Best Sweet Potato Casserole Southern Living 2010 Recipes

SWEETIE'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350°F. Butter a 13- x 9-inch baking dish, and set aside.
• Place sweet potato chunks in a large pot, and add water to cover. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer until potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain potatoes in a colander, and let cool 10 minutes.
• Meanwhile, stir together orange zest and juice in a small bowl. Stir in melted butter until combined.
• Stir together brown sugar, cinnamon, nutmeg, and salt in a separate small bowl.
• Arrange half of the sweet potato chunks in an even layer in prepared baking dish. Sprinkle with half of the brown sugar mixture, and drizzle with half of the butter mixture. Sprinkle with half of the toasted pecans. Repeat process with remaining sweet potatoes, brown sugar mixture, butter mixture, and toasted pecans. Top evenly with marshmallows.
• Bake in preheated oven until marshmallows are golden and casserole is bubbling around edges, 20 to 30 minutes. Serve hot.

SOUTHERN SWEET POTATO CASSEROLE

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.

GRANDMA CAROL'S SOUTHERN SWEET POTATO CASSEROLE

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.

SOUTHERN SWEET POTATO CASSEROLE

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.

SWEET POTATO CASSEROLE (SOUTHERN LIVING 2010)

Steps:

• 1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°. 2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish. 3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart. 4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.