SWEET POTATO AND DATE CASSEROLE
The sweetness of dates goes hand in hand with the smoothness of sweet potatoes and the crunchy topping. Get good quality dates, it makes a big difference. Popular dish at Thanksgiving and never any leftovers!
Provided by dafne4130
Categories Side Dish Vegetables Sweet Potatoes
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray a 2-quart baking dish with cooking spray.
- Stir sweet potatoes, dates, 3/4 cup brown sugar, eggs, 1/2 cup melted butter, cream, vanilla extract, cinnamon, and nutmeg in a bowl until thoroughly combined. Spread the mixture into the prepared baking dish.
- Bake in the preheated oven until hot, about 20 minutes.
- Mix granola cereal, 1/2 cup brown sugar, pecans, and flour in a bowl until the mixture is crumbly; pour 1/3 cup melted butter into granola mixture and stir to combine. Sprinkle the granola topping over the sweet potatoes.
- Bake until topping is lightly golden brown, about 15 more minutes.
Nutrition Facts : Calories 779.8 calories, Carbohydrate 86.2 g, Cholesterol 157 mg, Fat 46.5 g, Fiber 6.4 g, Protein 9.7 g, SaturatedFat 22.8 g, Sodium 290.5 mg, Sugar 54.2 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.
SWEET POTATO & CARROT CASSEROLE
This tangy and sweet casserole is full of flavor. We've served it at many celebrations over the years and it's always been a big hit! -Gloria Mezikofsky, Wakefield, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a small bowl, cover raisins with hot water; let stand 30 minutes. , Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 15-20 minutes. Remove potatoes and cool slightly. Add carrots to same pot of boiling water; cook, uncovered, until tender, 15-20 minutes; drain., Peel sweet potatoes and cut crosswise into 1-1/2-in.-thick slices. Arrange potatoes and carrots in a greased 13x9-in. baking dish, cut sides down., Drain raisins. In a small saucepan, melt butter over medium heat; stir in raisins. Add brown sugar and orange juice, stirring to dissolve sugar. Pour over vegetables., Bake, uncovered, until heated through and sauce is bubbly, 25-30 minutes; if desired, baste occasionally with sauce. Let stand 10 minutes; toss before serving.
Nutrition Facts : Calories 307 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 69mg sodium, Carbohydrate 67g carbohydrate (45g sugars, Fiber 5g fiber), Protein 3g protein.
HOLIDAY SWEET POTATO CASSEROLE
Update this classic cold-weather side dish with a sweet, crunchy maple-pecan topping.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h10m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
- Add parsnips and/or carrots to a large microwave-safe bowl. Add 1/4 cup water and cover with wax paper. Microwave on high for 5 minutes. Uncover and add sweet potatoes. Cover and microwave 15 minutes more or until tender, stirring once. Drain and return vegetables to bowl.
- Pour broth and cream into the bowl with vegetables. Use a potato masher to mash to desired consistency. Stir in 3 tablespoons butter and 1/2 teaspoon salt. Transfer to prepared baking dish.
- Combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl. Using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans and maple syrup and sprinkle over sweet potato-mixture.
- Bake 20 to 25 minutes or until pecan mixture is just starting to brown.
Nutrition Facts : Calories 307.2 calories, Carbohydrate 48.4 g, Cholesterol 23.6 mg, Fat 12.3 g, Fiber 6.2 g, Protein 3.6 g, SaturatedFat 5.5 g, Sodium 260.4 mg, Sugar 22.9 g
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