Splendas Candied Sweet Potato Casserole Recipes

CANDIED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
• Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
• In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
• Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
• Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.

SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375°F. Lightly grease a 13" x 9" baking dish.
• On a baking sheet, bake sweet potatoes for 1 hour or until done. Let cool, then peel and mash. Reduce oven to 350°F.
• In a bowl, combine mashed sweet potatoes, Splenda Sweetener, flour, milk, orange juice, egg, vanilla extract, orange zest, and 3 tablespoons melted butter. Using an electric mixer, beat on medium speed until smooth. Transfer to baking dish.
• In a bowl, combine breadcrumbs, pecans, syrup, and remaining 2 tablespoons melted butter. Sprinkle over top of casserole.
• Bake for 1 hour or until heated through.

SPLENDA'S CANDIED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Bring a large pot of water to a boil. Boil sweet potatoes until slightly underdone, about 15 minutes. Drain, cool, and peel.
• In a large saucepan over medium heat, combine butter, SPLENDA® Granulated Sweetener, molasses, and 1 cup marshmallows. Season with cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
• Stir potatoes into marshmallow sauce. While stirring, mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
• Bake in preheated oven for 25 minutes. Remove from oven, and cover top evenly with remaining marshmallows. Return to oven, and bake until marshmallows are golden brown.

SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375°F. Lightly grease a 13" x 9" baking dish.
• On a baking sheet, bake sweet potatoes for 1 hour or until done. Let cool, then peel and mash. Reduce oven to 350°F.
• In a bowl, combine mashed sweet potatoes, Splenda Sweetener, flour, milk, orange juice, egg, vanilla extract, orange zest, and 3 tablespoons melted butter. Using an electric mixer, beat on medium speed until smooth. Transfer to baking dish.
• In a bowl, combine breadcrumbs, pecans, syrup, and remaining 2 tablespoons melted butter. Sprinkle over top of casserole.
• Bake for 1 hour or until heated through.

CLASSIC SWEET POTATO CASSEROLE

Steps:

• To make the sweet potatoes:
• In a large saucepan, cover potatoes with cold water. Bring to a boil over high heat and cook until fork-tender, about 15-20 minutes. Drain and let cool.
• Preheat oven to 350°F and grease a 9 x 13 baking dish with non-stick cooking spray. In a large bowl, mash potatoes, Splenda Brown Sugar Blend, milk, egg, butter, vanilla and salt together until smooth. Spoon mixture into prepared baking dish.
• To make the topping:
• In a medium bowl, mix pecans, butter, flour, sweetener, rosemary, cinnamon and nutmeg together until combined. Spread topping evenly over potato mixture.
• Bake until center is set and topping is light golden-brown, about 25-30 minutes. Serve hot and enjoy.

CANDIED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400°F. Spray a 13" x 9" baking dish with cooking spray.
• Bring a large pot of water to a boil. Boil sweet potatoes until slightly underdone, about 15 minutes. Drain and let cool, then peel and cut in half.
• In a saucepan, combine butter, Splenda Sweetener, molasses, and 1 cup marshmallows. Season with cinnamon and nutmeg. Cook over medium heat, stirring occasionally, until marshmallows are melted.
• Stir potatoes into marshmallow mixture. While stirring, mash about half the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
• Bake for 25 minutes. Remove from oven, and scatter remaining marshmallows evenly over the top. Return to oven and bake until marshmallows are golden brown.

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.

THE BEST SWEET POTATO CASSEROLE

Steps:

• Combine all ingredients except ingredients for topping and pour into a 9x13-inch pan.
• Make the topping: combine all ingredients until everything is mixed well.
• Sprinkle topping over sweet potato mixture.
• Bake at 350°F for 35 minutes. (Topping should be set and sort of melted into the sweet potatoes to form a crispy but flat top.).
• *NOTE: To cook the sweet potatoes, fill a large pot with water and put the sweet potatoes in; turn on stove to HIGH. Once the water comes to a boil, turn down heat and let boil with lid on for 30-35 minutes or until tender when pricked with a fork. Once they cool a little it should be easy to peel them.

