Sweet Potato Casserole Recipe Needed!

[HomesteaderWife]

I used a recipe cut out from a magazine last year (as I still can't convince anyone to get the family recipe!) and tried it out for Sweet Potato Casserole. However it tasted much too bitter and I wondered if it had too much Ginger to it. I typed the recipe out in full for any input as it was listed on the magazine clipping:

SWEET POTATO CASSEROLE
Serves 8
Prep 10 min
Microwave 15 min
Broil 2 min

2 lbs sweet potatoes, peeled and cut into 1 inch chunks
1 tbsp finely grated ginger
3/4 tsp salt
2 tbsp unsalted butter
1/4 cup packed light brown sugar
1/4 tsp ground cinnamon
1/3 cup chopped toasted pecans
1 bag large marshmallows, halved

In a large microwave-safe dish, combine sweet potatoes, ginger, and 1/2 tsp salt with 1 cup water
Cover dish tightly with plastic wrap and poke holes to vent
Microwave at 100% for 15 min
Drain potatoes and mash with butter, sugar, cinnamon, and 1/4 tsp salt
Stir in pecans and spread in a broiler-safe dish
Heat broiler
Top potatoes with marshmallows
Broil until marshmallows are browned 1 to 2 min


However, I still remain in need of a good recipe if anyone is willing to share!

 

[wyoDreamer]

@flowerbug I like to peel and dice sweet potatoes, coat them with olive oil and seasoning (garlic, rosemary and thyme works great), then roast them in a 400*F oven until browned and tender- turning once or twice. They are so good! A fantastic side for a pork tenderloin roast or chicken breasts. Simple easy supper.

 

[Mini Horses]

I'll beg once more for the family recipe

Whose family is this recipe from?? If yours, why won't they share? Maybe lost? I mean, what's the big deal? It isn't Bush Beans!

If your DHs side, tell him to get it!

 

[Mini Horses]

My late husbands Ex was Italian and made THE BEST spaghetti sauce ever! Her 2 daughters were taught....and sworn to secrecy.

Many years later, their dad was dead set on having his weekly Italian dinner. So, he had his oldest DD to make sauce for us.
They also had a tradition with lasagna that was awesome plus. This DD was advised -- by her dad -- that lasagna needed to be made and frozen for us, a year's worth. He paid for all ingredients. One year, when the "annual make lasagna day" was close, she decided enough was enough! I needed to help. So, I learned to make this lasagna. Then I presented her with two huge pots to make "the" sauce...one for her and one for us. LOL All day stirring and watching gave her time to think on this extra work. She finally decided I wasn't going anywhere and her dad had to have the sauce. sooooooooooo…….the following year I was given a day to be at her house to WATCH her make the sauce. No recipe was given but I was handed a pen and paper and was on my own.
After that, I could make the sauce. Granted, it had to be in the 24 qt pot because I only knew spices from watching & guessing. Later, I was able to do well with lesser amounts. Even today, I make great sauce & lasagna!

I am suggesting that you need to be there to "help" make that casserole!!! Go help that lady!

 

[Mini Horses]

I like sweet potatoes most any way you fix them. But candied yams has always been a favorite. This time of year I often buy a case -- lot of local grown -- and make a big ole pan of candied yams, freezing into some normal meal portions for later, after I have pigged out on them! I will keep some fresh potato to bake and eat. They stay good for a few months if stored well. Yeah, plate of candied yams and collards cooked in ham broth, YUMMY. That a great meal. Don't need ham or turkey!


Sorry -- no casserole recipe. But, now that the word has come up, I'm thinking I'd like a nice yellow squash casserole -- you know, with onion, creamed soup, cheese, etc.

 

[HomesteaderWife]

I appreciate everyones input and other recipes- it gives me alot of options and ideas on what to make coming up. I'll ask once more for the family recipe but if all else fails, I'll be back here to these recipes

 

[Britesea]

My husband loves sweet potatoes diced and fried up with onions in plenty of butter until fork tender... and if you add some leftover ham it's even better.

 

[HomesteaderWife]

@Mini Horses - "Beg" is overkill on my part...I meant "Ask" in the kindest possible way. I mainly said it because I've been asking for the past three years or so to try and get it? It's my husband's aunt who knows the recipe. It was passed to her from her grandmother (DH's great-grandma) and darn it is good. But she's so busy these days it's hard to get a chance to chat, so hoping when we gather for Christmas I can get it then

 

[HomesteaderWife]

@Mini Horses - Hopefully I can catch her sometime baking it! She lives a good bit a ways but there should be a family reunion/Thanksgiving gathering soon and I'll be tagging behind aunt-in-law to get a bite and get a recipe. I wish I could've gotten my Grandmother's pineapple upside down cake when she was alive, but I don't think she ever kept written recipes and no one else learned to make it! Not crumbly, not dry, perfect flavor.

 

[Britesea]

hmm, don't see anything out of the way there. I don't usually use fresh ginger in mine, but the conversion of fresh and dried are in line. I don't know why it would have been bitter, unless there was something about the ginger itself.

We don't use sweet potatoes now, because they have too many carbs for us. Instead, I found this Mock Sweet Potato Casserole that uses pumpkin; even our non-keto friends like it, and I've never told them what goes into it, lol.

INGREDIENTS
1 head of cauliflower about 1.2 pounds florets
1 cup mashed pumpkin
1/3 Brown Sugar Swerve
3 eggs
1/2 teaspoon salt
4 tablespoons butter softened
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves

PECAN TOPPING
3 Brown Sugar Swerve
2 tablespoons coconut flour
3 tablespoons almond flour
4 tablespoons butter softened
3/4 cup chopped pecans

INSTRUCTIONS
1. Cut cauliflower into florets and steam until soft. (I steamed them in the Instant Pot for 5 minutes)
2. Combine steamed cauliflower, pumpkin, sweetener, eggs, salt, butter, cinnamon, nutmeg, ginger, and cloves in food processor or blend. Puree until smooth.
3. Spread mashed cauliflower mixture into a 2-quart or 11x17 casserole dish.

TOPPING
1. In medium bowl, mix together Brown Swerve, coconut flour, and almond flour.
2. Cut in butter then stir in pecans.
3. Sprinkle pecan mixture over cauliflower mixture.
4. Bake at 325°F for 30 minutes or until topping has browned