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New Sweet Potato Casseroles

Serve this recipe on its own or as a starting point for your own creation. It pairs up well with roast pork or chicken dinners.

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  • Makes: 8 servings
  • Cook: 25 mins
  • Bake: 30 mins 350°F
  • Prep: 35 mins

New Sweet Potato Casseroles

Directions

  1. In a Dutch oven cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain and return to pan.
  2. Preheat oven to 350 degrees F. Slightly mash potatoes with a potato masher. Stir in sugar, butter, milk, eggs, lemon juice, and, if desired, one of the stir-ins; stir until well combined. Transfer sweet potato mixture to a greased 3-quart rectangular baking dish. If desired, top with one of the toppings.
  3. Bake, uncovered, for 30 to 35 minutes or until heated through. Makes 8 to 12 servings.

From the Test Kitchen

Stir-ins:

PEANUT BUTTER: For creaminess, add 1/2 cup.

ORANGE PEEL: For tart flavor, add 2 tablespoons.

RED CURRY PASTE: Add Indian spice and heat with 2 to 4 teaspoons.

PUMPKIN OR APPLE PIE SPICE: For harvest flavor, add 4 teaspoons spice plus 1 teaspoon ground black pepper.

Toppers:

PEANUTS AND COCONUT: Impart Far-Eastern flair with shredded coconut and chopped peanuts.

BACON AND ROSEMARY: Add smoky depth with crumbled cooked bacon tossed with snipped fresh rosemary.

ONION AND GARLIC: For earthy flavor, top with sauteed thinly sliced onion and garlic.

ALMONDS: Give a salty crunch with chopped smoked almonds.

PINEAPPLE AND BLUE CHEESE: Top with 1 cup pineapple chunks and 1/2 cup blue cheese crumbles.

Test Kitchen Tip:

Suite your taste. Choose a stir in, choose a topper--they all work together or any one can be used alone.

Nutrition Facts (New Sweet Potato Casseroles)

  • Per serving:
  • 377 kcal cal.,
  • 15 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 139 mg chol.,
  • 156 mg sodium,
  • 57 g carb.,
  • 5 g fiber,
  • 34 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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