SWEET POTATO CASSEROLE FOR TWO
Perfect size Sweet Potato Casserole for Two to Four people! Four easy ingredients and its ready in 20 minutes.
Provided by Bruce's Yams
Categories Entree, Side Dish
Yield 2-4
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Place Bruce's Yams Cut Sweet Potatoes in a small (6"x6") oven proof dish.
- Stir pumpkin spice into melted butter and drizzle over sweet potatoes.
- Arrange marshmallows on top of sweet potatoes to cover.
- Bake for 20 minutes until marshmallows are golden brown.
SWEET POTATO CASSEROLE
Steps:
- Preheat the oven to 350 degrees F.
- Filling:
- In a large bowl combine all the filling ingredients. Transfer to a buttered 1 1/2 quart casserole dish.
- Topping:
- In a medium bowl combine the brown sugar, flour, and butter until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until the top is golden, about 25 to 30 minutes. Remove from the oven and serve hot.
SMALL-BATCH SWEET POTATO CASSEROLE
This recipe has all the flavors of the Thanksgiving classic, just in smaller form. Honey, I shrunk the sweet potato casserole! Mini marshmallows ensure you get lots of charred edges, which are pretty much the best part of sweet potato casserole anyhow. For ease, you can assemble the ramekins on a baking sheet when toasting the marshmallows.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the sweet potatoes, half-and-half, butter, brown sugar, nutmeg if using and 1/2 teaspoon salt in a large saucepan over medium-low heat and cook, covered and stirring occasionally, until the sweet potatoes begin to break down, 15 to 20 minutes.
- Reduce the heat to low and continue to cook, covered, stirring occasionally and breaking up the pieces as you stir, until the sweet potatoes are completely tender and have almost entirely fallen apart, another 25 minutes.
- Meanwhile, position an oven rack in the upper-third of the oven and preheat to 450 degrees F.
- Add the cream cheese to the saucepan. Mix with a handheld mixer until the cream cheese is fully incorporated and the sweet potatoes are smooth.
- Use a spatula to transfer 1 cup of the sweet potato mixture to each of four 1-cup ramekins. Top each ramekin with a 1/3 cup of the mini marshmallows. Bake until the marshmallows are puffed and browned, about 5 minutes.
TWO-POTATO CASSEROLE
I've done a bit of tweaking on the original of this recipe which was found in the 2006 cookbook, Taste of Home Everyday Light Meals.
Provided by Sydney Mike
Categories Yam/Sweet Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Dice potatoes (peeled or not), then place in a steamer & steam, until tender, about 10-15 minutes. Drain & set aside in a large bowl.
- Preheat oven to 350 degrees F & coat the inside of a 1-quart baking dish with nonstick cooking spray.
- In a blender or food processor, combine cottage cheese, sour cream, milk, sugar, salt & garlic powder, then cover & process until smooth.
- To the diced potatoes, add processed cottage cheese mixture & green onions, stirring gently to combine.
- Pour potato mixture into the prepared baking dish & bake, uncovered, for 30 minutes.
- Remove from oven, sprinkle with the shredded cheddar cheese, then return to oven & bake another 15 minutes or until cheese is melted.
Nutrition Facts : Calories 129.1, Fat 2.6, SaturatedFat 1.6, Cholesterol 9.6, Sodium 223.3, Carbohydrate 19.9, Fiber 2.4, Sugar 2.9, Protein 6.8
PECAN SWEET POTATO CASSEROLE
Creamy sweet potatoes are treated to a brown-sugar-and-pecan topping in this pared-down casserole. "I like to double the recipe for my company's Thanksgiving potluck," Tina Browning writes from Lehigh Acres, Florida. "Everyone loves it."
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Place potato in a bowl; mash. Stir in the sugar, milk, egg, butter and vanilla until blended. Transfer to a 3-cup baking dish coated with cooking spray. , Combine topping ingredients; sprinkle over sweet potato mixture. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 273 calories, Fat 16g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 136mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 4g fiber), Protein 6g protein.
