Using an immersion blender (or a regular blender), puree the cooked butternut squash and sweet potatoes until completely smooth. Recipe: Sweet Potato Waffles. Spread the sweet potato mixture out evenly along the bottom of a 3-quart casserole dish. Eggs, hash browns, cheese, spinach, pancetta, and fabulous flavor—this casserole has everything! Preheat oven to 350°F. Prepare the topping mixture and sprinkle that on top. Sweet Potato Waffles. Preheat oven to 375ºF. Add the maple syrup, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger, salt and vanilla. Add brown sugar, cinnamon and salt. Meanwhile, in a skillet, saute onions in 3 tablespoons butter until tender. And season with salt and pepper. Place sweet potatoes on a baking sheet lined with foil and roast for 45 minutes-1 hour or until very fork tender. Mix the coconut sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potato mixture. For the Pecan Crumble: Meanwhile, place pecans, oats, and salt in a blender or food processor and pulse a few times to coarsely chop the ingredients. Step 3: Drizzle or brush them with olive oil. In a large bowl, combine the sweet potatoes, brown and granulated sugars, kosher salt, unsalted butter, vanilla extract, and eggs with a whisk or hand mixer until the sweet potato mixture is creamy, about 3 . Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Then, add the potatoes back to your pot and add in the . Preheat oven to 400 degrees F. Wash sweet potatoes and use a fork to poke holes in sweet potatoes; about 4-5 pokes per potato used. Then add the seasonings and blend again. Step 2 Spread potatoes out on a baking sheet and drizzle any remaining olive oil mixture over the top. Directions Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray. Meanwhile, preheat your oven to 350°F and spray a little cooking spray on a 9×13 or 9×9 inch casserole dish. Preheat oven to 350. (Foil can be removed for the last 5 minutes of baking.) Instructions. Lower oven heat to 350 degrees F. Add the butter and milk into the bowl and mix until it's creamy. Remove foil and bake another 20-25 minutes. Sweet Potato Casserole with Michigan Apples and Cranberries Ingredients serves10-12 6 large sweet potatoes ( peeled cut in chunks) 1 lb fresh cranberries 3 large Michigan apples (peeled and cut bite size) 2 c apple juice or cider Directions Put ingredients in baking dish, cover, and bake 350℉ for 1 hour You can use it on any of your favorite foods, including meat, fish, vegetables and more! Cover the dish with foil and bake 20 minutes at 375 degrees. Set aside. Pour mixture in a casserole or baking dish; spread into an even layer. Preheat oven to 400 degrees. Allow potatoes to cool for 5-10 minutes. This sweet potato recipe is the perfect holiday Side Dish to round out your table this holiday season. Mix ingredients together well and . Meanwhile, peel sweet potatoes and cut into 2-inch chunks. In a medium bowl, combine pecans, butter/oil, syrup, cinnamon, and salt. Transfer the potatoes to a bowl and let cool slightly. Slice potatoes into 1-inch chunks and put into a gallon-sized Ziplock. Cinnamon and nutmeg compliment the syrupy flavor of the roasted sweet potatoes in this breakfast dish. This scrumptious sweet potato casserole gets fabulous flavor from honey and freshly grated orange zest rather than the traditional stick of butter. Bake in the preheated oven until tender, 25 to 30 minutes. Rewarm, covered, in a 350° oven for 30 minutes. Peel the apples and chop them into 1-inch pieces; add to the slow cooker. It's a flavorful, sweet, family-favorite made with nutritious ingredients. Sprinkle marshmallows around edge. Step 5: Place them in your slow cooker and slow cook them until they're tender before serving. Go to Recipe. Lightly grease a 9×13-inch casserole dish or other 3-quart casserole dish and set aside. Sweet Potato Crescent Bites. It warms you right up, and satisfies without leaving you overstuffed.