Best 6 Watershed Restaurant Sweet Potato Casserole Recipes

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The Watershed Restaurant Sweet Potato Casserole has become a beloved dish among food enthusiasts and home cooks seeking a delicious and comforting side dish to grace their tables. This delightful casserole, with its creamy, sweet, and savory flavors, has garnered a reputation for being an extraordinary culinary experience. Whether you are looking to impress your guests at a special gathering or simply want to indulge in a comforting meal, discovering the best recipe for this classic dish will unlock a world of culinary delight. Embark on a journey to explore the various interpretations of this timeless recipe and uncover the perfect one that aligns with your taste preferences and culinary skills.

Here are our top 6 tried and tested recipes!

RESTAURANT-STYLE SWEET POTATO CASSEROLE



Restaurant-Style Sweet Potato Casserole image

The brown sugar, cream, marshmallows, and oatmeal streusel give this casserole a taste similar to sweet potato pie, yet the dish goes great alongside meals as varied as low-key chicken dinners or festive holiday banquets. And the great part is, if you're planning to use this for entertaining, you can make everything but the streusel a day ahead so you won't be stressed at crunch time.

Provided by kelcampbell

Categories     Side Dish     Vegetables     Sweet Potatoes     Sweet Potatoes With Marshmallow Recipes

Time 2h30m

Yield 12

Number Of Ingredients 13

2 ½ pounds sweet potatoes
1 teaspoon vegetable oil, or as needed
¾ cup dark brown sugar
½ cup heavy whipping cream
¼ cup melted butter
¼ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup rolled oats
2 teaspoons dark brown sugar
1 tablespoon all-purpose flour
⅛ teaspoon ground cinnamon
2 tablespoons cold butter
2 cups miniature marshmallows

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Rub the skin of each sweet potato with vegetable oil; place potatoes on a baking sheet.
  • Bake in the preheated oven until tender, about 1 hour; remove and cool slightly. Reduce oven temperature to 350 degrees F (175 degrees C).
  • When sweet potatoes are cool enough to handle, scrape flesh into a large bowl; discard skins. Beat sweet potatoes with an electric mixer until smooth.
  • Measure 6 cups of mashed sweet potato into a large bowl; beat in 3/4 cup brown sugar, cream, 1/4 cup melted butter, 1/4 teaspoon cinnamon, and salt. Pour sweet potato mixture into an 8x8-inch baking dish.
  • Place the rolled oats into the bowl of a food processor or blender, and pulse until oats are finely ground. Place oats, 2 tablespoons brown sugar, flour, and 1/8 teaspoon cinnamon into a bowl. Cut 2 tablespoons cold butter into the oat mixture with a pastry blender or fork until crumbly; sprinkle evenly over sweet potato mixture.
  • Bake in the preheated oven until sweet potatoes are heated through and oatmeal streusel is lightly browned, 70 to 80 minutes. Remove from oven, sprinkle immediately with marshmallows, and let stand until marshmallows are melted, about 10 minutes.

Nutrition Facts : Calories 269.3 calories, Carbohydrate 42.7 g, Cholesterol 28.8 mg, Fat 10.1 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 6.1 g, Sodium 340.4 mg, Sugar 29.4 g

WATERSHED RESTAURANT SWEET POTATO CASSEROLE



Watershed Restaurant Sweet Potato Casserole image

From the Watershed Restaurant (Decatur, GA) recipe page. I saw a food program on TV recently that showed their executive sous-chef making this. It looked so good I decided that I might just include it in my Thanksgiving menu, but so as not to use my dinner guests as guinea pigs, I made it the other day to evaluate. It's going on the menu! Yummy!

Provided by The Mad Slovak

Categories     Yam/Sweet Potato

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 19

5 lbs small sweet potatoes (about 10 potatoes)
8 tablespoons unsalted butter
1 3/4 teaspoons salt
3/4 teaspoon ground ceylon cinnamon (or ground cinnamon sticks)
3/4 teaspoon freshly grated nutmeg
1/2 cup honey
1/2 cup light brown sugar
3/4 cup granulated sugar (white)
3 eggs, lightly beaten
2 teaspoons vanilla extract
3 cups milk, heated
1 tablespoon unsalted butter, softened (to grease the baking dish)
1 cup light brown sugar
1 cup all-purpose flour
1 1/2 teaspoons homemade baking powder
1/2 teaspoon ground ceylon cinnamon or 1/2 teaspoon ground cinnamon stick
1/2 teaspoon freshly grated nutmeg
8 tablespoons unsalted butter, chilled and cut up
1 cup chopped pecans

