Sweet Potatoes Casserole

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Sweet potato casserole

image credit: Andy Randazzo cookpad.com


  • 3 cups cooked mashed sweet potatoes
  • 3/4 cups white sugar
  • 2 eggs beaten
  • 1 tsp. vanilla
  • 1/2 cup melted butter
  • 1/3 cup evaporated milk
  • 1 cup brown sugar
  • 1/3 cup flour
  • 1/3 cup butter
  • 1 cup chopped and whole pecans
  • Steps

    1 hour

  • Mix the first 6 ingredients (sweet potatoes, white sugar, eggs, vanilla, melted butter, evap milk) together and pour into buttered casserole dish.
  • Cut the butter into the brown sugar and flour until crumbly. Add the nuts and mix well. Sprinkle this over the potato mixture in the casserole dish.
  • Bake in preheated oven at 350degrees for 30 – 40 minutes. The middle should be firm.
  • Sweet Potato Casserole

    image credit: jglehenbauer cookpad.com


  • 4 lbs sweet potatoes quarter
  • 1 cup butter
  • 3/4 cups brown sugar
  • to taste Ground cinnamon
  • to taste Ground nutmeg
  • Marshmallows
  • Steps

  • Preheat over 400. Peel potatoes and put in a large pot of water. Bring to boil cooking about 15 minutes, drain and cook. Change
  • In a large mixing bowl add potatoes, butter, brown sugar, cinnamon and nutmeg. Mix till smooth. Pour in a baking dish and bake 15 minutes.
  • Pour marshmallows on top and turn over to broil. Watch so marshmallow do not burn! Remove and enjoy!
  • Sweet Potato Casserole

    image credit: Christina cookpad.com


  • 4 large sweet potatoes or 5 medium
  • 1/4 cup unsalted butter, softened to room temperature
  • 1/2 cup milk
  • 1/2-3/4 cup brown sugar
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 large eggs, beaten
  • Pinch salt
  • Optional Topping :
  • Mini Marshmallows
  • or
  • Crunchy Pecan Struesel :
  • 1 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/3 cup all purpose flour
  • 1/3 cup unsalted butter, melted
  • Steps

  • Start by roasting the sweet potatoes in a 400°F oven until they are tender. Set them aside until they are cooled enough for you to handle them. Or you could also cook them in the slow cooker. Just wash them, place them in the slow cooker and cook on low heat for 6-7 hours, until they can be easily pierced with a fork.
  • Once the potatoes are cooled a bit, preheat the oven to 350°F. Line a 9×13″ baking pan with foil (for easy cleanup) and grease it. Set it aside.
  • Place the sweet potato flesh into a large bowl and mash well. Then add in the butter, milk, brown sugar, cinnamon, nutmeg, salt and beaten eggs. Mix until it’s all combined. Pour the sweet potato mixture into the prepared baking pan. Change
  • For the struesel (if using), just combine all the ingredients in a bowl and stir it all together until it’s all moistened and combined.
  • If using the struesel, top with it and bake for 30 minutes. If topping with marshmallows, then bake for the 30 minutes, then place the marshmallows over the top and switch the oven to broil, just until the marshmallows begin to brown. Keep a close eye on them once the broiler is on so as not to burn them.
  • To prepare this in advance, prepare everything through step 3, then cover the baking pan with foil and place in the fridge until ready to bake. Take the pan out of the fridge about 20 minutes before you’re ready to place it in the oven, to bring it back closer to room temperature, then bake as directed.
  • Sweet Potato & Lotus Hot Salad

    image credit: Saori Fujimoto cookpad.com


    4 servings

  • 200 grams Sweet Potato
  • 150 grams Lotus
  • As needed Potato Starch
  • 3 tbsp Cooking Oil
  • <Sauce>
  • 2 tbsp Soy Sauce
  • 2 tbsp Sugar
  • 1 tbsp Vinegar
  • 1 tsp Black Sesame Seed
  • Steps

  • Cut the sweet potato into 1cm thick. Then put into the water for 5 minutes. Drain the water and wipe it by a paper towel well. Dust with Potato Starch.
  • Cut the Lotus into 1cm thick. Dust with Potato Starch.
  • Put all Sauce ingredients in a bowl and mix it well.
  • Heat 3tbsp the Cooking Oil in a frying pan. And fry the Sweet Potato until golden brown. Put the cooked Sweet Potato in a dish.
  • Use the same frying pan. Fry the Lotus until golden brown. (If the cooking oil is not enough, add 1 tbsp.)
  • Wipe off excess oil from Fillets with a paper towel well. Put in all sauce ingredients, and move the frying pan over the heat until the sauce covers the Sweet Potato and Lotus.
  • Sweet Potato Casserole

    image credit: Stephanie Goldman cookpad.com


    12 servings

  • 2 large sweet potatoes (about 2 lbs)
  • 2 1/2 cups granulated sugar
  • 1/2 cup butter
  • 4 large eggs
  • 1/2 cup Buttermilk
  • 1/2 cup milk
  • 1/2 cup chopped pecans
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • Steps

    1 1/4 hrs

  • Preheat oven to 325 degrees. Spray 13×9 inch baking dish with nonstick cooking spray.
  • Peel sweet potatoes & grate coarsely to yield 6 cups.
  • Combine sugar & butter in a large bowl. Beat with an electric mixer set on high until creamy, about 2 minutes. Add eggs one at a time, beating well after each addition.
  • In another large bowl, combine sweet potatoes, Buttermilk, milk, pecans, vanilla, cinnamon, & nutmeg. Mix well. Add butter mixture to sweet potato mixture & mix well.
  • Spoon the sweet potato mixture into prepared baking dish. Bake for 1 1/4 hours. Serve immediately.
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