—Marybeth Mank, Mesquite, Texas. Bring a large pot of water to boil, peel and dice the sweet potatoes, and let them cook for 20-30 minutes. Wash sweet potatoes and use a fork to poke holes in sweet potatoes; about 4-5 pokes per potato used. Pour filling into greased casserole dish. Instructions. Put the sweet potatoes in a large pot and cover with salted water by 2-inches. Mix well. Add the milk, butter, salt, pepper and cinnamon; mash with a potato masher to desired consistency. Bake sweet potatoes in the oven for 40-50 minutes or until soft and cooked through. Top with pecans and freeze. Super easy plus early preparation = score. 3 medium apples. Top it with the honey-glazed almond walnut mixture. This ensures butter melts and incorporates into casserole better than if you added with cold milk and other ingredients. Preheat the oven to 350 degrees F. 2️⃣ Make Sweet Potato Filling: Add cooked and cooled sweet potatoes to a large bowl. Next, add the coconut milk, maple syrup, ghee, vanilla extract, cinnamon, ground ginger, nutmeg, and egg to the mixing bowl. Instructions. Season with about a teaspoon of salt. Bake until the potatoes are fork tender, about 1 hour or so, depending upon the size of your potatoes. Place the packet on top of the sweet potatoes. In a large bowl, add sweet potato puree. If you prefer a coarser texture, mash the sweet potatoes by hand. Preheat oven to 350 degrees. While the sweet potatoes are baking, mix the crumble ingredients in a medium-size bowl, and set . Delaware: Hash Brown Pancetta Casserole. Bring to a boil. Preheat oven to 375° F (190° C). Instructions. In a bowl, cut in walnuts with coconut oil until mixed. Set aside. Place on the stove and bring to a boil over high heat. Use a hand mixer or a spoon to mix until very well combined. Using a hand mixer or immersion blender, mash apples and potatoes until smooth. Add the mixture to the prepared pan. Next, add butternut squash to the other half of the baking sheet and drizzle the remaining coconut oil over top and sprinkle with salt. Healthy Sweet Potato Casserole is a sweet and warmly spiced side with honey, brown sugar, ginger, nutmeg, and cinnamon, then topped with pecans. Spray a 9x9 or oval casserole dish with oil, and set it aside. Evaporated milk unifies and enriches the layers of this dish. Bake 15-20 minutes or until oats are crispy & dish . Place the peeled potatoes, butter, sugar (s), eggs, milk and orange juice in a large bowl and mix with a hand mixer until combined. Use Less Butter, Boost Healthy Flavors. 17. When ready to bake the sweet potatoes, preheat the oven to 375 degrees and make the topping. Mix well until combined. Instructions. Place sweet potatoes on a baking sheet lined with foil and roast for 45 minutes-1 hour or until very fork tender. Notes This recipe can also be cooked in the slow cooker and then added to a casserole dish. Remove from heat. Line a baking sheet with a Silpat or spray with cooking spray; set aside. Step 2: Pierce the potatoes with a fork. Once done, drain well and let cool. Tell the kids it's like mac and cheese and they'll gobble it up. Remove from oven, allow to cool. Preheat oven too 350 F. Remove from heat and rinse potatoes with cold water. Wait until sweet potatoes are cool enough to handle, and then remove the skin. Cover and cook over medium heat until tender, 10 to 15 minutes. It's a perfect make ahead casserole for an easy holiday dinner. Peel and place in a bowl with the coconut oil, coconut sugar and spices. baking dish. Description: Chef Frank's is a seasoning blend that will make your everyday meals easier. Butter or oil a 3-quart baking dish. Place sweet potatoes in a pot of boiling water. Place the cubed sweet potatoes in a large pot and add enough water to cover them by 1"-2". While sweet potatoes are baking, combine pecans and reserved honey mixture in a medium bowl; mix well. Bring 1 to 2 inches water to a boil in a large saucepan fitted with a steamer basket. 