Easy Sweet Potato Casserole Recipes

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.

Steps:

• Pre-heat oven to 350 degrees.
• Beat sweet potatoes, reserved syrup, and next 6 ingredients at medium speed with an electric mixer until smooth.
• Spoon potato mixture into a lightly greased 13- x 9-inch baking dish.
• Combine 1 1/4 cups brown sugar and next 3 ingredients with a fork.
• Sprinkle evenly over top of sweet potato mixture.
• Bake uncovered at 350° for 30 to 35 minutes.
• Take out of oven, scatter marshmallows evenly on top, slightly pushing down to steady them, and bake for additional 10-12 minutes, or just until marshmallows are lightly golden on top.

Steps:

• Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
• Preheat oven to 375 degrees F (190 degrees C). Grease a deep casserole dish with butter.
• Mash potatoes with a potato masher in a bowl until no large lumps remain. Stir white sugar, brown sugar, cinnamon, and butter into the mashed sweet potatoes; transfer to prepared casserole dish. Cover sweet potato mixture with a layer of miniature marshmallows.
• Bake in preheated oven until marshmallows are browned, about 30 minutes.

Steps:

• Mix sweet potatoes, white sugar, eggs, butter and vanilla in mixng bowl. I use a mixer.
• Scrape out bowl with rubber spatula.
• Spread into a well greased 2 quart (the one that is only a couple of inches deep not the square deep pan) casserole dish.
• Mix topping ingredients (brown sugar, butter, flour and pecans) in same mixing bowl > will be crumbly.
• Crumble topping over sweet potatoes lightly patting to make it even.
• Bake in 350 degree oven for 45 minutes.
• Put into 9X13baking pan for a double recipe, cook the same.
• I counted as serving 6 because everyone takes a second helping!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Toss sweet potatoes with brown sugar in a bowl until coated; arrange in the prepared casserole dish. Top sweet potatoes with marshmallows.
• Bake in the preheated oven until sweet potatoes are tender and marshmallows are browned, 35 minutes.

Steps:

• Fill a large pan with boiling water from the kettle and set over a medium-high heat. Carefully drop in the whole, unpeeled sweet potatoes and cook for 30 minutes until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
• Heat the oven to 180C/160C fan/gas 4. Tip the peeled sweet potatoes into a large bowl, add the butter and mash with a potato masher until completely smooth. Tip in the brown sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
• Lightly butter a 20 x 30cm baking dish, then scrape in the sweet potato mixture. To make the topping, rub the butter into the flour, then stir in the brown sugar, pecans and a good pinch of salt. Sprinkle the topping evenly over the sweet potato filling, then bake for 45-50 mins until golden on top.

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.

Steps:

• Place potatoes in a 3-qt. slow cooker coated with cooking spray. Toss with salt and pepper. Top with pie filling and drizzle with butter. Sprinkle with cinnamon. Cover and cook on low for 5-7 hours or until potatoes are tender. Sprinkle with granola if desired.