Uncle Gregs Sweet Potato Casserole Recipes

TWICE BAKED SWEET POTATO CASSEROLE WITH CRISPY BACON RECIPE

Steps:

• Preheat oven to 350 degrees. Line a half-sheet pan with foil or parchment paper sprayed lightly with nonstick cooking spray. pierce sweet potatoes well and place on sheet. Bake for approximately 90 minutes, or until sweet potatoes are tender. Remove from heat and cool until sweet potatoes are cool enough to handle. Remove skins and remove any eyes or dark spots.
• Meanwhile, cook bacon until crispy and 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, heavy cream, onions, butter, salt, pepper and nutmeg. Stir to combine well. Spread mixture in a greased baking dish or, for individual servings, into greased 8 oz ramekins or souffle cups. Sprinkle crumb mixture evenly over the top of potatoes.
• Bake for 20 to 30 minutes, or until thoroughly heated and breadcrumbs are just turning golden.
• To Make a day ahead:
• gt casserole ready to bake, cover with plastic wrap or foil and refrigerate until you are ready to heat and serve. Simplicity!

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.

OLD-FASHIONED SWEET POTATO CASSEROLE

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.

UNCLE GREG'S SWEET POTATO CASSEROLE

Steps:

• 1. FOR THE SWEET POTATOES: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Poke sweet potatoes several times with paring knife and space evenly on rimmed baking sheet lined with aluminum foil. Bake potatoes, turning them once, until they are very tender and can be squeezed easily with tongs, 1 to 1 ½ hours (or 45 minutes for small sweet potatoes). Remove potatoes from oven and cut in half lengthwise to let steam escape; cool at least 10 minutes. Reduce oven temperature to 375 degrees.
• 2. FOR THE STREUSEL: While potatoes are baking, butter 13x9x2-inch baking dish. Pulse flour, brown sugar and salt in food processor until blended, about four 1-second pulses. Sprinkle butter pieces over flour mixture and pulse until crumbly mass forms, six to eight 1-second pulses. Sprinkle nuts over mixture and pulse until combined but some large nut pieces remain, four to six 1-second pulses. Transfer streusel to medium bowl and return empty bowl to processor.
• 3. Once potatoes have cooled slightly, use spoon to scoop flesh into large bowl; you should have about 8 cups. Transfer half of potato flesh to food processor. Using rubber spatula, break remaining potato flesh in bowl into coarse 1-inch chunks.
• 4. FOR THE FILLING: Add melted butter, salt, nutmeg, pepper, vanilla and lemon juice to potatoes in food processor and process until smooth, about 20 seconds. Taste for sweetness, then add up to 1/2 cup granulated sugar, if necessary; add yolks. With processor running, pour half-and-half through feed tube and process until blended, about 20 seconds; transfer to bowl with potato pieces and stir gently until combined.
• 5. TO ASSEMBLE AND BAKE CASSEROLE: Pour filling into prepared baking dish and spread into even layer with spatula. Sprinkle with streusel, breaking up any large pieces with fingers. Bake until topping is well browned and filling is slightly puffy around edges, 40 to 45 minutes. Cool at least 10 minutes before serving.