Facetime Cooking: Mom’s Sweet Potato Casserole | Thanksgiving | NYT Cooking
Follow along as CC Allen, one of our video journalists, learns how to make her mom’s beloved sweet potato casserole, complete with marshmallow and pecan topping. Like many others, CC won’t be home with her family for the holiday, so she’s getting the next best thing: a one-on-one cooking lesson over FaceTime.
Get the recipe:
Time: About 1 1/2 hours
Yield: 4 servings
3 large sweet potatoes
1 (7-ounce) can sweetened condensed milk
1/2 cup packed light brown sugar
1/4 cup salted butter (1/2 stick), at room temperature
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon ground allspice
1 cup chopped pecans
1 1/2 cups miniature marshmallows
1. Heat oven to 350 degrees. Boil the potatoes in a medium pot of unsalted water until they’re soft, 25 to 30 minutes. You should be able to easily stick a fork in them. Once they’re done, peel the potato skins with a knife and put the skinned potatoes in a 9-by-5-inch casserole dish.
2. To the dish, add condensed milk, sugar, butter, cinnamon, nutmeg and allspice. Using a hand mixer on low speed, start to blend the potatoes. Once they break down a little, turn the mixer to high and mix until creamy. Once smooth, give the sweet potatoes a taste. Our family always adds a second round of the spices (cinnamon, nutmeg and allspice), so add spices to your taste.
3. Add 1/2 cup each pecans and marshmallows, and blend them in with a spoon. Once they are mixed in, smooth the top with the spoon and clean off any sweet potato on the edges of the casserole dish.
4. Cover the top of the casserole with remaining marshmallows, and sprinkle the rest of the pecans on top. Bake for 30 to 40 minutes, until the top of the casserole is browned.
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Sweet Potato Casserole with Pecan Streusel | Holiday Dinner Recipes
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Sweet Potato Casserole
4-6 sweet potatoes, peeled and cubed
¼ cup brown sugar
¼ cup butter
¼ cup milk
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
1 cup pecans chopped
½ cup brown sugar
½ cup flour
¼ cup butter, softened
Boil sweet potatoes until they are very soft; about 25 minutes. Drain sweet potatoes and transfer them to a mixing bowl. Add brown sugar, butter, milk, vanilla, cinnamon, ginger and nutmeg. Mash until thoroughly combined and smooth. Pour mixture into a baking dish. In a small bowl mix pecans, brown sugar, flour and butter. Crumble over the top of the mashed sweet potatoes. Cover with aluminum foil and bake at 375°F for 30 minutes.
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Southern Candied Yams - The Perfect Thanksgiving Side Dish
Southern Candied Yams - The Perfect Thanksgiving Side Dish - If you're looking for the perfect Thanksgiving side dish, look no further than Southern Candied Yams! These sweet and sticky yams are the perfect addition to your Thanksgiving feast, and they're sure to be a crowd pleaser.
In this video, I'll show you how to make Southern Candied Yams from start to finish, and I'll provide step-by-step instructions so that you can make them perfectly every time. Whether you're a beginner or a seasoned cook, Southern Candied Yams are the perfect Thanksgiving side dish for you!
Printable Recipe:
Ingredients:
2 lb. Sweet Potatoes
¾ cup Brown Sugar
1 cup White Sugar
2 tsp. Cinnamon
1 tsp. Nutmeg
¼ tsp. Ginger
¼ tsp. Salt
2 tbsp. Vanilla Extract
1 stick Butter
1 Orange, juiced
0:00 Intro
0:46 ingredients
2:00 peel/chop the yams
3:29 melt your butter & add ingredients
5:55 Add yams to pot
9:59 add yams to dish
12:01 add sauce on top of yams
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Whipped Sweet Potatoes Cooked with Caramelized Apples - Martha Stewart
Martha Stewart whips up a baked sweet potato Thanksgiving side dish and tops it with apples.
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How To Make Sweet Potato Casserole #sweetpotatocasserole #mrmakeithappen
The Holidays are fast-approaching! It's time to add another delicious recipe to our Turkey Day Tool Belt! Checkout this recipe for Sweet Potato Casserole.
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Shopping List:
2 lbs Sweet Potatoes
1/2 cup white sugar
1/2 cup brown sugar
pinch of salt
pinch of nutmeg
1 teaspoon cinnamon (season to taste)
1 tsp lemon zest
2 tbsp all purpose flour
1/2 tsp vanilla extract
1/2 cup whole milk or half & half
4 tbsp butter
2 beaten eggs
Topping:
1 Cup crushed pecans
5 tbsp melted butter
1 cup brown sugar
salt and cinnamon to taste
Directions:
Puncture potatoes all over with a fork or sharp knife and roast in the oven at 350 degrees for 45-60 minutes or until fork tender. Preheat oven to 325. Once potatoes have cooled enough to handle safely, cut them in half and remove the potatoes from the skin, into a mixing bowl. Begin mashing the potatoes with a fork or potato masher. Add white and brown sugar, salt, nutmeg, cinnamon. Use hand mixer for smoother consistency if desired. Mix in butter and milk/cream. Add lemon zest and vanilla extract. Taste and adjust seasoning to your preference! Once the seasoning is just right, add your flour and mix to combine. Next, mix in your beaten eggs - set aside.
Make your topping by adding the pecans to a mixing bowl with flour, melted butter, brown sugar, salt, and cinnamon.Mix until it forms a crumble and is coated well in the butter. Pour sweet potato mixture into your casserole or baking dish and top with either your pecan crumble or marshmallows. Bake at 325 for about 30 minutes or until browned and bubbly.
Yam and Apple Casserole
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