Edesias 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:

• In large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla.
• Pour into 9 inch square greased baking dish.
• Mix topping ingredients and sprinkle over potatoes.
• Bake at 350 degrees for 35-40 minutes .
• Can be doubled and baked in 9x13 dish.

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:

• In a mixing bowl, combine the sweet potatoes, sugar, eggs, milk, salt, 1/3 cup butter and vanilla. Mix together and pour into a greased 13x9 inch baking dish.
• To prepare the topping, combine in a separate bowl the brown sugar, flour, 1/3 cup melted butter and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Steps:

• For the sweet potatoes: Heat the oven to 350 degrees F. Place the potatoes on a rimmed baking sheet and bake until tender when pierced with the point of a paring knife, about 1 hour.
• Cool the potatoes slightly. Peel the potatoes, discard the skins, and place them in a medium bowl. Mash with a potato masher or large fork until smooth. Stir in the eggs, milk, brown sugar, melted butter and vanilla until combined; season with salt and pepper.
• Meanwhile, for the topping: Combine the pecans, brown sugar, flour and butter in the bowl of a food processor fitted with the blade attachment. Pulse until combined. Set aside.
• Transfer the sweet potato mixture to a medium casserole dish and sprinkle with the topping. Place the casserole in the oven and bake until bubbly and browned on top, about 30 minutes. Serve immediately.

Steps:

• Heat oven to 375ºF.
• Bring potatoes to boil in broth in large covered saucepan on high heat; simmer on medium heat 12 min. or until potatoes are tender. Uncover; simmer 1 to 2 min. or until most of the liquid is absorbed. Remove from heat. Add cream cheese and nutmeg. Mash with potato masher until potatoes are light and fluffy. Spoon into 1-1/2-qt. casserole.
• Mix remaining ingredients; sprinkle over potato mixture.
• Bake 20 min. or until potato mixture is heated through and topping is golden brown.

Steps:

• Preheat the oven to 350 degrees F.
• Filling:
• In a large bowl combine all the filling ingredients. Transfer to a buttered 1 1/2 quart casserole dish.
• Topping:
• In a medium bowl combine the brown sugar, flour, and butter until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until the top is golden, about 25 to 30 minutes. Remove from the oven and serve hot.

Steps:

• Preheat oven to 350 degrees.
• Mash the sweet potatoes.
• Mix the sugar, melted butter, eggs, milk, vanilla and cinnamon into the sweet potatoes.
• Spray a baking dish with non-stick cooking spray and pour potato mixture into it.
• Mix the topping ingredients together in a small bowl.
• Sprinkle topping over the sweet potato mixture.
• Bake for approximately 35 minutes, or until the casserole gets brown and bubbly.

Steps:

• Combine sweet potatoes, 2/3 cup butter, salt, sugar, eggs, vanilla, and 4 tsp flour. Pour into a greased 9 x 13" casserole dish.
• Combine brown sugar, remaining butter, and remaining flour; mix together until crumbly. Add pecans. Put on top of casserole.
• Bake at 350° for 45-60 minutes or until set in the middle.

Steps:

• Slice sweet potatoes thinly (best to use a Mandoline).
• In a bowl, combine unsalted butter, sugar, cinnamon, salt; mix well.
• Pour the mixture over the sliced sweet potatoes; make sure they are all well-coated.
• Place the sliced sweet potatoes in the microwave for approx 20-30 seconds until soft so it rolls easily (add more time in the microwave if needed).
• On a lightly floured surface, roll out the pastry.
• Using a pizza cutter or knife, cut dough in half vertically then horizontally creating 1 inch by 5 inch strips.
• Arrange 15-20 sliced sweet potatoes into an straight row overlapping the edges.
• Starting from the first slice you laid down, roll the lined up sweet potatoes forming a rose-looking shape.
• Brush a strip of the pastry with egg wash then wrap it around the base of the sweet potato rose flower.
• Brush butter in a casserole pan.
• Lay two slices of sweet potato on the bottom, creating a base for each rose.
• Add a dollop of marshmallow fluff on top of each sweet potato base.
• Place each rose on the base, the marshmallow fluff acting as an adhesive.
• Bake at 400F for 35-40 minutes or more until the potatoes are baked well.
• After it cools, place mini marshmallows around the roses and top with confectioners' sugar.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Boil the sweet potatoes in a large saucepan approximately 10 minutes, or until tender.
• In a large bowl, mix together the sweet potatoes, brown sugar, milk, butter and flour. Transfer the mixture to the baking dish. Sprinkle with pecans and coconut.
• Bake 30 minutes in the preheated oven.

Steps:

• Preheat oven to 350 degrees.
• Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven.
• Microwave at high 16 minutes or until tender, rearranging potatoes after 8 minutes.
• Let stand 5 minutes.
• Cut each potato in half lengthwise; scoop out pulp into a large bowl.
• Discard skins.
• Add sugar and next 5 ingredients (sugar through nutmeg), and beat with a mixer at low speed until combined.
• Add eggs; beat until smooth.
• Spoon mixture into a 1 1/2-quart baking dish; sprinkle with pecans.
• Bake at 350 degrees for 45 minutes or until thoroughly heated.