Whipped Sweet Potato Bake Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Prick the sweet potato all over with a fork, and then wrap in foil. Bake until soft, about 45 minutes. Remove from the oven and let cool.
• When cool enough to handle, halve the sweet potato and scoop out the flesh. Add the flesh to a food processor, along with the coconut milk, cinnamon, nutmeg and orange zest. Process until smooth. Season with salt and pepper. Fold in the walnuts if using.

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 375 degrees F.
• Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.
• When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.
• In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

Steps:

• Preheat the oven to 425 degrees F. Roast the potatoes on a rimmed baking sheet until soft and tender, about 1 hour. Let cool for a few minutes, then use paper towels or a kitchen towel to help remove the skins.
• Process the sweet potato meat, butter, 1 1/2 teaspoons salt, cinnamon, allspice and cayenne in a food processor until smooth. Let cool to room temperature. Transfer to an airtight, microwave-safe container, label and date, and freeze for up to 2 weeks.
• To serve, reheat in the microwave, stirring often. Transfer to a serving dish, and top with the pecans and scallions.

Steps:

• Preheat oven to 325°. In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over sweet potato mixture. Bake, uncovered, until a thermometer reads 160°, 45-50 minutes.

Steps:

• Heat oven to 350°F.
• Beat potatoes, butter and spices with mixer until blended.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with marshmallows.
• Bake 15 to 20 min. or until potato mixture is heated through and marshmallows are lightly browned.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan cook sweet potatoes in salted water over medium-high heat for about 20 minutes, or until done. Drain, and add orange juice, brown sugar, nutmeg and butter. Whip until smooth. Spread into a medium size casserole dish and top with marshmallows.
• Bake in preheated oven for about 10 minutes, or until marshmallows are golden brown.

Steps:

• Preheat the oven to 350 degrees F.
• Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven.
• In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes.
• When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar. Add cream and 1 tablespoon of butter and puree until super smooth.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix sugar and butter together in a bowl using an electric mixer. Add eggs and beat to combine. Mix in sweet potatoes. Beat in salt, cinnamon, and nutmeg. Pour in milk and orange juice; mix very carefully until combined. Pour into a casserole dish.
• Bake in the preheated oven until firm, about 45 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a casserole dish.
• 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. Measure 3 cups mashed sweet potato and transfer to a large bowl.
• Beat sweet potatoes, brown sugar, 1/2 cup butter, milk, eggs, and vanilla extract together with an electric hand mixer in a bowl until smooth and creamy; pour into the prepared casserole dish.
• Pour 1/3 cup melted butter over pecans in a bowl; stir to coat. Add flour; stir until combined. Sprinkle pecan mixture over sweet potato mixture.
• Bake in the preheated oven until heated through and bubbling, 20 to 25 minutes.

Steps:

• Preheat oven to 350°F. Beat sweet potatoes, butter, cinnamon, nutmeg, and salt with electric mixer on medium.
• Spoon into lightly greased 1-1/2 quart baking dish. Top with marshmallows.
• Bake 15-20 minutes until potatoes are heated thoroughly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Mash sweet potatoes in a bowl with milk, adding the milk a little at a time until potatoes are the desired consistency. Spread sweet potatoes into the prepared baking dish.
• Bring maple syrup and butter to a boil in a saucepan and pour the boiling syrup mixture over the sweet potatoes.
• Bake in the preheated oven until the sweet potatoes are hot and the topping has begun to cook into a sticky caramel, 20 to 30 minutes.

Steps:

• Preheat oven to 350 Spray large skillet with cooking spray and toast the walnuts well, stirring frequently.
• Don't allow them to blacken.
• Boil the Peeled/Quartered Sweet potatoes just as you would regular potatoes for mashed potatoes.
• Pour into strainer and allow to drain well.
• Place potatoes into xtra large mixing bowl Along with all other ingredients except the marshmallows then use a hand blender to puree just like mashed potatoes.
• Taste, add more brown sugar and/or sweetened condensed milk if you prefer them sweeter, make sure the walnuts are well distributed.
• Turn the mixture into a casserole dish (Make sure its a deep one or the marshmallows will melt over the rim into the oven).
• Layer the marshmallows over the top pressing down lightly into the mixture.
• Bake at 350 for 30 minutes or until marshmallows are melted and browned.

