SWEET POTATO CASSEROLE WITH WALNUTS RECIPES

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TRADITIONAL SWEET POTATO CASSEROLE RECIPE | MYRECIPES



Traditional Sweet Potato Casserole Recipe | MyRecipes image

Thanksgiving isn't complete without a homemade sweet potato casserole. Top this lightened version of a basic sweet potato casserole recipe with both marshmallows and toasted pecans. Need more Thanksgiving side dish ideas? Check out our Ultimate Thanksgiving Guide.

Provided by Alison Ashton

Yield 16 servings

Number Of Ingredients 8

2 ½ pounds sweet potatoes, peeled and cut into 1-inch cubes
¾ cup packed brown sugar
¼ cup butter, softened
1 ½ teaspoons salt
½ teaspoon vanilla extract
½ cup finely chopped pecans, divided
Cooking spray
2 cups miniature marshmallows

Steps:

  • Preheat oven to 375°.
  • Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
  • Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.

Nutrition Facts : Calories 186 calories, CarbohydrateContent 33.1 g, CholesterolContent 8 mg, FatContent 5.5 g, FiberContent 2.5 g, ProteinContent 1.6 g, SaturatedFatContent 2 g, SodiumContent 272 mg

SWEET POTATO CASSEROLE RECIPE | ANNE BURRELL | FOOD NETWORK



Sweet Potato Casserole Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 11

2 1/2 pounds sweet potatoes (about 3)
1 orange, zested and juiced
1 teaspoon ground cinnamon
1 tablespoon honey
1/2 cup milk
1/2 cup diced dried apricots
1/2 cup oatmeal
1/4 cup firmly packed brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons butter, cut into pea-sized pieces
1/2 cup chopped walnuts

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the sweet potatoes on a sheet tray and roast for 35 to 40 minutes. The sweet potatoes might still be a little hard in the center- no problem!
  • While the sweet potatoes are baking make the topping. In a food processor, combine the oatmeal, brown sugar, olive oil, butter, and walnuts and pulse until mixture comes together.
  • When the potatoes are cool enough to handle, peel them and cut them into 1-inch chunks. Discard the skins. Put the potatoes into a large dish and add the remaining ingredients. Mash together with a potato masher until well combined.
  • Transfer the mixture to a 2-quart casserole dish. Crumble the topping mixture over the potatoes. Bake until the mixture hot all the way through and the topping is brown and crispy, about 30 minutes.
  • That's a hot sweet potato!

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This classic casserole straddles the line between side and dessert (indeed, we’ve enjoyed the leftovers both ways). We dial down the sugar to steer the dish back to savory territory, and add a crunchy oat and nut topper for texture. A final drizzle of maple syrup just before serving gives the casserole a lovely sheen. While we call for a ricer in our master mashed potatoes, a potato masher is perfectly acceptable here since the spuds will be bound with an egg then topped and baked. Chopped almonds or walnuts would be a delicious sub for the pecans.
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