Steps:

  • TO MAKE:.
  • Wash the sweet potatoes and put them on a foil or parchment lined baking sheet.
  • Bake in preheated 350F oven for 1 to 1 1/2 hours until they are very tender.
  • Remove from the oven and allow to cool briefly before peeling.
  • Put the peeled sweet potatoes into the large bowl of an electric mixer fitted with beaters or a whip attachment.
  • Mix the hot sweet potatoes on low speed to begin mashing them.
  • Add the butter and mix until it is absorbed.
  • Add the salt, cinnamon, nutmeg, honey, and both sugars and mix until they are thoroughly blended.
  • Add the lightly beaten eggs and vanilla and beat on medium speed for 2 minutes.
  • Reduce mixer speed to low and slowly add in the heated milk.
  • When the milk is incorporated, taste carefully for seasoning and add more salt, cinnamon, nutmeg, or sugar as needed.
  • Thoroughly grease a 9x13x2 inch baking dish with the softened butter and pour the sweet potato mixture into it.
  • THE TOPPING:.
  • Put the brown sugar, flour, baking powder, cinnamon, nutmeg, and salt into a mixing bowl and mix well.
  • Use your fingers to work the chilled butter into the mixture until it resembles oatmeal with some large pea size pieces of butter in it.
  • Stir in the chopped pecans and mix well.
  • Sprinkle the mixture evenly over the top of the sweet potatoes.
  • Bake in a preheated 375F oven for 30 to 45 minutes until the topping is golden brown and crisp and the sweet potatoes are set but still slightly loose in the center.
  • Serve hot.

Nutrition Facts : Calories 664.2, Fat 26.6, SaturatedFat 12.8, Cholesterol 104.7, Sodium 549.8, Carbohydrate 101.7, Fiber 7, Sugar 59.1, Protein 8.7

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



I Can't Believe It's Not Sweet Potato Casserole image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 9

8 cups peeled and cubed butternut squash
2/3 cup light vanilla soy milk
2/3 cup sugar-free pancake syrup
1/2 cup granulated no-calorie sweetener (recommended: Splenda)
1/2 teaspoon salt
1 cup fat-free liquid egg substitute
1 teaspoon vanilla extract
2 teaspoons cinnamon
2 cups miniature marshmallows

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!

Nutrition Facts : Calories 142, Sodium 263 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 5 grams, Sugar 12.5 grams

AMANDA HESSER'S SWEET POTATO CASSEROLE



Amanda Hesser's Sweet Potato Casserole image

Bake a homey, pecan-topped casserole with this recipe from "The Essential New York Times Cookbook," by Amanda Hesser.Also try: James Beard's Pureed Parsnips

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 12

6 large sweet potatoes
3 tablespoons packed light-brown sugar
3 tablespoons packed dark-brown sugar
2 large eggs, beaten
1/4 cup freshly squeezed orange juice
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
3 tablespoons unsalted butter, slightly softened
1/4 cup packed light-brown sugar
1/4 cup packed dark-brown sugar
3/4 cup chopped pecans

Steps:

  • Preheat oven to 375 degrees.
  • Make the sweet potatoes: Place sweet potatoes on a baking sheet and roast until very tender, about 1 hour and 20 minutes. Remove from oven and let cool slightly. Reduce oven temperature to 350 degrees.
  • When potatoes are cool enough to handle, cut in half, scoop flesh into a bowl and mash until smooth. You should have 4 to 5 cups of mashed sweet potato. Stir in brown sugars, eggs, orange juice, butter, vanilla, and salt; transfer to an 8-inch square baking dish.
  • Make the topping: In a small bowl, mix together butter, brown sugar, and pecans. Sprinkle over sweet potato mixture. Transfer to oven and bake until nuts are toasted and casserole has puffed, about 30 minutes. Serve.

AUNT MARGARET'S SWEET POTATO CASSEROLE



Aunt Margaret's Sweet Potato Casserole image

My great-aunt made an incredible sweet potato casserole for our holiday dinners. I've lightened it up a bit, but we love it just the same. -Beth Britton, Fairlawn, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 12 servings.

