HOLIDAY SWEET POTATO CASSEROLE
Update this classic cold-weather side dish with a sweet, crunchy maple-pecan topping.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h10m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
- Add parsnips and/or carrots to a large microwave-safe bowl. Add 1/4 cup water and cover with wax paper. Microwave on high for 5 minutes. Uncover and add sweet potatoes. Cover and microwave 15 minutes more or until tender, stirring once. Drain and return vegetables to bowl.
- Pour broth and cream into the bowl with vegetables. Use a potato masher to mash to desired consistency. Stir in 3 tablespoons butter and 1/2 teaspoon salt. Transfer to prepared baking dish.
- Combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl. Using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans and maple syrup and sprinkle over sweet potato-mixture.
- Bake 20 to 25 minutes or until pecan mixture is just starting to brown.
Nutrition Facts : Calories 307.2 calories, Carbohydrate 48.4 g, Cholesterol 23.6 mg, Fat 12.3 g, Fiber 6.2 g, Protein 3.6 g, SaturatedFat 5.5 g, Sodium 260.4 mg, Sugar 22.9 g
HOLIDAY POTATO BAKE
I have made this at Thanksgiving and Christmas for the past several years; my family requests this dish all the time, even when it's not a holiday! Happy, cherished family memories. -Vickie West, Long Beach, California
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place potatoes, carrots, celery and onion in a Dutch oven; add water to cover. Cook, covered, until vegetables are almost tender, 8-10 minutes. Drain. Return to Dutch oven; toss with 1-3/4 cups cheddar cheese, butter, cream cheese, 1/4 cup parsley, salt and pepper., Transfer to a greased 13x9-in. baking dish. Top with olives and remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 15-20 minutes. To serve, sprinkle with remaining parsley.
Nutrition Facts : Calories 271 calories, Fat 19g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 375mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
HOLIDAY LEFT-OVER SWEET POTATO CAKE
This recipe lets you use up left-over sweet potato. The cake is very moist, so you don't really need icing. Better yet, if you have left-over sweet potatoes from Thanksgiving, freeze them, and make this cake for Christmas. The whipped sweet potatoes I use already have some butter and sugar, so I only use 1 3/4 cups of sugar in the batter, but adjust the sugar amount to your liking.
Provided by MLYIN
Categories Desserts Cakes Sheet Cake Recipes
Time 55m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
- Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.
- Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 44.8 g, Cholesterol 37.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 318.7 mg, Sugar 25.3 g
HOLIDAY SAUSAGE AND SWEET POTATO BREAKFAST CASSEROLE
All of your favorite holiday ingredients are in this breakfast casserole... Jimmy Dean® sausage, sweet potatoes, spinach, and rosemary. Easy to make ahead the night before and pop it in the oven in the morning!
Provided by Ms. Chef Esh
Categories Breakfast and Brunch Breakfast Casserole Recipes
Time 1h40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
- Combine sweet potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, garlic powder, and 1/2 teaspoon black pepper on a large baking sheet in a single, even layer; toss to coat well.
- Bake in the preheated oven until slightly browned, about 30 minutes.
- Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and red pepper; cook and stir until translucent, 2 to 3 minutes. Add garlic and stir for 1 more minute. Transfer mixture to a medium mixing bowl.
- Heat the same skillet over medium-high heat. Add sausage; cook and break apart with a spatula until cooked through, 5 to 7 minutes. Drain sausage and add to the bowl with the veggie mixture. Add spinach, mozzarella cheese, and rosemary to the mixture.
- Gently whisk eggs, milk, and remaining kosher salt and black pepper together in a bowl until well combined. Pour over the sausage and veggie mixture and gently toss to combine.
- Place roasted potatoes in the bottom of the prepared baking dish. Pour the veggie and sausage mixture evenly over top.
- Bake, uncovered, in the preheated oven until eggs are set in the center, about 50 minutes. If the egg mixture starts to brown, put a loose sheet of aluminum foil over the baking dish to cover it.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 15.4 g, Cholesterol 269.3 mg, Fat 25 g, Fiber 2.3 g, Protein 19 g, SaturatedFat 7.9 g, Sodium 1164.4 mg, Sugar 4 g
HOLIDAY SWEET POTATO CAKE
Try a southern specialty you'll find very similar to familiar moist and delicious carrot cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottoms and sides of 2 round pans, 9x1 1/2 inches, with shortening; lightly flour.
