EGGNOG SWEET POTATO CASSEROLE
For an extra-special Christmas side, try this comforting casserole that gives sweet potatoes a twist. They're dressed up with eggnog, spices and a crunchy pecan topping. -Katie Wollgast, Florissant, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the potatoes, eggnog, raisins, sugar and salt. Transfer to a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over top., Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 369 calories, Fat 9g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 407mg sodium, Carbohydrate 69g carbohydrate (32g sugars, Fiber 7g fiber), Protein 6g protein.
EGGNOG SWEET POTATO BAKE
I love eggnog so I am always looking for new ways to use it. When I added it to mashed sweet potatoes I knew I had a winner. You can make this the night before and refrigerate it unbaked; the next day, let it stand at room temperature for 30 minutes before baking.-Katie Wollgast, Florissant, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Place on a foil-lined 15x10x1-in. baking pan; bake until tender, 1 hour. Remove from oven. Reduce oven setting to 350°., When potatoes are cool enough to handle, remove and discard peel. Mash potatoes in a large bowl (you should have about 6 cups mashed). Stir in eggnog, raisins, sugar and salt. Transfer to a greased 11x7-in. baking dish., For topping, in a small bowl, mix flour, oats, brown sugar, pecans and spices; stir in butter. Sprinkle over sweet potatoes. Bake, uncovered, until heated through and topping is lightly browned, 30-35 minutes.
Nutrition Facts :
SWEET POTATO EGGNOG CASSEROLE
Delicious holiday flavors in an easy dish.
Provided by Momof6
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix sweet potatoes, eggnog, butter, sugar, salt, ginger, clove, orange zest, and pecans in a large bowl. Pour into a 2-quart baking dish.
- Bake in the preheated oven until heated through and golden on top, about 40 minutes.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 49.1 g, Cholesterol 26.4 mg, Fat 10.4 g, Fiber 2.7 g, Protein 4 g, SaturatedFat 3.7 g, Sodium 262.9 mg, Sugar 27.5 g
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.
SWEET POTATO CASSEROLE
This sweet potato casserole is the same recipe my family makes for Thanksgiving each and every year. Of course there's always the great topping debate. The crunchy brown sugar streusel is a given, but I like a few toasty marshmallows as well. My mother begrudgingly designates a small corner of the casserole just to appease me. Hey, at least I don't have to share!
Provided by Food Network
Time 2h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- For the filling: Roast the sweet potatoes on an aluminum foil-lined baking sheet for approximately one hour, or until tender. Cut the sweet potatoes in half and cool until able to touch. Peel and mash the sweet potatoes with a fork or potato masher. (This should yield approximately 4 cups.)
- In a large bowl, combine the mashed sweet potatoes, sugar, milk, butter, eggs, vanilla, cinnamon, and nutmeg. Beat with an electric mixer until smooth. Spoon the sweet potatoes into a lightly greased 1-1/2 to 2-quart casserole dish.
- For the streusel topping: In a medium bowl combine the brown sugar and flour. Using a pastry blender or your fingertips, cut the butter into the brown sugar mixture until it resembles coarse crumbs. Stir in the walnuts. Sprinkle the streusel over the sweet potato mixture. Bake the casserole until the streusel is golden brown and bubbling, 35 to 40 minutes.
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.
THE BEST SWEET POTATO CASSEROLE
We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness. This recipe is bound to become a holiday staple.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
- For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
- For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
GRANDMA'S SWEET POTATO CASSEROLE
Thanksgiving wouldn't be the same without this recipe! We could do without the turkey, but not grandma's sweet potato casserole. Believe me, you will love this! It's like eating a dessert. Everywhere I take it, I'm asked for the recipe. Enjoy!
Provided by pcmomofsix
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
- Mix mashed sweet potatoes, white sugar, milk, butter, eggs, vanilla extract, and salt together; transfer potato mixture to the prepared baking dish.
- Mix brown sugar and flour for topping together in a large bowl. Add pecans, coconut, and butter; mix until well combined. Sprinkle over the casserole.
- Bake in the preheated oven until topping is golden brown, about 25 minutes.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 35.8 g, Cholesterol 45.4 mg, Fat 17.7 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 8.6 g, Sodium 121.3 mg, Sugar 30.2 g
SWEET POTATO CASSEROLE
Make and share this Sweet Potato Casserole recipe from Food.com.
