Hawaiian Style Sweet Potato Casserole Recipes

Steps:

• 1. Heat oven to 400 degrees. Scrub unpeeled sweet potatoes. Place on a cookie sheet, bake for 30 minutes, then puncture several times with a fork. Cook an additional 20 to 30 minutes until tender.
• 2. Cool, peel, and mash in a bowl.
• 3. Reduce oven temperature to 350 degrees.
• 4. Drain pineapple tidbits, reserving the liquid.
• 5. Melt butter in a bowl in the microwave. Add butter, brown sugar, and salt. Combine with mashed sweet potatoes.
• 6. Stir pineapple juice into potato mixture until it reaches the desired consistency. Fold in the reserved pineapple tidbits.
• 7. Butter a 2 quart, shallow casserole dish. Spoon potato/pineapple mixture into the prepared dish.
• 8. Cover with foil and bake until heated through (about 20 minutes).
• 9. Remove the pan from the oven. Cover the top with marshmallows. Return to oven, uncovered, and bake until marshmallows are browned as desired. Serve.
• 10. NOTES: You can use any size marshmallows you desire; if using jumbo, cut in half before placing on top of the heated potato mixture.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish. Stir together the brown sugar and cinnamon until evenly blended; set aside.
• Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until just tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two; peel and cut into 1/2 inch slices.
• Layer the potatoes into the prepared baking dish, dot with butter, and sprinkle with salt. Arrange the bananas over the potatoes and sprinkle evenly with the brown sugar mixture. Top with the crushed pineapple. Whisk together the pineapple juice, lemon juice, and honey until the honey has dissolved. Pour over the casserole.
• Bake in the preheated oven until hot and browned on top, about 40 minutes.

Steps:

• Preheat oven to 400.
• Combine potatoes, juice, 1/4 tsp cinnamon and mash.
• Spray casserole with cooking spray.
• Spread mixture, making a well in center.
• Arrange banana around edge of well.
• Spoon pineapple into well.
• Sprinkle with cinnamon and brown sugar.
• Bake 10-15 minutes.
• Place in broiler till fruit is browned.

Steps:

• In a large bowl, combine the potatoes, eggnog, raisins, sugar and salt. Transfer to a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over top., Bake, uncovered, at 350° for 30-35 minutes or until heated through.

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:

• To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.
• When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.
• To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.