2 tablespoons vanilla bean paste. Instructions. Bring to a boil, and then reduce heat and allow the sweet potatoes to simmer uncovered for approximately 15-25 minutes, depending on the size of your cubes. Grease a 9- or 10-inch or 1.5 quart baking dish (square, round or oval) and set aside. Mash potatoes once finished cooking then add in milk and beaten eggs. In a medium bowl, use a hand mixer to beat brown sugar, butter, eggs, milk, vanilla extract, sweet potatoes, cinnamon (if using) and salt, until smooth. 1 teaspoon salt. Pour mixture into the prepared casserole dish. Whisk the mixture until smooth. Spicy Sweet Potato Kale Cannellini Soup. Add the water, honey, cinnamon, nutmeg, and salt. Cook 15-20 minutes until tender. Preheat oven to 425 degrees. Prick the sweet potatoes all over with a fork, then place them on a baking sheet lined with foil or a silpat mat. Preheat oven to 400F. You'll use crescent rolls tucked into muffin tins to make the little cup shapes. How To Make Healthy Sweet Potato Casserole. Buy It: Crock-Pot 6-Quart Cook and Carry Slow Cooker ($30, Kohl's) 3 of 15. Butter adds rich flavor to sweet potato casserole, but you can cut the butter back without sacrificing flavor by adding even more flavorful ingredients. Preheat the oven to 375 degrees. Alternating with the apple slices and sweet potato slices, arrange in 8x8 or 9x9 baking dish. Transfer sweet potatoes to a large mixing bowl while still hot. Step 1: Peel your sweet potatoes, then cut up into large, even-sized chunks and place in a large stockpot of boiling water. Scrub and peel the sweet potatoes, then chop them into 1-inch cubes and place in slow cooker. Add sugar, vanilla, 2 tsp cinnamon, ½ tsp nutmeg & 1/2 cup of pecans. Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Preheat the oven to 400 degrees. Cover and cook on high heat for 3-3 ½ hours, until sweet potatoes are very soft. Drain very well to avoid watery sweet potato casserole. Add the potatoes to a sauce pan with water and boil until they become soft, about 15 minutes. Bake at 350 degrees for 25-30 minutes, until topping is browned and filling is cooked though. I have used a 7 by 5-inch dish. Preheat oven to 400F. Add in milk, eggs, coconut oil, salt, vanilla, coconut sugar and cinnamon. Chop pecans roughly & place on a parchment lined baking sheet. Wash and scrub sweet potatoes, and use a fork to poke holes in them. Drain well. Bake for about 25-30 minutes. Preheat oven to 400 degrees F. Wash sweet potatoes and use a fork to poke holes in sweet potatoes; about 4-5 pokes per potato used. Transfer mixture to 9x13 serving dish, top with candied pecans and enjoy! Stir in honey and crumble mixture over sweet potatoes. Add potato slices to baking sheet (if using a medium potato, you can quarter it; if using a large, make about 5 rounds) Evenly drizzle the olive oil over the potatoes and toss with your hands to evenly coat. Drain well and return to the pan. 2 / 25. Carefully peel the sweet potatoes under cold water. Coat a 9x9 baking dish or 9-inch pie plate with cooking spray. Meanwhile, make quick candied pecans: Heat a skillet over medium high heat and add 1 cup pecans. Alternatively, you could use frozen tart shells, too. Bring to a boil then reduce heat to medium, and cook uncovered until the sweet potatoes are fork tender, about 15-20 minutes. Place in a well-greased 9-inch cast iron skillet or pie plate. Potatoes are done when you can easily insert a fork into the middle. You could also substitute provolone or Swiss cheese for . Instructions. Step Two: Peel the sweet potatoes (the skins should easily slip off) and add the sweet potato flesh to a large mixing bowl. Place sweet potatoes on a baking sheet lined with foil and roast for 45 minutes-1 hour or until very fork tender. Drain them with a colander