TWICE-BAKED SWEET POTATO CASSEROLE
These twice-baked sweet potatoes are a delicious spin on an old favorite!
Provided by Nancy Wick Whitcher
Time 2h15m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a half-sheet pan with foil or parchment paper; spray lightly with nonstick cooking spray.
- Pierce sweet potatoes well and place on the prepared baking sheet.
- Bake in the preheated oven until tender, about 90 minutes. Remove from heat and cool until potatoes are cool enough to handle. Remove skins. Leave the oven on.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Mix bread crumbs and melted butter in a small bowl and set aside.
- Mash potatoes well in a large bowl with a potato masher. Stir in chopped bacon, sour cream, onions, and softened butter. Stir to combine well. Spread mixture in a greased baking dish. Sprinkle crumb mixture evenly over the top of potatoes.
- Bake in the preheated oven until thoroughly heated and bread crumbs are just turning golden, about 30 minutes.
Nutrition Facts : Calories 404 calories, Carbohydrate 50.5 g, Cholesterol 45.9 mg, Fat 18.3 g, Fiber 7.1 g, Protein 10.3 g, SaturatedFat 9.5 g, Sodium 580.5 mg, Sugar 9.9 g
SWEET POTATOES FOR TWO
I like this recipe because it can be prepared for two, or easily increased to accommodate a large gathering. The color and taste of sweet potatoes make them a must for any holiday dinner!
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Cut potatoes into chunks; transfer to a 1-qt. baking dish. Set aside. In a small saucepan, combine the brown sugar, butter, water and salt; bring to a boil. Pour over potatoes., Bake, uncovered, at 350° for 25-30 minutes or until syrup thickens, basting occasionally. Sprinkle with nutmeg.
Nutrition Facts : Calories 425 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 443mg sodium, Carbohydrate 81g carbohydrate (65g sugars, Fiber 3g fiber), Protein 2g protein.
SWEET POTATO CASSEROLE
This is one of our family favorites for Christmas Day Dinner. It's a perfect balance of sweet potatoes, topped with a mixture of brown sugar & pecans.
Provided by Terry K
Categories Yam/Sweet Potato
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Bake sweet potatoes in a 375* oven until fork tender. Let cool, then peel.
- Preheat oven to 350*.
- In a mixing bowl combine sweet potatoes, sugar, melted butter, eggs, vanilla, & milk. Mix on medium speed until well blended. Spoon into a geased 2 or 3 quart baking dish. Combine ingredients for the toppping & sprinkle on top of potatoes before baking.
- Bake for 30 minutes.
SWEET POTATO CASSEROLE
This take on the classic Thanksgiving side has the right amount of sweetness and irresistible buttery flavor, not to mention the right balance of creamy and crunchy. Crushed cornflakes make the topping extra crisp, but you can skip them if you want. The two cups of mini marshmallows called for may not cover your entire casserole, allowing a little of that sweet potato filling to peek out, but feel free to use more marshmallows to cover it all the way. With all its flavors and textures combined, this quintessential holiday dish will have everyone coming back for more.
Provided by Millie Peartree
Categories casseroles, vegetables, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Prepare the filling: Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter and line a baking sheet with aluminum foil.
- Poke the sweet potatoes all over with a fork and place on the baking sheet. Bake until soft, about 1 hour; let cool.
- When sweet potatoes are cool enough to handle, peel them using a knife, then add the flesh to a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and mash with a potato masher or fork.
- Add the 1/2 cup butter, eggs, condensed milk, granulated sugar, vanilla and salt to the bowl. Combine well with a hand mixer or a stand mixer on medium speed. Add the mixture to the prepared baking dish and, using a spatula, smooth out the top.
- Prepare the topping: In a medium bowl, stir together the pecans, cornflakes (if using), brown sugar, flour and butter until thoroughly combined. Spoon the topping evenly over the sweet potatoes.
- Bake the casserole until slightly browned, about 35 minutes. Remove the casserole from the oven and add the marshmallows in an even layer. Return to the oven and bake until marshmallows are toasty and melted, about 5 minutes. Let sit for 5 minutes before serving.
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