Sister In Laws Candied Sweet Potato Casserole Recipes

CANDIED SWEET POTATO CASSEROLE

Steps:

• Combine the brown sugar, orange juice, butter and salt in a saucepan; bring to a boil and cook over low heat 5 minutes.
• Arrange the sweet potatoes in a shallow baking dish and pour the syrup over them.
• Bake in a 375 degree oven for 40-45 minutes, basting a few times, until glazed.
• Remove casserole from oven; stir gently to coat sweet potatoes wirh syrup.
• Top with pecans and marshmallows.
• Increase oven temperature to 400 degrees and bake for another 7-10 minutes or until marshmallows are golden brown.

SISTER-IN-LAW'S CANDIED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 425°; line a baking sheet with foil.
• Pierce the sweet potatoes several times with a fork or paring knife, bake them on the prepared pan for 1 hour, or until tender.
• Remove from the oven and let cool for about 15 minutes, until cool to touch.
• Decrease oven temperature to 350°; coat a 13 x 9 inch baking dish with butter or cooking spray.
• In a bowl, combine the sugar, butter, eggs, and vanilla; using an electric mixer, beat on medium speed until creamy.
• Cut the potatoes in half, scoop the flesh out of the skins, and put it into a large bowl.
• Pour the sugar mixture into the potatoes and beat on medium speed until combined.
• Spoon the potatoes evenly into the prepared baking dish.
• To make the topping: in a medium bowl, stir together the sugar, flour, butter, cinnamon, pecans, and candied ginger; evenly sprinkle the potatoes with the topping and bake for about 30 minutes.

QUEEN PUFF'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350º
• Spray baking pan with cooking spray.
• While sweet potatoes are still warm in a mixing bowl, mix in butter, sugars, cinnamon, eggs, milk and vanilla.
• Fold in raisins and pecans, if desired.
• Spread in baking dish.
• Make topping mix, which consists of the last 3 ingredients. Mix brown sugar, pecans and cinnamon. Add to top of sweet potatoes.
• Bake for 25 minutes.
• After removing casserole from oven, place marshmallows on top. You may want to add a small amount of brown sugar, cinnamon and/or pecans on top of marshmallows.
• Bake 5-10 minutes more until marshmallows brown to your liking.

CANDIED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375°F.
• Mix 1/4 c brown sugar, orange juice and 1 tsp of pumpkin spice mix in a large bowl.
• Add sweet potatoes, toss to coat.
• Transfer to a 9X13 baking dish, dot with 2 tbsp butter.
• Cover with aluminum foil and bake for 45 min until tender.
• Meanwhile, mix flour, remaining brown sugar and 1/2 tsp pumpkin spice mix in a medium bowl.
• Cut in the remaining 2 tbsp butter with a fork, until crumbly.
• Stir in pecans and marshmallows.
• Remove casserole from oven, stir gently to coat potatoes with syrup, top with marshmallow crumb topping.
• Bake uncovered for another 7-10 min, or until potatoes are tender and topping golden brown.

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.