LoveyQ
Stalkers, get a life.
Member since 11/07 12820 total posts
Name:
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Sweet potato casserole recipe please!
I love sweet potato casserole and would like to make one for Thanksgiving. I like the kind with marshmallows on top.
Can someone please post a tried and true recipe? One year my SIL made the BEST one and when we asked her to make it again the next year, she hadn't saved the recipe and did another one which was yuck! lol!
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cj7305
=)
Member since 8/05 12296 total posts
Name:
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Re: Sweet potato casserole recipe please!
I always make this and everyone loves it. It is sweet and yummy!
4 cups cooked sweet potato, cubed (I use canned)
1/2 c. sugar (I mix brown & white)
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish. (I use my Kitchenaid mixer)
3. Bake in the preheated oven 30 minutes, or until the topping is lightly brown. Cover w/ mini marshmallows and broil until golden.
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Domino
Always My Miracle
Member since 9/05 9922 total posts
Name:
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Re: Sweet potato casserole recipe please!
Made this last year and it was DELICIOUS!!!!!
Sweet Potato Casserole with Gingersnap Struesel
Cooking spray
5lb sweet potatoes, cut into chunks
1 1/4 tsp salt, divided, plus more for boiling potatoes
15-20 coarsely broken ginersnap cookies
1/2 cup flour
1/2 cup brown sugar
1/2 cup butter, cut into bits
1/2 cup maple syrup
1/2 cup half and half
2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ground nutmeg
2 large eggs
1. Coat a 9 by 13-inch baking dish with cooking spray.
2. Place potatoes in a large pot, cover with water, and add a generous pinch of salt. Bring to a boil, reduce heat, and simmer until potatoes are very tender, 14-16 minutes. Drain and set aside to cool.
3. Meanwhile, make the topping. Put the gingersnaps, flour, sugar, and 1/4 tsp salt in a food processor; pulse once or twice to combine. Add the butter and pulse a few more times. (The cookies should still be in small chunks).
4. Once the potatoes are cool, remove the skins. Make into a chunky puree in a blender, food processor, or by hand using a potato masher.
5. In a large bowl, whisk together the maple syrup, half and half, vanilla, cinnamon, nutmeg, eggs, and remaining 1 tsp salt. Add the potato puree; mix thoroughly. Transfer to baking dish. Sprinkle the topping evenly over the dish.
[MAY BE COVERED IN SEVERAL LAYERS OF PLASTIC WRAP AND FROZEN FOR UP TO THREE WEEKS. THAW IN THE REFRIDGERATOR OVERNIGHT, BRING TO ROOM TEMPERATURE, AND CONTINUE]
6. Preheat over to 350. Bake for 45 minutes, or until the top is lightly browned.
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