Sweet potato casserole brown sugar recipes - Sweet potato casserole

Author: Elizabeth Merrill  

Sweet Potato Casserole is inspired by Ruth's Chris Steakhouse with a decadent sweet potato filling and crunchy brown sugar streusel topping. A sweet, creamy, but light-tasting take on sweet potato casserole.

Sweet Potato Casserole with Brown Sugar

Sweet Potato Casserole with Brown Sugar
A sweet, creamy, but light-tasting take on sweet potato casserole. The orange adds a bit of zing that is needed and missing from most recipes, in my opinion.
Provided by: Robin Dixon
Total time: 95 minutes
Cook time: 65 minutes
Prep time: 30 minutes
Yields: 10 servings
Number of ingredients: 14
  • 4 large sweet potatoes, peeled and chopped into 1-inch cubes
  • 1 cup brown sugar, divided
  • ½ stick butter, cut into pieces, divided
  • ½ orange, zested and juiced
  • 1 teaspoon vanilla extract
  • ½ cup heavy whipping cream
  • 1 tablespoon ground cinnamon
  • ½ teaspoon salt
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 2 large eggs
  • 1 cup chopped pecans
  • ½ cup all-purpose flour
  • aluminum foil
  • Calories: 409.9 calories
  • Carbohydrate: 58.3 g
  • Cholesterol: 65.7 mg
  • Fat: 18.1 g
  • Fiber: 7.1 g
  • Protein: 6.1 g
  • Saturated Fat: 6.7 g
  • Sodium: 271.9 mg
  • Sugar: 22.4 g
How to cook:
  1. Place sweet potatoes into a large pot and cover with water. Add enough salt so that the water tastes like seawater. Bring to a boil and cook potatoes until fork tender and mashable, 20 to 30 minutes. Drain.
  2. Preheat the oven to 375 degrees F (190 degrees C). Butter a casserole dish.
  3. Transfer potatoes to a large mixing bowl and mash with a potato masher. Add 1/2 the butter, 1/2 of the brown sugar, orange zest, orange juice, and vanilla extract; mix until well combined. Allow mixture to cool slightly, then add cream, cinnamon, salt, cloves, and nutmeg. Taste and adjust spices to your liking. Mix in eggs until well combined. Transfer to the prepared casserole dish.
  4. Mix remaining 1/2 cup brown sugar with flour in a small bowl. Sprinkle pecans over the potato mixture, and then do the same with the brown sugar-flour mixture. Sprinkle remaining butter pieces on top of the casserole and cover with aluminum foil.
  5. Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue to bake until topping is crispy, about 20 minutes longer. Serve once cooled.
Notes: Glazed Sweet Potatoes With Brown Sugar Recipe, The Spruce / Teena Agnel. In a heavy skillet, combine brown sugar, water, butter, and salt. Simmer over low heat for 5 minutes. The Spruce / Teena …

Sweet Potato Casserole

Sweet Potato Casserole
Sweet Potato Casserole is inspired by Ruth's Chris Steakhouse with a decadent sweet potato filling and crunchy brown sugar streusel topping. It's a fantastic autumn and holiday dish that is comforting, sweet, and full of flavor.
Provided by: Eden Westbrook
Total time: 60 minutes
Cook time: 55 minutes
Prep time: 5 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 12
  • 5 cups baked sweet potatoes, mashed through a ricer (about 5-6 medium sweet potatoes)
  • 1/2 cup (95g) light brown sugar
  • 1/2 cup (95 g) granulated sugar
  • 1/2 teaspoon kosher salt
  • 8 tablespoon (1 stick; 100 g) unsalted butter, softened to room temperature
  • 2 teaspoon (10 mL) vanilla extract
  • 3 large eggs, well beaten
  • 1 cup (190 g) light brown sugar
  • 1/2 cup (70 g) all-purpose flour
  • 1 cup (112 g) chopped pecans
  • 6 tablespoon (150 g) unsalted butter, melted
  • 1/4 cup (24 g) old fashioned rolled oats
  • Calories: 237 calories
  • Carbohydrate: 22 grams carbohydrates
  • Cholesterol: 82 milligrams cholesterol
  • Fat: 15 grams fat
  • Fiber: 3 grams fiber
  • Protein: 4 grams protein
  • Saturated Fat: 9 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 251 milligrams sodium
  • Sugar: 6 grams sugar
  • Trans Fat: 1 grams trans fat
  • Unsaturated Fat: 5 grams unsaturated fat
How to cook:
  1. Preheat oven to 375° F (190° C). Spray a 9x13 oven-safe baking dish with non-stick spray or grease it with a little butter.
  2. 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 minutes.
  3. Pour the sweet potato mixture into prepared baking dish. Set it aside.
  4. Mix the brown sugar topping ingredients together in a medium-sized bowl with a rubber spatula, then sprinkle the mixture generously and evenly over sweet potatoes in the baking dish.
  5. Bake in the preheated oven for 50-55 minutes, the topping should be brown and crunchy. Let cool for at least 15 minutes before serving.
Notes: Brown Sugar-Pecan Sweet Potato Casserole, Heat oven to 350°F. Toast 1 cup pecans, roughly chopped, on foil-lined cookie sheet about 10 minutes or until you can smell them toasting. Set aside. 2. Drain 2 cans (29 oz each) and 1 …