Provided by Divinemom5
Categories Yam/Sweet Potato
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla.
- Pour into 9 inch square greased baking dish.
- Mix topping ingredients and sprinkle over potatoes.
- Bake at 350 degrees for 35-40 minutes .
- Can be doubled and baked in 9x13 dish.
Nutrition Facts : Calories 365.6, Fat 19.9, SaturatedFat 3.5, Cholesterol 38.9, Sodium 172.6, Carbohydrate 45.1, Fiber 2.4, Sugar 33.5, Protein 3.9
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.
EGGLESS SWEET POTATO CASSEROLE
This sweet potato casserole is topped with brown sugar and pecans. A family favorite!
Provided by Carolyn
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart casserole dish and set aside.
- Blend together the sweet potatoes, evaporated milk, orange juice, vanilla, sugar, salt, 3 tablespoons butter, nutmeg and cinnamon. Pour into prepared casserole dish.
- Prepare the topping by mixing together the 1/3 cup butter, brown sugar, flour and pecans. Sprinkle over casserole and bake for 45 minutes or until hot.
Nutrition Facts : Calories 576.8 calories, Carbohydrate 82.1 g, Cholesterol 45.4 mg, Fat 26.9 g, Fiber 5.7 g, Protein 5.4 g, SaturatedFat 11.6 g, Sodium 398.1 mg, Sugar 51.4 g
SWEET POTATO EGGNOG PIE
This is a delicious twist on traditional sweet potato pie. I had some left over baked sweet potatoes and some eggnog and ended up with a rich and creamy pie that my friends request again and again. Yams or potatoes work really well, too. Since eggnog is only commercially available during the holidays, I've resorted to making my own during other times of the year. I use various recipes from Allrecipes.com. Serve chilled with whipped cream.
Provided by SDTERP
Categories Desserts Pies Sweet Potato Pie Recipes
Time 3h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Beat sweet potatoes, eggnog, eggs, sugar, butter, rum, cinnamon, and nutmeg together in a bowl with an electric mixer until smooth. Pour sweet potato mixture into prepared pie crust.
- Bake pie in the preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue baking until pie is set, 50 to 55 minutes. Chill in the refrigerator for at least 2 hours or overnight.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 34.5 g, Cholesterol 86.7 mg, Fat 17.8 g, Fiber 2.6 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 216.2 mg, Sugar 14.8 g
SWEET POTATO PONE WITH EGGNOG WHIPPED CREAM
This is a traditional Gullah dessert, but I love adding my own flair to my family's recipes. The addition of eggnog whipped cream enhances the natural sweetness of the sweet potatoes and compliments the fall spices in the pone.
Provided by Food Network
Categories dessert
Time 1h40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Lightly spray a 9-by-9-inch baking dish with nonstick cooking spray.
- Whisk together the butter with the sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, spices, orange zest and orange juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil.
- Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until caramelized on top, another 10 minutes. Cool to room temperature, about 30 minutes, and serve with Eggnog Whipped Cream.
- Add the heavy cream and confectioners' sugar to the chilled bowl of a stand mixer fitted with the whisk attachment (or a chilled large bowl if using a hand mixer) and whisk on high speed until stiff peaks form, about 2 minutes. Gently fold in the eggnog and nutmeg, being careful not to break the whipped cream.
EGGNOG SWEET POTATO PIE
Pies are therapy to me. This is one I make for special events and holiday celebrations. The eggnog and sweet potato make a soft filling that goes nicely with the crunchy topping. -Sarah Spaugh, Winston-Salem, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Carefully spread caramel topping over bottom of pastry shell; set aside. In a small bowl, combine the sweet potatoes, eggnog, egg, butter and vanilla. Stir in the sugars and cinnamon. Carefully spoon over caramel layer. , Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer. , Meanwhile, in a small bowl, combine the coconut, flour and brown sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over pie. , Bake for 10-15 minutes or until a knife inserted in the center comes out clean and topping is golden brown (cover edges with foil if necessary to prevent overbrowning). Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 542 calories, Fat 25g fat (13g saturated fat), Cholesterol 73mg cholesterol, Sodium 277mg sodium, Carbohydrate 78g carbohydrate (42g sugars, Fiber 3g fiber), Protein 5g protein.
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