Lisas Sweet Potato Casserole Recipes

Steps:

• 1. Preheat oven to 350 F. Wash sweet potatoes and peeled and diced. Put the sweet potatoes in a large pot with enough water to cover. Bring to a boil and reduce to medium heat and cook for 15 minutes until tender. Remove from heat and drain. Mash sweet potatoes with electric mixer. Add butter, sugar, orange juice, and cinnamon and mix well. Put the sweet potatoes into a 9X13-inch baking dish and spread evenly. Bake for 30 minutes and put on marshmallows on top and cook for 15 minutes until the marshmallows are puffed and lightly brown.

Steps:

• Preheat oven to 400°F. Mix sweet potatoes, sugar, milk, butter, flour, spices, eggs and vanilla in large bowl until blended.
• Pour into pastry shell. (Shell will be quite full; filling will not rise over sides.)
• Bake 30 to 35 minutes or until top is puffed and browned. (Filling will be soft, but will set while cooling.) Cool on wire rack at least 2 hours. Serve each slice with 2 tablespoons whipped topping.

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.