Grilled Up Sweet Potato Casserole Recipes

GRILLED UP SWEET POTATO CASSEROLE

Steps:

• Peel and cut potatoes into 1/2-in. slices; transfer each potato to individual pieces of heavy-duty foil (12-in. square). Cut butter into thin slices; place between potato slices. Sprinkle with cinnamon, brown sugar and pecans. Fold foil around potatoes, sealing tightly. Grill, covered, over medium heat or broil 4 in. from heat until potatoes are tender, 18-22 minutes, turning occasionally., Remove potatoes from grill; carefully open tops of foil. Sprinkle marshmallows over potatoes (do not seal foil). Return potatoes to grill rack. Grill until marshmallows are softened, 3-4 minutes longer.

THE BEST SWEET POTATO CASSEROLE

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 and mash.
• Mix white sugar, sweetened condensed milk, evaporated milk, melted butter, eggs, vanilla extract, and salt together ina bowl using an electric mixer until smooth. Spread into the bottom of a 9x13-inch baking pan.
• Mix pecans, brown sugar, melted butter, flour, and sweetened condensed milk in a bowl and crumble topping over sweet potato mixture.
• Bake in the preheated oven until golden brown, about 25 minutes.

GRILLED SWEET POTATO CASSEROLE

Steps:

• Heat grill to 350-375 degrees over indirect heat.
• Combine the brown sugar, cinnamon, salt, cloves, nutmeg and orange juice into a bowl and stir. Combine that mixture with the mashed sweet potatoes and eggs and stir well.
• Pour the sweet potato mixture into an aluminum pan that is sprayed with non stick spray. Sprinkle with the Great Grains Cereal and pecans, if choosing to do so.
• Place the casserole over the grill and cook for 30-45 minutes or until golden brown.

GRILLED SWEET POTATOES

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.
• Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.

GARLIC-PARMESAN SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a casserole dish and fill with even layers of sweet potatoes.
• Melt butter in a saucepan over medium heat. Add garlic and flour and stir until color deepens a bit. Add cream and simmer until the mixture thickens slightly. Pour over sweet potatoes.
• Bake in the preheated oven until potatoes are tender, about 1 hour. Remove from the oven, sprinkle with bread crumbs and Parmesan cheese, and continue to bake until golden brown and melted, 10 to 15 minutes more.

RESTAURANT-STYLE SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rub the skin of each sweet potato with vegetable oil; place potatoes on a baking sheet.
• Bake in the preheated oven until tender, about 1 hour; remove and cool slightly. Reduce oven temperature to 350 degrees F (175 degrees C).
• When sweet potatoes are cool enough to handle, scrape flesh into a large bowl; discard skins. Beat sweet potatoes with an electric mixer until smooth.
• Measure 6 cups of mashed sweet potato into a large bowl; beat in 3/4 cup brown sugar, cream, 1/4 cup melted butter, 1/4 teaspoon cinnamon, and salt. Pour sweet potato mixture into an 8x8-inch baking dish.
• Place the rolled oats into the bowl of a food processor or blender, and pulse until oats are finely ground. Place oats, 2 tablespoons brown sugar, flour, and 1/8 teaspoon cinnamon into a bowl. Cut 2 tablespoons cold butter into the oat mixture with a pastry blender or fork until crumbly; sprinkle evenly over sweet potato mixture.
• Bake in the preheated oven until sweet potatoes are heated through and oatmeal streusel is lightly browned, 70 to 80 minutes. Remove from oven, sprinkle immediately with marshmallows, and let stand until marshmallows are melted, about 10 minutes.

STUFFED SWEET POTATO CASSEROLE

Steps:

• Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender, turning once., When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with caramel topping and butter. Spoon into potato shells. , Place on baking sheets; sprinkle with marshmallows and pecans. Broil 3-4 in. from the heat for 2-3 minutes or until marshmallows are golden brown.