Best 9 Drunken Sweet Potato Casserole Recipes

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.

DRUNKEN SWEET POTATOES

Steps:

• Preheat oven to 325 degrees F. Grease a 2-quart casserole dish and set aside. Place the peeled sweet potatoes in a pan of water and bring to a boil over medium-high heat. Boil for 35 minutes or until tender. Drain the potatoes well and let cool slightly. Place the potatoes in a large mixing bowl with the butter and beat on medium speed with the mixer. Add the sugar, salt, and whiskey and mix well. Spread half the sweet potato mixture in the prepared pan. Sprinkle the sweet potatoes with half of the chopped nuts. Spread the remaining sweet potato mixture on top, then top with the remaining nuts. Place the casserole in the oven and bake at 325 degrees F for 35 minutes or until bubbly in the center. Remove from the oven and serve hot.

THE BEST SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
• Mix white sugar, sweetened condensed milk, evaporated milk, melted butter, eggs, vanilla extract, and salt together ina bowl using an electric mixer until smooth. Spread into the bottom of a 9x13-inch baking pan.
• Mix pecans, brown sugar, melted butter, flour, and sweetened condensed milk in a bowl and crumble topping over sweet potato mixture.
• Bake in the preheated oven until golden brown, about 25 minutes.

DRUNKEN SWEET POTATO CASSEROLE

Steps:

• Boil the potatoes until done.
• Skin and mash potatoes while still warm. Add butter and salt to taste. Add milk until the consistency is like creamy mashed potatoes.
• Put potatoes in a 2 quart casserole dish. Scoop a hollow in the center of the potatoes and create a rim of potatoes around the edge of the pan. Set aside.
• In a double boiler, cook 1/4 lb butter, brown sugar, egg, and bourbon, stirring constantly, until thickened (1/2-3/4 hour--in my experience it never really thickens).
• Poor this syrup into the center hollow of the casserole and over the whole top.
• Line the edges of the casserole with the mini marshmallows.
• Bake at 350F for 45 minutes or until the sauce is a very dark brown.

DRUNKEN SWEET POTATO CASSEROLE

Steps:

• Spray 2-quart casserole dish with non-stick cooking spray. Heat oven to 350 degrees Fahrenheit.
• Mix brown sugar, maple syrup, and cognac in small saucepan. Heat over medium to medium-high heat until bubbly. Stir and cook for 1-2 minutes until thickened slightly.
• Drain sweet potatoes and place in prepared 2-quart casserole dish.
• Pour sauce from saucepan over sweet potatoes and mix gently to coat. Sprinkle with pecans. Sprinkle with marshmallows if desired.
• Bake for 30-40 minutes or until sauce is thick and bubbly and marshmallows (if using) are lightly browned.

I CAN'T BELIEVE IT'S NOT SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (the squash should be tender enough to mash, but not overcooked).
• With a potato masher, food processor, or fork, mash the squash thoroughly, but do not puree (the squash should be pulpy). Add soy milk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Mix the ingredients thoroughly, but do not over-stir.
• Transfer to an 8-inch by 10-inch baking pan sprayed with nonstick spray. Bake in the oven until mostly firm, 45 to 50 minutes.
• Top with mini marshmallows. Return to the oven until the marshmallows begin to brown, about 5 minutes. Allow to cool before serving!

GRANDMA'S SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
• Mix mashed sweet potatoes, white sugar, milk, butter, eggs, vanilla extract, and salt together; transfer potato mixture to the prepared baking dish.
• Mix brown sugar and flour for topping together in a large bowl. Add pecans, coconut, and butter; mix until well combined. Sprinkle over the casserole.
• Bake in the preheated oven until topping is golden brown, about 25 minutes.

DRUNKEN SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place sweet potatoes in a large bowl. Beat with an electric mixer until light and fluffy. Mix in the butter, cinnamon, orange juice, eggs, salt, and liqueur. Transfer to a 2 quart casserole dish. Mix the pecans and brown sugar in a small bowl, and sprinkle evenly over the sweet potato mixture. Bake 30 to 40 minutes in the preheated oven, or until center is firm and edges are lightly browned. If desired the last 10 minutes of cook time, cook uncovered with marshmallows sprinkled on top (until marshmallows are just slightly browned and crispy!)

SWEET POTATO CASSEROLE

Steps:

• Prepare the filling: Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter and line a baking sheet with aluminum foil.
• Poke the sweet potatoes all over with a fork and place on the baking sheet. Bake until soft, about 1 hour; let cool.
• When sweet potatoes are cool enough to handle, peel them using a knife, then add the flesh to a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and mash with a potato masher or fork.
• Add the 1/2 cup butter, eggs, condensed milk, granulated sugar, vanilla and salt to the bowl. Combine well with a hand mixer or a stand mixer on medium speed. Add the mixture to the prepared baking dish and, using a spatula, smooth out the top.
• Prepare the topping: In a medium bowl, stir together the pecans, cornflakes (if using), brown sugar, flour and butter until thoroughly combined. Spoon the topping evenly over the sweet potatoes.
• Bake the casserole until slightly browned, about 35 minutes. Remove the casserole from the oven and add the marshmallows in an even layer. Return to the oven and bake until marshmallows are toasty and melted, about 5 minutes. Let sit for 5 minutes before serving.