Thanksgiving Sweet Potato Casserole Recipes

THANKSGIVING SWEET POTATO CASSEROLE

Thanksgiving Sweet Potato Casserole image

Another one of my Mama's. This is so good, you could eat it as a dessert if you wanted to. A must for Thanksgiving.

Provided by Jamia Motsinger

Categories Yam/Sweet Potato

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

3 cups mashed sweet potatoes
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla
1/2 cup melted butter
1/3 cup milk
1 cup light brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter

Steps:

Mix casserole ingredients together.
Put into greased 2 qt casserole dish.
Pour topping evenly over top.
Bake in preheated 350 degree oven for 25 to 35 minutes.

THE BEST SWEET POTATO CASSEROLE

The Best Sweet Potato Casserole image

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

Ingredients

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

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.

MASHED SWEET POTATO CASSEROLE

Mashed Sweet Potato Casserole image

Make and share this Mashed Sweet Potato Casserole recipe from Food.com.

Provided by Debs Recipes

Categories Yam/Sweet Potato

Time 50m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1 (32 ounce) can sweet potatoes or 1 (32 ounce) can yams, drained
1/4 cup butter, melted
3/4 cup sugar or 3/4 cup Splenda sugar substitute
1/2 cup milk
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 teaspoon salt
1 cup brown sugar
1/4 cup flour
1/4 cup butter
1/2 tablespoon cinnamon

Steps:

Mash sweet potatoes together with melted butter, sugar, milk, eggs, vanilla, and salt; pour into an ungreased 9" baking dish.
Cut together brown sugar, flour, butter, and cinnamon until crumbly; spread evenly over sweet potato mixture.
Bake at 350 for 40 minutes.

Nutrition Facts : Calories 336.4, Fat 10.7, SaturatedFat 6.4, Cholesterol 68.4, Sodium 260.3, Carbohydrate 58, Fiber 3, Sugar 40.1, Protein 3.5

SWEET POTATO CASSEROLE

Sweet Potato Casserole image

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

Ingredients

1/2 cup unsalted butter (1 stick), at room temperature, plus more for greasing the pan
6 large sweet potatoes (about 4 pounds), scrubbed
2 large eggs, at room temperature
1 (14-ounce) can sweetened condensed milk
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 cup finely chopped pecans
1 cup lightly crushed cornflakes (optional)
1/2 packed cup light or dark brown sugar
1/2 cup all-purpose flour
1/4 cup unsalted butter (1/2 stick), melted
2 cups mini marshmallows, plus more to taste

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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