Best 2 Edesias Sweet Potato Casserole Recipes

Indulge in a symphony of flavors with Edesia's Sweet Potato Casserole, a culinary masterpiece that elevates the classic dish to new heights. This tantalizing casserole features a medley of sweet potatoes, roasted to perfection and blended with a luscious custard filling. A delicate blend of spices, including cinnamon, nutmeg, and ginger, adds warmth and depth to the filling, while a crispy pecan streusel topping provides a textural contrast that is both delightful and satisfying. This recipe also includes two variations: a vegan version for those with dietary restrictions and a gluten-free version for those with celiac disease or gluten sensitivity. With its combination of sweet, savory, and crunchy elements, Edesia's Sweet Potato Casserole is a true feast for the senses, perfect for any special occasion or cozy family gathering.

Let's cook with our recipes!

SWEET POTATO CASSEROLE WITH PECAN STREUSEL

Sweet Potato Casserole with Pecan Streusel image

In this down-home sweet potato casserole, a crunchy pecan streusel replaces the traditional marshmallow topping.

Provided by Jennifer Segal

Categories Holidays

Time 1h30m

Yield 6-8

Number Of Ingredients 11

Ingredients

3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunks
¼ cup (½ stick) unsalted butter, melted
¾ teaspoon salt
½ cup packed light brown sugar
⅛ teaspoon ground nutmeg
2 large eggs, lightly beaten
¼ cup (½ stick) unsalted butter
1 cup packed light brown sugar
⅓ cup flour
1 teaspoon ground cinnamon
1 cup pecans, coarsely chopped

Steps:

Preheat the oven to 350°F and set an oven rack in the middle position.
Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool.
Meanwhile, make the topping: Melt the butter in a medium bowl in the microwave. (Alternatively, melt it in a small pan over low heat and transfer to a medium bowl.) Add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little clumpy. Stir in the chopped nuts and set aside.
In a large bowl, mash the cooked and drained sweet potatoes with a potato masher or large fork until very smooth. Add the melted butter, salt, sugar, and nutmeg and mix well. Mix in the eggs. It's okay if there are some lumps. Set aside.
Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and bake, uncovered, for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.
Make-Ahead Instructions: You can assemble and refrigerate the casserole up to 2 days ahead of time.
Freezer-Friendly Instructions: You can freeze the unbaked sweet potato portion of the recipe, tightly covered, for up to 3 months. Before baking, defrost in the refrigerator for 24 hours and then proceed with the recipe instructions.

Nutrition Facts : Calories 489, Fat 22 g, Carbohydrate 70 g, Protein 6 g, SaturatedFat 8 g, Sugar 35 g, Fiber 7 g, Sodium 348 mg, Cholesterol 77 mg

SWEET POTATO CASSEROLE

Sweet potato casserole image

Use up sweet potatoes in this creamy dessert. Made with sweet potatoes, milk, eggs and spices, it's topped with a pecan crumble for extra texture

Provided by Good Food team

Categories Dessert

Time 1h50m

Number Of Ingredients 12

Ingredients

500g sweet potatoes
125g butter, plus extra for the dish
125g light brown soft sugar
150ml whole milk
3 eggs
grating of nutmeg
½ tsp ground cinnamon
1 tsp vanilla bean paste
35g butter
75g plain flour
75g light brown soft sugar
50g pecans, chopped

Steps:

Fill a large pan with boiling water from the kettle and set over a medium-high heat. Carefully drop in the whole, unpeeled sweet potatoes and cook for 30 minutes until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
Heat the oven to 180C/160C fan/gas 4. Tip the peeled sweet potatoes into a large bowl, add the butter and mash with a potato masher until completely smooth. Tip in the brown sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
Lightly butter a 20 x 30cm baking dish, then scrape in the sweet potato mixture. To make the topping, rub the butter into the flour, then stir in the brown sugar, pecans and a good pinch of salt. Sprinkle the topping evenly over the sweet potato filling, then bake for 45-50 mins until golden on top.

Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.54 milligram of sodium

Tips:

Choose sweet potatoes that are firm and free of blemishes. Look for potatoes that are about the same size so that they cook evenly.
Pierce the sweet potatoes with a fork before baking. This will help them cook more quickly and evenly.
Bake the sweet potatoes until they are tender when pierced with a fork. This usually takes about 1 hour.
Let the sweet potatoes cool slightly before handling them. This will help prevent them from breaking.
If you are making the casserole ahead of time, you can assemble it and bake it up to 24 hours in advance. Just cover it and refrigerate it until you are ready to bake it.

Conclusion:

Edesia's sweet potato casserole is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy sweet potato filling, crunchy pecan topping, and gooey marshmallow topping, this casserole is sure to be a hit with everyone at your table. So next time you are looking for a sweet and savory dish to serve, give this recipe a try!