Sweet Potato And Date Casserole Recipes

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SWEET POTATO AND DATE CASSEROLE



Sweet Potato and Date Casserole image

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

cooking spray
2 cups mashed sweet potatoes
1 cup pitted, chopped dates
¾ cup brown sugar
2 eggs, beaten
½ cup butter, melted
½ cup heavy whipping cream
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup granola cereal
½ cup brown sugar
½ cup chopped pecans
⅓ cup all-purpose flour
⅓ cup butter, melted

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



Old-Fashioned Sweet Potato Casserole image

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

4 pounds sweet potatoes (about 5 large), peeled and cubed
1 cup 2% milk
1/2 cup packed brown sugar
6 tablespoons butter, softened
1 egg, lightly beaten
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons vanilla extract
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
18 large marshmallows

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



Sweet Potato & Carrot Casserole image

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

1/2 cup golden raisins
3-1/2 pounds medium sweet potatoes (about 6 potatoes)
4 large carrots, cut into 1-1/2-inch pieces
1/4 cup butter
1-1/2 cups packed brown sugar
1/3 cup orange juice

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



Holiday Sweet Potato Casserole image

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

Reynolds Wrap® Pan Lining Paper
2 pounds parsnips and/or carrots, peeled and cut into 1/2-inch pieces
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
½ cup reduced-sodium chicken broth
¼ cup whipping cream
5 tablespoons butter, chopped and divided
¾ teaspoon salt, divided
½ cup packed brown sugar
¼ cup all-purpose flour
1 teaspoon dried rosemary, crushed
½ cup pecans, chopped
2 tablespoons maple syrup

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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Top Asked Questions

How to cook sweet potatoes in a casserole dish?
Place your sweet potatoes in a medium pot with water and cook over medium heat until tender. Drain the sweet potatoes and mash them with a hand mixer on low. Add the cinnamon, nutmeg, brown sugar, vanilla extract, white sugar, milk, salt, and eggs. Beat on low speed until well combined. In a greased casserole dish, pour the mixture and spread out.
How long to bake sweet potatoes for?
Lightly butter a 20 x 30cm baking dish, then scrape in the sweet potato mixture. To make the topping, rub the butter into the flour, then stir in the brown sugar, pecans and a good pinch of salt. Sprinkle the topping evenly over the sweet potato filling, then bake for 45-50 mins until golden on top.
Who invented sweet potato casserole?
Saveur reports that in 1917, a marshmallow company hired Janet McKenzie Hill, founder of the Boston Cooking School Magazine, to write a booklet of recipes to encourage consumers to buy more of their product. But sweet potato casserole has been a fixture on Southern tables long before marshmallows got involved.
How do you sweeten sweet potatoes?
The sweet potatoes are boiled and then puréed in the food processor instead of by hand or with an electric mixer. I was curious to see if this would make a difference in the overall dish. Edna Lewis and Scott Peacock ’s version sweetens the potato mix with more than a cup of sugar, plus another cup of brown sugar for the pecans on top.

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