"MISSY'S" SWEET POTATO CASSEROLE
This is the recipe I have been using for years, and I am putting it here for safekeeping. I was making it this morning for Thanksgiving and noticed that my copy is starting to get soiled. This is so good, you could almost eat it for dessert.
Provided by michelles3boys
Categories Yam/Sweet Potato
Time 50m
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mash the sweet potatoes.
- Mix the sugar, melted butter, eggs, milk, vanilla and cinnamon into the sweet potatoes.
- Spray a baking dish with non-stick cooking spray and pour potato mixture into it.
- Mix the topping ingredients together in a small bowl.
- Sprinkle topping over the sweet potato mixture.
- Bake for approximately 35 minutes, or until the casserole gets brown and bubbly.
Nutrition Facts : Calories 548.5, Fat 27.1, SaturatedFat 11.3, Cholesterol 89.3, Sodium 201.4, Carbohydrate 74.3, Fiber 4.6, Sugar 53.1, Protein 5.7
MISSY G'S SWEET POTATO POUND CAKE
Make and share this Missy G's Sweet Potato Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 4h45m
Yield 20 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325°.
- Bake your sweet potatoes for at least 45 minutes; use a knife to test for doneness-the potato should be very mushy inside its shriveled skin.
- Remove from oven and cool for 1 hour.
- Slit each skin lengthwise and remove, leaving the soft, orange center.
- Mash with a potato masher and measure out 2 cups for this recipe.
- Cool to room temperature before mixing the cake.
- Make the cake-position oven rack so the cake will sit in the middle of the oven, preheat oven to 325°.
- Line the bottom of a 10-inch tube pan with parchment paper, and spray the sides and bottom with baking spray.
- Cream the butter with a mixer on medium speed.
- Combine the sugars in a separate bowl.
- Gradually add to the creamed butter, 1/4 cup at a time, beating at medium to high speed after each addition.
- Add the eggs, one at a time, beating a medium to high speed for 1 minute after adding each one.
- Decrease mixer speed to low and add the mashed potatoes, 1/2 cup at a time.
- In a separate bowl, dry whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
- In another bowl, combine the milk, vanilla, and maple flavoring.
- With the mixer still on low speed, alternately add the flour mixture and milk mixture, beating after each addition.
- Start with a third of the flour mixture, beat, then add half of the milk mixture, beat again, and repeat until the last of the flour mixture has been added and beaten inches.
- Turn off the mixer, scrape down the sides of the bowl with a spatula and then mix the batter on medium to high speed for 2 minutes.
- Slow the mixer down to the lowest speed and add the apples, mixing until just incorporated.
- Pour the batter into the prepared pan; smooth with the back of a spoon.
- The topping-in yet another bowl, combine the cold butter, brown sugar, and chopped pecans.
- Mix with a wooden spoon and do not fret because the mixture is crumbly.
- Sprinkle the topping all over the surface of the batter.
- Bake for 1 hour and 15 minutes before testing for doneness.
- Use a sharp knife to test the cake, and poke it around in a couple of places to determine whether it is finished (this cake can fool ya.).
- Cool in the pan for 20 minutes; then, using the plate-over-pan method, unmold the cake and flip it onto a cake rack, topping side up.
Nutrition Facts : Calories 329.1, Fat 14.7, SaturatedFat 7.3, Cholesterol 65.5, Sodium 162.9, Carbohydrate 45.6, Fiber 1.9, Sugar 23.7, Protein 4.6
MOM'S SWEET POTATO CASSEROLE
Provided by Six Sisters Stuff
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Place a pot of water on the stove and bring the water to a boil.
- Peel and chop the potatoes into 1 inch cubes. Once the water is boiling put your potatoes in for 10 to 15 minutes or until the potatoes are soft.
- Place potatoes in a large bowl; add sugar, sweet and condensed milk, 3 tablespoons of melted butter, 1/2 teaspoon salt, and vanilla.
- Beat with a mixer at medium speed until smooth. Add eggs; beat well.
- Pour potato mixture into a 13 x 9 inch baking pan coated with cooking spray.
- To prepare topping, combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter.
- Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top.
- Bake at 350° for 25 minutes or just until golden.
- Preheat broiler (remove casserole from oven).
- Broil casserole 45 seconds or until topping is bubbly. Let stand a little bit before serving.
SUSAN'S SWEET POTATO CASSEROLE
My mother-in-law's amazing sweet potato casserole recipe has everyone demanding them every year. We made a few slight modifications to make it a little less sweet so my husband could have marshmallows on top.
Provided by sgtledbetter
Categories Main Dish Recipes Casserole Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Beat mashed sweet potato, white sugar, eggs, milk, 3 tablespoons melted butter, vanilla extract, and salt together in a large bowl until smooth; spread ito a 9-inch square baking dish.
- Bake in preheated oven until firmly set, about 45 minutes.
- Mix chopped pecans, brown sugar, flour, and 1/4 cup melted butter together in a bowl until dry ingredients are evenly moistened; spread evenly over the sweet potato mixture and top with marshmallows.
- Return dish to oven and bake until marshmallows are lightly browned, about 15 minutes.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 56.5 g, Cholesterol 49.3 mg, Fat 14.4 g, Fiber 3 g, Protein 4.1 g, SaturatedFat 5.2 g, Sodium 201.9 mg, Sugar 37.5 g
AMANDA HESSER'S SWEET POTATO CASSEROLE
Bake a homey, pecan-topped casserole with this recipe from "The Essential New York Times Cookbook," by Amanda Hesser.Also try: James Beard's Pureed Parsnips
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Make the sweet potatoes: Place sweet potatoes on a baking sheet and roast until very tender, about 1 hour and 20 minutes. Remove from oven and let cool slightly. Reduce oven temperature to 350 degrees.
- When potatoes are cool enough to handle, cut in half, scoop flesh into a bowl and mash until smooth. You should have 4 to 5 cups of mashed sweet potato. Stir in brown sugars, eggs, orange juice, butter, vanilla, and salt; transfer to an 8-inch square baking dish.
- Make the topping: In a small bowl, mix together butter, brown sugar, and pecans. Sprinkle over sweet potato mixture. Transfer to oven and bake until nuts are toasted and casserole has puffed, about 30 minutes. Serve.
SWEET POTATO CASSEROLE
Everyone will ask for seconds of this casserole made with mashed sweet potatoes and a marshmallow topping that's a perfect combination of gooey and crunchy. With the help of a little nutmeg for flavor, this casserole is sure to be a new favorite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer, and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
- Remove pan from heat; add milk, butter, and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet-potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.)
- Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 246 g, Fat 6 g, Fiber 5 g, Protein 4 g
OLD-FASHIONED SWEET POTATO CASSEROLE
My family likes the marshmallow topping, but you can also vary it if you prefer a crunchier texture.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 282 calories, Fat 8g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 227mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 4g fiber), Protein 4g protein.
STACY'S HALF CUP SWEET POTATO CASSEROLE
This dish was a staple at the Thanksgiving table when I was growing up. I looked forward to this over everything else. Can triple recipe to make a 9x13-inch baking dish.
Provided by sgr123
Categories Sweet Potatoes With Marshmallows
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the flour, brown sugar, oats, and cinnamon together in a bowl; cut the butter into the mixture until crumbled.
- Combine the yams and cranberries in a larger bowl. Stir 1 cup of the flour mixture into the yams and cranberries; pour the mixture into the bottom of an 8-inch square baking dish and top with the remaining flour mixture.
- Bake in the preheated oven for 25 minutes; top with the marshmallows and return to the oven until the marshmallows are browned, about 10 minutes more.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 49.4 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 2.9 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 128.4 mg, Sugar 32 g
SWEET POTATO CASSEROLE
This version of the classic Thanksgiving side dish forgoes the traditional marshmallow topping for a generous sprinkle of brown sugar, butter and pecans. You get crunchy, soft and sweet all in one glorious bite.
Provided by Marian Burros
Categories casseroles, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 10
Steps:
- To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.
- When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.
- To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 20 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 221 milligrams, Sugar 22 grams, TransFat 0 grams
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