Charlines Sweet Potato Casserole Recipes

SWEET POTATO CASSEROLE

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

Sweet Potato Casserole image

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.

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

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SWEET POTATO CASSEROLE - ONCE UPON A CHEF

WEB Nov 15, 2023 Step-by-Step Instructions. Bring a large pot of water to a boil. Add the sweet potatoes and cook until soft and tender, 20 to 25 …
From onceuponachef.com
Cuisine American
Total Time 1 hr 30 mins
Category Recipes
Calories 489 per serving

Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool.
Meanwhile, make the topping: Melt the butter in a medium bowl in the microwave. (Alternatively, melt it in a small pan over low heat and transfer to a medium bowl.) Add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little clumpy. Stir in the chopped nuts and set aside.
In a large bowl, mash the cooked and drained sweet potatoes with a potato masher or large fork until very smooth. Add the melted butter, salt, sugar, and nutmeg and mix well. Mix in the eggs. It's okay if there are some lumps. Set aside.

Charlines Sweet Potato Casserole Recipes

SWEET POTATO CASSEROLE

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