Steps:

• Preheat oven to 325°F. Line 2 large baking sheets with heavy-duty foil. Place potatoes on baking sheets. Pierce potatoes with fork. Bake until very tender, about 1 1/2 hours. Let cool slightly.
• Increase temperature to 350°F. Peel warm potatoes and place in bowl of heavy-duty electric mixer. Beat potatoes until mashed. Add butter, cream, cardamom and nutmeg. Whip until smooth and creamy. Season with salt. Transfer potatoes to 13 x 9-inch oval baking dish. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Bake potatoes until heated through and beginning to brown on top, about 45 minutes.

Steps:

• Set oven to 400 degrees.
• Place the sweet potatoes on a cookie sheet and prick all over with a fork.
• Bake for about 1 hour or until JUST fork-tender (do not over-bake them!).
• Cool slightly and cut in half.
• Scoop out the pulp and place in a large bowl (discard the peel).
• Add in brown sugar (starting with 1/3 cup) butter, lemon juice, orange peel, cinnamon, allspice, nutmeg and egg yolk.
• Using an electric mixer, beat until smooth.
• Season with salt and pepper to taste, and adjust the brown sugar and spices to taste.
• Add in toasted pecans and mix to combine.
• Spread the mixture in a large baking dish.
• At this point you can cover and refrigerate up to 1 day before baking.
• Bake in a 350 degree oven for about 25 minutes.

Steps:

• Preheat oven to 375°F Place white and sweet potatoes in separate bowls.
• Add half each of the cream cheese and sour cream to the potatoes in each bowl; season with salt and pepper.
• Mash with potato masher or fork until creamy.
• Stir half of the parmesan into the bowl of white potato mix.
• Mix half of the cheddar cheese into the bowl of sweet potatoes.
• Alternately layer half each of the white potato mixture and sweet potato mixture in a 2 qt clear glass casserole dish.
• Repeat layers.
• Bake 15 minutes.
• Sprinkle with remaining cheeses and continue baking 5 minutes or until cheeses are melted.

Steps:

• Preheat the oven to 350 degrees.
• Lightly coat a 10 x 6 x 2 inch (1 1/2 quart) glass baking dish with nonstick cooking spray and set aside.
• Combine the sweet potatoes with 1/4 cup of the melted butter along with the brown sugar, cinnamon, nutmeg and salt in a mixing bowl and beat until very well blended.
• Add 1 cup of the marshmallows and blend.
• Transfer the mixture to the baking dish smoothing out the top with a spatula.
• Put the remaining marshmallows over the top.
• Bake for about 20 minutes or until the potatoes are very hot and the topping is golden brown.
• Remove from oven and serve immediately.

Steps:

• Preheat oven to 350 degrees. Mash sweet potatoes, butter and spice in a large bowl until blended.
• Spoon into a greased 1 1/2-quart casserole dish; top with marshmallows.
• Bake for 15 to 20 minutes or until potoato mixture is heated through and marshmallows are lightly browned.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart casserole dish.
• In a large bowl, blend together the sweet potatoes, milk, orange juice, eggs, vanilla, sugar, salt, butter, nutmeg and cinnamon. Pour into prepared casserole dish.
• Mix together the 1/4 cup butter, brown sugar, flour and pecans; sprinkle over sweet potato mixture.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

Steps:

• In a large bowl, combine the first 9 ingredients. Transfer to a greased 2-qt. baking dish. In a small bowl, combine the pecans, brown sugar, cinnamon and nutmeg. Sprinkle over sweet potato mixture. Bake, uncovered, at 350° until a knife inserted near the center comes out clean, 40-45 minutes.