Easy Sweet Potato Pie Casserole

For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet. Preheat the oven to 350 degrees Fahrenheit (175°C). Take sweet potatoes out of the pot and run them under cold water. Peel off the skin and roughly chop the sweet potatoes. Place the chopped potatoes in a strainer and allow them to dry. Put the dry potatoes into a large bowl and gently mash.

Instructions. Preheat oven to 375°F. Grease a 9 x 13 pan. Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain. In a large bowl (or in the pot the potatoes were cooked in), mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla and salt & pepper. Preheat oven to 400 degrees. Wash the sweet potatoes thoroughly and pat dry with a clean towel. Poke a few holes with a fork all over the sweet potatoes. Line a large baking sheet with foil. Place the sweet potatoes side by side on the baking sheet. Cover the sweet potatoes with more foil.

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When the potatoes are cool, preheat the oven to 375°F. Peel the roasted sweet potatoes. Mash them with a fork in a medium bowl. Add the brown sugar, cinnamon, nutmeg, and salt. Stir to combine. Add the eggs, half and half, butter and vanilla extract. Stir until smooth. Pour filing into a 9-inch pie unbaked pie shell.

Directions. In a bowl, combine sugar, flour, milk, egg and vanilla. Stir in the sweet potatoes. Pour into pastry shell. For glaze, combine the sugar, flour, butter and milk; drizzle over sweet potato mixture. Garnish with pecans. Cover edges or pastry loosely with foil. Bake at 375° for 45 minutes. Remove foil; bake 15 minutes longer or until.

Set aside. Peel and dice sweet potatoes. Cook in a pot with water until soft. Preheat oven to 350 degrees F. Once potatoes are cooked, drain and mash. Add butter, brown sugar, vanilla, salt and eggs. Mix well. Using a whisk helps. Spread potato mixture in prepared casserole dish.

Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Preheat the oven to 375 degrees F (190 degrees C). Grease a deep casserole dish. Mash potatoes with a potato masher in a bowl until no large lumps remain. Stir in both sugars, cinnamon, and butter until well combined, then transfer to the prepared casserole dish.

1/2 cup cornstarch (also can use gluten free flour, or all purpose flour, or baking mixes) 1 cup sugar (may adjust if sweet potatoes are already sweetened) Preheat oven to 350 degrees F. Spray 9 inch pie plate with a non stick spray; set aside. In a large bowl add the ingredients and mix well with a wire whisk or a hand held electric mixer.

Directions. Preheat oven to 325 degrees F (165 degrees C). Prepare sweet potatoes: Put sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat until tender, 10 to 15 minutes. Drain and transfer to a large bowl.

Line with foil and fill with pie weights. Bake at 425° for 12-15 minutes, until the edge of the crust just begins to turn golden brown. Remove from the oven and set aside to cool while you make the filling. Remove the foil and pie weights before adding the filling. Turn oven down to 350°F.

An EASY approach to sweet potato casserole made with 1 pan! Twice-baked, halved sweet potatoes cook FAST and are topped with cinnamon, coconut sugar, and pecans!. Sweet Potato Pie Oats. 7-ingredient, 30-minute oats infused with sweet potato purée, cinnamon, and brown sugar. A simple, fast, and healthy breakfast option for any time of year.

Drain. 2 Preheat oven to 350°F. Place sweet potatoes in large bowl. Mash with potato masher. Add remaining ingredients except pie crust; mix well. Pour filling into pie crust. 3 Bake 40 to 45 minutes or until a knife inserted near center comes out clean. Cool completely on wire rack.

I start with a potato masher, and then use an electric mixer on low speed, for about 45 seconds, to get the mixture really smooth. 3. Smooth into casserole dish. 4. Add pecan topping and bake. Combine the topping ingredients; butter, chopped pecans, flour and brown sugar. Sprinkle all over the top of your mashed sweet potato mixture.

In a large bowl, combine mashed potatoes, butter, eggs, milk, vanilla and sugar. Spread into a greased 1-1/2-qt. casserole dish. Combine topping ingredients and sprinkle over potatoes. Bake at 375° until a thermometer reads 160°, about 25 minutes. Sweet Potato Casserole Tips.