Sweet Potato Casserole with Crunchy Brown Sugar Topping

Sweet Potato Casserole with Crunchy Brown Sugar Topping
A quick and easy sweet potato casserole made entirely from scratch! No canned sweet potatoes in this recipe and it tastes so perfect with that crunchy brown sugar topping!
Provided by: Marzia
Total time: 65 minutes
Cook time: 40 minutes
Prep time: 25 minutes
Yields: 8 servings
Number of ingredients: 12
  • 2 1/2 lbs. sweet potatoes (about 3-4 medium-sized potatoes)
  • 2 eggs, lightly beaten
  • 3 tablespoons melted butter
  • 1/4 cup EACH brown sugar AND granulated sugar
  • 1/4 cup heavy cream
  • salt to taste (I used flaked sea salt)
  • 1 teaspoon vanilla extract
  • 6 tablespoons melted butter
  • 3/4 cup California Walnuts, pulsed in a food processor
  • 3/4 cup all-purpose flour
  • 1/3 cup EACH brown sugar AND granulated sugar
  • flaked sea salt
How to cook:
  1. Position a rack in the center of the oven and preheat the oven to 350ºF. Grease a 9x13 baking dish, set aside.
  2. With a fork, pierce the sweet potatoes at least 8-10 times, rinse the sweet potato and wrap each sweet potato in a paper towel. Microwave 2 potatoes for 7 minutes (flipping halfway through). Repeat with the last 2 potatoes. Alternately, you can bake the potatoes in a 400ºF oven for 45 minutes to an hour. I find the microwave does the job well and doesn't take forever, but either way will work!
  3. In a small bowl combine the walnuts, flour, brown sugar, and granulated sugar and whisk together using a fork. Use the fork to stir while you pour in the melted butter. You'll notice the crumbs start to form. Break up any large bits with the fork. Place the bowl in the refrigerator while you make the sweet potato casserole.
  4. Slice the potatoes down the center and scoop out the flesh using a large spoon. Place the potatoes in the bowl of a stand mixer and beat the potatoes until smooth (or leave them a little chunky if you like!). Add the eggs, melted butter, brown sugar, granulated sugar, heavy cream, vanilla, and a small pinch of salt and just fold. Pour the batter into the prepared dish.
  5. Top with the prepared walnut brown sugar topping. Bake, the casserole for 30-40 minutes or until the edges start to pull away from the sides of the dish. Remove the dish from the oven, sprinkle with a big pinch of flaked sea salt, if desired. Allow the sweet potato to cool for 10 minutes before serving.
Notes: Browned Butter Sweet Potato Casserole, Sweet Potato Casserole – a classic fall recipe upgraded with rich browned butter! 1/4 cup light-brown sugar and salt then using an electric hand mixer set on low …

Sweet Potato Casserole With Pecan Brown Sugar Topping

Sweet Potato Casserole With Pecan Brown Sugar Topping
The sweet potatoes in this Sweet Potato Casserole bake up soft and fluffy and the crunchy topping makes it irresistible. Serve as a side dish or dessert!
Provided by: David & Debbie Spivey
Total time: 100 minutes
Cook time: 85 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 14
  • 3 large sweet potatoes ((about 1 ¾ pounds))
  • 1 cup granulated sugar
  • 2 eggs
  • ½ cup half-n-half (or milk)
  • ½ cup sweetened condensed milk
  • ¼ cup unsalted butter (melted)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly ground)
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ¼ cup butter (melted (½ stick))
  • 1 cup brown sugar
  • ½ cup all-purpose flour (optional (leave out to make gluten-free))
  • 1 cup pecans (chopped)
  • Calories: 390 kcal
  • Carbohydrate: 61 g
  • Protein: 4 g
  • Fat: 16 g
  • Saturated Fat: 6 g
  • Cholesterol: 52 mg
  • Sodium: 189 mg
  • Fiber: 4 g
  • Sugar: 42 g
  • Serving Size: 1 serving
How to cook:
  1. Roast the sweet potatoes:
  2. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. Set aside.
  3. Use a vegetable brush to wash the potatoes under cool running water. Pat dry with paper towels. And place on the prepared baking sheet. Pierce each potato with a fork a few times (keeps the potato from exploding in the oven). Bake until tender; 45 minutes to an hour, turning the potatoes over about halfway through.
  4. Remove from the oven and allow them to cool. Slit them open to cool if using right away; about 30 minutes.
  5. Prepare the Sweet Potato Filling:
  6. Reduce the oven temperature to 350 degrees F.
  7. When the potatoes are cool, scoop the sweet potato out of their skins and into a large mixing bowl. Discard the skins. Mash the potatoes up with your hands or a potato masher. Use an electric mixer on low, blend the potatoes until they start to smooth out. Add in the sugar, eggs, half-n-half, sweetened condensed milk, melted butter, cinnamon, nutmeg, vanilla, and salt. Mix well until smooth.
  8. Grease an 8x8 casserole dish with butter. Pour the sweet potato mixture into the casserole dish and spread out into an even layer. Set aside.
  9. Prepare the Topping:
  10. In a separate small mixing bowl, add the brown sugar, flour, and pecans. Using a fork, toss the mixture with melted butter, breaking up any large clumps that may form.
  11. Sprinkle the topping over the sweet potato mixture in an even layer.
  12. Bake the Casserole:
  13. Bake in the preheated oven until heated through and the topping begins to brown; about 35 minutes.
  14. Serve warm.
Notes: Sweet Potato Casserole - No Sugar No Flour Recipes, Add melted butter, nutmeg, salt, and ground black pepper. Mix to combine. Place the sweet potato puree into a baking dish. Set aside. Mix pecans …
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