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Popeyes Sweet Potato Casserole

Popeyes Sweet Potato Casserole

Preheat the oven to 350 degrees.

Cut open each pie and carefully separate the crust, filling, and pecans from each other. In a 9-by-13-inch baking dish, add the the filling to the mashed sweet potatoes with the orange juice and give it a good stir. Season with salt and pepper to taste.

In a food processor, pulse the pie shells and pecans 2-3 times until it is in medium to small chunks. Mix together with the marshmallows and top the sweet potato filling with it. Bake in the oven for 25-30 minutes until hot and the marshmallows are golden brown.


Praline Yams with Sugary Sam Sweet Potatoes for Thanksgiving

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You will love these Praline Yams with Sugary Sam Sweet Potatoes! I love getting fresh veggies from the garden but that only works for me for a few months a year. For the rest of the year, I need to rely on what I can get from the grocery store.

Love sweet potatoes? You may want to try my mini sweet potato pie recipe.

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Tonight’s Dinner: Sweet potato & ham casserole recipe

Ham and sweet potatoes are a common choice for holiday dinners, but who says you can only have this yummy combo once a year? Why not combine them for a casserole that will make your average week night dinner extra special?

Sweet potatoes (or yams) are those wonderful spuds that are typically overlooked during the year unless it’s Thanksgiving or Christmas. During the other ten months, when people think of using potatoes as their side dish, they tend to veer toward the white variety for mashed, fries or baked. But a sweet potato actually has more health benefits than its white cousin. The orange tubers are loaded with antioxidants like beta-carotene, vitamin C and pro-vitamin E, which means that eating them could lower the risk of heart disease and cancer. And since they’re so tasty, it’s a nice change of pace from the typical white variety.

But if you think the only way to ingest this potato is by baking or mashing it, you’d be wrong. Sure there are the sweet potato fries that seem to be at every restaurant under the sun these days, but they’re just as flavorful chopped up and included in a casserole like this one from The Chew. And if that’s not reason enough to add them to your dinner tonight, that burst of sweetness coupled with some salty melted cheese will being smiles to everyone’s face and turn a typical casserole into something deliciously unexpected.


To be honest with you, I’ve never understood the whole marshmallow thing but after making this recipe, I totally get it! My favorite part of the whole thing was the topping! It’s the perfect mix of sweet and savory and the colors are just beautiful making it a wonderful addition to your Thanksgiving table. Some of my favorite Thanksgiving side dishes are Cranberry Pear Sauce, Green Bean Casserole and Brussels Sprouts Gratin.

I prefer to peel and cube my sweet potatoes before boiling until soft. You can also boil the potatoes whole until soft and then easily remove the skin after once cooled a bit. Then use a fork or potato masher to mash the potatoes until your desired texture. If you prefer them a silky consistency you can use an immersion blender, hand mixer or table top blender.

This recipe was adapted from a recipe for twice baked sweet potatoes in the White House Cookbook, Revised and Updated Centennial Edition (affil link) I picked up in DC. I made the recipe exactly as written, then tweaked it a second time to my taste, and to make it into a casserole (I just can’t leave a recipe alone).


Recipe Summary

  • 4 cups sweet potato, cubed
  • ½ cup white sugar
  • 2 eggs, beaten
  • ½ teaspoon salt
  • 4 tablespoons butter, softened
  • ½ cup milk
  • ½ teaspoon vanilla extract
  • ½ cup packed brown sugar
  • ⅓ cup all-purpose flour
  • 3 tablespoons butter, softened
  • ½ cup chopped pecans

Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender drain and mash.

In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.

In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

Bake in the preheated oven 30 minutes, or until the topping is lightly brown.


Preparation

    1. 1. Preheat the oven to 350° F. Butter a 2-quart casserole and set aside.
    2. 2. Combine all ingredients in a large mixing bowl, beating until smooth. Taste for salt and pepper and adjust as needed.
    3. 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. 4. Serve hot as an accompaniment to roast turkey, chicken, or pork. Good, too, with pork chops.

