Best 9 Lemon Sweet Potato Casserole Recipes

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Are you ready to embark on a culinary journey that harmonizes the zesty tang of lemons and the comforting sweetness of sweet potatoes? Lemon sweet potato casserole is a delightful dish that combines these two distinct flavors, creating a unique and delectable experience for your taste buds. It is a versatile recipe that can be enjoyed as a main course or a side dish, making it a perfect choice for family dinners, potlucks, and special occasions. Whether you prefer a classic casserole with a crispy pecan crust or an innovative twist with a creamy lemon sauce, this article will guide you through the best recipes to create an unforgettable lemon sweet potato casserole that will leave you craving for more.

Let's cook with our recipes!

THE BEST SWEET POTATO CASSEROLE



The Best Sweet Potato Casserole image

We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness. This recipe is bound to become a holiday staple.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

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.

SWEET POTATO CASSEROLE



Sweet Potato Casserole image

Provided by Jean Anderson

Categories     Side     Thanksgiving     Vegetarian     Dinner     Sweet Potato/Yam     Fall     Family Reunion     Potluck     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 11

3 cups firmly packed unseasoned mashed sweet potatoes (about 3 pounds) (see headnote)
1/2 cup firmly packed light brown sugar
1/2 cup fresh orange juice
4 tablespoons (1/2 stick) butter, melted
2 tablespoons fresh lemon juice
2 teaspoons finely grated orange zest
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Steps:

  • 1. Preheat the oven to 350° F. Butter a 2-quart casserole and set aside.
  • 2. Combine all ingredients in a large mixing bowl, beating until smooth. Taste for salt and pepper and adjust as needed.
  • 3. Scoop into the casserole, spreading to the edge and roughing the surface. Bake uncovered on the middle oven shelf for about 45 minutes or until tipped with brown.
  • 4. Serve hot as an accompaniment to roast turkey, chicken, or pork. Good, too, with pork chops.

LEMON SWEET POTATO CASSEROLE



Lemon Sweet Potato Casserole image

Serve this casserole with Roasted chicken and fresh steamed green beans. I found this recipe at Tops market. Courtesy of Louisiana Sweet Potato Commission. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     < 4 Hours

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 7

6 cups shredded and peeled yams (about 3 med)
2 tablespoons margarine or 2 tablespoons butter, melted
2/3 cup sugar
1 cup skim milk
2 large eggs
1/2 teaspoon ground cinnamon
4 serving instant lemon pudding

Steps:

  • Preheat oven to 325.
  • Combine shredded yams, margarine, sugar, milk, eggs, cinnamon and pudding mix in a 2-quart oblong casserole dish.
  • Cover tightly with foil and bake for one hour. Remove foil and continue cooking 20-30 minutes or until top is golden brown.
  • Tip: A quick method to shred yams is in the food processor. All the ingredients are combined together, to make this lemon lover's outstanding dish; it's almost like a pudding.

LEMON HEAVEN SWEET POTATO CASSEROLE



Lemon Heaven Sweet Potato Casserole image

This is a really nice twist on the same old holiday sweet potato dish. Lemon extract is the critical ingredient to making this a standout recipe. I found a similar recipe on recipesource.com and made several edits to come up with this little beauty!

Provided by MadCatKim

Categories     Yam/Sweet Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

5 sweet potatoes
3 tablespoons butter
2 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup sugar
1/4 cup light brown sugar
1/2 teaspoon cinnamon
3/4 cup mini marshmallows

Steps:

  • Peel sweet potatoes and rinse with water.
  • Boil sweet potatoes in water until they are fork-tender (approx. 20-30 minutes).
  • Preheat oven to 350 degrees F.
  • Drain sweet potatoes and return to pot they were boiled in.
  • Mash sweet potatoes with butter and eggs.
  • Add all remaining ingredients except marshmallows.
  • Beat with mixer until smooth.
  • Spoon into buttered casserole and sprinkle with cinnamon.
  • Bake for 25 minutes.
  • Add mini marshmallows on top.
  • Bake for 5 more minutes or until marshmallows are lightly browned.

