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 350ยบ 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.
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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.
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Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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