- In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add sweet potato, oil, 1 teaspoon vanilla, the eggs and pineapple with juice. Beat with electric mixer on medium speed 2 minutes. Stir in cranberries. Pour into pans.
- Bake 25 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
- In medium bowl, beat all Cream Cheese Frosting ingredients with electric mixer on medium speed until smooth. Fill layers and frost side and top of cake. Garnish edge with additional dried cranberries if desired. Store covered in refrigerator.
Nutrition Facts : Calories 615, Carbohydrate 80 g, Cholesterol 95 mg, Fat 6, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 420 mg
HOLIDAY SWEET POTATO BAKE
Adapted from a Seminary wives, (Diane Wiebe's) recipe, my mother made in the early 90s. Here is the Original description from the recipe. "We had this at Christmas, and even those who hate sweet potatoes liked it and asked for seconds" You can use the coconut substitutes for a dairy free option, but the original recipe calls for dairy products, as listed. Also, if you are unable to find golden raisins, regular "Thompson" raisins will work just as well. Enjoy! Please leave a comment and let me know how you liked it! Thank you!
Provided by SpaghettiQueen
Categories Low Protein
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Lightly grease an 8" square baking pan.
- Preheat oven to 350 degrees F.
- Boil water in a large stockpot, place cut and peeled sweet potatoes in boiling water carefully, and cook until soft about 10-12 minutes. uncovered.
- Combine the first seven ingredients, (including the cooked sweet potatoes), in a mixing bowl. Beat at low speed with electric mixer, until blended.
- STIR in crushed pineapple, 1/2 Cup of the chopped pecans, raisins, and coconut into the sweet potato mixture.
- Spoon mixed sweet potatoes into the lightly greased 8" square baking dish.
- Sprinkle with remaining 1/2 cup chopped pecans.
- Bake at 350 degrees for 25 minutes;.
- Sprinkle with miniature marshmallows and bake an additional 5 minutes.
Nutrition Facts : Calories 360.7, Fat 18, SaturatedFat 6.4, Cholesterol 18.3, Sodium 210.8, Carbohydrate 49.7, Fiber 5.7, Sugar 26.7, Protein 4.4
HOLIDAY SWEET POTATO CASSEROLE
This is not an ordinary casserole and absolutely positively NO marshmallows here!! This recipe made me and my family sweet potato converts (yes, we thought it was that good).
Provided by GotBoxer
Categories Vegetable
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Boil sweet potatoes until you can easily stick a fork in them,
- Drain the potatoes and mash , I personally prefer to whip them with a hand mixer.
- Add granulated sugar, 1/2 cup of the butter, eggs, vanilla, spices, milk, oj and bourbon if desired, and mix well.
- Spread in a 9 x 13 baking dish.
- For the topping: melt the remaining butter, add brown sugar, flour, pecans, and coconut.
- Mix well.
- Spread over the top of the sweet potatoes and bake at 350 degrees for approximately 30 minute If the coconut starts to get too brown, cover it with foil.
Nutrition Facts : Calories 478.7, Fat 33.5, SaturatedFat 18, Cholesterol 97.2, Sodium 226.6, Carbohydrate 40.5, Fiber 2.8, Sugar 28.9, Protein 3.7
HOLIDAY SWEET POTATO BREAD
"This pleasant bread is a welcome addition to fall meals," pens Christi Ross of Mill Creek, Oklahoma. "No one at our Thanksgiving table could get enough."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (about 1-1/2 pounds).
Number Of Ingredients 9
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts :
KITTENCAL'S HOLIDAY SWEET POTATO BAKE WITH NUT TOPPING
This is perfect to serve at your Christmas or Thanksgiving table, and I have done so many times and received rave reviews from all, this has been a long time family favorite and sure to become yours also! For a sweeter taste you may increase the sugar amount in the potato mixture by a few tablespoons or to taste, the sweet potatoes may be baked and the pulp removed up to a day in advance if desired --- two 29-ounce cans sweet potatoes, drained and mashed may be used for this recipe, prep time does not include baking the sweet potatoes.
Provided by Kittencalrecipezazz
Categories Yam/Sweet Potato
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- Line a baking sheet with foil, then spray with cooking spray.
- Prick each sweet potato with a few holes.
- Place on the baking sheet and bake for about 1 hour or until fork-tender all the way through to the middle (baking time will vary slightly).
- Cool the potatoes slightly then scoop out the pulp.
- Place the pulp in a large bowl.
