Sweeties Sweet Potato Casserole Recipes

SWEET SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Boil the sweet potatoes in a large saucepan approximately 10 minutes, or until tender.
• In a large bowl, mix together the sweet potatoes, brown sugar, milk, butter and flour. Transfer the mixture to the baking dish. Sprinkle with pecans and coconut.
• Bake 30 minutes in the preheated oven.

YUMMY SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
• In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
• In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
• Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

SWEET POTATO SWEETIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix sweet potato slices, oil, sugar, and salt together in a bowl. Arrange slices evenly on a baking sheet, preferably all laying flat.
• Bake in the top third of the preheated oven until tops are barely browned, 20 to 25 minutes. Flip over each slice. Continue baking until toasted on top, 10 to 15 minutes more. Immediately unstick slices from the pan. Serve warm or cool.

SWEET POTATO CASSEROLE

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.

THE BEST SWEET POTATO CASSEROLE

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.

SWEET POTATO CASSEROLE

Steps:

• Fill a large pan with boiling water from the kettle and set over a medium-high heat. Carefully drop in the whole, unpeeled sweet potatoes and cook for 30 minutes until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
• Heat the oven to 180C/160C fan/gas 4. Tip the peeled sweet potatoes into a large bowl, add the butter and mash with a potato masher until completely smooth. Tip in the brown sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
• 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.