Number Of Ingredients 14

3 pounds sweet potatoes (about 3 large), peeled and cubed
TOPPING:
3/4 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup old-fashioned oats
1/8 teaspoon salt
1/3 cup cold butter, cubed
FILLING:
1/2 cup sugar
1/2 cup 2% milk
2 large eggs, lightly beaten
1/4 cup butter
1 teaspoon vanilla extract
2 cups miniature marshmallows

Steps:

  • Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Meanwhile, make topping by combining flour, brown sugar, oats and salt; cut in butter until crumbly. , Drain potatoes; return to pan. Beat until mashed. Add sugar, milk, eggs, butter and vanilla; mash. Transfer to a broiler-safe 13x9-in. baking dish. Sprinkle topping over potato mixture. , Bake, uncovered, until topping is golden brown, 40-45 minutes; let stand 10 minutes. Sprinkle with marshmallows. If desired, broil 4-5 inches from heat until marshmallows are puffed and golden, 30-45 seconds.

Nutrition Facts : Calories 373 calories, Fat 11g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 134mg sodium, Carbohydrate 66g carbohydrate (39g sugars, Fiber 4g fiber), Protein 5g protein.

CLASSIC BUTTERMILK BISCUITS (NYTIMES)



Classic Buttermilk Biscuits (Nytimes) image

This recipe was in Sunday's NYT magazine section and is attributed to Scott Peacock at the Watershed Restaurant in Decatur, GA. We made some this morning and they were delcious. We varied it a bit--less salt and no lard. NOTE: The oven temp specified is 500 degrees, so keep an eye on your baking time.

Provided by PainterCook

Categories     Breads

Time 27m

Yield 14 biscuits

Number Of Ingredients 7

1 tablespoon cream of tartar
1 1/2 teaspoons baking soda
5 cups all-purpose flour, sifted
1 tablespoon salt
10 tablespoons unsalted butter, chilled and cut into pieces
2 cups buttermilk, chilled
3 tablespoons unsalted butter, melted

Steps:

  • Set rack in upper third of oven and preheat to 500°F.
  • Sift together in bowl cream of tartar and baking soda to make baking powder. In a large bowl, whisk flour, baking powder, and salt. Add the butter. Working quickly, rub it between your fingertips until half is coarsely blended and remaining pieces are 3/4" thick.
  • Make a well in the center of the flour. Add all the buttermilk and stir mixture QUICKLY, just until it has blended and a sticky dough forms. (Add 1-2 tbsp.more buttermilk if dough appears too dry.).
  • Immediately turn the dough onto a floured surface. Using floured hands, briskly knead about 10 times until a ball forms. Gently flatten the dough, and using a flouring rolling pin, roll to 3/4" thick. Prick dough with flour dipped fork at 1/2 " intervals.
  • Flour a 2-3" biscuit cutter and stamp out rounds. Arrange on a heavy, parchment-lined baking sheet. Bake only until golden--10-12 minutes.
  • Remove and brush with the melted butter. Serve hot.
  • NOTE: Great for breaksfast right out of the oven with butter and honey. We eat biscuit leftovers reheated and cracked in half with a creamed vegetable/chicken mixture. (Tastes like mini potpies).

Nutrition Facts : Calories 272.7, Fat 11.4, SaturatedFat 7, Cholesterol 29.8, Sodium 672.6, Carbohydrate 36.1, Fiber 1.2, Sugar 1.8, Protein 5.9

Tips:

  • Use fresh sweet potatoes: Fresh sweet potatoes have a more vibrant flavor and texture than store-bought ones.
  • Roast the sweet potatoes: Roasting the sweet potatoes brings out their natural sweetness and caramelizes the edges.
  • Use a variety of spices: A blend of spices, such as cinnamon, nutmeg, and ginger, adds depth and flavor to the casserole.
  • Don't overcook the sweet potatoes: Overcooked sweet potatoes will become mushy and lose their flavor.
  • Make the casserole ahead of time: The casserole can be made up to 2 days in advance and reheated before serving.

Conclusion:

This sweet potato casserole is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy texture, sweet flavor, and pecan streusel topping, this casserole is sure to be a hit with everyone at the table.

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