twogirlsiluv
LIF Infant
Member since 5/10 62 total posts
Name:
Cynthia
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Re: Sweet potato casserole recipe???
I don't use a specific recipe - but here is what I do -
Boil the sweet potatoes
Mash them up with some orange juice, butter, a little brown sugar, and cinnamon.
Place mashed sweet potatoes into a casserole dish bake 20-25 mins
then- add marshmallows on top -
Bake until marshmallows are browned
YUMMY!
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OffWithHerHead23
Keep passing the open windows
Member since 10/06 3627 total posts
Name:
Meaghan
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Re: Sweet potato casserole recipe???
Posted by twogirlsiluv
I don't use a specific recipe - but here is what I do -
Boil the sweet potatoes
Mash them up with some orange juice, butter, a little brown sugar, and cinnamon.
Place mashed sweet potatoes into a casserole dish bake 20-25 mins
then- add marshmallows on top -
Bake until marshmallows are browned
YUMMY!
I do the same thing, but instead of the OJ I add a little milk or half and half.
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MommaBear
Very much in love!
Member since 6/10 2864 total posts
Name:
Angela
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Re: Sweet potato casserole recipe???
I bake mine in the skins until they're ready to fall off...about 350 degrees for 45 minutes should do it (poke them first). Then let them cool, remove their skin, and slice them into one inch rounds. Place those in a casserole dish, top with brown sugar, pecans and mini marshmallows and bake until the marshmallows start to ooze. Mmmmm....my favorite part of Thanksgiving!
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Domino
Always My Miracle
Member since 9/05 9923 total posts
Name:
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Re: Sweet potato casserole recipe???
just got this out of a magazine and am making for Thanksgiving:
Sweet Potato Casserole with Gingersnap Struesel
Cooking spray
5lb sweet potatoes, cut into chunks
1 1/4 tsp salt, divided, plus more for boiling potatoes
15-20 coarsely broken ginersnap cookies
1/2 cup flour
1/2 cup brown sugar
1/2 cup butter, cut into bits
1/2 cup maple syrup
1/2 cup half and half
2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ground nutmeg
2 large eggs
1. Coat a 9 by 13-inch baking dish with cooking spray.
2. Place potatoes in a large pot, cover with water, and add a generous pinch of salt. Bring to a boil, reduce heat, and simmer until potatoes are very tender, 14-16 minutes. Drain and set aside to cool.
3. Meanwhile, make the topping. Put the gingersnaps, flour, sugar, and 1/4 tsp salt in a food processor; pulse once or twice to combine. Add the butter and pulse a few more times. (The cookies should still be in small chunks).
4. Once the potatoes are cool, remove the skins. Make into a chunky puree in a blender, food processor, or by hand using a potato masher.
5. In a large bowl, whisk together the maple syrup, half and half, vanilla, cinnamon, nutmeg, eggs, and remaining 1 tsp salt. Add the potato puree; mix thoroughly. Transfer to baking dish. Sprinkle the topping evenly over the dish.
[MAY BE COVERED IN SEVERAL LAYERS OF PLASTIC WRAP AND FROZEN FOR UP TO THREE WEEKS. THAW IN THE REFRIDGERATOR OVERNIGHT, BRING TO ROOM TEMPERATURE, AND CONTINUE]
6. Preheat over to 350. Bake for 45 minutes, or until the top is lightly browned.
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