Nutrition Facts : Calories 259.4, Fat 7.5, SaturatedFat 4.2, Cholesterol 85.8, Sodium 326.3, Carbohydrate 44.5, Fiber 3.4, Sugar 25.5, Protein 4

SWEET POTATO CASSEROLE



Sweet Potato Casserole image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 10

3 cups mashed sweet potatoes
1 cup sugar
1/2 cup melted butter
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup milk
1 cup brown sugar
1/2 cup all-purpose flour
1/3 cup melted butter
1 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F.
  • Filling:
  • In a large bowl combine all the filling ingredients. Transfer to a buttered 1 1/2 quart casserole dish.
  • Topping:
  • In a medium bowl combine the brown sugar, flour, and butter until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until the top is golden, about 25 to 30 minutes. Remove from the oven and serve hot.

LEMON-PEPPER SWEET POTATO CRISP



Lemon-Pepper Sweet Potato Crisp image

This is my new favorite sweet potato side dish. It's got incredible texture and amazing flavor with an irresistible bread crumb topping. You can serve it hot, but I think it might be better warm or at room temperature, which makes it a nice choice for Thanksgiving when it's hard to have everything ready at the same time. Great for a special holiday dinner or a random weeknight supper.

Provided by Chef John

Categories     Sweet Potato Casserole

Time 2h10m

Yield 8

Number Of Ingredients 13

4 cups fresh bread crumbs
4 tablespoons butter, melted
salt to taste
1 pinch cayenne pepper, or more to taste
½ cup finely grated Parmigiano-Reggiano cheese
1 ¼ cups grated sharp white Cheddar cheese, divided
1 teaspoon chopped fresh chives, or to taste
2 ¾ pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
1 medium lemon, zested and juiced
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or more to taste
4 tablespoons butter, melted

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
  • Place bread crumbs in a mixing bowl and pour melted butter over top. Add salt, cayenne, and Parmigiano-Reggiano cheese and mix until evenly coated. Transfer to the prepared baking sheet and arrange in an even layer. Sprinkle 1 cup Cheddar cheese over top.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and let cool. Leave the oven on.
  • Place sweet potatoes in a mixing bowl. Add lemon zest and juice, salt, pepper, cayenne, and melted butter; toss until evenly coated. Immediately transfer sweet potatoes into a buttered baking dish.
  • Bake in the center of the oven until potatoes are very tender, about 1 hour.
  • Break up the crispy, cheesy bread crumbs into very small pieces and scatter evenly over the potatoes. Gently press them into the potatoes and sprinkle remaining ¼ cup Cheddar over top.
  • Return to the oven and bake until browned, 15 to 20 more minutes.
  • Sprinkle with chives before serving.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 44.5 g, Cholesterol 34.9 mg, Fat 13.8 g, Fiber 5.9 g, Protein 6.4 g, SaturatedFat 8.4 g, Sodium 637.7 mg

FRUIT AND NUT SWEET POTATO CASSEROLE



Fruit and Nut Sweet Potato Casserole image

Here's a naturally sweet and comforting twist on a classic holiday dish. Fruit, cinnamon, ginger and chopped nuts make it something guests won't soon forget! -Athena Russell, Greenville, SC

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 14 servings (3/4 cup each).

Number Of Ingredients 12

4 pounds sweet potatoes, peeled and cubed
1-1/2 cups unsweetened apple juice
1/4 cup lemon juice
4 small bananas, peeled and chopped
2 large apples, peeled and chopped
2 tablespoons butter
1 tablespoon minced fresh gingerroot
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup chopped dried apricots
1 cup chopped pecans

Steps:

  • Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 10-15 minutes. Drain. In a large bowl, mash potatoes with apple juice and lemon juice., Meanwhile, in a large skillet, saute bananas and apples in butter until tender. Stir in the ginger, salt, cinnamon and allspice; cook and stir 5 minutes longer. Cool slightly., Place banana mixture in a food processor; cover and process until smooth. Stir banana mixture and apricots into mashed potato mixture. Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with pecans., Bake, uncovered, at 350° until edges are golden brown, 40-50 minutes.

