Sweet Potato Casserole with Cinnamon and Nutmeg by Tom A Lingle
Sweet potato casserole is very popular during the holidays, a part of many Thanksgiving and Christmas dinner menus. Available year round, fresh sweet potatoes have a peak growing season during autumn, are stored in climate controlled facilities and made available for purchasing the rest of the year. They are high in vitamins A and C, and are a good source of fiber.
When fresh sweet potatoes are unavailable, the canned variety make a suitable replacement. Like canned pumpkin, canned potatoes are a good choice for baking. They provide fewer nutrients than using fresh, but the taste and texture can still be quite good. Always check labels and seek out high-quality brands.
This sweet and savory casserole recipe is perfect for holiday gatherings or as a special side dish during the cool fall and winter evenings. The second recipe uses canned potatoes, and with cookies and raisins is one the kids will love.
Sweet Potato Casserole with Cinnamon and Nutmeg
Ingredients:
2/3 cup Fresh Sweet Potatoes, peeled and cubed
1/3 cup Granulated White Sugar
3 Large Eggs, beaten
3/4 cup Unsalted Butter, melted
2 tablespoons and 2 teaspoons Evaporated Milk
1/8 teaspoon Ground Nutmeg
1/8 teaspoon Ground Cinnamon
1/3 cup Miniature Marshmallows
2 tablespoons and 2 teaspoons Flaked Coconut
1/4 cup crushed Cornflakes Cereal
1 tablespoon and 1 teaspoon packed Brown Sugar
2 tablespoons and 2 teaspoons chopped Pecans
3/4 cup Butter, melted
Preparation:
1. Preheat oven to 400 F.
2. Butter a 9 x 13-inch baking dish.
3. Add potatoes to a large mixing bowl and mash. Stir in sugar, eggs, 3/4-cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows and coconut.
4. Spoon the mixture into baking dish.
5. Bake 20 minutes.
6. In separate bowl, combine cornflakes, brown sugar, pecans and margarine. Spread cereal mixture over top.
7. Return the casserole to the oven and bake an additional 10 minutes.
Quick and Easy Sweet Potato Casserole
Ingredients:
1 container Mashed Sweet Potatoes
1/2 cup Raisins
1/4 cup Half-and-Half
1 Large Egg, beaten
2 tablespoons packed Brown Sugar
1/2 cup crushed Ginger Snap Cookies
2 tablespoons Butter, melted
Preparation:
1. Preheat the oven to 375 F.
2. Add mashed potatoes, raisins, half-and-half, egg and brown sugar to mixing bowl.
3. Spoon the mixture into shallow casserole dish. Set aside.
4. Combine crushed cookies, and butter in small bowl.
5. Sprinkle crumbs over the potato mixture.
6. Bake 30 minutes. Let stand 15 minutes before serving.
About the Author
Delicious sweet potato recipes, like this sweet potato casserole are perfect to serve during the holidays or for any occasion. Check out our growing collection of casserole recipes representing the best the culinary world has to offer.
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