There's one problem with sweet potatoes, and it's that they're often too sweet. This casserole, created by eMeals founder Jane DeLaney, perfectly balances the flavors with acid from orange juice and milk, so there's a hint of sweetness, but not too much.
- 6 cooked large sweet potatoes, peeled and cut into cubes
- 2 Cups sugar
- 4 eggs, lightly beaten
- 2 Teaspoons vanilla
- Juice from 2 oranges
- 1 Cup milk
- 1 stick butter, melted
- 1 Cup brown sugar
- 2/3 Cups flour
- 1 Cup chopped pecans
- 1 stick butter, softened
Calories Per Serving616
Folate equivalent (total)33µg8%
ISO Sweet Potato Casserole recipe: not to savory, not too sweet
Once again I am honored with the task finding a sweet potato recipe for Thanksgiving. I normally enjoy planning and preparing meals for family gatherings, especially major holiday get-togethers. But the sweet potato thing has become more of a hardship than a pleasure- caught between two camps, the sweet marshmallow lovers and the wine-drinking naysayers who refuse to throw off their palates with too much sugar- I am inevitably risking the disappointment and/or ridicule of my loved ones (!).
I usually go with a fairly sweet preparation (out of tradition and also to contrast with the savory mashed white potatoes that are invariably served) in the tradition of casserole with marshmallow, but without the marshmallow. I've tried pecan streusel topping (but some won't eat nuts), and I've done a whipped layered casserole thing. and I am out of ideas. I was thinking of making a gratin this year, but then realized that the addition of parmigiano or gruyere or goat cheese would mean a savory dish, and I don't really have the heart to deprive the sweet-eaters of their favorite side dish.
Does anyone have any siggestions for a middlle-of-the-road casserole or gratin-style dish featuring sweet potatoes? I would also consider a seecondary ingredient, such as turnip or onion, as long as its nothing too "exotic" (not my word) that will take away from the overall sweet flavor.
I apologize for this rambling plea- but I really would like to find a way to make all 16 people smile :)
Thanks in advance to anyone who can help.
oh- I should add that I am not summarily against cheese or streusel or sugar- I am just looking for a recipe that is both salty and sweet, if possible. Thanks again!
Southern Sweet Potato Casserole
Love sweet potato casserole! For a larger casserole, here’s what I did and it was awesome. I baked and cooled fresh sweet potatoes first. I doubled the amounts of mashed potatoes and sugar, leaving the butter and vanilla the same, used 1 jumbo egg, and to make a firmer casserole, I omitted the milk altogether. I baked it for about 30-35 minutes before adding the Topping, then baked for another 15 minutes or so. To me, it’s best to let it rest 20-30 minutes before serving. Another note..any leftover Topping freezes well for the next time.
I tried this today with our Thanksgiving dinner and what a hit!! The kids raved about it and even my husband (who’s not wild about sweet things) asked me to make this again for Christmas dinner! Although it almost tasted like a dessert, it went really well with the turkey. I halved the recipe, used heavy cream instead of milk and put this together the night before. Then I refrigerated it and took it out about 20 minutes before putting it into the oven. I cooked it for about 30 minutes and it was perfect! Thanks Kaykwilts for a great new favorite!
Difference between yams and sweet potatoes
Depending on where you live, you may notice the names of these root vegetables are used interchangeably.
So, what's the difference between the two?
- Sweet potatoesoriginated in South America, have a thin/smooth skin, with a moist and sweet flesh and tapered ends. They are rich in beta-carotene, fiber, complex carbohydrates, and are considered to be a highly nutritional food source.
- Yams are from the Caribbean/African, have a rough/scaly skin, a dry and starchy flesh, and are irregularly shaped. Like sweet potatoes, they also have a high nutritional value.
Garnet sweet potatoes have a red skin with an orange flesh and are the ones most commonly found in grocery stores.
Plus, they are the ones I used in this recipe!
