How to make Amazing Sweet Potato Casserole for the Holidays
4 to 5 29 oz cans sweet potatoes
Or 7 fresh sweet potatoes
2 cups sugar
Vanilla
Pinch salt
Cinnamon
1/2 stick melted butter
2 large eggs
2 Tbls flour
Topping ingredients
2cups brown sugar
Vanilla
Cinnamon
1-1/2 Tbls flour
1stick butter
Crushed peacans
God bless enjoy
How To Make Sweet Potato w/ Caramel Pecan Strudel Topping
Let's make some special sweet potatos. Trust me they're gonna be EXTRA sweet by the time we're done. Follow along!
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Mattang (Candied Sweet Potato: 맛탕)
Sweet potato turns into something like candy! Crunchy outside and creamy inside. The full recipe is here:
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Sweet Potato Casserole Recipe/New Video!! How to make Sweet Potato Casserole Marshmallow & Pecan
A delicious Sweet and Creamy Treat with Marshmallow & Caramel Pecan Toppings!!! This Sweet Potato Casserole is soooooo good!!! A nice sweet potato recipe for you! Great for Sunday Dinners, Thanksgiving & Christmas Holidays!!!
Cinnamon Stove Kitchen
Recipe
4-5 medium sweet potatoes (about 2 - 2 1/2 pounds)
1/2 stick unsalted butter
1/2 cup brown sugar (may add a little white sugar if you desire sweeter)
1/2 teaspoon salt
1 tbsp vanilla extract
1-2 tbsps of maple syrup (to taste) (optional)
1 tbsp cinnamon
Toppings
1 Bag Marshmallows
Caramel Pecan Topping
6 tbsps butter
1 1/4 cup brown sugar
of maple syrup
1 cup chopped pecans
1/4 cup flour
1/4 cup maple syrup (add gradually, taste then add more if desired)
How to make Sweet Potato Casserole
New Orleans Native Charlie Andrews demonstrates on how to make Sweet Potato Casserole. This recipe serves about 4 people. It's my Sweet Potato pie recipe without eggs and it is topped with a Buttery Cinnamon Pecan brown sugar topping. Absolutely delicious! Hope you all will give this recipe a try!
Sweet potato casserole recipe link
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Easy Sweet Potato Casserole | No mashing involved!
Sweet potato casserole is a classic recipe when it comes to Thanksgiving. With chunks of big sweet potato, a pecan streusel topping, and a quick caramel sauce, it’s a combination of both sweet and savory. Even for those who don’t love the traditional casserole, this will be a winner!
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Skip ahead:
00:00 Intro
00:28 Preparing the sweet potatoes
02:55 Preparing the glazed topping
05:07 Preparing the streusel topping
08:08 Tasting the casserole
INGREDIENTS
For the potatoes:
- 5 lb sweet potatoes, peeled and cut into 1/2-inch pieces
- 3 1/2 tbsp all-purpose flour
- 1/3 cup light brown sugar
- 1 tsp salt
- 1/2 cup maple syrup
- 1 cup heavy cream
For the pecan streusel
- 1 1/2 cups chopped toasted pecans
- 2 tbsp all-purpose flour
- 1/4 cup light brown sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 4 tbsp unsalted butter, cut into 1/2-inch cubes
INSTRUCTIONS
- Place the peeled and chopped potatoes in a large stock pot, and fill with cold water and 1 tbsp salt, covering the potatoes by 1 inch. Bring the water to a boil over medium heat, reduce it to a simmer, and cover. Cook the potatoes until they are tender but not mushy. You want a slight texture since they will cook in the oven, 15-20 minutes.
- Preheat oven to 350°F.
- Once the potatoes are cooked, drain them and place in a greased 9×13 baking dish. Sprinkle the potatoes with brown sugar, flour, and salt. Pour over the maple syrup and heavy cream.
- In a small bowl, combine the chopped pecans, brown sugar, flour, salt, cinnamon, and nutmeg. Mix to combine. Work the pieces of the butter into the dry mixture until it resembles coarse sand. Sprinkle the streusel over the prepared potatoes.
- Bake in the preheated oven until the liquid is bubbling throughout the center and the streusel is browned, 55-60 minutes.