Sweet Potato Casserole Roses Recipes

SWEET POTATO CASSEROLE ROSES

Steps:

• Slice sweet potatoes thinly (best to use a Mandoline).
• In a bowl, combine unsalted butter, sugar, cinnamon, salt; mix well.
• Pour the mixture over the sliced sweet potatoes; make sure they are all well-coated.
• Place the sliced sweet potatoes in the microwave for approx 20-30 seconds until soft so it rolls easily (add more time in the microwave if needed).
• On a lightly floured surface, roll out the pastry.
• Using a pizza cutter or knife, cut dough in half vertically then horizontally creating 1 inch by 5 inch strips.
• Arrange 15-20 sliced sweet potatoes into an straight row overlapping the edges.
• Starting from the first slice you laid down, roll the lined up sweet potatoes forming a rose-looking shape.
• Brush a strip of the pastry with egg wash then wrap it around the base of the sweet potato rose flower.
• Brush butter in a casserole pan.
• Lay two slices of sweet potato on the bottom, creating a base for each rose.
• Add a dollop of marshmallow fluff on top of each sweet potato base.
• Place each rose on the base, the marshmallow fluff acting as an adhesive.
• Bake at 400F for 35-40 minutes or more until the potatoes are baked well.
• After it cools, place mini marshmallows around the roses and top with confectioners' sugar.

SWEET POTATO CASSEROLE

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.

TWICE-BAKED SWEET POTATO CASSEROLE

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.