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New Sweet Potato Casseroles

New Sweet Potato Casseroles
Makes: 8 to 12 servings
Cook: 25 mins Bake: 350°F 30 mins Prep: 35 mins
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  • user reviews (6)
New Sweet Potato Casseroles
Ingredients
  • 4
    pounds sweet potatoes, peeled and cut into quarters
  • 1
    cup packed brown sugar
  • 1/2
    cup butter, cut up
  • 1/4
    cup milk
  • 4
    eggs, lightly beaten
  • 3 - 4
    tablespoons lemon juice
  • Stir-ins and/or Toppers (see below)
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
  • Variation 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.
  • Variation 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.
  • Tip 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)
  • Servings Per Recipe 8,
  • Calories 377,
  • Protein (gm) 6,
  • Carbohydrate (gm) 57,
  • Fat, total (gm) 15,
  • Cholesterol (mg) 139,
  • Saturated fat (gm) 7,
  • Monosaturated fat (gm) 6,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 5,
  • Sugar, total (gm) 34,
  • Vitamin A (IU) 20116,
  • Vitamin C (mg) 30,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 32,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 156,
  • Potassium (mg) 645,
  • Calcium (DV %) 101,
  • Iron (DV %) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (6)
4735320862
nhawth32 wrote:

It's the one cup of brown sugar that got me. Sweet potatos are already sweet. I would have read the peanut butter as 1/2 cup. Whoever wrote the recipe forgot the slash between the numbers. As for the eggs, this dish could be made ahead of time by at least 3 days if kept refrigerated.

4/22/2011 06:58:19 PM Report Abuse
debfilli wrote:

umm, your kidding right? You didnt really add 12 cups of peanut butter, did you?

12/20/2009 04:42:21 AM Report Abuse
gimashar wrote:

Used the 12 cups of peanut butter called for and it is still sticking to roof of my mouth!

12/15/2009 11:55:46 AM Report Abuse
vickyr26 wrote:

I made it with the pumpkin pie spice and the pineapple-blue cheese topping and the result was delicious!

12/10/2009 09:11:58 PM Report Abuse
azzarria71 wrote:

On the stir-ins, I would believe it is 1/2 cup of peanut butter not 12-just for any novice cooks out there!

12/10/2009 01:44:50 PM Report Abuse
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