Mock Sweet Potato Pie Casserole Recipes

SWEET POTATO CASSEROLE PIE

Steps:

• Heat the oven to 425 degrees and line a baking sheet with parchment; set aside.
• Using the tines of a fork, carefully poke holes into the surface of each sweet potato. Place the sweet potatoes on the prepared baking sheet and bake until fork-tender and the skins are crisp, 45 to 50 minutes. Lower the oven to 350 degrees, remove the sweet potatoes and let sit until cool enough to handle, 15 to 20 minutes. Peel them, discarding the skins, and transfer peeled sweet potatoes into a large bowl; mash until creamy (you should have about 2 generous cups). Place the bowl into the refrigerator to chill while you make the crust.
• Line the bottom of a 9-inch springform pan with a piece of parchment. In a food processor, combine the pecans, 2 tablespoons light brown sugar, 2 tablespoons butter and 1/2 teaspoon salt; blend on high until the mixture looks like coarse bread crumbs, about 20 seconds. Sprinkle the mixture into the bottom of the pan and press down firmly to compact the crust. (If using a pie plate, press up the sides as well.) Bake until deep golden brown and fragrant, 18 to 20 minutes. Let the crust cool while you make the filling.
• Lower the oven to 325 degrees. Into a stand mixer fitted with a paddle attachment, add the chilled potatoes and beat on medium for 3 minutes, scraping the sides of the bowl and beater as you go. Add the remaining 1/2 cup light brown sugar, 2 tablespoons butter and 1/2 teaspoon salt, along with the cinnamon, nutmeg and ginger. Beat on medium speed to combine for 2 to 3 minutes, again stopping to scrape down the sides of the bowl and beater as you go. Reduce the speed to low and add the evaporated milk and vanilla, beating until combined. Add the eggs, one at a time, beating until fully incorporated, then turn the speed to medium-high and beat for another 45 seconds before pouring the mixture into the cooled crust. Set the pie on top of a baking sheet, then bake until set around the edges but just slightly jiggly in the center, 60 to 70 minutes.
• Allow the pie to cool for 10 to 15 minutes, then carefully arrange the marshmallows on top in an even layer. (If you set the marshmallows on the hot pie as soon as it comes out of the oven, they'll melt into a flat layer. Allowing the pie to cool a bit first helps them retain their shape.) Once the pie cools to room temperature, cover it with foil and transfer it to the fridge to chill, at least 4 hours or up to 2 days.
• When ready to serve, heat the broiler and position an oven rack close to the broiler. Place the pie under the broiler until marshmallows are browned in spots, 1 to 3 minutes, depending on how charred you prefer your marshmallows, watching closely. Remove from the oven and let the pie rest for 10 minutes to allow the marshmallows to set and harden before running a knife around the edges of the pan and releasing the ring. Slice and serve immediately.

THE BEST SWEET POTATO CASSEROLE

Steps:

• For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
• For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
• For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

SWEET POTATO PIE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish
• Bake sweet potatoes on a baking sheet for at least 1 hour or until they are soft and fork tender. Remove from oven until safe enough to handle. Peel sweet potatoes and place in a large bowl and mash
• Add in the salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream and mix well until all combined. Transfer mixture into prepared baking dish
• In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and copped pecans. Mix together with a pastry blender or 2 forks to the consistency of course meal. Sprinkle over sweet potato mixture
• Bake in preheated oven for about 30 minutes or until heated through

MOCK SWEET POTATO PIE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Peel squash and cut into large chunks (removing seeds). Fill a large, microwave-safe dish with a half an inch of water. Place squash into dish and cover with plastic wrap. Microwave for approximately 8 minutes (and drain). Squash should be tender enough to mash, but not fully cooked. With a potato masher, food processor or fork, mash squash. Measure out 2 generous cups, lightly packed, and place in an oven-safe baking dish. Add all ingredients except for marshmallows. Mix ingredients thoroughly, but do not over-stir; squash should still be pulpy. Allow to cook for 45 - 50 minutes. Remove from oven, and disperse marshmallows over top of pie. Return to oven for 5 minutes, until marshmallows begin to brown. Allow to cool. Serves 4.

MOCK-SOUTHERN SWEET POTATO PIE

Steps:

• Preheat oven to 350°F.
• Crust:.
• Combine the flour and sugar in a bowl.
• Add milk and oil to the flour mixture.
• Stir with fork until well mixed and then form pastry into a smooth ball with your hands.
• Roll the ball between two 12-inch squares of waxed paper using short, brisk strokes until pastry reaches edge of paper.
• Peel off top paper and invert crust into pie plate.
• Filling:.
• Combine sugars, salt, spices, and eggs.
• Add milk and vanilla. Stir.
• Add sweet potatoes and mix well.
• Pour mixture into pie shell.
• Bake for 60 minutes or until crust is golden brown. Cool and cut into 16 slices.

SWEET POTATO CASSEROLE

Steps:

• Drain liquid from potatoes, place potatoes in lg bowl and mix well.
• Mixture will be runny.
• Add next 6 ingredients and mix until well blended.
• Pour in baking dish.
• Top with mixture of: brown sugar, pecans, flour, melted margarine.
• Bake 350°F uncovered 45 minutes.

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.

SWEET POTATO CASSEROLE VII

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray one 2 1/2 quart casserole dish with non-stick cooking spray.
• In a large bowl, combine the sweet potatoes, sugar, eggs, 1/4 cup butter, milk and vanilla. Pour into prepared casserole dish.
• Mix together the brown sugar, flour, margarine and coconut; sprinkle over casserole.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.