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Bake in a preheated 375F oven for 30 to 45 minutes until the topping is golden brown and crisp and the sweet potatoes are set but still slightly loose in the center. Mash the sweet potatoes using a potato masher or a fork.Sprinkle the mixture evenly over the top of the sweet potatoes.Stir in the chopped pecans and mix well.Use your fingers to work the chilled butter into the mixture until it resembles oatmeal with some large pea size pieces of butter in it.Put the brown sugar, flour, baking powder, cinnamon, nutmeg, and salt into a mixing bowl and mix well.Thoroughly grease a 9x13x2 inch baking dish with the softened butter and pour the sweet potato mixture into it.When the milk is incorporated, taste carefully for seasoning and add more salt, cinnamon, nutmeg, or sugar as needed. Woodford Reserve Sweet Potato Casserole Recipe 4 pounds Sweet Potatoes, peeled and cut into large cubes 1 cup Unsalted Butter, Cubed into medium dice 2 Tsp.Reduce mixer speed to low and slowly add in the heated milk.Add the lightly beaten eggs and vanilla and beat on medium speed for 2 minutes.Add the salt, cinnamon, nutmeg, honey, and both sugars and mix until they are thoroughly blended.Add the butter and mix until it is absorbed.Mix the hot sweet potatoes on low speed to begin mashing them.Peel and roughly chop the sweet potatoes. Put the peeled sweet potatoes into the large bowl of an electric mixer fitted with beaters or a whip attachment. The steps for this recipe are so straightforward, your kitchen will soon fill with the gorgeous aroma of sweet potatoes baking in brown sugar and cinnamon A. On a baking sheet lined with a cooling rack, place the bacon.Remove from the oven and allow to cool briefly before peeling.Bake in preheated 350F oven for 1 to 1 1/2 hours until they are very tender.Wash the sweet potatoes and put them on a foil or parchment lined baking sheet.Somewhere along the line, we started calling it a casserole. I think that’s possibly because of the egg in the recipe which gives a bit of a rise or lift to the sweet potatoes. Prepare up to 24 hours in advance and refrigerate until ready to bake. Our version of a sweet potato casserole with marshmallows and pecans is sweetened with maple syrup and sprinkled with warming nutmeg. Bring a large pot of water to a boil and add sweet potatoes and butternut squash, boil until fork tender or about 15 minutes, then drain and return vegetables. When I was growing up, this recipe was called Sweet Potato Souffle. Toasted pecans mingle with mini marshmallows atop this make-ahead sweet potato casserole. It’s always the perfect dish to accompany the cornbread dressing, baked curried fruit, broccoli casserole, potatoes au gratin, and a beautifully roasted turkey, of course! 1 cup water 3 1/2 lb medium sweet potatoes, cut in half crosswise (about 6) 2 tablespoons butter 1/2 cup packed brown sugar 1 teaspoon salt 1/2 teaspoon. In a small bowl, combine the brown sugar, flour and pecans cut in butter until crumbly. It’s finished off with a pecan streusel topping made of flour, brown sugar, and chopped pecans with just a touch of melted butter. Add the eggs, sugar, flour, vanilla and salt beat until smooth. Step 3 In a large bowl, mix together the sweet potatoes, brown sugar, milk, butter and flour. Step 2 Boil the sweet potatoes in a large saucepan approximately 10 minutes, or until tender. Remove sweet potato skins by peeling them back, using a knife if needed. Step 1 Preheat oven to 375 degrees F (190 degrees C). This dish features mounds of mashed sweet potatoes mixed with brown sugar and vanilla. Cook in the microwave individually for about 8 minutes each. Some folks like theirs topped with marshmallows and some with this pecan and brown sugar mixture. Change oven settings to broil (or grill), and broil for 5-10 minutes, until the top has crisped a little and browned.
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Bake for 25 minutes or just until golden. This is essentially the same recipe that my mother has served for years. Combine flour, brown sugar, butter, pecans and salt. I was planning my Thanksgiving menu a few days ago and, as usual, it included my classic Southern Sweet Potato Casserole with Pecan Topping. It just wouldn’t be Thanksgiving here without sweet potatoes in some form or fashion and this casserole just happens to be my favorite. We may grumble about our situation sometimes, we may look at what others have accomplished with just a tinge of “ wishfulness,” but if we truly look around we’ll find so much for which we should give thanks. There’s none of the gift buying and giving pressure that there is for Christmas, the decorations are beautiful without being so over the top, and the whole day is all about food! Even more, the idea of setting aside a day on which to just be “thankful” is humbling.