs, butter, milk & vanilla until mixed together.
• Pour in pan. (pan size - I have used a 2 quart casserole dish or a 11x7 rectangle pan).
• Mix topping in separate bowl.
• Spread topping over sweet potatoes.
• Bake uncovered at 350 for 45 - 60 minutes (until potatoes are bubbling hot and topping looks toasted brown).

SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees. Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer, and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
• Remove pan from heat; add milk, butter, and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet-potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.)
• Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.