i still remember the day when i tried sweet potato casserole for the first time. i love how this adds a crunchy contrast to the creamy sweet potatoes in this classic holiday dish. for the sweet potato casserole i’m sharing today, i ended up adding orange zest to the filling. sweet potatoes are naturally sweet, and in a casserole, there are sweeteners added on top of that. we often call both yams and sweet potatoes yams, but they are not interchangeable. sweet potatoes are orange-fleshy tubers that are easy to find in the market, although they are sometimes mislabeled as yams. refrigerate the unbaked casserole up to 2 days ahead of time.
another way to get a jump on the casserole is to cook the sweet potatoes ahead of time and puree them. refrigerate: cover leftover sweet potato casserole and refrigerate for up to 5 days. freeze: freeze leftover sweet potato casserole in a freezer-safe container. sweet potato casserole is a side dish, but it often tastes like a little bit of dessert on your dinner plate. place the chunks in a large pot and fill it with enough water to cover the potatoes. bring everything to boil, then reduce to a simmer and cook for 15 minutes, or until the sweet potato chunks can be easily pierced with a fork. add the sweet potato puree into a large bowl. in a separate bowl, mix the pecans, flour, brown sugar, butter, and cinnamon together for the crumble topping.
this sweet potato casserole is creamy and sweet with a decadent, crunchy streusel topping. classic side dishes are what makes thanksgiving and christmas so memorable and this easy sweet potato casserole is the quintessential holiday recipe. whether it’s this stunning sweet potato casserole, soft and fluffy sweet potato biscuits or candied sweet potatoes, they are a must make and a favorite with my family. it’s as easy as making a batch of sweet and spiced mashed sweet potatoes and stirring together a simple streusel and popping it in the oven. i’m showing you how i boil them in the video below but if you prefer to bake them, just refer to my how to bake sweet potatoes recipe. there is no wrong way to eat this easy sweet potato casserole and there is no wrong way to serve it! i love a sweet potato casserole with pecans so this streusel has loads of them! let’s take a look at what you’ll need to have on hand: lots of people love the nostalgia factor that comes with a sweet potato casserole with a gooey sweet layer of toasted marshmallows on top.
baked: if already baked, the sweet potato casserole with pecans can be frozen for up to 2 months wrapped in foil and stored in an airtight container. before baking: prepare the sweet potato casserole recipe as directed but stop before baking. cover the casserole tightly with two layers of foil, and store in an airtight container in the freezer for up to 2 months. to make this casserole ahead of time, simply prepare the mashed sweet potatoes and streusel as instructed but keep separate – meaning, don’t assemble the casserole. we have been serving this dish on our holiday table for years. i remember as a child my ganny made this. thank you trish for making it possible to print…i am a widow and i asppreciate the fact that i can vary my meals by having them i a folder… regards andré québec ,canada i am so looking forward to making the casserole and possibly some of the other recipes. welcome to mom on timeout where i’m serving up real food for real families!
ingredients 6 large sweet potatoes, peeled and cut into chunks 1 cup white sugar ½ cup brown sugar 2 tablespoons ground cinnamon 1 tablespoon butter, 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 3 to 4 large sweet potatoes, peeled and chopped 4 tablespoons butter, melted 1/2 cup milk 1/4 cup brown sugar, packed 1 teaspoon vanilla, .
ingredients. 1x 2x 3x ; 3 pounds sweet potatoes peeled and cut into cubes ; ½ cup brown sugar packed ; ⅓ cup butter softened ; ½ teaspoon vanilla ingredients 2 1/2 pounds sweet potatoes 1/2 cup milk 1/3 cup maple syrup 1 large egg 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon sweet potato filling 3 pounds sweet potatoes peeled, cut into cubes 6 tablespoons unsalted butter softened ½ cup brown sugar packed, light or, . instructionsbring a large pot of water to a boil. heat the oven to 375xb0f and butter a casserole dish. boil the sweet potatoes until tender, about 25 minutes. drain the sweet potatoes and mash. top with mini marshmallows and bake. instructionsbutter 2 quart casserole dish. peel and dice sweet potatoes. preheat oven to 350 degrees f.once potatoes are cooked, drain and mash. in another mixing bowl, mix together sugar, flour, salt and nuts. sprinkle the topping over the mashed potatoes.bake casserole for 25 minutes. cool before serving.
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