CHEESY SCALLOPED SWEET POTATO CASSEROLE
This Cheesy Scalloped Sweet Potato Casserole Recipe is a fun twist on the classic sweet potato side dish! Way healthier than sweet potatoes topped with marshmallows, this easy casserole is a huge hit!
Provided by Krista
Categories Side Dish
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Spray the bottom of a 13×9″ baking dish with Cooking Spray. Set aside.
- Using a mandoline, slice sweet potatoes to 1/3″ thick. (if you do not have a mandoline, use a very sharp knife to slice)
- Add half the sweet potatoes to the greased baking dish.
- In the meantime, heat a small sauce pan to medium high heat. Add butter and shallots to pan. Saute until translucent, about 3-4 minutes. Next add in the garlic and saute for 30 seconds. Then add in the heavy cream, milk, fresh thyme, fresh tarragon, and sea salt and stir. Bring a boil and then remove from heat.
- Pour half the milk mixture over the sweet potatoes. Top with half the gruyere cheese.
- Add another layer of the remaining sweet potatoes, top with remaining milk mixture and cheese.
- Cover with tin foil.
- Bake for 30 minutes.
- Remove the tin foil and bake an additional 25-30 minutes, or until sweet potatoes are tender.
- Optional: top with a garnish of fresh thyme
Nutrition Facts : ServingSize 2/3 cup, Calories 157 calories, Sugar 7 g, Sodium 216 mg, Fat 9 g, Carbohydrate 15 g, Fiber 2 g, Protein 5 g, Cholesterol 30 mg
SCALLOPED SWEET POTATO PARMESAN CASSEROLE
Scalloped sweet potatoes are layered with cream cheese and sprinkled with Parmesan in this easy side dish casserole.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 8 servings, 3/4 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Melt butter in large skillet on medium heat. Add onions; cook 6 min. or until golden brown, stirring occasionally. Add potatoes and 1/2 cup broth; mix lightly. Cover; simmer 10 min. or until most of the liquid is absorbed, removing the lid after 5 min. and stirring occasionally. Meanwhile, place cream cheese in small saucepan. Add remaining broth; cook on medium heat 2 min. or until cream cheese is completely melted and mixture is blended, stirring frequently.
- Layer half each of the potato mixture and cream cheese mixture in 8- or 9-inch square baking dish. Repeat layers. Sprinkle with Parmesan.
- Bake 25 min. or until potatoes are tender and Parmesan is golden brown.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 330 mg, Carbohydrate 27 g, Fiber 4 g, Sugar 8 g, Protein 5 g
SOUTHERN SWEET POTATO CASSEROLE
This sweet potato casserole is a Southern classic. So sweet and delicious.
Provided by Mark Stroginis
Time 1h55m
Yield 14
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place potatoes on a foil- or parchment-lined baking sheet.
- Bake in the preheated oven until very tender, 1 to 1 1/2 hours. Remove from the oven and allow to cool briefly, about 5 minutes. Peel.
- Transfer peeled sweet potatoes into a large bowl of an electric mixer fitted with beaters or a whisk attachment. Mix on low speed to begin mashing them. Add 1/2 cup butter and mix until absorbed. Add white sugar, honey, brown sugar, 1 3/4 teaspoon salt, and 3/4 teaspoon nutmeg; mix until thoroughly blended. Add eggs and vanilla and beat on medium speed for 2 minutes.
- Reduce mixer speed to low and slowly add the heated milk. Taste and adjust salt and nutmeg if needed.
- Grease a 9x13x2-inch baking dish with 1 tablespoon softened butter and pour potato mixture into it.
- Pour brown sugar, flour, cinnamon, nutmeg, and salt for topping into a mixing bowl and mix well. Use your fingers to work the chilled butter into the mixture until it resembles oatmeal with some pea-sized pieces of butter in it. Stir in the pecan pieces and mix well. Sprinkle the mixture evenly over the top of the sweet potatoes.
- Bake in the preheated oven until topping is golden brown and crisp and sweet potatoes are set, but still slightly loose in the center, 30 to 45 minutes.
Nutrition Facts : Calories 531.1 calories, Carbohydrate 77.8 g, Cholesterol 81.1 mg, Fat 22.5 g, Fiber 6 g, Protein 7.5 g, SaturatedFat 10.5 g, Sodium 466.2 mg, Sugar 44 g
PARMESAN SWEET POTATO WEDGES
I roast these sweet potato fries when I want a fun and different side. The crispy Parmesan coating is the best. We like mustard, but they're also great dipped in garlic aioli, barbecue sauce or even ketchup. -Amy Green, Carrollton, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Peel and cut sweet potatoes lengthwise into 1/2-in. wedges. In a shallow bowl, whisk egg whites, salt and pepper until foamy. Place Parmesan cheese in another shallow bowl. Dip potatoes in egg white mixture, then in Parmesan cheese, patting to help coating adhere., Transfer to 2 foil-lined 15x10x1-in. baking pans coated with cooking spray. Roast 25-30 minutes or until potatoes are tender and cheese is golden brown. If desired, serve with mustard.
