This sweet potato casserole is now a staple at our holiday dinner table! It’s like a s’more topping for a dinner side dish! Even better, this recipe uses canned yams to make it that much easier to make! I just love the way the marshmallows brown up. Add some marshmallows and pecans and I’m sold. Sweet Potato Casserole has always been a favorite of mine at the Thanksgiving table. For more information, please read my disclaimer. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. But if you want to cut the sweetness, you may want to follow some reviewers suggestions.This post may contain affiliate links. if you are a first timer making this like I was, don't add marshmallows even if people tell you this casserole needs them (before trying this casserole). Our family decided this recipe is too sweet with them, and therefore, that is why the recipe does not call for them. My first time I made the mistake of adding marshmallows to the top of this because I was told sweet potato casseroles always have them. This gives a much fresher, better flavor. Having never made one before, I didn't realize most casseroles people make are with canned chunk potatoes.
I discovered this recipe when asked to make a sweet potato casserole for a family function. The topping is basically like a candy flavor that masks the bitter flavor of what most sweet potato casseroles cannot hide. Myself & others who I know that don't care for sweet potato casseroles usually don't eat them but find ourselves eating this one. I have made this recipe a few times for family gatherings. Also used brown sugar only in this recipe & 100% whole grain wheat flour for the topping cuz thats all I had. Just made the topping the next day, & added just before baking. (TIP:) I made the yam mixture & put it in 18x10 inch pan the night before & it kept great in the fridge. Glad I did use less, it was very moist still & turned out great. Added less milk (only 1/2cup) then the 1cup the recipe advises because many comments said it was a lil more runny then they wanted.
#SWEET POTATO CASSEROLE RECIPE SKIN#
I made a 25-serving recipe, baked 4-jumbo yams 1hr & 45min=( made 8-cups) Skin came right off. Yes.he requested the lil' bit of leftovers we had left next to his scrambled eggs for breakfast this morning. My husband who does not like yams tried this out of respect for me & loved it. Served this yesterday at our friends pre-Thanksgiving potluck & people went back for just this. THANK YOU Tina B!! For sharing your wonderful recipe :) & everyone else for their extra tips. One last note, my personal preference is to use jewel yams. My family seems to give a slight edge to boiled - they have raved about my sister's the last few times she has made them, and didn't know that she had opted to boil versus bake the potatoes. As for a difference in taste, I'm not sure it's noticeable. It's a little "neater" just make sure they are drained well. My sister swears the boiling is easier and I might agree. I have made this recipe by baking the potatoes, and I have made it by boiling them. I have doubled and tripled this recipe, but have never used more than double the topping. You get nice deep layers of both sweet potatoes and topping. I use a 2 quart Corning Ware casserole, which is more square. I would also recommend a different sized casserole dish. It puffs up beautifully, and the topping gets nice and brown. I use 1 cup of chopped pecans for the topping, instead of 1/2 cup. I add the potatoes, beat until smooth, and mix in the butter last. I always use a mixer to beat the eggs well, then add the sugar, salt and vanilla and beat until blended. I have NEVER added milk to the sweet potato mixture, and my recipe calls for 1 1/2 teaspoons of vanilla. I have passed this recipe on more than any other over the years, but mine is different in just a couple of subtle ways. This recipe has been in my family for over 30 years and I have made it countless times to rave reviews. Scroll through to find our best baked chicken wing recipes of all time, including baked Buffalo wings, baked teriyaki wings, baked BBQ wings, baked lemon pepper wings, and more. And you don't even need any fancy appliances to cook them because all these recipes are made in the oven for extra crispy wings that are packed with finger-licking-good flavor. Plus, how many foods come with their own convenient built-in handle? When it comes to flavors, the mighty chicken wing has something for everyone, so whether you like them spicy, cheesy, or a little bit sweet, you'll find a recipe that's just right for you on Allrecipes. Whether you're serving them as a snack at a party, an appetizer before dinner, or dinner itself, no one is able to resist this delectable finger food. Our 15 Best Baked Chicken Wing Recipes of All Time Are Why Napkins Were Invented Chicken wings are a real crowd-pleaser.
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