RECIPE FOR SWEET POTATO CASSEROLE WITH CRUNCHY TOPPING RECIPES

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THE BEST SWEET POTATO CASSEROLE RECIPE | FOOD NETW…



The Best Sweet Potato Casserole Recipe | Food Netw… image

We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness. This recipe is bound to become a holiday staple.

Provided by Food Network Kitchen

Categories     side-dish

Total Time 45 minutes

Cook Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed 
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

Steps:

  • 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 to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
  • For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
  • Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
  • For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

BEST SWEET POTATO CASSEROLE WITH MARSHMALLOW RECIPE - HO…



Best Sweet Potato Casserole with Marshmallow Recipe - Ho… image

Sweet Potato Casserole with Marshmallow is a sweet Thanksgiving side dish to add to your menu. There's even a crunchy streusel topping to contrast the filling.

Provided by THEPIONEERWOMAN.COM

Categories     Thanksgiving    baking    comfort food    dinner    side dish

Total Time 3 hours

Prep Time 2 hours

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 16

3 1/2 lb.

sweet potatoes

1

stick butter, melted, plus more to grease the casserole dish

1/2 c.

heavy cream

1/3 c.

light brown sugar

3

large eggs

1 1/4 tsp.

salt

1 1/2 tsp.

cinnamon

3/4 tsp.

smoked paprika

1/4 tsp.

cayenne pepper (optional)

1/2 c.

all-purpose flour

1/2 c.

light brown sugar

1/2 tsp.

cinnamon

1/4 tsp.

salt

1 c.

chopped pecan

1/4 c.

butter, melted 

2 c.

mini marshmallows

Steps:

  • For the filling: Preheat the oven to 425 degrees. Line a baking sheet with foil. Place the sweet potatoes on the foil and pierce the tops 2-3 times with a knife. Loosely cover with foil. Roast until very soft, about 50-60 minutes. Uncover and let rest until cool enough to handle. Peel the sweet potatoes, discarding the skin.  In a large bowl, combine the roasted sweet potato, butter, cream, light brown sugar, eggs, salt, cinnamon, smoked paprika and cayenne. Mash until smooth (or leave it a little chunky if you like!)  Reduce the oven temperature to 375 degrees. Butter a 9x13-inch casserole dish. Place the sweet potato filling in casserole dish and smooth the top. For the topping: In a small bowl, stir together the flour, sugar, cinnamon, and salt. Add the pecans and butter and mix until the mixture is clumpy. Sprinkle 1 cup of marshmallows all over the potato filling.  Then top with all of the streusel. Bake at for 25 minutes. Remove from the oven and top with the remaining 1 cup of marshmallows. Return to the oven for 10-15 minutes until the casserole is bubbly around the edges, hot in the middle and the marshmallows on top are golden brown. Let cool for a few minutes before serving.

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