Lemon Heaven Sweet Potato Casserole Recipes

I CAN'T BELIEVE IT'S NOT SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (the squash should be tender enough to mash, but not overcooked).
• With a potato masher, food processor, or fork, mash the squash thoroughly, but do not puree (the squash should be pulpy). Add soy milk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Mix the ingredients thoroughly, but do not over-stir.
• Transfer to an 8-inch by 10-inch baking pan sprayed with nonstick spray. Bake in the oven until mostly firm, 45 to 50 minutes.
• Top with mini marshmallows. Return to the oven until the marshmallows begin to brown, about 5 minutes. Allow to cool before serving!

LEMON SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 325.
• Combine shredded yams, margarine, sugar, milk, eggs, cinnamon and pudding mix in a 2-quart oblong casserole dish.
• Cover tightly with foil and bake for one hour. Remove foil and continue cooking 20-30 minutes or until top is golden brown.
• Tip: A quick method to shred yams is in the food processor. All the ingredients are combined together, to make this lemon lover's outstanding dish; it's almost like a pudding.

LEMON-PEPPER SWEET POTATO CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Place bread crumbs in a mixing bowl and pour melted butter over top. Add salt, cayenne, and Parmigiano-Reggiano cheese and mix until evenly coated. Transfer to the prepared baking sheet and arrange in an even layer. Sprinkle 1 cup Cheddar cheese over top.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and let cool. Leave the oven on.
• Place sweet potatoes in a mixing bowl. Add lemon zest and juice, salt, pepper, cayenne, and melted butter; toss until evenly coated. Immediately transfer sweet potatoes into a buttered baking dish.
• Bake in the center of the oven until potatoes are very tender, about 1 hour.
• Break up the crispy, cheesy bread crumbs into very small pieces and scatter evenly over the potatoes. Gently press them into the potatoes and sprinkle remaining ¼ cup Cheddar over top.
• Return to the oven and bake until browned, 15 to 20 more minutes.
• Sprinkle with chives before serving.

CONTEST-WINNING SWEET POTATO BAKE

Steps:

• Preheat oven to 400°. Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just 10-15 minutes or until tender. Drain. , Mash potatoes with butter. Add marmalade, orange juice, brown sugar, salt and ginger. Transfer to a greased 13x9-in. baking dish. Toss cookie crumbs with butter; sprinkle over the top. , Bake, uncovered, 20 minutes or until browned. Let stand 15 minutes before serving.

SWEET POTATOES BAKED WITH LEMON

Steps:

• Rinse the potatoes under warm water. Place in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, 25 to 30 minutes. Drain and let cool.
• Combine the sugar, ½ cup water, nutmeg, lemon zest and salt in a medium saucepan, bring to a simmer over medium heat and cook for 10 minutes. Add 5 tablespoons butter and stir well. When the butter has melted, remove from the heat and beat in the lemon juice. Set aside.
• Heat oven to 425 degrees. Peel the sweet potatoes and slice into 1/2-inch disks. Use the remaining tablespoon of butter to grease a shallow baking dish. Lay the sweet potatoes in the dish in a single layer and pour the lemon syrup on top. Bake until bubbling hot, about 30 minutes.

SWEET POTATO CASSEROLE DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
• Bake for 25 minutes in the preheated oven, or until golden brown.

LEMON TAHINI DRESSING

Steps:

• Combine lemon juice, tahini, olive oil, water, garlic, salt, and pepper in a mini food processor or blender; process until pureed and smooth.
• If dressing is too thick, add 1 teaspoon water and blend to thin. Continue adding water by the teaspoon until you reach your desired consistency.

LEMON HEAVEN SWEET POTATO CASSEROLE

Steps:

• Peel sweet potatoes and rinse with water.
• Boil sweet potatoes in water until they are fork-tender (approx. 20-30 minutes).
• Preheat oven to 350 degrees F.
• Drain sweet potatoes and return to pot they were boiled in.
• Mash sweet potatoes with butter and eggs.
• Add all remaining ingredients except marshmallows.
• Beat with mixer until smooth.
• Spoon into buttered casserole and sprinkle with cinnamon.
• Bake for 25 minutes.
• Add mini marshmallows on top.
• Bake for 5 more minutes or until marshmallows are lightly browned.