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| | | From: sammitch (Original Message) | Sent: 10/26/2007 5:10 AM |
Sweet Potato Casserole
Source: © Cooking Light Magazine
16 servings
RECIPE INGREDIENTS
For the Potatoes:
2 1/4 pounds sweet potatoes, peeled and chopped
1 cup half-and-half
3/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
Cooking spray
For the Topping:
1 1/2 cups miniature marshmallows
1/2 cup all-purpose flour (about 21/4 ounces)
1/4 cup packed brown sugar
1/4 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
1/2 cup chopped pecans, toasted
RECIPE METHOD
Preheat oven to 375 degrees F.
FOR THE POTATOES:
Place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.
FOR THE TOPPING:
Sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375 degrees F for 30 minutes or until golden brown. |
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Spiced Sweet Potato Casserole
Source: © Cooking Light Magazine
8 servings (serving size: 1/2 cup)
You can assemble this casserole in its baking dish and store it, covered, in the refrigerator for up to a day.
RECIPE INGREDIENTS
3 pounds sweet potatoes
1/3 cup packed brown sugar
2 tablespoons butter
2 tablespoons orange juice concentrate
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup chopped pecans
RECIPE METHOD
Preheat oven to 350 degrees F.
Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 16 minutes or until tender, rearranging potatoes after 8 minutes. Let stand 5 minutes.
Cut each potato in half lengthwise; scoop out pulp into a large bowl. Discard skins. Add sugar and next 5 ingredients (sugar through nutmeg), and beat with a mixer at low speed until combined. Add eggs; beat until smooth.
Spoon mixture into a 1 1/2-quart baking dish; sprinkle with pecans. Bake at 350 degrees F for
45 minutes or until thoroughly heated. |
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