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CLASSIC SWEET POTATO CASSEROLE RECIPE | MYRECIPES



Classic Sweet Potato Casserole Recipe | MyRecipes image

This mouthwatering sweet potato casserole will satisfy lovers of crunchy pecans and cornflakes as well as marshmallows.

Provided by Jennifer Reich, Birmingham, Alabama

Total Time 2 hours 40 minutes

Yield Makes 6 to 8 servings

Number Of Ingredients 12

4 ½ pounds sweet potatoes
1 cup granulated sugar
½ cup butter, softened
¼ cup milk
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon salt
1 ¼ cups cornflakes cereal, crushed
¼ cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 ½ cups miniature marshmallows

Steps:

  • 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°.
  • 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.
  • Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
  • 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.

SLOW COOKER CHICKEN, BACON, AND POTATO SOUP RECIPE | MYRECIPES



Slow Cooker Chicken, Bacon, and Potato Soup Recipe | MyRecipes image

This chicken potato soup is perfect for ushering in fall: It's hearty enough for the beginning of soup season, yet brothy and veggie-packed so it doesn't feel too heavy. This recipe is ideal for a weekend, when you can check on the slow cooker after just a few hours. Although you can’t leave it unattended all day, this chicken potato soup still offers the benefit of hands-free, fuss-free cooking. Baby red, Yukon Gold, or fingerling potatoes will all work well here, as they'll maintain their shape nicely during cooking. Pair this easy chicken and potato soup with a slaw or kale side salad and crusty whole-grain bread for a healthy, satisfying dinner.

Provided by Ana Kelly

Total Time 4 hours 0 minutes

Yield Serves 6 (serving size: 1 1/2 cups)

Number Of Ingredients 12

4 center-cut bacon slices, diced
1 ½ pounds bone-in chicken thighs, skinned
2 teaspoons salt-free garlic-and-herb seasoning blend (such as Mrs. Dash)
2 cups thinly sliced leek (from 2 large leeks)
1 cup sliced carrot (from 2 large carrots)
1 cup sliced celery (from 2 large stalks)
4 cups unsalted chicken stock (such as Swanson), divided
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
5 thyme sprigs
12 ounces baby potatoes
2 cups coarsely chopped baby spinach

Steps:

  • Cook bacon in a large skillet over medium-high until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Set bacon aside.
  • Sprinkle chicken with seasoning blend. Add chicken to bacon drippings in pan; cook 8 minutes, browning on all sides. Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan. Add leek, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining 3 cups stock, salt, pepper, and thyme sprigs to slow cooker. Cover and cook on LOW for 2 hours. Add potatoes; cover and cook on LOW for 2 more hours or until potatoes are tender.
  • Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs. Cut chicken into bite-size pieces; discard bones. Return chicken to slow cooker; add spinach, stirring until spinach wilts.

Nutrition Facts : Calories 174 calories, CarbohydrateContent 14 g, CholesterolContent 69 mg, FatContent 4.3 g, FiberContent 2 g, ProteinContent 19 g, SaturatedFatContent 1.4 g, SodiumContent 521 mg, SugarContent 2 g

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