EASY Sweet Potato Casserole Recipe #cooking
Today I am making another easy holiday dinner side classic. Sweet potato casserole is so easy to make and the perfect Thanksgiving side dish casserole. This is gonna be good!
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INGREDIENTS
29 oz can of sweet potatoes (drained)
1 large egg
1/2 cup light brown sugar
1/4 cup all-purpose flour
2 Tbsp melted unsalted butter
1 tsp vanilla extract
1/2 tsp salt
Topping
3 Tbsp unsalted butter
1/4 cup light brown sugar
3 Tbsp all-purpose flour
*In the video, I said 2 Tbsp, but it should be 3 Tbsp flour*
1/4 cup chopped pecans
2 cups mini marshmallows (optional)
How To Make Sweet Potato Casserole
Easy Casserole Recipe
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How to Make The Best Baked Sweet Potato Casserole | The Stay At Home Chef
How to Make The Best Baked Sweet Potato Casserole | The Stay At Home Chef
More Thanksgiving Recipes:
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This recipe for The Best Baked Sweet Potato Casserole has a velvety sweet potato base and is topped off with a pecan streusel topping. It'll put candied yams to shame!
What is the difference between Sweet Potatoes and Yams?
In America the terms Sweet Potato and Yam are used interchangeably and refer to that potato looking thing with the red skin and orange flesh. Yet, you have probably seen something else in the grocery store labeled sweet potato with a light yellow skin, while your orange flesh variety is labeled yams. Guess what? Both of them are sweet potatoes!
The kind of sweet potatoes you think of as yams are simply dark skinned sweet potatoes. You won't commonly come across true yams in an American grocery store. True yams have brown or black skin and the flesh is either red, purple, or off white. Crazy, huh? You thought you've been eating yams all these years!
How to Make The Best Baked Sweet Potato Casserole
INGREDIENTS
SWEET POTATO CASSEROLE:
4 large dark skinned sweet potato, peeled and cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
PECAN STREUSEL TOPPING:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
INSTRUCTIONS
1. Preheat oven to 325 degrees.
2. Fill a large pot with water. Bring to a boil. Add cubed sweet potatoes. Return to a boil and reduce heat to low. Simmer sweet potatoes until tender (15-20 minutes). Drain.
3. Meanwhile, in a large bowl, mix together sugar, eggs, salt, butter, milk and vanilla. Add in cooked sweet potatoes and use a hand mixer to mix until smooth. Transfer to a 9x13 inch baking dish.
4. In medium bowl prepare the streusel topping. Mix the sugar and flour together. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
5. Bake in the preheated oven for 30 minutes.
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SWEET POTATO CASSEROLE -Pecan and Brown Sugar Topping-Ruth's Chris Copycat Recipe
Crunchy Pecan and brown sugar topping. Delicious sweet potato underneath. You cannot go wrong with this recipe!
INGREDIENTS
Filling:
3 cups mashed sweet potatoes
1 cup sugar
2 beaten eggs
1/2 teaspoon salt
1/4 cup butter, melted
1 teaspoon vanilla
TOPPING
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/2 cup butter, melted
In large mixing bowl, combine sweet potatoes, sugar, salt, eggs, butter and vanilla.
Pour into 9 inch square greased baking dish.
Mix topping ingredients and sprinkle over potatoes.
Bake at 350 degrees for 30 minutes . Remove from oven and cool for 30 minutes.
Enjoy!
Roasted Sweet Potatoes with Pineapple and Pecans
Sue Mallick with Food City presents a fresh recipe for Roasted Sweet Potatoes with Pineapple and Pecans at Food City's Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See foodcity.com for complete recipe details.
Ingredients:
2 lbs. seet potatoes, peeled and c ut into chunks; 1 cup fresh pineapple, cut into chunks; 2 tbsp. olive oil; salt and pepper to taste; 3/4 cup pecans, coarsely chopped; 2 tbsp. maple syrup; 1 tbsp. orange marmalade; 1 tbspl fresh lemon juice; 1/2 tsp. dijon mustard.
Preparation Directions: -Preheat oven to t425 degrees; line a baking sheet with foill -Toss sweet potatoes, pineapple, oil with salt and pepper to taste. Spead on prepared baking sheet and roast for 15 minutes. Add pecans and roast 10 minutes more; transfer to serving bowl. -Whisk maple syrup, marmalade, lemon juice, mustard and slat to taste together in a small bowl. Pour over sweet potato mixture and gently toss to coat. Yields 6 servings.
Sweet Potatoes and Pineapples
Sweet Potatoes cooked with pineapple juice and crushed pineapples. Deliciously baked for an amazing perfectly combined taste. A Must Try ! If you like sweet potatoes you will love this recipe.