    Reprinted with permission from A Love Affair with Southern Cooking by Jean Anderson, © 2007 William Morrow Cookbooks, an imprint of HarperCollins Publishers


    Sweet Potato Casserole Recipes

    Would you call sweet potato casserole recipes a vegetable side dish or a dessert? We’re not taking a stand either way (although we’ve filed our sweet potato pie recipes under “dessert” just to be very clear about them!). Long an essential for Thanksgiving menus, sweet potato casserole recipes are welcome any time of year—and they’re especially tasty with roasted chicken, pork tenderloin and other non-turkey mains. For more about sweet potato casserole recipes and this sweet spud, check out our article on sweet potatoes.

    Would you call sweet potato casserole recipes a vegetable side dish or a dessert? We’re not taking a stand either way (although we’ve filed our sweet potato pie recipes under “dessert” just to be very clear about them!). Long an essential for Thanksgiving menus, sweet potato casserole recipes are welcome any time of year—and they’re especially tasty with roasted chicken, pork tenderloin and other non-turkey mains. For more about sweet potato casserole recipes and this sweet spud, check out our article on sweet potatoes.


    SWEET POTATOES VS. YAMS:

    What’s the difference? In markets in the U.S., the light skinned potatoes are usually labeled as sweet potatoes and the copper skin/orange flesh potatoes are usually labeled as “yams.” Both of them are actually two different varieties of sweet potatoes. It’s confusing, isn’t it? You’ll want to use the orange flesh “yams” for this recipe.


    Sweet Potato Casserole Recipe Ingredients

    And the best part? This easy sweet potato casserole recipe comes together with basic pantry ingredients! Here’s what you’ll need to make it:

    • Sweet potatoes, of course! I blend them with almond milk to make the filling nice and smooth.
    • Pecans and walnuts – I pulse some into the crumble topping and leave a few whole for garnish.
    • Old fashioned oats – Along with the nuts, they give the crumble topping plenty of hearty texture.
    • Ginger – It adds a refreshing kick to the creamy sweet potato filling.
    • Fresh rosemary, sage, and dried thyme – If I’m cooking with sweet potatoes in the fall, chances are, I’m using rosemary, sage, and thyme as well. They’re the perfect autumn flavor combination.
    • Garlic – Along with the herbs, garlic is key for giving this sweet potato casserole its delicious savory taste.
    • Pure maple syrup – It adds a touch of sweetness to the nutty topping. I may not love sweet potatoes and marshmallows, but sweet potatoes and maple are a combination I can get behind.

    Just grab some olive oil, salt, and pepper, and you’re good to go!

    Find the complete recipe with measurements below.


    Sweet Potato Casserole

    You know how they say that “when it rains, it pours”? Well, I got to personally experience that yesterday. My site was down for 4 hours due to my problematic web host, it was pouring rain during my 4-mile run, the rain then somehow damaged my iPhone, and when I wanted to get an old-fashioned donut – the only thing that was probably going to make me feel better – I had no cash on me. Not even .80 in coins! So yes, when it rains, it freaking pours.

    But with a huge batch of tacos for dinner last night, I’m slowly starting to recover from this day. Not to mention these sweet potatoes that I’ve had 3 nights in a row.

    A side note here – please don’t mind all of these photos. I just spent my life savings on a new macro lens so I was a bit of camera-happy when shooting these. After all, melted marshmallows is such a pretty sight, right?

    No, but really, I’ve made several kinds of sweet potato casseroles for the holidays in the past couple of years but I think I’ve finally perfected this. It’s a simple casserole with roasted sweet potatoes but the star of this sweet potato dish are the toppings.

    I usually see recipes with either a pecan streusel or marshmallow topping but with this, you get both! A crunchy, crushed corn flakes pecan topping on the outer rim and then a ooey, gooey marshmallow topping right in the center that just melts right into the potatoes.

    You get the best of both worlds on this casserole, and I promise you – it’s going to be the #1 hit at your Thanksgiving dinner!