and mash the sweet potatoes in a large bowl with a hand masher or electric beater. Place sweet potato and pineapple around edge of dish. Bake for 30 to 35 minutes, or until sweet potatoes are soft. Oven: Preheat oven to 425 degrees F. Line your baking sheet pan with foil (don't skip this! Spread the sweet potato mixture into the prepare baking dish until evenly distributed. Add in butter, honey, cinnamon, and milk. Preheat the oven to 350 degrees F. 2️⃣ Make Sweet Potato Filling: Add cooked and cooled sweet potatoes to a large bowl. Mix the ingredients and place the sweet . Grease a 9 x 13 pan. 1️⃣ Preheat Oven & Prep Casserole Dish: Lightly grease a casserole dish with coconut oil and set aside. Step 2. Scoop out the cooked sweet potato flesh into a mixing bowl. Step 3. Place cubed sweet potatoes in a large saucepan and fill halfway with water. Step 4: Wrap each potato tightly in foil. In a small bowl add the pecan halves, maple syrup, melted butter, cinnamon, salt and ginger. 1 cup honey. Sweet Potato Waffles. How To Make Healthy Sweet Potato Casserole. Serve warm and garnish with thyme leaves. Taste and season with salt as needed. Bring to a boil. Meanwhile, prepare your crumble topping. Mix in butter, cinnamon, nutmeg, chili powder and smoked paprika. While sweet potatoes are cooking melt the butter in a saucepan over medium heat and add the milk to warm it. Use an electric beater to beat everything until smooth and creamy. Directions. In a small bowl, combine the chopped pecans, brown rice flour, coconut sugar, and melted butter. Sprinkle gelatin on top of water in bowl, and set aside. Mash sweet potatoes: Mash yams with a potato masher with butter, milk, egg and spices. Mash the sweet potatoes until you reach a consistent texture. 1 cup chopped pecans. Put the sweet . Pre-heat oven to 350. Mix it all well so the pecans are evenly coated. Increase oven temperature to 500º F. Remove aluminum foil from sweet potatoes and mix well. With this make-ahead recipe you can tackle half the work before your guests even arrive. Toss sweet potatoes, 1/2 cup honey, and olive oil together in a bowl until potatoes are completely coated. Once simmering, reduce to medium/low heat, stirring only occasionally. If you want sweet potato casserole flavors but need something more suited to mingling, these sweet potato crescent bites are the perfect middle ground. Finish off this sweet potato recipe with a salty sprinkling of crumbled bacon. Set aside. Place sweet potatoes on a parchment lined baking sheet and cook for 50-75 minutes (depending on the size of the potatoes- check at 50 minutes for smaller potatoes). Open bag and add honey, oil, cinnamon, optional salt and pepper to taste, optional seasonings to taste, seal bag, and toss potatoes to coat. Top with candied pecan topping and cook for 10-15 minutes on low. In a large bowl, add potatoes & smash with a fork. Add sweet potatoes to a large pot and bring to a boil. Mist an 8-inch square baking dish with cooking spray. Chef Frank's Seasoning Blend. This cross between a soup and a stew fits the meatless Monday bill quite nicely. Mash the sweet potatoes. Simmer for 15 minutes or until fork tender. In a large mixing bowl, use an electric mixer to beat together sweet potatoes, eggs, milk, maple syrup, vanilla, salt, and cinnamon until smooth. In a small sauce pan melt together honey, butter, cinnamon and vanilla. In a small bowl, add oats, ½ cup pecans, 1 tsp cinnamon, ½ tsp nutmeg & honey. Preheat the oven to 350°F. Drain. Coat a 9x9 baking dish or 9-inch pie plate with cooking spray. Add the honey, cinnamon, salt, nutmeg and vanilla. ), poke your potatoes a few times with a fork, and cook on baking sheet for 40-50 minutes until fork-tender. Bake for 20min. Stir in the soup, salt, pepper and cheddar cheese. Sprinkle the nut topping on top of the sweet potato casserole. Bring to a boil. Wash, peel, and dice your sweet potatoes. Preheat oven to 350 degrees F. Spread your prepared mashed sweet potato filling into a baking dish. Credit: Micah A. Leal. Bring a few inches of water to a boil in a pot with a large steamer basket in place. Once boiling, reduce heat to low and simmer sweet potatoes until tender (15-20 minutes). Allow potatoes to cool for 5-10 minutes. 