Sweet Potato Caserole?

Question

Do you use canned or fresh sweet potatoes?

Answer 1

Fresh....try this recipe, you'll love it!

MICHIE's SWEET POTATO SOUFFLE:
3 lbs. sweet potatoes, peeled & cut into cubes
2 eggs
1/2 cup brown sugar - divided
1/2 cup butter - melted - divided
1 teaspoon salt
1 teaspoon ground cinnamon
up to 1/2 cup orange juice
1 cup chopped walnuts
large marshmallows
In a large saucepan over high heat, bring potatoes to boil, reduce heat; cover and simmer 15-20 minutes and drain. Beat potatoes until slightly smooth, beat in eggs, 1/4 cup brown sugar, 1/4 cup melted butter, salt and cinnamon. Starting with 1/4 cup orange juice, make mixture moist and fluffy. Spread in a 2-3 quart pan. Top with nuts. Sprinkle 1/4 cup brown sugar, then 1/4 cup melted butter. Place Marshmallows on top. Bake at 350 degrees for 25-30 minutes. Don't let marshmallows over cook.

Answer 2

Down south this is a holiday favorite. Start with fresh sweet potatoes, peel, rinse & cube. Bowl just til soft over medium heat, then drain. In mixing bowl, combine potatoes, 1/2 cup sugar, 1/2 cup brown sugar, 1 stick butter, 1 egg & a tsp of nutmeg. Cream all together just like creamed white potatoes. Place in glass baking dish. In saucepan, melt 1 stick butter, 1 cup pecans broken & 1 cup frosted flakes. Stir together til melted & spread over potatoe mixture. Bake @ 350 for about 35 - 45 minutes. Goes great with ham!!

Answer 3

FRESH. you know what's the most amazing sweet potato casserole? cube the potatoes, chop some rosemary and some walnuts and some dried cranberries (all to taste), melt some butter and maple syrup, and mix it all together. Bake the whole thing for an hour. It's amazing, and everyone will be way impressed because of the unusual combination of ingredients. Seriously, I'm a horrible cook but everyone thinks I'm amazing because I know how to make this one awesome thing.

Answer 4

Shredded Yams

2 lbs. Sweet Potatoes
1 cup Sugar
1/2 cup White Corn Syrup
1/2 cup Water
1/4 cup Margarine
1 cup Pineapple Juice

Preheat oven to 350 degrees. Peel and shred potatoes. Mix about 2 quarts of water with 1/2 tsp. salt. Soak potatoes in this for about 5 minutes; drain and rinse well. Place shredded potatoes in a baking dish. Mix sugar, syrup and 1/2 cup water, cooking until you make a simple syrup. Add margarine. Pour over potatoes. Pour pineapple juice over all. Cook 35 minutes or until potatoes are transparent.


Sweet Potato Casserole

3 cups mashed Sweet potatoes
1 cup Sugar
1/2 stick Margarine
1/2 tsp. Salt
3 Eggs, slightly beaten
1 tbs. Vanilla

Mix all ingredients well. Pour into casserole dish.

Topping:
1 cup Brown Sugar
1 cup chopped Nuts
1/2 cup self-rising flour
1/2 cup Margarine
1 cup Coconut

Mix topping till crumbly. Sprinkle topping potato mixture. Bake at 350 degrees for 30 to 45 minutes. Freezes well before or after cooking.



Sweet Potatoes

2 lbs Sweet Potatoes, cubed into 3/4 inch pieces
1 stick Butter
1 cup Cane syrup
1/2 cup Brown Sugar
1 tsp. Salt

Preheat oven to 400 degrees. Place the sweet potatoes in a large saucepan and cover with water. Bring water up to a boil and blanch the potatoes for 3 to 5 minutes. Remove the potatoes from the stove and drain. In a large pan, melt butter. Stir the cane syrup and brown sugar into the melted butter. Bring to a boil and cook for 3 minutes, stirring constantly. Turn the potatoes into a mixing bowl. Pour syrup into the potatoes. Season with salt. Blend to coat the potatoes evenly. Pour into lined 9x13 pan and roast for 15-20 minutes or until the potatoes are caramelized and tender.

Answer 5

You can use either one: canned ~or~ peeled annd steamed or boiled fresh.


Sweet Potato Fluff

3 cups mashed cooked sweet potatoes (8-10 fresh or two large cans)
½ cup sugar
¼ cup melted butter
1 (5 oz.) can evaporated milk
¼ tsp. kosher salt
1 tsp. vanilla
Dash of each: cinnamon, nutmeg, dry orange peel
Topping:
½ cup brown sugar
½ cup chopped pecans
½ cup flour
2 Tbsp. butter

Preheat oven to 350ºF. Combine topping ingredients w/ a fork until crumbly; set aside.

Beat potatoes well with a mixer until fluffy. Stop and remove any strings from the beater at least twice. Stir in remaining ingredients and pour into a greased casserole dish.

Sprinkle topping on potatoes and bake for 40 minutes.

Serves 8.
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Savory Sweet Potatoes

3 cups cooked sweet potato (8-10 fresh or 2 [29-oz] cans; not BRUCE brand--ick!)
½ stick real butter
3 strips bacon
1 small onion, chopped
1½ cups grated sharp cheddar cheese, divided
Salt and black pepper to taste

Preheat oven to 350ºF. In 9"x13" casserole dish, coarsely mash potatoes and butter with fork. (works best when potatoes are hot.) Fry bacon and drain well, then chop it. In bacon drippings, cook onion until clear. Add bacon pieces, onion, 1 cup cheese, salt, and pepper to potatoes, stirring with fork to combine all. Spread out evenly in pan.

Top with ½ cup cheddar cheese. Bake for 20 minutes.

Answer 6

Either one, doesn't matter.

Canned are easier and quicker, as they are pre-cooked.

I have used both, and the results were yummy! :-))

If you use canned, just don't bake as long, or the yams will fall all apart.

If you use fresh, bake until the potatoes (or yams) are fork-tender.

I suppose that if you put a gun to my head, I'd say fresh, as the longer cooking time gives the flavors (whether sweet or savory) time to mix.

If you don't have a lot of time, and prefer convenience, use canned.

Answer 7

I really like S's recipe as it isn't as sweet (no marshmallows) and chunky instead of mashed.

I might add the following spices though:
grated orange zest
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped pecans instead of walnuts

Answer 8

Fresh

Answer 9

fresh theyre better