- Add in 1/3 cup sugar (start with 1/3 cup and add in more to taste after if desired) melted butter, eggs, pinch salt, vanilla and evaporated milk or milk; mix with a wooden spoon to combine.
- Transfer/spread the mixture to the prepared baking dish.
- For the topping; in a small bowl combine 1/3 cup melted butter with brown sugar and flour; mix to combine.
- Mix in the nuts.
- Spread over the sweet potato mixture in the baking dish.
- Bake for about 25 minutes or until completely heated through.
- Delicious!
Nutrition Facts : Calories 580.4, Fat 36, SaturatedFat 14.3, Cholesterol 106.7, Sodium 239.8, Carbohydrate 61.5, Fiber 4.6, Sugar 39.2, Protein 6.5
HOLIDAY SWEET POTATO CHEESECAKE
Family and friends can't seem to get enough of this deliciously different cheesecake that combines my two favorite desserts-sweet potato pie and cheesecake. I think the dessert tastes best if made 24-48 hours prior to serving. -Melanie Bauder, Manlius, New York
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour into crust., In a large bowl, combine sweet potatoes with sugar, evaporated milk, butter, egg, vanilla, spices and salt. Spoon over cheesecake batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° until center is just set and top appears dull, 50-55 minutes., Combine the sour cream, sugar and vanilla. Spread over cheesecake. Bake just until set, 5-10 minutes longer. Remove springform pan from water bath. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Sprinkle cheesecake with pecans if desired.
Nutrition Facts : Calories 489 calories, Fat 31g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 350mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 1g fiber), Protein 7g protein.
CRUMB-TOPPED SWEET POTATO BAKE
With lots of spice and bright orange flavor, this heartwarming sweet potato dish is perfect for fall, winter and special holiday meals. The citrus and honey make for a delightful spin on a traditional sweet potato casserole. -Billie Moss, Walnut Creek, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 9 ingredients. Transfer to a greased 2-qt. baking dish. In a small bowl, combine the pecans, brown sugar, cinnamon and nutmeg. Sprinkle over sweet potato mixture. Bake, uncovered, at 350° until a knife inserted near the center comes out clean, 40-45 minutes.
Nutrition Facts : Calories 505 calories, Fat 20g fat (3g saturated fat), Cholesterol 107mg cholesterol, Sodium 137mg sodium, Carbohydrate 81g carbohydrate (65g sugars, Fiber 5g fiber), Protein 7g protein.
HOLIDAY SWEET POTATO, PEACH AND CASHEW BAKE/CASSEROLE
A favorite at our Thanksgiving table every year. Add marshmallows if you like. Versatile recipe- - you can vary the spices and type of nut used. One of my family's favorite variations is cinnamon or allspice in place of the ginger, with a splash of brandy, finely minced orange zest, a few tablespoons peach preserves, and a sprinkling of Sweet & Spicy Pecans, recipe #117774. Adapted from Better Homes and Gardens All-Time Favorite Recipes.
Provided by BecR2400
Categories Yam/Sweet Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine brown sugar, cashews, salt, and ginger.
- In 10x6x2-inch baking dish layer half the sweet potatoes, half the peach slices, and half the brown sugar mixture. Repeat layers.
- Dot with butter or margarine.
- Bake, covered, at 350 degrees for 30 minutes.
- Uncover and bake mixture about 10 minutes longer. Spoon brown sugar syrup over before serving.
- Makes 6 to 8 servings.
HOLIDAY SWEET POTATO BAKE
This recipe was featured in an email from the www.recipe4living.com website. "Your family will gobble up this tried and true Thanksgiving bake." Posted by Brenda Gibson, Landers, CA.
Provided by senseicheryl
Categories Yam/Sweet Potato
Time 30m
Yield 6 sides, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Grease a large baking dish.
- Combine sweet potatoes and margarine in a large bowl; mix until well blended. Add eggs, vanilla, lemon juice, sugar, evaporated milk, cinnamon and salt; mix well. Stir in pecans and coconut.
- Spoon sweet potato mixture into prepared baking dish. Bake sweet potato mixture for 20 minutes or until heated through. Arrange marshmallows over top. Bake for about 3 minutes or until marshmallows are puffed and golden brown.
Nutrition Facts : Calories 554, Fat 27.8, SaturatedFat 6.7, Cholesterol 111.8, Sodium 506.4, Carbohydrate 72, Fiber 4, Sugar 50, Protein 7.5
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