Thursday, December 29, 2016

Sweet Potato Recipes - Christmas Dinner

I made two recipes for Christmas, one very sweet with streusel topping and one savory. Pam Davis shared her family recipe but called for only three cups of mashed sweet potato, I found this first one, very similar to use.



Sweet Potato Casserole
Author: Robyn Stone | Add a Pinch. Serves: 12

5 cups cooked sweet potatoes, mashed (6 medium sweet potatoes)
1 cup granulated sugar
8 tablespoons butter, softened
1½ teaspoons vanilla extract
½ cup milk and 2 eggs

For the Streusel Topping:
    1 cup brown sugar, packed
    ½ cup all-purpose flour
    1 cup chopped pecans
    4 tablespoons butter, softened
    ½ cup mini marshmallows, optional (did not use)

Preheat oven to 350º F. Scrub sweet potatoes and boil or bake in the oven until tender.
Cool, peel and mash the sweet potatoes. Stir in granulated sugar, butter, vanilla, milk and eggs, mix well. Pour mixture into a 9x13 casserole dish or individual dishes for serving.

For the topping: Mix brown sugar, flour, nuts and butter together and spread evenly over sweet potato mixture. Cook for 30 minutes until topping has browned. If using mini marshmallows, add them the final 10 minutes of baking. Remove from oven and serve.

Make-Ahead Tips: Prepare sweet potato mixture and spread into casserole dish. Wrap tightly and store in the refrigerator for 3 to 5 days. Prepare streusel topping and store in a zip top bag in the refrigerator. When ready to bake, remove all from the refrigerator. Spread streusel on top of casserole and bake as directed.
Freezer Friendly Tips: Prepare sweet potato mixture and spread into casserole dish. Cool completely, wrap tightly and store in the freezer up to 3 months.
When ready to bake, remove from the freezer and allow to thaw overnight in the refrigerator. Make streusel topping mixture and place on top of casserole and bake as directed.


Sour Cream Balsamic Sweet Potatoes
Serves 6 From the Kitchn

3 to 4 pounds sweet potatoes (4 to 5 medium potatoes), baked and peeled
1/4 cup packed light brown sugar
1/4 cup sour cream
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
Mash the still-warm sweet potatoes until smooth in a large bowl. Add the brown sugar, sour cream, vinegar, and salt. Stir to combine. Serve warm or at room temperature.

  • Make ahead: The sweet potatoes can be baked up to 5 days in advance and stored in a sealed container in the refrigerator. Peel and mash the potatoes, then reheat over medium-low heat on the stove top when ready to finish and serve.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

No comments: