Sweet Potato Casserole with BrownSugared Pecans Recipe Sweet


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Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Pierce each of the sweet potatoes twice on two side. Place on baking sheet and bake until cooked through and soft, about 60 - 75 minutes. Reduce oven temperature to 350 degrees.


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Instructions. Preheat oven to 350F degrees. In a large bowl, mash the sweet potatoes and stir in melted butter, milk, sugar, vanilla extract and beaten eggs. Stir until combined well. Pour sweet potato mixture into a 2-quart (8-inch square) baking dish. In a bowl, combine the melted butter, brown sugar, flour and chopped pecans.


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Bring water to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender. Drain the water and allow the sweet potatoes to cool for 15 minutes. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking pan (or a similar size casserole dish, or a 12-inch oven-safe skillet). Set aside.


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Preheat the oven to 350°F and set an oven rack in the middle position. Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool. Meanwhile, make the topping: Melt the butter in a medium bowl in the microwave.


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In a medium bowl, whisk together the flour, brown sugar, salt, and ground cinnamon. Add the pecans and melted butter and stir together until pecans are evenly coated with the mixture. Spread the streusel evenly on top of the sweet potatoes. Bake the casserole for 25 to 35 minutes or until golden brown on top.


Sweet Potato Casserole with BrownSugared Pecans Recipe Sweet

Spoon the topping evenly over the sweet potatoes. Step 6. Bake the casserole until slightly browned, about 35 minutes. Remove the casserole from the oven and add the marshmallows in an even layer. Return to the oven and bake until marshmallows are toasty and melted, about 5 minutes. Let sit for 5 minutes before serving.


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2 cups mini marshmallows. 5 tablespoons butter -- melted. Preheat oven to 350 degrees F. Grease one or more baking dishes (recipe fills to top a deep 9"x13" dish) and reserve. In a large bowl, mix together mashed sweet potatoes, melted butter, milk, granulated sugar, vanilla extract and eggs. Spread sweet potatoes in baking dish.


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Preheat oven to 375°F. Grease a 9 x 13 pan. Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain. In a large bowl (or in the pot the potatoes were cooked in), mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla and salt & pepper.


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Mix and store the streusel toppin g in a bag or container, refrigerate for up to 4 days or freeze for 3 months. Thaw both parts if frozen and let sit at room temperature for 30 minutes before baking. Add the streusel topping to the base and bake, extending time by 5-10 minutes if chilled. Bake until golden brown.


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Add brown sugar, butter, vanilla extract, cinnamon, nutmeg, salt, and 1/4 cup of pecans (save the rest for later). Stir until all is well combined. Assemble the casserole. Add the sweet potato mixture evenly into the casserole dish. Sprinkle with remaining candied pecans (if using) and mini marshmallows (if using) in an even layer on top of the.


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Make Topping: Add flour, brown sugar and pecans to a mixing bowl. Add butter and cut in with a fork or pastry blender until well combined. Sprinkle topping over sweet potato mixture. Bake at 350 degrees F for 35-40 minutes. Store leftovers in the refrigerator for 4-5 days.


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Peel 3 pounds sweet potatoes, cut into 2-inch chunks, and place in a large saucepan. Add 1 tablespoon of the kosher salt and add enough cool water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until the potatoes are very tender, about 20 minutes.


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Preheat oven to 350 degrees. Grease a deep 9 X 13 inch baking dish and reserve. In a large bowl, mix together the mashed sweet potatoes, melted butter, milk, granulated sugar, vanilla extract and eggs. Spread in baking dish. To make the topping: In a small bowl, mix together brown sugar and marshmallows. Sprinkle mixture on top of sweet potatoes.


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Peel and chop sweet potatoes into 1″ chunks. Cover with water and boil for 10-15 minutes until fork-tender. Mash with a potato masher or use an electric hand mixer for super creamy potatoes. Preheat Oven to 350˚F. In a bowl, whisk together: 3 eggs and 1/2 cup sugar. Whisk in 6 Tbsp melted butter and 1/2 Tbsp vanilla.


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Spray a 3qt baking dish (like a 9x13 pan) with non-stick cooking spray. Set aside. Transfer potatoes to a large mixing bowl. Add brown sugar, granulated sugar, half and half, melted butter, maple syrup, salt, vanilla, cinnamon, nutmeg, cloves and eggs. Beat with a hand mixer until fluffy and smooth.


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Nov 11, 2018 - CHELSEA CLINTON'S THANKSGIVING SWEET POTATO CASSEROLE. Discover our recipe rated 3.8/5 by 16 members.