Fruit And Nut Sweet Potato Casserole Recipes

FRUIT AND NUT SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 10-15 minutes. Drain. In a large bowl, mash potatoes with apple juice and lemon juice., Meanwhile, in a large skillet, saute bananas and apples in butter until tender. Stir in the ginger, salt, cinnamon and allspice; cook and stir 5 minutes longer. Cool slightly., Place banana mixture in a food processor; cover and process until smooth. Stir banana mixture and apricots into mashed potato mixture. Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with pecans., Bake, uncovered, at 350° until edges are golden brown, 40-50 minutes.

OLD-FASHIONED SWEET POTATO CASSEROLE

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.

SWEET POTATO, CARROT AND DRIED FRUIT CASSEROLE

Steps:

• Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
• Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish. Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender. Dot the top with butter, and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.

SWEET POTATO CASSEROLE - NO NUTS

Steps:

• Mix first 5 ingredients in a large bowl and spread into a large baking dish.
• Mix together the topping ingredients and sprinkle on top.
• Bake for 1/2 hour to 45 min in 350 degree oven.

BEN'S SWEET POTATO CASSEROLE

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.

SWEET SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Boil the sweet potatoes in a large saucepan approximately 10 minutes, or until tender.
• In a large bowl, mix together the sweet potatoes, brown sugar, milk, butter and flour. Transfer the mixture to the baking dish. Sprinkle with pecans and coconut.
• Bake 30 minutes in the preheated oven.

EASY ALLERGY FRIENDLY SWEET POTATO CASSEROLE/ SOUFFLE

Steps:

• Boil sweet potatoes in water for 30 to 40 minutes, until soft.
• Cool.
• Peel and mash potatoes.
• In blender, blend pineapple, oranges with the juices in the cans until pureed.
• Add 2 cups of fruit mixture, brown sugar and cinnamon to mashed potatoes and mix.
• Bake in baking dishes for 35 minutes, fills one 2.8 Liter Corning Ware Oblong dish and one 2.5 Liter Corning Ware round dish perfectly.

CLASSIC SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400*F
• Spray a 9x13 casserole dish and set aside.
• Peel and chop up sweet potatoes.
• Place them in a large pot and cover with water.
• Bring to a boil and cook until soft and tender, about 15 minutes.
• Strain potatoes and put back in pot.
• Add butter, brown sugar, cinnamon, nutmeg and 2 cups of miniature marshmallows.
• Cook over medium heat until butter and marshmallows are melted and brown sugar is dissolved and combined.
• While stirring, mash potatoes up. You can puree them or leave them chunky.
• Pour mixture into casserole dish. Bake for 15 minutes.
• Remove from oven, top with large marshmallows and bake until marshmallows are puffy and golden, about 2 - 3 minutes.
• Serve immediately!