This time of year finds sweet potatoes on our table more than any other season and Thanksgiving dinner is no exception. Want to enjoy these fall favorites but skip the marshmallows? Try one of these yummy ways to serve 'em up!
Pecan-Topped Sweet Potato Bake
Originally shared by Mary Coglianese of Kailua, Hawaii, this recipe can be found in our book, Best-Ever Casseroles. When serving, try garnishing with a pecan half for a pretty presentation.
3. sweet potatoes,
boiled, peeled
and mashed
1/2 c. sugar
1/2 c. butter
2 eggs, beaten
1 t. vanilla extract
1/3 c. milk
Combine all ingredients; mix until very smooth and spread in a lightly greased 11" x 7" baking pan. Sprinkle topping over potato mixture and bake for 25 minutes at 350 degrees. Serve hot. Makes 4 to 6 servings.
Topping:
1/3 c. butter, melted
1 c. brown sugar, packed
1/2 c. all-purpose flour
1 c. chopped pecans
Combine all ingredients in a bowl; mix well.
Apple & Sweet Potato Bake
Shared by longtime contributor Kathy Grashoff of Fort Wayne, Indiana, this recipe appears in our book, Autumn in the Country. We like it because it combines all the best flavors of fall in one scrumptious dish.
4 c. apples, cored,
peeled and sliced
4 c. sweet potatoes,
peeled and sliced
2 t. onion, minced
3/4 c. apple juice
3/4 c. maple syrup
1/2 c. butter, melted
12 brown & served
breakfast sausages
Layer apples, sweet potatoes and onion in a greased 2-quart casserole dish; set aside. Combine juice, syrup and butter; pour over layered mixture. Cover and bake at 350 degrees for one hour. Arrange sausages on top; bake for an additional 15 to 20 minutes, or until sausages are browned. Serves 6 to 8.
Have another way to enjoy sweet potatoes? We'd love to hear about it...click here to share your recipes with us. You could see your name in our next cookbook!
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