The Not So Sweet Potato Casserole Recipes
I CAN'T BELIEVE IT'S NOT SWEET POTATO CASSEROLE
Steps:
- Preheat the oven to 350 degrees F.
- Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (the squash should be tender enough to mash, but not overcooked).
- With a potato masher, food processor, or fork, mash the squash thoroughly, but do not puree (the squash should be pulpy). Add soy milk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Mix the ingredients thoroughly, but do not over-stir.
- Transfer to an 8-inch by 10-inch baking pan sprayed with nonstick spray. Bake in the oven until mostly firm, 45 to 50 minutes.
- Top with mini marshmallows. Return to the oven until the marshmallows begin to brown, about 5 minutes. Allow to cool before serving!
Nutrition Facts : Calories 142, Sodium 263 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 5 grams, Sugar 12.5 grams
NOT SO SWEET SWEET POTATO CASSEROLE
This recipe is very different from the typical sweet potato casseroles topped with marshmallows you might often see on the Thanksgiving table. First of all, no marshmallows or brown sugar anywhere in sight. In fact, the only sugar in this recipe comes naturally from the potatoes themselves and the juice. Topped with cheese and baked til warm and yummy :) A nice change of pace.
Provided by HeatherFeather
Categories Yam/Sweet Potato
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Bake potatoes whole, in their skins on a foil lined jelly roll pan until they are soft when pierced with a fork (about 1-1 1/4 hours, depending on the actual size of your potatoes).
- Remove from oven and let cool until you can handle them, then peel off the skins.
- Mash the potatoes along with butter, cider, salt and pepper, until smooth enough to your liking.
- Grease an oval baking dish (about 2-2 1/2 quart size) and spoon the mashed potatoes into the dish.
- Sprinkle with the shredded cheese and bake at 375°F for about 30 minutes, uncovered, or until heated through and the cheese is melted.
- Sprinkle parsley over the top and serve.
- MAKE AHEAD TIP: You can make the mashed potatoes in advance and freeze them up to 1 month.
- When ready to serve them, thaw completely, place into the baking dish as described above, top with cheese, and bake at 350°F for about 40 minutes, then sprinkle with parsley before serving.
Nutrition Facts : Calories 217.2, Fat 4.9, SaturatedFat 3, Cholesterol 15, Sodium 245, Carbohydrate 38.2, Fiber 5.7, Sugar 7.9, Protein 5.7
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.
NO BAKE SWEET POTATO CASSEROLE
I got this recipe from our Blanchard Family cookbook which was published in 2006. Judy, who submitted the recipe is known for her great cooking skills. The taste of cream cheese with sweet potatoes is wonderful!
Provided by Seasoned Cook
Categories Yam/Sweet Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix Ritz crackers and butter. Press into a 8 inch pyrex dish. Bake at 350 degrees for 12 minutes. Let cool.
- With electric mixer combine cream cheese, sugar and cool whip. Spread on cooled crust.
- With electric mixer combine sweet potatoes, sugar, egg, butter and vanilla. Cool completely before putting on top of cheese layer. (Potatoe mixture will be real runny, but will firm up when cooled in refrigerator).
- Sprinkle top with toasted pecans and refrigerate at least 6 hours before serving.
Nutrition Facts : Calories 660.8, Fat 48.9, SaturatedFat 28.2, Cholesterol 118.6, Sodium 402.4, Carbohydrate 52.6, Fiber 2.4, Sugar 35.2, Protein 6
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
THE NOT SO SWEET POTATO CASSEROLE
If you don't like a super sweet sweet potato casserole, consider making this side dish for the holidays. Orange and pecans add just enough sweetness. Pecans sprinkled on top become toasted while baking. They add a bit of nuttiness and crunch. This sweet potato casserole is more on the savory side and filled with spice from the nutmeg.
Provided by Sherry Peyton @SherryPeyton
Categories Vegetables
Number Of Ingredients 10
Steps:
- Mash the potatoes by hand.
- Then add the balance of the ingredients, except for chopped pecans, or place all in a mixer and mix until all incorporated.
- Pour into a baking dish.
- Just before baking, cover the top with the chopped pecans.
- Place in a 350 oven for about 45 minutes to 1 hour. Keep covered during the baking.
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- Cook the potatoes by either roasting at 400 F for 30-40 minutes in the oven. Alternatively, cook the potatoes in the microwave. Pierce the potato skins all over with a fork, place on a microwave-safe plate, and cover with a wet paper towel. Cook at full power for 5 minutes, rotate the potatoes, and cook in intervals of 2 minutes until potatoes are done. Mine took 9 minutes total. **see notes**
- While the potatoes cool enough to handle, prepare your baking dish by greasing with a little butter or nonstick spray. I used a 7" round for a thicker casserole, but you may also use an 8x8" square. If you are doubling the recipe, I would use a 9" pie dish or 9x9" square, tripling the recipe would require a 9x13" baking dish.
- Once the potatoes are cool enough to handle, peel away the skin and place the still-warm potatoes in a mixing bowl. Add the butter, salt, and sour cream and mash together until you've reached a smooth consistency.
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- Preheat the oven to 350 degrees. In a large bowl, combine the sugar, eggs, vanilla, orange juice, milk, and melted butter. Gently fold in the potatoes, without completely mashing the potatoes. Pour into a greased 9-by-13-inch baking dish.
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