Classic Sweet Potato Casserole
Classic Sweet Potato Casserole is a comforting and flavorful dish that combines creamy mashed sweet potatoes with a crunchy topping, often featuring pecans and marshmallows. This casserole is perfect for gatherings and holiday meals, and it’s a great make-ahead option that allows you to enjoy the flavors of autumn without the last-minute rush.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 4 large |
| Unsalted butter | 1/2 cup |
| Brown sugar | 1/2 cup |
| Granulated sugar | 1/4 cup |
| Milk | 1/2 cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Mini marshmallows | 1 cup |
| Chopped pecans | 1 cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Peel and cube the sweet potatoes, then boil them until tender. Drain and mash.
- In a large bowl, mix the mashed sweet potatoes with butter, brown sugar, granulated sugar, milk, eggs, vanilla, salt, cinnamon, and nutmeg until smooth.
- Pour the sweet potato mixture into the prepared baking dish and spread evenly.
- Top with mini marshmallows and chopped pecans.
- Bake in the preheated oven for 30-35 minutes until the topping is golden brown and the casserole is heated through.
- Allow to cool slightly before serving or store in the refrigerator for later use.
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Savory Spinach and Sweet Potato Bake
Savory Spinach and Sweet Potato Bake is a nutritious and delicious casserole that offers a delightful combination of sweet potatoes and fresh spinach. This savory dish is perfect as a side for holiday meals or as a cozy main course on cooler nights. It can be prepared in advance, making it a convenient option that allows the flavors to meld together beautifully.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 3 large |
| Fresh spinach | 4 cups |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Feta cheese | 1 cup, crumbled |
| Eggs | 3 large |
| Milk | 1/2 cup |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Grated Parmesan cheese | 1/2 cup |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Peel and cube the sweet potatoes, then boil them until tender. Drain and mash.
- In a skillet, heat olive oil over medium heat, sauté the onion until soft, and add minced garlic and spinach until wilted.
- In a large bowl, combine the mashed sweet potatoes, sautéed spinach mixture, feta cheese, eggs, milk, salt, pepper, and nutmeg until well mixed.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle grated Parmesan cheese on top.
- Bake in the preheated oven for 30-40 minutes or until the casserole is set and the top is lightly golden.
- Allow to cool slightly before serving or store in the refrigerator for later use.
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Maple Pecan Sweet Potato Casserole
Maple Pecan Sweet Potato Casserole is a delightful and sweet dish that elevates traditional sweet potatoes with flavors of maple syrup and crunchy pecans. It makes for an eye-catching side dish at holiday dinners or a sweet treat for any gathering. This make-ahead casserole allows the sweetness to develop, making it a perfect comfort food for colder months.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 4 large |
| Maple syrup | 1/2 cup |
| Brown sugar | 1/4 cup |
| Pecans (chopped) | 1 cup |
| Vanilla extract | 1 teaspoon |
| Eggs | 2 large |
| Milk | 1/2 cup |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Butter (melted) | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Peel and cube the sweet potatoes. Boil until tender, then drain and mash.
- In a large bowl, combine the mashed sweet potatoes, maple syrup, brown sugar, chopped pecans, vanilla extract, eggs, milk, salt, cinnamon, and nutmeg until well blended.
- Pour the mixture into the prepared baking dish and smooth the top.
- Drizzle melted butter over the top and sprinkle with additional chopped pecans if desired.
- Bake for 30-35 minutes, or until the casserole is set and the top is slightly golden.
- Allow to cool slightly before serving, or refrigerate for later use.
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Southwest Sweet Potato and Egg Casserole
Southwest Sweet Potato and Egg Casserole is a savory and nutritious dish that combines the natural sweetness of sweet potatoes with protein-rich eggs and a kick of Southwest seasoning. It’s perfect for a hearty breakfast or brunch, and it can be made ahead of time for busy mornings. This casserole is not only filling but also a flavorful way to start your day.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 3 large |
| Eggs | 6 large |
| Milk | 1 cup |
| Black beans (cooked) | 1 can (15 oz) |
| Bell pepper (diced) | 1 medium |
| Onion (diced) | 1 small |
| Ground cumin | 1 teaspoon |
| Ground paprika | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Pepper | 1/4 teaspoon |
| Olive oil | 1 tablespoon |
| Shredded cheese (cheddar or pepper jack) | 1 cup |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Peel and cube the sweet potatoes, then boil until tender. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté the diced onion and bell pepper until softened.
- In a large bowl, whisk together the eggs, milk, ground cumin, paprika, salt, and pepper.
