BAKES POTATO RECIPES

EASY POTATO RECIPES - OLIVEMAGAZINE

Easy Potato Recipes - olivemagazine image

Turn your favourite fluffy potatoes into comforting meals and classic side dishes, from tamarind potato curry and frizzled leek soup, to gratin dauphinoise, hasselbacks and perfect chips

Provided by Janine Ratcliffe

MOM'S SWEET POTATO BAKE RECIPE: HOW TO MAKE IT

Mom's Sweet Potato Bake Recipe: How to Make It image

Mom loves sweet potatoes and fixed them often in this creamy, comforting baked sweet potato casserole. With its nutty topping, this side dish could almost serve as a dessert. It's a yummy treat! —Sandi Pichon, Memphis, Tennessee

Provided by Taste of Home

Categories Side Dishes

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3 cups cold mashed sweet potatoes (prepared without milk or butter)
1 cup sugar
3 large eggs, room temperature
1/2 cup 2% milk
1/4 cup butter, softened
1 teaspoon salt
1 teaspoon vanilla extract
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup all-purpose flour
2 tablespoons cold butter

Steps:

Preheat oven to 325°. In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over sweet potato mixture. Bake, uncovered, until a thermometer reads 160°, 45-50 minutes.

Nutrition Facts : Calories 417 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 435mg sodium, CarbohydrateContent 65g carbohydrate (47g sugars, FiberContent 4g fiber), ProteinContent 6g protein.

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MOM'S SWEET POTATO BAKE RECIPE: HOW TO MAKE IT

Mom loves sweet potatoes and fixed them often in this creamy, comforting baked sweet potato casserole. With its nutty topping, this side dish could almost serve as a dessert. It's a yummy treat! —Sandi Pichon, Memphis, Tennessee
From tasteofhome.com
Reviews 5.0
Total Time 55 minutes
Category Side Dishes
Calories 417 calories per serving

Preheat oven to 325°. In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over sweet potato mixture. Bake, uncovered, until a thermometer reads 160°, 45-50 minutes.

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1. Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, powdered sugar and vanilla seeds (or extract) together on medium-high speed until the mixture is airy, soft and creamy, about 3 minutes. Make sure there are no large lumps of cream cheese. 2. Add the butter and continue beating on medium speed until very airy, about 2 minutes. Scrape the paddle and side of the bowl to make sure everything is well incorporated, then add the sour cream and continue beating until the frosting is creamy and fluffy. It will keep in an airtight container in the refrigerator for up to a week. Before using, bring the frosting to room temperature for a couple of hours and beat again until light. 3. Make the cake: In a medium saucepan, cover the sweet potato with cold water, then cover with a lid. Bring the water to a boil over medium heat and cook the sweet potato until the center can be easily pierced with a knife, 20 to 25 minutes. Drain and cool the sweet potato until it is safe to handle. Peel, mash the flesh with a fork, then measure 1� cups (340g) of the puree. Keep the rest for another use. 4. Meanwhile, position a rack in the lower third of the oven and preheat to 350�F. Grease the inside of an 8�-by-4�-inch loaf pan with vegetable oil, then line with a piece of parchment paper large enough to hang over the sides. (This will help you lift the cake out of the pan after baking.) Because this is a tall and hefty cake, be sure to use a 1-pound loaf pan. 5. In a large bowl, whisk together the sweet potato puree, vegetable oil, eggs, brown sugar and orange zest until smooth. 6. In a small bowl, stir together both flours, the candied ginger, cinnamon, baking soda, salt, nutmeg and cardamom. Add the dry ingredients into the sweet potato mixture and whisk to combine. 7. Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 25 minutes to 1 hour 35 minutes. If the cake begins to brown too much, cover the top with a piece of aluminum foil. Cool the cake in the pan for 20 minutes, then invert onto a wire rack. Cool the cake completely, then spread the frosting all over the top and sprinkle the candied ginger over it. The cake will keep tightly wrapped in the refrigerator for up to three days.

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