1 cup old fashioned rolled oats. Directions Step 1 Place sweet potatoes in a large saucepan and cover with water. Once the potatoes are cooked, remove from the oven and cool for about 5 minutes. Use a loaf pan for maximum height, and bake gratin up to 2 days ahead for an easy side dish meal-prep. Instructions. Remove the peel from the sweet potatoes and cut crosswise into 1/2-in-thick slices. How to Make Sweet Potato Casserole Bake the sweet potatoes. Pour brown sugar mixture over the top. Bake, uncovered, at 400° for 12-15 minutes or until heated through. Next add the milk, softened butter, cinnamon, eggs, ¼ cup of the brown sugar, granulated sugar, vanilla, and salt. Stir every couple of minutes, and allow mixture to reach a simmer. Let stand before serving. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened. Whisk olive oil with honey. In a mixing bowl, combine the pecans, oats, oat flour, and brown sugar. Add the egg, almond milk, vanilla, melted butter and maple syrup to the bowl. Allow to boil until you can easily pierce them with a fork, about 15-20 minutes. Serve and enjoy! Remove from processor and set aside. Cook until crisp-tender. Instructions. Price: $$15 Shipping: free shipping. 10. Fold in half of the pecans and spread into prepared . Mix well. Roughly puree sweet potatoes with everything but the last three ingredients. Cook at high pressure 25 minutes. 4 of 8. Bake Mashed Sweet Potatoes. In a large pot place cubed sweet potatoes and cover with water. Once sweet potatoes are fully cooked, place them into a mixing bowl and add the butter, milk syrup . Carrot Casserole Recipe: How to Make It - Taste of Home trend www.tasteofhome.com. Preheat oven to 375°F. Directions Preheat the oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray. Sprinkle thyme or rosemary, pepper, and parmesan cheese on sweet potatoes. Pour the sweet potato filling into the casserole dish. Line a baking sheet with aluminum foil for easier cleanup; set aside. Butter or spray 9×13 pan (I like to use coconut oil spray). Lightly grease a 9x13-inch casserole dish or other 3 quart casserole dish and set aside. Bake for 25 mins. Cut sweet potatoes in half, place them on one half of large baking sheet, and sprinkle with salt and 1 T of coconut oil. Ditch the Marshmallows to Make a Healthier Topping. Preheat oven to 400. Directions. Place carrots in a saucepan and cover with water; bring to a boil. Preheat oven to 400˚F. Allow potatoes to cool for 5-10 minutes. (See below if you need instructions for this). Spread potato mixture evenly in casserole dish & top with oat mixture. View All. Cover and let boil for 15 minutes or until fork-tender. Cool on the baking sheet, 5 to 10 minutes; dust potatoes with cinnamon. Light herbs and tangy orange juice mingle with soft, slow-cooked sweet potatoes for an elegant and healthy side dish. Drain the sweet potatoes, and return to saucepan. Add butter to the sweet potatoes and use a potato masher to mash the potatoes. View Recipe: Sweet Potato Gratin. Cut in coconut oil with a fork or knife until the mixture is sandy with pea-sized chunks of oil. You can save the marshmallows for s'mores. (Reserve any extra for another use.) Add in milk, eggs, coconut oil, salt, vanilla, coconut sugar and cinnamon. Scrub the potatoes and then pierce with a fork, and bake on a baking sheet lined with foil for about 45 minutes to an hour until they are tender when pierced. It is free of chemicals and filler, allergen-free, and includes only salt, the finest herbs and spices. Add peeled sweet potatoes and filling ingredients to food processor, and process until smooth. Allow potatoes to cool for 5-10 minutes. Transfer ham to a greased shallow 1-qt. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. 1 cup almond meal. Step 1: Scrub the potatoes and pat them dry. Next add brown sugar, nutmeg, cinnamon, butter, and vanilla extract. Cook until sweet potatoes are fork tender, about 10 minutes. Preheat oven to 375ºF and line a rimmed baking sheet with parchment paper. Spray a 3-quart casserole dish with non-stick cooking spray. Bake for 20 to 25 minutes or just until topping is toasted and becomes crunchy (do not burn them). Put the. Drain and toss with the remaining ingredients in a large bowl. Preheat oven to 350 degrees. Set aside. Measure out 3 cups. Try honey, orange zest, ground ginger, cinnamon and vanilla extract. 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. Mash using a potato masher, or use a hand mixer to blend until smooth and well . Place sweet potatoes on a baking sheet lined with foil and roast for 45 minutes-1 hour or until very fork tender. When water comes to a boil, place the sweet potatoes in the steamer basket, cover saucepan and let steam until the sweet potatoes are fork tender, 20 to 25 minutes. Mix well. Step 2: Drain the sweet potatoes and water. Drain carrots; add to the onion mixture . Move them to a large bowl and mash them with a potato masher. Instructions. Wash sweet potatoes and poke with a fork (4-8 pokes per sweet potato), place on a sheet pan lined with parchment paper and bake until tender 40-60 minutes depending on the size of the sweet potatoes. Bake in the oven for 30 minutes or until the edges slightly pull away. Peel and slice sweet potatoes into 1/4 thick slices, and place on non-stick cooking sheet. Secure the lid and turn pressure release knob to a sealed position. Brush sweet potatoes with olive oil and honey mixture. 1 teaspoon ground cinnamon. Pour mixture into the prepared casserole dish. Add butter while sweet potatoes are still hot after draining. In a medium bowl, use a hand mixer to beat brown sugar, butter, eggs, milk, vanilla extract, sweet potatoes, cinnamon (if using) and salt, until smooth. Instructions. Bring a few inches of water to a boil in a pot with a large steamer basket in place. Add maple syrup from marshmallow ingredients to water in the pot, and turn on medium heat. 1 teaspoon ground cinnamon. Drain potatoes and return to pot. 2. Instructions. Drain your sweet potatoes and add to a large bowl. Preheat the oven to 350°F. Combine well, and scrape into the prepared baking dish. Place the sweet potatoes on a baking sheet and roast for 45 minutes-1 hour, or until fork tender. Mash with a potato masher. Spread the sweet potato mixture in the prepare baking dish. 1 large sweet potato 1-2 Tbsp coconut oil 1-2 tsp coconut sugar or raw unfiltered honey 1/4 tsp cinnamon 1 pinch nutmeg optional 1/4 c english walnuts or pecans chopped Servings: people Instructions Boil or bake the sweet potato. Add 1/3 cup coconut sugar, 1/2 cup softened butter, 2 eggs, 1 tsp vanilla, 1/2 tsp cinnamon, and 1/4 tsp salt. 1️⃣ Preheat Oven & Prep Casserole Dish: Lightly grease a casserole dish with coconut oil and set aside. Sprinkle topping evenly over filling. Cover pot and bring water to a boil. Spray a 9x13 oven-safe baking dish with non-stick spray or grease it with a little butter. Find more savory ways to enjoy sweet potatoes here. In a separate bowl, combine the topping ingredients: oats, pecans, almond meal, cinnamon, salt, coconut oil, and maple syrup until moist and evenly mixed. To complete the healthy makeover we sprinkle a crunchy pecan streusel spiked with orange juice concentrate over the top. Sprinkle over the sweet potato mash. Lower oven heat to 350 degrees F. Spray a 8×8 inch pan, 9 inch pie pan, or a 1 1/2 quart or 2 quart safe baking dish with nonstick cooking spray; set aside.