SWEET POTATO (YAM) CASSEROLE WITH MARSHMALLOWS
This is a compilation of a couple of different recipes I found on the web. My husband loves sweet potatoes with LOTS of marshmallows and wanted a casserole like one of his aunts used to make. After a few trials, this was the final incarnation. It is now a Thanksgiving staple for both his and my family's dinners.
Provided by Nanita
Categories Yam/Sweet Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Spray 1 quart baking dish with Pam.
- Heat oven to 350 degrees.
- Mash yams in a large bowl and add brown sugar, salt, cinnamon, egg, and melted butter.
- Mix well.
- Place 1/2 mixture in baking dish.
- Top with a layer of marshmallows, then add remaining mixture.
- Bake for 30 minutes.
- Remove from oven and top with remaining marshmallows.
- Turn oven to broil and move casserole to the upper middle rack. Broil for approximately 5 minutes or until marshmallows are lightly browned.
Nutrition Facts : Calories 609.7, Fat 8.9, SaturatedFat 5.2, Cholesterol 51.4, Sodium 257.1, Carbohydrate 131.6, Fiber 7.6, Sugar 62.3, Protein 5.3
SPECIAL SQUASH CASSEROLE
Squash has traditionally been a food our family passes up, but this luscious casserole is an exception to the rule. You won't find it among our Thanksgiving leftovers-it's one of the first dishes to go back to the kitchen empty. -Kathleen Cox, Wyoming, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Place squash in a Dutch oven or large saucepan; cover with water. Bring to a boil; cover and cook until tender, 25-30 minutes. Drain and place in a large bowl; beat just until smooth. , Beat in the milk, butter, eggs and vanilla. Combine the dry ingredients; gradually add to squash mixture and mix well. , Transfer to a large greased cast-iron skillet or 2-qt. baking dish. Cover and bake at 350° for 45 minutes. Meanwhile, in a small bowl, combine topping ingredients until crumbly., Sprinkle topping over squash. Bake, uncovered, until heated through, 12-15 minutes longer.
Nutrition Facts : Calories 279 calories, Fat 12g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 146mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 4g fiber), Protein 4g protein.
MARK'S YAM AND ACORN SQUASH HOLIDAY CASSEROLE
Tasty side dish for any occasion. Tangy and sweet with a rich texture.
Provided by Mark Perry
Categories Sweet Potato Side Dishes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Fill a 9x13-inch baking dish with 1/2-inch of water. Place the acorn squash halves cut-side-down into the dish; place the yam pieces around the squash. Cover tightly with aluminum foil.
- Bake in the preheated oven until the acorn squash and yam is tender, about 45 minutes.
- Meanwhile, combine the balsamic vinegar, apricot jam, and pomegranate juice in a saucepan. Stir in the roasted pepper, garlic, ginger, and five-spice powder. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the sauce has reduced to half of its original volume, about 15 minutes. Whisk in the rice flour and coconut milk. Return to a simmer, and cook 10 minutes longer. Keep warm.
- When the squash is tender, drain off the water and place the yams in a mixing bowl. Scrape the squash into the bowl, and mash with the yams until smooth. Add the roasted pepper sauce, and continue mashing until well combined. Scrape into a serving dish, and sprinkle with chopped walnuts. Garnish with pomegranate seeds and fresh basil to serve.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 48.1 g, Fat 13.5 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 9.6 g, Sodium 182.8 mg, Sugar 17.1 g
HOLIDAY SQUASH
This recipe came from our youngest daughter who especially likes to prepare it at Christmas. The crunchy topping and touch of sweet maple syrup make it our favorite side dish for turkey or ham.
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 10-12 servings.
Number Of Ingredients 9
Steps:
- In a medium bowl, combine flour, brown sugar, cinnamon, allspice and salt; cut in butter until crumbly. Peel squash; cut into 1/2-in. slices, removing seeds when necessary. Put a third of the squash slices in a greased 11x7-in. baking dish. Sprinkle with 3/4 cup crumb mixture. Layer the remaining squash on top, overlapping when necessary. Sprinkle remaining crumb mixture over top. Top with pecans. Drizzle with maple syrup. Cover with foil; bake at 350° for 1 hour. Remove foil; bake 10 minutes more or until squash is done.
Nutrition Facts : Calories 330 calories, Fat 15g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 138mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 5g fiber), Protein 3g protein.
BROWN SUGAR BAKED SWEET POTATOES AND ACORN SQUASH
Provided by Andrea Albin
Categories Side Bake Christmas Thanksgiving Vegetarian Dinner Squash Sweet Potato/Yam Fall Healthy Christmas Eve Butter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F with racks in upper and lower thirds.
- Toss sweet potatoes and squash with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide between two 17-by 11-inch 4-sided sheet pans. Bake, switching position of pans halfway through, 25 minutes.
- Stir together brown sugar and nutmeg. Turn vegetable slices and sprinkle evenly with sugar mixture. Bake until golden and tender, 35 to 40 minutes more.
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