Nutrition Facts : Calories 219 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 192mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 5g fiber), Protein 3g protein.

SWEET POTATOES BAKED WITH LEMON



Sweet Potatoes Baked With Lemon image

This recipe first appeared in The Times in 1992, with an article by Molly O'Neill, when Edna Lewis, many years after writing her seminal cookbook "The Taste of Country Cooking," was the chef at the Brooklyn restaurant Gage & Tollner. The addition of lemon zest and juice make this brighter and less sweet than typical sweet potato dishes.

Provided by Molly O'Neill

Categories     side dish

Time 2h

Yield 8 servings

Number Of Ingredients 7

6 medium sweet potatoes
2 cups light brown sugar (or a mixture of light and dark)
1 teaspoon freshly grated nutmeg
A (6-inch) strip of lemon zest (yellow part only)
1/2 teaspoon salt
6 tablespoons unsalted butter
1/4 cup lemon juice

Steps:

  • Rinse the potatoes under warm water. Place in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, 25 to 30 minutes. Drain and let cool.
  • Combine the sugar, ½ cup water, nutmeg, lemon zest and salt in a medium saucepan, bring to a simmer over medium heat and cook for 10 minutes. Add 5 tablespoons butter and stir well. When the butter has melted, remove from the heat and beat in the lemon juice. Set aside.
  • Heat oven to 425 degrees. Peel the sweet potatoes and slice into 1/2-inch disks. Use the remaining tablespoon of butter to grease a shallow baking dish. Lay the sweet potatoes in the dish in a single layer and pour the lemon syrup on top. Bake until bubbling hot, about 30 minutes.

Nutrition Facts : @context http, Calories 357, UnsaturatedFat 3 grams, Carbohydrate 70 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 201 milligrams, Sugar 54 grams, TransFat 0 grams

GARLIC-PARMESAN SWEET POTATO CASSEROLE



Garlic-Parmesan Sweet Potato Casserole image

When I tasted this at a neighbor's house, I knew I just had to have the recipe. Despite the name, this unique garlic-Parmesan sweet potato casserole is not just for holidays. It is as delicious with pork as it is with turkey. If you dare to be different, you will be rewarded!

Provided by cookin'mama

Time 1h35m

Yield 10

Number Of Ingredients 7

4 large sweet potatoes, peeled and sliced
3 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon all-purpose flour
2 cups heavy cream
¼ cup dry bread crumbs
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Butter a casserole dish and fill with even layers of sweet potatoes.
  • Melt butter in a saucepan over medium heat. Add garlic and flour and stir until color deepens a bit. Add cream and simmer until the mixture thickens slightly. Pour over sweet potatoes.
  • Bake in the preheated oven until potatoes are tender, about 1 hour. Remove from the oven, sprinkle with bread crumbs and Parmesan cheese, and continue to bake until golden brown and melted, 10 to 15 minutes more.

Nutrition Facts : Calories 374.9 calories, Carbohydrate 40.9 g, Cholesterol 76.1 mg, Fat 21.9 g, Fiber 5.6 g, Protein 5.1 g, SaturatedFat 13.6 g, Sodium 169 mg, Sugar 7.8 g

Tips:

  • Use a variety of sweet potatoes for a more complex flavor. Try using a combination of orange, purple, and white sweet potatoes.
  • Don't overcook the sweet potatoes. They should be tender but still hold their shape.
  • Add a little bit of spice to the casserole. A pinch of cayenne pepper or ground cinnamon can add a nice kick.
  • Serve the casserole warm with a dollop of sour cream or whipped cream.

Conclusion:

Lemon Sweet Potato Casserole is a delicious and easy-to-make side dish that is perfect for any occasion. With its creamy texture, sweet and tangy flavor, and beautiful golden-brown crust, this casserole is sure to be a hit with everyone at your table.

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