Sweet potato casserole is very popular during the holidays, some of the many Thanksgiving and Christmas dinner. Available year round, fresh sweet potatoes have a peak growing season in autumn, are stored in air-conditioned facilities and made available to you for buying the rest of the year. They are rich in vitamins A and C, and are a good source of fiber.
For fresh potatoes are not available, canned potatoes make a suitable replacement. Such as canned pumpkin,Canned potatoes are a good choice for baking. They offer less nutrients than the use of fresh, but the taste and texture can still quite good. Always check labels and look for quality brands.
These sweet and savory casserole recipe is perfect for holiday gatherings or as a special side dish during the cool autumn and winter evenings. The second recipe uses canned potatoes and biscuits and raisins, the children love one.
Sweet potatoSaucepan with cinnamon and nutmeg
Ingredients:
2 / 3 cup fresh sweet potatoes, peeled and diced
1 / 3 cup granulated sugar
3 large eggs, beaten
3 / 4 cup butter, melted
2 tablespoons and 2 teaspoons condensed milk
1 / 8 teaspoon ground nutmeg
1 / 8 teaspoon ground cinnamon
1 / 3 cup miniature marshmallows
2 tablespoons and 2 teaspoons flaked coconut
1 / 4 cup crushed corn flakes cereal
1 tablespoon and 1 teaspoonbrown sugar
2 tablespoons and 2 teaspoons chopped pecans
3 / 4 cup butter, melted
Preparation:
1. Preheat the oven to 400 F.
2. Butter a 9 x 13-inch baking dish.
3. Add potatoes to give a large mixing bowl and mash. Stir in sugar, eggs, 3/4-cup margarine, condensed milk, nutmeg, cinnamon, coconut and marshmallows.
4. Spoon sweet potato mixture in baking dish.
5. Bake for 20 minutes.
6. In separate bowl of cornflakes, brown sugar, pecans andMargarine. Spread cereal mixture over potatoes.
7. Bring the pot to the oven and bake another 10 minutes.
Fast easy and Sweet Potato Casserole
Ingredients:
1 container sweet potatoes
1 / 2 cup raisins
1 / 4 cup half and half
1 large egg, beaten
2 tablespoons brown sugar
1 / 2 cup crushed ginger snap cookies
2 tablespoons butter, melted
Preparation:
1. Preheat the oven to 375 F.
2. AddMashed potatoes, raisins, half and half, egg and brown sugar into mixing bowl.
3. The mixture into shallow baking dish. Set aside.
4. Combine crushed cookies and give the butter in small bowl.
5. Sprinkle crumb mixture over the potatoes.
6. 30 minutes. Let stand 15 minutes before serving.
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