sweet potato casserole.?

This is the one we've had every Thanksgiving since my brother got married in 1977!

SWEET POTATO SOUFFLÉ

1-18 oz can mashed sweet potatoes (or 4 cups baked & mashed)

1 c sugar

2 eggs (beaten)

¾ stick melted butter

½ c milk

½ t nutmeg

½ cinnamon

Combine all of above and put in casserole dish.

Topping:

¾ c crushed corn flakes or special K, ½ c chopped nuts, ¾ stick melted butter, ½ cup brown sugar

Bake in 400°F oven for 20 minutes, spread topping & bake another 10 minutes

This is the Sweet Potato Casserole I make every Thanksgiving and Christmas without fail. It is awesome! Ingredients: 3 cups sweet potatoes, mashed, cooked (about 2-1/4 pounds) or canned 1 cup brown sugar, packed 2 tablespoons margarine, melted 2 teaspoons vanilla extract 1/2 teaspoon salt 2 egg whites, lightly beaten cooking spray 1 bag of mini marshamallows 1 cup chopped pecans or walnuts 1. Preheat oven to 350 degrees. 2. Combine all ingredients (except marshamallows) in a bowl, and stir well. 3. Spoon sweet potato mixture into an 8-inch square baking dish coated with cooking spray. 4. Bake at 350 for 30 minutes. 5. Remove from oven and top with marshmallows. 6. Return to oven, and bake until marshmallows are fluffed and browned. Hope you like it!

An absolutely delicious tradition in our family for generations!

~HOLIDAY SWEET POTATOES~

Ingredients:

1/2 c. butter

6 sweet potatoes, cooked, peeled, sliced

1 t. baking powder

1 t. vanilla

1 t. ground cinnamon

2 eggs

3/4 c. sugar

3/4 c. buttermilk

3/4 c. chopped pecans (optional)

Marshmallows for topping

Directions:

1. Add butter to hot potatoes.

2. Combine with the next 6 ingredients above in a blender, with a mixer or a food processor.

3. Stir in pecans, if desired.

4. Place mixture in a greased 2-quart casserole dish.

5. Bake in preheated 350 degree oven for 30 minutes.

6. Top with marshmallow's during last 10 minutes of cooking.

Serves 10-12.

Sweet and cheesy sweet potato casserole recipe

Ingredients

5 lbs sweet potatoes, scrubbed clean

2 Tbs butter or margarine, cut into small pieces

3/4 cup apple cider or apple juice {spiced with brown sugar is available}

1/2 tsp salt (to taste)

1/2 tsp ground black pepper (to taste)

1 cup gruyere cheese, shredded (or you could use Swiss cheese or any other cheese you prefer)

1 Tbs fresh parsley, chopped

Servings: 6

Procedure

1. Preheat oven to 375° F.

2. Cut the tubers widthwise and place on a rack inside of a dutch oven atop a stove. Pour enough water to cover the bottom of pan, up to the bottom of the rack, but not touching, bring to a boil, cover and reduce heat. SImmer for 20 to 30 minutes, or until soft.

3. Remove from oven and let cool until you can handle them, then peel off the skins.

4. Mash the potatoes with the butter, cider, salt and pepper to taste, until smooth.

5. Grease baking dish (about 2-2 1/2 quart size) and spoon the mashed potatoes in.

6. Sprinkle with the cheese and bake, uncovered, at 375° F for 30 minutes, or until cheese is melted.

7. Garnish with the parsley before serving.

Cooking tips

Mashed sweet potatoes can be prepared ahead of time and kept frozen for 1 month. When ready to use, thaw completely, place into a baking dish, top with cheese, and bake at 350° F for about 40 minutes.

Cast Iron Skillet Sweet Potato Casserole

3 cups mashed sweet potatoes

1 cup sugar

2 eggs

1/2 cup milk

1 teaspoon vanilla

1/2 cup butter

1 cup brown sugar

1/3 cup self rising flour

1/3 cup butter, melted

1 cup pecan halves

Directions

1Preheat oven to 350 degrees.

2Mix the first 6 ingredients and pour into a greased cast iron skillet.

3Mix together the brown sugar, flour and melted butter; sprinkle on top of sweet potatoes.

4Sprinkle the 1 cup of pecans on top.

5Bake for 30 minutes or until a little brown and bubbly.

6Serve straight out of the skillet.

I make this every year. It's yummy! :)

INGREDIENTS

4 medium sweet potatoes

1/4 teaspoon salt

Freshly ground black pepper, to taste

1/3 cup buttermilk

1/3 cup milk

8 tablespoons butter

1/2 cup miniature marshmallows

DIRECTIONS

1.Adjust oven rack to low position and heat oven to 400 degrees. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until fork tender, about 45 to 60 minutes. Let cool slightly.

2.Handling the potatoes with a potholder, slice each in half lengthwise and scoop potato flesh into a blender or food processor - for an especially silky texture, use the blender - leaving a 14-inch border of flesh to support the potato skin. Puree scooped-out flesh, along with salt and pepper, until smooth. With machine motor running, gradually add both milks through feeder tube. Stop machine, add butter, then process until potatoes are silky smooth. (Puree and potato shells can be cooled, then refrigerated in an airtight container, up to 2 days.

3.Return to room temperature before proceeding.) Spoon puree back into each shell. Just before baking, press marshmallows into potatoes.

4.Bake at 400 degrees until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.

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1 pound 3 ounces sweet potatoes, peeled and cubed

1 1/4 cups plain yogurt

3/4 cup packed, dark brown sugar

1/2 teaspoon of cinnamon

1/4 teaspoon of nutmeg

5 egg yolks

Salt

1 (9-inch) deep dish, frozen pie shell

1 cup chopped pecans, toasted

1 tablespoon maple syrup

Special equipment: steamer basket

Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.

Preheat the oven to 350 degrees F.

Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.

Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.

go to allrecipes.com. they have all the recipes you need.

http://southernfood.about.com/od/sidedishcasserole...