Best 9 Creamy Sweet Potato Casserole Recipes

EASY SWEET POTATO CASSEROLE

Steps:

• Butter 2 quart casserole dish. Set aside.
• Peel and dice sweet potatoes. Cook in a pot with water until soft.
• Preheat oven to 350 degrees F.
• Once potatoes are cooked, drain and mash. Add butter, brown sugar, vanilla, salt and eggs. Mix well. Using a whisk helps. Spread potato mixture in prepared casserole dish. Set aside.
• In another mixing bowl, mix together sugar, flour, salt and nuts. Add melted butter and stir with a fork, until it forms crumbly dough.
• Sprinkle the topping over the mashed potatoes.
• Bake casserole for 25 minutes. If desired, add mini marshmallows. Place dish back in the oven and bake until the marshmallows are toasted, about 3 to 5 minutes.
• Cool before serving.

THE BEST SWEET POTATO CASSEROLE

Steps:

• For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
• For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
• For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

CREAMY SWEET POTATO CASSEROLE

Steps:

• 1. COOK POTATOES Combine potatoes, cream, butter, sugar, salt, and pepper in Dutch oven. Cook covered, stirring occasionally, over medium heat until potatoes begin to break down, 20 to 25 minutes.
• 2. SIMMER POTATOES Reduce heat to medium-low and continue to cook, covered, until liquid has been absorbed and potatoes are completely tender, 15 to 20 minutes. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
• 3. MASH POTATOES Add cream cheese to pot. Using potato masher, mash until cream cheese is fully incorporated and sweet potatoes are smooth or if you prefer silky-smooth potatoes, use a hand mixer to beat the potatoes. Continue to cook, stirring constantly, until potatoes are thickened, about 5 minutes.
• 4. TOAST MARSHMALLOWS Transfer potato mixture to 2-quart baking dish and top with single layer marshmallows. Bake until marshmallows are browned, about 5 minutes. Serve.
• MAKE AHEAD: After transferring sweet potato mixture to baking dish, mixture can be refrigerated, covered, up to 2 days. Microwave until warm for 4 to 7 minutes before topping with marshmallows and baking as directed.

NO BAKE SWEET POTATO CASSEROLE

Steps:

• Mix Ritz crackers and butter. Press into a 8 inch pyrex dish. Bake at 350 degrees for 12 minutes. Let cool.
• With electric mixer combine cream cheese, sugar and cool whip. Spread on cooled crust.
• With electric mixer combine sweet potatoes, sugar, egg, butter and vanilla. Cool completely before putting on top of cheese layer. (Potatoe mixture will be real runny, but will firm up when cooled in refrigerator).
• Sprinkle top with toasted pecans and refrigerate at least 6 hours before serving.

YUMMY SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
• In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
• In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
• Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

CREAMY SWEET POTATOES

Steps:

• In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-qt. baking dish. , Bake at 350° until set, 35-40 minutes. Top with marshmallows; return to oven until they just begin to puff and melt, 5-10 minutes.

OLD-FASHIONED SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender; drain. , Transfer to a large bowl and mash. Add the milk, brown sugar, butter, egg, cinnamon, vanilla, allspice, salt and nutmeg; beat until smooth., Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Top with marshmallows. Bake 5-10 minutes longer or just until marshmallows begin to puff and brown.

SWEET POTATO CASSEROLE

Steps:

• To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.
• When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.
• To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.

SWEET POTATO CASSEROLE

Steps:

• Heat oven to 375ºF.
• Bring potatoes to boil in broth in large covered saucepan on high heat; simmer on medium heat 12 min. or until potatoes are tender. Uncover; simmer 1 to 2 min. or until most of the liquid is absorbed. Remove from heat. Add cream cheese and nutmeg. Mash with potato masher until potatoes are light and fluffy. Spoon into 1-1/2-qt. casserole.
• Mix remaining ingredients; sprinkle over potato mixture.
• Bake 20 min. or until potato mixture is heated through and topping is golden brown.