- fresh sweet potatoes, peeled and cubed
- brown sugar
- unsalted butter, room temperature
- kosher salt
- fresh ground black pepper
- ground cinnamon
- ground ginger
- a medium sized orange
- half and half
- large eggs
Cook the sweet potatoes. There are several ways to cook the sweet potatoes to use in this sweet potato recipe. I've used each method over the years, but prefer to boil the potatoes. I guess I'm old school like that.
There are probably other methods to cook sweet potatoes for this recipe, but I've outlined three methods I've used in the past below. You can use any method you like to cook the potatoes, but the boil method is what is included in the recipe card below.
- Boiling sweet potatoes - Peel whole sweet potatoes and cut into 2 to 3-inch cubes. Add the cubed sweet potatoes to a large stock pot. Fill with cold water until the cubes are covered by a few inches. Salt water. (I use about 2 tsp. of kosher salt). Bring to boil over medium high heat and turn down to a steady simmer. Cook potatoes until they are fork tender (about 20 to 30 minutes or so.) Drain well and pour into large mixing bowl.
- Baking sweet potatoes - Preheat oven to 400 degrees F. Scrub the skins of whole sweet potatoes. With a fork, poke each potato a couple of times to pierce the skin. Wrap each potato in foil and place on a large baking sheet with sides. (I like to use a silpat or parchment paper to line the pan with to capture any sticky drippings the sweet potatoes may leak for easy clean up.) Bake in oven until the potatoes are soft when squeezed in the thickest part. Bake time will vary with size and thickness of sweet potatoes. When they are soft, remove from oven and cool enough to handle. (Tip: Potatoes can be baked a day ahead, and once cooled stored in refrigerator until ready to use in recipe.) When cool enough to handle, peel skin off and put flesh in a large mixing bowl.
- Instant Pot sweet potatoes - Scrub the skins of whole sweet potatoes. Place one cup of water in the bottom of the inner pot of the IP. Place the rack that comes with the instant pot on top of the water into the inner pot. Place potatoes on rack. Seal IP and use the manual mode set to pressure cook on high for 15 minutes. (You may need to adjust time according to the size of your sweet potatoes. Large, thick potatoes may need more cook time.) Allow a natural pressure release. When cool enough to handle, peel skin off and put flesh in a large mixing bowl.
Combine with an electric mixer until light and fluffy. Whip in the eggs until well combined. Spread mixture into prepared pan.
Top with pecans and brown sugar and cover with foil. Bake as directed. Allow to cool for 5 - 10 minutes before serving.
Why You Should Make This 5-Ingredient Maple Sweet Potato Casserole
- It’s just the right amount of sweet. Sweet, but not too sweet, it’s the perfect balance to all the savory on your dinner plate.
- The maple syrup. The notes of vanilla and caramel play perfectly with the natural sweetness of the sweet potato.
- The texture. That creme de la creme fluffy potato and sticky marshmallow topping.
- The toasted marshmallow topping. Think campfire meets Thanksgiving plate!
If you love this 5-ingredient maple sweet potato casserole and you’re looking for other Thanksgiving sides, check out these Garlic and Feta Mashed Potatoes, Green Bean Casserole with Secret Ingredient, and these Sweet and Salty Brussels Sprouts.
Why Make a Sweet Potato Casserole
Why should you make a sweet potato casserole? Because it is healthy and good for you. I love casseroles, and I equally love sweet potato. On the healthy side, sweet potato is a star all by itself.
As I have learnt now, sweet potato is high in vitamin B6 and a good source of vitamin A, D, C and potassium. And, even though it is sweet-tasting, its natural sugar does not cause a spike in one’s blood sugar (good news for diabetics).
Its powerful antioxidants helps ward of cancer protects against the effects of aging and improves your overall immunity. Hmm! Looks like be having some more sweet potato casserole in my future. Anyhow, here’s my trini style Sweet Potato Casserole. Enjoy.
SWEET POTATO CASSEROLE
4 1/2 cups sweet potato, mashed
1 cup mashed potato (optional)
1/2 tsp black pepper
3 tbsp onion, grated
1 tbsp garlic, minced
2 tbsp pimento, minced
2 tbsp flour
1/2 tbsp ginger, grated
2 tbsp butter
1/2 tbsp parsley or other seasonings of choice
1/4 cup heavy whipping cream + 1 tbsp (optional: see note)
1 cup cheese, grated
Boil the sweet potato in a deep pot on medium flame. Boil until a knife pierce through easily.