Nutrition Facts : Calories 300 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 830mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 5g fiber), Protein 13g protein.
GARLIC-PARMESAN SWEET POTATO CASSEROLE
When I tasted this at a neighbor's house, I knew I just had to have the recipe. Despite the name, this unique garlic-Parmesan sweet potato casserole is not just for holidays. It is as delicious with pork as it is with turkey. If you dare to be different, you will be rewarded!
Provided by cookin'mama
Time 1h35m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter a casserole dish and fill with even layers of sweet potatoes.
- Melt butter in a saucepan over medium heat. Add garlic and flour and stir until color deepens a bit. Add cream and simmer until the mixture thickens slightly. Pour over sweet potatoes.
- Bake in the preheated oven until potatoes are tender, about 1 hour. Remove from the oven, sprinkle with bread crumbs and Parmesan cheese, and continue to bake until golden brown and melted, 10 to 15 minutes more.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 40.9 g, Cholesterol 76.1 mg, Fat 21.9 g, Fiber 5.6 g, Protein 5.1 g, SaturatedFat 13.6 g, Sodium 169 mg, Sugar 7.8 g
SCALLOPED SWEET POTATOES
A friend of a friend brought this to a potluck I had years ago, and I got the recipe because it was great to find a recipe that is different than the typical sweet potato casserole. I've never made it but definitely will now that I'm cooking more.
Provided by karen
Categories Yam/Sweet Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Spread half of the sliced potatoes in the bottom of a lightly buttered baking dish.
- Sprinkle with half of the butter and cheese.
- Season with salt & pepper.
- Add remaining sweet potato slices.
- Pour milk over potatoes.
- Top with remaining butter and grated cheese.
- Bake covered for 30 minutes. Remove foil and bake for an additional 15 minutes or until potatoes are tender. Let sit for 10 minutes before serving.
Nutrition Facts : Calories 298.4, Fat 13, SaturatedFat 8.2, Cholesterol 38.3, Sodium 248.7, Carbohydrate 36.7, Fiber 5.1, Sugar 7.2, Protein 9.5
SWEET POTATO GRATIN
Serve your family with this casserole that's made with sweet potatoes - a perfect French dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Butter 2-quart baking dish or gratin dish. Layer sweet potato slices to fill dish.
- In 1-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and pepper. Cook and stir until mixture is smooth and bubbly. Gradually add half-and-half, stirring constantly, until mixture boils and thickens. Stir in cheese and nutmeg. Remove from heat; pour cheese sauce over sweet potatoes.
- Cover; bake 40 minutes or until potatoes are just tender. Bake uncovered 30 to 35 minutes longer or until golden. Let stand 15 minutes before serving.
Nutrition Facts : Calories 322, Carbohydrate 33 g, Fat 2 1/2, Fiber 5 g, Protein 9 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 466 mg
SCALLOPED SWEET POTATO CASSEROLE
Sliced sweet potatoes are skillet-cooked with chicken broth and then layered into a casserole with a cheese sauce to make this family-pleasing side dish.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Melt butter in large nonstick skillet on medium heat. Add onions; cook 6 min. or until golden brown, stirring occasionally. Stir in potatoes and 1/2 cup broth; cover. Simmer 10 min. or until most of liquid is absorbed, stirring after 5 min. Meanwhile, microwave Neufchatel and remaining broth in medium microwaveable bowl on HIGH 30 to 40 sec. or until Neufchatel begins to melt; whisk until smooth and well blended.
- Layer half each of the potato mixture and Neufchatel sauce in 8-inch square baking dish. Repeat layers; top with Parmesan.
- Bake 25 min. or until potatoes are tender and Parmesan is golden brown.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
SWEET-POTATO-PARMESAN GRATIN
Categories Side Bake Thanksgiving Casserole/Gratin Parmesan Sweet Potato/Yam Fall Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Butter 13x9-inch oval gratin dish. Whisk broth, flour, rosemary, salt, and pepper to blend in heavy large saucepan. Bring to boil, whisking frequently. Add potatoes and bring to boil. Transfer half of potato-broth mix to prepared dish. Sprinkle with 3/4 cup cheese. Top with remaining potato-broth mix. Cover with foil and bake 30 minutes. Uncover; sprinkle with remaining 3/4 cup cheese. Continue baking uncovered until potatoes are tender and top browns, about 45 minutes. Cool slightly.
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- Preheat the oven to 400 degrees F. Pull the leaves off the thyme stems. Discard the stems and roughly chop the leaves.
- Place the cream and cornstarch in a small bowl or pot. Whisk well. Add the butter, garlic, thyme, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper. Heat over the stovetop, or in the microwave, just until the butter melts. Then turn off the heat and whisk again.
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