Transfer to a baking dish in an even layer. Prepare the topping. Combine the topping ingredients with your fingers, until it has the consistency of coarse crumbs. Sprinkle over the sweet potato mixture in an even layer. Bake. Bake, uncovered, for 30-35 minutes, until the filling is hot and the topping is crisp.

Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a 9x9-inch square baking dish or other 2-quart casserole dish with butter; set aside. Boil the sweet potatoes until tender, about 25 minutes. Add the sweet potatoes to the boiling water and then reduce heat to medium.

This Cracker Barrel Sweet Potato Casserole Recipe is perfect for any special occasion, Sunday dinner, or your Thanksgiving dinner table. A classic dish that is both scrumptious and simple, with creamy sweet potatoes, crunchy pecans, sweet brown sugar, and of course the special secret ingredients that makes it the most flavorful dish in town.

Bring water to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender. Drain the water and allow the sweet potatoes to cool for 15 minutes. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking pan (or a similar size casserole dish, or a 12-inch oven-safe skillet). Set aside.

Preheat oven to 325 °F. Mix sweet potatoes, sugar, spices, 1/3 cup butter, eggs and vanilla. Beat with an electric mixer until smooth. Add cream, mix well. Pour into greased casserole dish (1 1/2 quarts). Add topping.

Add sugar, 1/2 cup butter, eggs, and vanilla to mashed sweet potatoes and stir until combined. Grease a 2-quart casserole dish or an 11"x7" baking dish. Spoon the sweet potatoes into the prepared dish in an even layer. Mix the topping ingredients together until crumbly. Spread evenly over the potatoes. Bake at 350°F for 50-55 minutes, or.

directions. Mix all ingredients except those for the topping and put in an unbaked pie shell. Bake at 300 degrees F for 45 minutes, until crust begins to brown. Remove from oven. Mix topping ingredients until crumbly. Sprinkle this over top of pie and return to oven until bubbly.

Sweet potato pie applies European pie making customs to the preparation of sweet potatoes. Recipes for sweet potato pie first appeared in printed cookbooks in the 18th century, where it was included with savory vegetable dishes. By the 19th century, sweet potato pie was more commonly classified as a dessert. One variation is the Hawaiian sweet.

Blend in the cornstarch and mix. Add Glory Foods Sweet Potato Casserole and mix thoroughly until smooth. Pour mixture into the prepared pie shell. Place filled pie shell in oven on the cookie sheet. Bake for 10 minutes. Reduce heat in oven to 300°F and bake for approximately 40 minutes or until filling is set. Carefully remove the pie from the.

1. Spray oval 5-quart slow cooker with cooking spray. 2. In large microwavable bowl, mix brown sugar, butter, pumpkin pie spice, salt and water. Microwave uncovered on High 1 1/2 minutes, stirring once. Stir in vanilla. Add sweet potatoes; stir to coat thoroughly. 3. Pour mixture into slow cooker.

Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain. In a large bowl, mash the sweet potatoes with brown sugar, butter, cinnamon, and salt & pepper. Fold in half of the pecans and spread into prepared pan. Sprinkle with the marshmallows and the remaining pecans.

Whisk together the cream of chicken soup and evaporated milk. Combine the creamy filling with the mixed vegetables and chicken. Grease the bottom of the pan and spread the mixture into it. Beat the sweet potatoes, butter, and remaining milk together and spread on top of the casserole. Bake and enjoy!

Preheat oven to 350 and grease a 9X9 baking dish with cooking spray. In a small bowl, combine brown sugar, cinnamon and ginger and mix well. Set aside. Add sweet potatoes to baking dish and spread evenly in pan. Top with sliced apples.

Pour the canned sweet potatoes into a 9 x 13 baking dish. Evenly pour crushed pineapple over the sweet potatoes. Spread out the orange juice and orange zest and brown sugar. Use a spoon to give it a quick stir (just to try to evenly distribute the flavors). Pour dry cake mix evenly over the top.

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