- Layer the cooked sweet potatoes, black beans, and sautéed vegetables in the baking dish. Pour the egg mixture over the top and sprinkle with shredded cheese.
- Bake for 30-35 minutes, or until the eggs are fully set and the top is slightly golden.
- Allow to cool slightly before serving, or refrigerate for future meals. Garnish with fresh cilantro if desired.
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Creamy Sweet Potato and Cheese Gratin
Creamy Sweet Potato and Cheese Gratin is a delicious and rich side dish perfect for fall gatherings or family dinners. This casserole features creamy layers of sweet potatoes combined with a blend of cheeses, creating a satisfying and comforting dish that can be made ahead and easily reheated for convenience.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 4 large |
| Heavy cream | 1 cup |
| Milk | 1/2 cup |
| Garlic (minced) | 2 cloves |
| Gruyère cheese (shredded) | 1 cup |
| Cheddar cheese (shredded) | 1 cup |
| Salt | 1 teaspoon |
| Pepper | 1/2 teaspoon |
| Nutmeg | 1/4 teaspoon |
| Olive oil | 1 tablespoon |
| Parmesan cheese (grated) | 1/2 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a baking dish with olive oil.
- Peel and thinly slice the sweet potatoes using a mandoline or sharp knife.
- In a bowl, whisk together the heavy cream, milk, minced garlic, salt, pepper, and nutmeg.
- Layer half of the sweet potato slices in the baking dish, followed by half of the cream mixture and half of the Gruyère and cheddar cheeses.
- Repeat the layers with the remaining sweet potatoes, cream mixture, and cheeses, finishing with a layer of Parmesan.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Allow to cool slightly before serving, or let it cool completely and refrigerate for later use. Reheat in the oven when ready to enjoy.
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Herbed Sweet Potato and Sausage Casserole
Herbed Sweet Potato and Sausage Casserole is a hearty and flavorful dish that combines the natural sweetness of sweet potatoes with the savory richness of sausage, complemented by fragrant herbs. This casserole is perfect for a cozy family dinner or as a make-ahead option for gatherings, as it reheats beautifully and enhances in flavor.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 4 large |
| Italian sausage (bulk) | 1 pound |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Fresh sage (chopped) | 2 tablespoons |
| Fresh thyme (chopped) | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Pepper | 1/2 teaspoon |
| Chicken broth | 1 cup |
| Parmesan cheese (grated) | 1/2 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and grease a baking dish with olive oil.
- Peel and cube the sweet potatoes into bite-sized pieces.
- In a skillet, heat olive oil over medium heat, then add the diced onion and cook until translucent.
- Add the sausage to the skillet, cooking until browned and cooked through. Stir in the garlic, sage, and thyme until fragrant.
- In a large bowl, combine the sweet potatoes with the sausage mixture, and season with salt and pepper.
- Pour the chicken broth over the mixture, tossing to combine, and transfer everything to the greased baking dish.
- Cover the dish with foil and bake for 30-35 minutes. Remove the foil, sprinkle with Parmesan cheese, and bake for an additional 10-15 minutes until the top is golden and the sweet potatoes are tender.
- Allow to cool slightly before serving, or let it cool completely to store in the refrigerator for later. Reheat in the oven before serving.
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Sweet Potato Breakfast Bake
Sweet Potato Breakfast Bake is a nutritious and delicious dish that makes for a fantastic start to your day. This dish combines the natural sweetness of sweet potatoes with eggs, cheese, and fresh vegetables, creating a wholesome breakfast option that can be prepared in advance. It’s perfect for busy mornings or brunch gatherings, as it can be made ahead and easily reheated.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (peeled and cubed) | 3 cups |
| Eggs | 6 large |
| Milk | 1/2 cup |
| Spinach (fresh or frozen) | 2 cups |
| Bell pepper (diced) | 1 medium |
| Cheddar cheese (shredded) | 1 cup |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Pepper | 1/2 teaspoon |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
- In a skillet, sauté the cubed sweet potatoes in olive oil until tender, about 10 minutes. Add the diced bell pepper and spinach, cooking until the spinach is wilted.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Layer the cooked sweet potato mixture in the greased baking dish, then pour the egg mixture over the top. Sprinkle the shredded cheddar cheese evenly.
- Bake for 30-35 minutes, or until the eggs are set and the top is lightly browned.
- Allow to cool slightly before slicing and serving, or let it cool completely to store in the refrigerator for later. Reheat in the oven or microwave before serving.