Mash the sweet potato. Add the mashed potato. Mix well. Set aside.
In a deep skillet or pot, melt the butter on a low flame…
then add the garlic, ginger and onion. Cook until the onion gets translucent.
Next, add the flour. Quickly combine.
Then add the 1/4 cup whipping cream all at once. Stir occasionally to avoid any lumps
and to prevent a skin from forming on the surface.
Remove from the heat when the sauce is thick. Set aside.
In a large bowl add the chopped pimento peppers to the sweet potato mixture.
Add the black pepper, parsley…
Note: Here you can add other seasonings of choice.
Next, add the sweet pepper…
and 1/2 cup of grated cheese. Mix well.
Note: If you find the mixture is a bit dry, you may add an extra tablespoon of cream.
Place mixture in a casserole dish and garnish with slices of sweet pepper.
Sprinkle the rest of cheese on the top.
Note: Here is where you can be creative. Add your favourite minced meat,
extra cheese, chopped almond nuts etc. As we say in trini “ Just go to town wid it” lol!
Place in a preheated oven, 375 degrees F, and baked for 20-25 minutes. Serve cool.
Yield: 1 7″ x 7″ dish
- 4 sweet potatoes (about 1 lb)
- 3 egg whites
- 1/2 cup sugar
- 1 can evaporated milk, nonfat (12 ounce)
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
1. Rinse sweet potatoes in cold running water and pierce with a fork.
2. Microwave sweet potatoes on full power until tender, about 15 minutes. Turn them half way during baking.
3. Preheat oven to 400 degrees. Remove skin from sweet potatoes and mash with hand beaters or food processor. Add the rest of the ingredients and mix until smooth.
4. Pour mixture in an 8 inch baking dish. Bake until casserole is firm in the center, about 40 minutes.
5. Remove pan from oven. Allow to stand for 5 minutes then cut into 10 squares.
26 More Recipes
Share on ThriftyFun Check out these recipes. If you have made this recipe please submit a photo and let us know how it worked. Or, add your own recipe variation.
Recipe: Sweet Potato Casserole
Baked sweet potatoes with brown sugar and pecans. Beat mashed sweet potatoes with white sugar, 1 stick of oleo, vanilla and eggs. Place in greased 9 x 13 inch baking dish or casserole dish.
Recipe: Sweet Potato Fluff
This is a favorite of my oldest daughter. She loves anything to do with sweet potatoes and the sweeter the flavor of the recipe, the more she likes it.
Recipe: Reba McEntire's Praline Sweet Potato Casserole
Preheat oven to 350 degrees F. Grease shallow 1 1/2 qt. casserole. In bowl, mash sweet potatoes stir in granulated sugar, margarine, vanilla, cinnamon, salt, and eggs.
Homemade sweet potato casserole recipe with ooey gooey marshmallows, and a nice golden crumbly topping.
This holiday season, it’s all about sweet potato recipes. Why? Because I can never get enough sweet potatoes on Thanksgiving and Christmas. Honey, I just love piling my plate with a nice healthy portion of sweet potato casserole. I swear I could eat a whole dish of it. In this post, I’m going to show you how I make my homemade sweet potato casserole. However, I will warn you- You’ll probably want to double this recipe during the holidays!
First things first. This is not a canned sweet potato casserole, I use freshly baked sweet potatoes for my recipe. I just like the taste of freshly baked sweet potatoes in my sweet potato casserole, but if you want to use canned you can! However, if you do use canned sweet potatoes make sure that you drain them.
I spice up the sweet potatoes with a little cinnamon, nutmeg, and a dash of clove. The casserole has a delicious layer of marshmallows, and it’s topped with a crumply topping made of flour, sugar, and butter.
This sweet potato cobbler can be served as a side dish during the holidays, or as a dessert. Try it out for yourself!