Looking for Sweet Potatoe Recipe for Thanksgiving any tried and true???
This is a family favorite
6 sweet potatoes, boiled and peeled, then sliced into "coins"
3 granny smith apples, cored and sliced into rings
alternate 2 sweet potato "coins" and apple ring in a 9x13 baking dish, making kind of a fallen domino effect
pour over the sweet potatoes and apples 1/2 cup orange juice
sprinkle all over 1/2 cup brown sugar mixed with 1 tsp powdered ginger and cinnamon
dot with butter
bake 350 for 15-20 minutes covered, take off cover and bake another 5 minutes or so
This is a good one. It's from my SIL who was probably sick of making it since everyone always requested it. We've moved so I asked for the recipe. It's like having dessert before dessert. Perfect for ham and great reheated.
Sweet Potato Casserole
2 lbs sweet potatoes about 4, peeled and cut into 1” cubes
½ cup packed light brown sugar
½ cup butter
2 eggs, lightly beaten
⅓ cup milk
1 tsp vanilla extract
4 oz chopped pecans, about 1 cup
⅔ cup packed light brown sugar
½ cup all purpose flour
⅓ cup better, melted
For filling, in large pot combine potatoes with enough cold water to cover; over high heat bring to boil. Reduce heat to medium; simmer until potatoes are tender, 30 minutes. Drain; mash until smooth. Let stand until cooled slightly, 15 minutes. Preheat oven to 350°F. Butter 2 qt. baking dish. In bowl combine potatoes, with next 5 ingredients. Spread mixture in baking dish. For topping, in large bowl combine pecans, sugar and flour; stir in butter until mixture is combined. Sprinkle pecan mixture over potato mixture. Bake until top is browned and mixture is set in center, 40-45 minutes.
I posted this earlier in response to a similar question from someone else in case you didn't see it: TRY IT - YOU'LL LOVE IT!
This recipe is so delicious. It is everyone's favorite at Thanksgiving! It is so rich and incredible.
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.
Yield: Makes 6 to 8 servings
Hi Drew! Sorry for the late reply & hope you had a happy Thanksgiving. I can't claim the recipe as my own, but got it from my Grandmother (not quite sure of its ancestry before that). I LOVE, LOVE that recipe. I divide up small batches and sneak them away in the freezer so I can have it when a craving arises.
I think it's SOOOO WRONG for marshmallows to ever appear at the table before dessert. Three alternatives:
1. Bake until nearly tender. Peel & slice into 1/2" slices. Finish in a pan with butter, orange marmalade, apricot preserves, and cognac.
2. Bake until fully cooked. Scoop out pulp and combine with fresh grated ginger, zest of an orange, a hefty shot of Bourbon, and lots of butter. Beat smooth (by hand).
3. Emeril's sweet potato hash
And I actually have the book open right here, as I'm making these this year:
2 lbs sweet potatoes
1 pound carrots
2.5 cups water
1 T granulated sugar
1 1/2 sticks sweet butter, softened
salt and pepper to taste
1/2 cup Creme Fraiche
1/2 teaspoon freshly grated nutmeg
dash of cayenne (optional)
Bake the potatoes for about an hour, at 375, until they are tender when pierced with a fork.
Peel and trim the carrots and cut them into 1-in pieces. Put the carrots in a saucepan along with the water, sugar, 2 TB butter, and salt and pepper. Bring to a boil over medium heat, and cook them uncovered until the water has evaporated and the carrots begin to sizzle in the butter, about 30 minutes. The carrots should be tender; if they aren't, add a bit of water and cook until they are done and all the liquid has evaporated.
Scrape the sweet potato flesh out and combine with the carrots in the bowl of a food processor. Add the remaining butter and creme fraiche and process until very smooth.
Add nutmeg and season to taste with salt and pepper. Add cayenne, if desired, and process briefly to blend.
Heat until piping hot in a 350 degree oven for 25 minutes (cover the serving dish in foil).