Sweet Potato Casserole


Sweet Potato Casserole

How To Dice a Sweet Potato Like a Professional Chef

Peel the sweet potato with a peeler.

Cut off the ends with a classic chef’s knife.

Slice off the sides of the potato to square it.

Make 1/2 inch slices through your potato. You can either eye-ball it or use a ruler.

Turn the batonnets and cut into 1/2 inch slices, these are your medium diced sweet potatoes.


4 medium Sweet potatoes or — yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed — pineapple
1 tablespoon packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans


Procedures: 1. Wash sweet potatoes. Prick every 2 or 3 times with a fork to allow steam
to escape. Arrange in the oven at least 1 inch apart. Microwave at HIGH (100%)
until fork-tender, 8 to 10 mins. Cover and let stand 5 minutes.

2. Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and
the salt. Mash until no lumps remain. Mix in pineapple. Microwave at
HIGH (100%) 2 minutes. Stir and set aside.

3. Place 1 tablespoon brown sugar, 1 tablespoon butter, the water,
cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is
melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows;
toss to coat. Top sweet potato mixture with marshmallows.
Microwave at HIGH (100 % until the marshmallows are melted and potatoes are
heated through, 2 to 4 minutes. Sprinkle with pecans.

Keywords: Sweet Potato Casserole

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