A simple yet classic sweet potato casserole made with cinnamon, nutmeg


Sucanat sweet potato casserole Stock Photo Alamy

Instructions. Preheat the oven to 350. Grease a 2-quart casserole dish and set aside. In a large bowl, combine the mashed sweet potatoes, brown sugar, milk, butter, eggs, vanilla, cinnamon and salt. Mix well until the mixture is very smooth. Place the sweet potato mixture into the casserole dish.


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Leave the oven on, but reduce the temperature to 375°F. Spray a 9 x 13-inch baking dish with cooking spray. When the sweet potatoes are cool enough to handle, peel them and place in a large bowl. Break up the potatoes slightly with a fork. Add the sugar, cream, butter, milk, eggs, vanilla, and salt. Using a handheld mixer, whip the potato.


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1. Combine the warm water, 2 tsp. of the sugar, and the yeast in a small bowl. Let stand for about 5 minutes or until foamy. In a small saucepan warm the milk to between 100°F and 110°F. 2. Combine 5½ cups flour, the remaining ⅓ cup sugar, and the kosher salt in the bowl of a stand mixer fitted with a dough hook.


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2 tsp. chopped fresh thyme. Preheat oven to 350°F. Bring a large pot of salted water to boiling. Add cauliflower; cook 5 minutes, adding broccoli the last 2 minutes. Drain well. Meanwhile, for cheese sauce, melt ⅓ cup butter in a large saucepan over medium. Add shallots; cook and stir until tender.


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Bring to a boil. Cook the potatoes until fork tender (about 10-15 minutes). Drain the potatoes and place them in a large bowl. Add the butter, brown sugar, eggs, and spices. Mix with a hand mixer until smooth, the butter is melted, and no lumps remain. Add in milk and mix until smooth and incorporated.


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Roughly 1 hour. Remove from the oven and cool about 15 minutes. Reduce oven temperature to 375F. Spray a 9x13 dish with cooking spray. Unwrap the sweet potatoes, cut open, and scoop out the cooked sweet potato. Place in a large bowl. Add the cream, sugar, butter, milk, eggs, vanilla, and salt. Mix to combine.


Joanna Gaines Sweet Potato Casserole

Add sugar, cream, butter, milk, eggs, vanilla, and salt. Using a handheld mixer, whip the potato mixture until well combined. Pour the mixture into the baking dish. Mix the topping in a separate.


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Prepare the Topping: In a separate bowl, mix the flour, brown sugar, melted butter, and salt until it forms moist clumps. Add in the chopped pecans and give it another mix. Bake and Serve: Evenly distribute the pecan topping over the sweet potato filling in the dish. Bake in the preheated oven for 25 to 30 minutes.


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Instructions. Preheat oven: Preheat the oven to 350°F degrees. Grease a 9×13-inch baking dish and set aside. Create the filling: Add the sweet potatoes, brown sugar, butter, cinnamon, vanilla extract, milk, egg and salt to a large bowl and mash with a potato masher. You can use a hand mixer as well if you wish.


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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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A simple yet classic sweet potato casserole made with cinnamon, nutmeg

Cut the sweet potato into evenly sized cubes. Candied yams with marshamallows. STEP 2. Boil the sweet potatoes and then after draining them, mix with the butter and spices. Mash well. southern sweet potatoes with marshmallows. STEP 3. Pour the mixture into a baking dish and top with mini marshmallows. Bake.


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Lay the torn bread on a sheet pan and place it in a warm oven until dried out, 1 hour on low heat. Preheat the oven to 325°F. In a medium saucepan, melt 3 tablespoons of the butter over medium heat. Add the onion and celery and sauté until tender and translucent, 6 to 8 minutes. Add the garlic and flour and cook, whisking constantly, until.