CANDIED SWEET POTATOES

Steps:

• Place potatoes in a non stick pan and add Splenda and water.
• Cover and let cook for about 10 minutes until potatoes begin to get tender.
• Add remaining ingredients and cook on low until potatoes are soft.

CANDIED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Bring a large pot of water to a boil. Boil sweet potatoes until slightly underdone, about 15 minutes. Drain, cool, and peel.
• In a large saucepan over medium heat, combine butter, SPLENDA® Granulated Sweetener, molasses, and 1 cup marshmallows. Season with cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
• Stir potatoes into marshmallow sauce. While stirring, mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
• Bake in preheated oven for 25 minutes. Remove from oven, and cover top evenly with remaining marshmallows. Return to oven, and bake until marshmallows are golden brown.

AWESOME SWEET POTATO CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat the pineapple, coconut, sweet potatoes, white sugar, eggs, vanilla extract, milk, and 1/2 cup melted butter together in a large mixing bowl until smooth. Pour mixture into the prepared pan; set aside. Mix the flour, brown sugar, 1/3 cup butter, and pecans in a bowl. Sprinkle pecan mixture over the batter.
• Bake in the preheated oven until the casserole is bubbly and the topping is browned, about 30 minutes.

CHARLINE'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with butter.
• In a large bowl, mash the sweet potatoes. Mix together with sugar, eggs, 3/4 cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows and coconut. Scoop the mixture into the baking dish.
• Bake 20 minutes in the preheated oven, or until sweet potatoes are tender.
• In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 3/4 cup margarine. Spread the topping over the baked casserole.
• Return the casserole to the 400 degrees F (200 degrees C) oven and bake an additional 10 minutes.

SWEET POTATO CASSEROLE IV

Steps:

• Mix together sweet potatoes, white sugar, 1/2 cup butter or margarine, milk, eggs, and vanilla. Spread into a greased 9 x 13 inch baking dish.
• Mix together 1/3 cup melted butter or margarine, pecans, brown sugar, and flour. Spoon on top of sweet potato mixture.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

RESTAURANT-STYLE SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rub the skin of each sweet potato with vegetable oil; place potatoes on a baking sheet.
• Bake in the preheated oven until tender, about 1 hour; remove and cool slightly. Reduce oven temperature to 350 degrees F (175 degrees C).
• When sweet potatoes are cool enough to handle, scrape flesh into a large bowl; discard skins. Beat sweet potatoes with an electric mixer until smooth.
• Measure 6 cups of mashed sweet potato into a large bowl; beat in 3/4 cup brown sugar, cream, 1/4 cup melted butter, 1/4 teaspoon cinnamon, and salt. Pour sweet potato mixture into an 8x8-inch baking dish.
• Place the rolled oats into the bowl of a food processor or blender, and pulse until oats are finely ground. Place oats, 2 tablespoons brown sugar, flour, and 1/8 teaspoon cinnamon into a bowl. Cut 2 tablespoons cold butter into the oat mixture with a pastry blender or fork until crumbly; sprinkle evenly over sweet potato mixture.
• Bake in the preheated oven until sweet potatoes are heated through and oatmeal streusel is lightly browned, 70 to 80 minutes. Remove from oven, sprinkle immediately with marshmallows, and let stand until marshmallows are melted, about 10 minutes.

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.

SWEET SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Boil the sweet potatoes in a large saucepan approximately 10 minutes, or until tender.
• In a large bowl, mix together the sweet potatoes, brown sugar, milk, butter and flour. Transfer the mixture to the baking dish. Sprinkle with pecans and coconut.
• Bake 30 minutes in the preheated oven.

INDIANA'S FINEST SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish, and set aside.
• Mix together the sweet potatoes, white sugar, 1/2 cup melted butter, milk, eggs, vanilla extract, cinnamon, and nutmeg in a bowl.
• In another bowl, stir together the brown sugar, flour, 2 1/2 tablespoons of butter, and the pecans.
• Spoon the sweet potato mixture into the greased baking dish, spread the pecan mixture evenly over the top, and bake in the preheated oven until the topping is browned and bubbling, about 25 minutes.

OLD-FASHIONED SWEET POTATO CASSEROLE

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.