Sweet Potato Casserole Best Recipes

YUMMY SWEET POTATO CASSEROLE

Ingredients:

• 4 cups sweet potato, cubed
• ½ cup white sugar
• 2 eggs, beaten
• ½ teaspoon salt
• 4 tablespoons butter, softened
• ½ cup milk
• ½ teaspoon vanilla extract
• ½ cup packed brown sugar
• ⅓ cup all-purpose flour
• 3 tablespoons butter, softened
• ½ cup chopped pecans

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
• In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
• In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
• Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

SWEET POTATO CASSEROLE

Ingredients:

• 3 pounds sweet potatoes (about 8), peeled and cut into 1-inch chunks
• Coarse salt and ground pepper
• 1/2 cup whole milk
• 4 tablespoons butter
• 1/2 teaspoon ground nutmeg
• 2 cups mini marshmallows or chopped regular marshmallows

Steps:

• Preheat oven to 375 degrees. Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer, and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
• Remove pan from heat; add milk, butter, and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet-potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.)
• Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.

SWEET POTATO SOUFFLE WITH PECANS

Ingredients:

• 2 large eggs, beaten
• 1 cup butter, melted
• 1/2 cup light corn syrup
• 1/2 cup sugar
• 4 cups mashed sweet potatoes
• 1 (14 ounces) evaporated milk
• 1 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup butter, melted
• 1 cup chopped pecans

Steps:

• Preheat oven to 350°. Combine eggs, butter, corn syrup and sugar in large bowl until creamy. Add mashed potatoes and milk. Spoon mixture into a greased 2-qt. baking dish. Combine brown sugar, flour, butter and pecans. Sprinkle evenly on top of sweet potato mixture. Bake until puffy and golden brown, about 30 minutes.