Sweet Potato Casserole Southern Style Recipes

Steps:

• Boil and mash potatoes.
• Mix in sugar, butter, eggs, vanilla and milk.
• Put in a 13x9 inch baking dish.
• For the topping melt butter and mix in remaining ingredients.
• Sprinkle on top of the potato mixture.
• Bake 25 miutes at 350 degrees.

Steps:

• Boil or microwave potatoes until tender. Wait for them to cool enough so, that you can peel them. The peeling should slide right off.
• Preheat oven to 350 degrees.
• Mash the potatoes.
• Combine all the ingredients for the base.
• Add them to the mashed potatoes and stir well.
• After mixed, place in a casserole dish. I usually use an 8 x 14 rectangle. Depending on how little or how much you are making.
• Combine ingredients for topping. Except marshmallows, if using them. The mixture should be kind of crumbly.
• Spread evenly on top.
• Place in oven and cook for 35 to 40 minutes.
• When done spread marshmallows on top and put back in the oven for about 5 minutes or until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir mashed sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, cinnamon, and vanilla together in a large bowl until smooth; transfer to a casserole dish.
• Mix brown sugar, pecans, coconut, and 1/2 cup butter in a bowl; spread atop the filling.
• Bake casserole in preheated oven until topping is golden brown, about 30 minutes.

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:

• Preheat the oven to 350 degrees F (175 degrees C). Place potatoes on a foil- or parchment-lined baking sheet.
• Bake in the preheated oven until very tender, 1 to 1 1/2 hours. Remove from the oven and allow to cool briefly, about 5 minutes. Peel.
• Transfer peeled sweet potatoes into a large bowl of an electric mixer fitted with beaters or a whisk attachment. Mix on low speed to begin mashing them. Add 1/2 cup butter and mix until absorbed. Add white sugar, honey, brown sugar, 1 3/4 teaspoon salt, and 3/4 teaspoon nutmeg; mix until thoroughly blended. Add eggs and vanilla and beat on medium speed for 2 minutes.
• Reduce mixer speed to low and slowly add the heated milk. Taste and adjust salt and nutmeg if needed.
• Grease a 9x13x2-inch baking dish with 1 tablespoon softened butter and pour potato mixture into it.
• Pour brown sugar, flour, cinnamon, nutmeg, and salt for topping into a mixing bowl and mix well. Use your fingers to work the chilled butter into the mixture until it resembles oatmeal with some pea-sized pieces of butter in it. Stir in the pecan pieces and mix well. Sprinkle the mixture evenly over the top of the sweet potatoes.
• Bake in the preheated oven until topping is golden brown and crisp and sweet potatoes are set, but still slightly loose in the center, 30 to 45 minutes.

Steps:

• To make:.
• Wash the sweet potatoes and put them on a foil or parchment lined baking sheet. Bake in a preheated 350* F. oven for 1 - 1 1/2 hours until they are very tender. Remove from the oven and allow to cool briefly before peeling. Put the peeled sweet potatoes into the large bowl of an electric mixer fitted with beaters or a whip attachment. Mix the hot sweet potatoes on low speed to begin mashing them. Add the butter and mix until it is absorbed . Add the salt, nutmeg, honey, and both sugars and mix until they are thoroughly blended. Add the lightly beaten eggs and vanilla and beat on medium speed for 2 minutes. Reduce mixer speed to low and slowly add in the heated milk. When the milk is incorporated, taste carefully for seasoning and add more salt, nutmeg, or sugar as needed. Thoroughly butter a 9x13x2 baking dish with the softened butter and pour the sweet potato mixture into it.
• The topping:.
• Put the brown sugar, flour, baking powder, cinnamon, nutmeg, and salt into a mixing bowl and mix well. Use your fingers to work the chilled butter into the mixture until it resembles oatmeal with some large pea size pieces of butter in it. Stir in the pecan pieces and mix well. Sprinkle the mixture evenly over the top of the sweet potatoes and bake in a preheated 375* F. oven for 30 to 45 minutes until the topping is golden brown and crisp and the sweet potatoes are set but still slightly loose in the center. Serve hot.

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:

• Note for quick method of cooking sweet potatoes -- I put the sweet potatoes in a baking dish and add 1/4 cup of water. Put a lid on and microwave for approximately 20 minutes. After they have cooled, peel and mash.
• Mix all 8 ingredients for sweet potato mixture. Pour into a greased casserole dish. Bake in a 350 degree oven for 35 minutes and see below for crunchy topping.
• Mix all 4 ingredients for topping and sprinkle over potatoes. Bake for an additional 8 minutes and remove from oven.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place sweet potatoes into 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 and mash.
• Mix white sugar, sweetened condensed milk, evaporated milk, melted butter, eggs, vanilla extract, and salt together ina bowl using an electric mixer until smooth. Spread into the bottom of a 9x13-inch baking pan.
• Mix pecans, brown sugar, melted butter, flour, and sweetened condensed milk in a bowl and crumble topping over sweet potato mixture.
• Bake in the preheated oven until golden brown, about 25 minutes.

Steps:

• Mix cream of chicken soup, sour cream, onion, and paprika until smooth. Stir in butter, cheese, and hash browns until well-blended.
• Pour into 9x13 baking dish.
• Gently mix corn flakes and melted butter. Top casserole.
• Bake at 350 degrees for 40 minutes.

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.