SWEET POTATO CASSEROLES

SWEET POTATO AND APRICOT CASSEROLE

1 (1 lb. 10 oz.) can dry sweet potatoes
2 c. apricot halves
1/2 c. brown sugar
1 1/2 T. cornstarch
1/4 t. salt
1/8 t. cinnamon
1 t. orange peel
1 c. apricot juice
1/2 c. pecan halves
2 T. butter

Mix sugar, cornstarch, salt, cinnamon, orange peel and add juice and boil 2 minutes. Add butter. Lay sweet potatoes and apricots in buttered baking dish. Pour syrup over all. Bake at 375* F. for 25 minutes.

SWEET POTATO AND BANANA CASSEROLE

2 c. mashed, cooked sweet potatoes (not yams)
1 c. mashed bananas
1/2 c. sour cream
1 egg
1/2 t. salt
3/4 t. curry powder

Mix all ingredients. Beat until smooth; put into greased 1 quart casserole dish and bake at 350* F. for 20 minutes.

SWEET POTATO AND PECAN CASSEROLE

3 c. cooked, mashed sweet potatoes
1/2 c. sugar
2 eggs, beaten
1/4 t. salt
1/4 c. margarine, melted
1/2 c. milk
1-1/2 t. vanilla extract
1/2 c. firmly packed brown sugar
1/3 c. flour
1 c. chopped pecans
3 T. margarine, melted

Combine potatoes, sugar, eggs, salt, 1/4 c. margarine, milk and vanilla. Spoon into an ungreased 1 to 1 1/2 quart baking dish. Combine brown sugar, flour, nuts and 3 tablespoons margarine, spread over sweet potato mixture. Bake at 350* F. for 35 minutes. Yield: 8 serving

SWEET POTATO AND PINEAPPLE CASSEROLE

1 (3 lb.) whole sweet potatoes
3 T. brown sugar
1/2 t. salt
1/2 t. cinnamon
2 eggs, beaten
4 T. melted butter
1-1/2 c. crushed pineapple

Beat all together. Butter baking dish, place 1/2 of mixture in dish, dot with marshmallows then add remaining mixture. Bake at 350* F. for 40 minutes.

HAM AND SWEET POTATO CASSEROLE

2 lb. sweet potatoes
Salt
2 T. sugar
1 (12 oz.) can chopped ham, diced
1/8 t. pepper
2 T. butter
1/2 c. milk
1/2 c. shredded, sharp Cheddar cheese

Wash potatoes and put in saucepan with 2 cups boiling water. Add salt to taste, bring to boil, cover and cook 30 minutes, or until tender. Remove from saucepan and slip off skins. Slice and arrange in layers with ham in 1-1/2 quart casserole, sprinkling each layer with mixture of 1/2 teaspoon salt, sugar and pepper. Dot with butter, then add milk. Bake uncovered in preheated 350* F. oven for 30 minutes. Sprinkle with cheese and bake 15 minutes longer. Makes 4 to 6 servings.

BUTTERMILK SWEET POTATO CASSEROLE

7 med. sweet potatoes
2 sticks butter
2 eggs
1 t. baking powder
1 t. vanilla
2 t. cinnamon
1 c. sugar
3/4 c. buttermilk
1 1/2 c. pecans, chopped
Miniature marshmallows

Cook potatoes, peel and put in mixer bowl. Add all of the ingredients except marshmallows and mix well. Put mixture into casserole dish and bake at 350* F. for 20 minutes. Top with miniature marshmallows. Bake 10 minutes more.
Serves 12.

BAKED APPLES AND SWEET POTATOES

8 lg. sweet potatoes (4 lbs.) boiled, drained, peeled and cut into 1/4 inch thick rounds
4 lg. tart apples (2 lbs.), peeled, quartered, cored and cut in 1/4 inch thick slices
3/4 c. packed brown sugar
1/2 c. unsalted butter or margarine
1 T. freshly grated orange peel
3/4 c. orange juice
1/3 c. maple syrup or maple flavored pancake syrup
1 t. ground cinnamon
1/2 t. ground nutmeg

Heat oven to 375* F. Lightly grease a 13x9x2 inch baking dish. Alternating sweet potatoes and apples, arrange slices slightly overlapping in prepared dish. Stir sugar and butter in a small saucepan over medium heat until butter melts. Add remaining ingredients; bring to a boil, stirring until smooth. Pour evenly over potatoes and apples. Bake for 40 minutes until potatoes and apples are tender and lightly glazed. Serve hot.

SWEET POTATO AND ORANGE CASSEROLE

Cook 2 pounds sweet potatoes; drain. Set aside. Peel and cut into 1/4 inch slices, grated orange peels to 2 teaspoons. Set aside. Peel then slice 3 oranges into 1/4 inch slices. Mix with potato, coat 9 x 13 inch dish with Pam. Add potatoes and orange. In saucepan mix orange peel, 1 tablespoon cornstarch, 1 cup orange juice, 3 tablespoons pure maple syrup and 1/8 teaspoon cloves. Stir until thick, pour over potatoes, bake at 375* F. for 15 minutes.

SWEET POTATO SCALLOP

In a nonstick sprayed covered casserole, alternate layers of: 3 peeled, sliced apples Pour over the top a mixture of: 1 t. sweet spices, zest of 1 orange. Cover and bake approximately 1 hour at 350* F. until potatoes are tender. Serves 6.

SWEET POTATO CASHEW CASSEROLE

1/2 c. packed brown sugar
1/3 c. broken cashews
1/2 t. salt
1/4 t. ground ginger
2 lbs. (5 or 6 med.) sweet potatoes, cooked, peeled and cut crosswise into thick pieces
1 can (8 oz.) peach slices, well drained
3 T. butter or margarine

Combine brown sugar, cashews, salt, and ginger. Layer in 6x10x2 inch baking half the sweet potatoes, half the peach slices, and half the brown sugar mixture. Repeat layers. Dot with butter or margarine. Bake, covered, at 350* F. for 30 minutes. Uncover and bake mixture about 10 minutes longer. Spoon brown sugar syrup over before serving. Makes 6 servings.

SWEET POTATO CASSEROLE

4 c. sweet potato, cooked and mashed
1 T. vanilla
2 eggs
1 c. white sugar
1 1/2 c. melted margarine

Mix well put into 9 x 13 pan.

TOPPING:
1 c. brown sugar
1/2 c. flour
1 c. nuts (pecans)
1/2 c. butter

Mix until crumbly, put on top of sweet potatoes. Bake at 350* F. for 30 to 35 minutes.

SWEET POTATO SOUFFLE

3 c. sweet potatoes, mashed
1/3 c. butter, melted
2 eggs
2/3 c. sugar
1/2 c. milk
1/2 t. vanilla

Mix together and put into a casserole dish.

TOPPING
1 c. brown sugar
1/3 c. flour
1/3 c. butter, melted
1 c. pecans, chopped

Mix together and sprinkle on top of mixture of potatoes (may add cinnamon on top of all). Bake uncovered for 35 minutes at 350* F.

SWEET POTATO CASSEROLE

6 medium-size sweet potatoes
1-1/2 cup packed brown sugar, divided
2 eggs, lightly beaten
1 t. vanilla extract
1/3 c. half-and-half or whole milk
1/2 c. melted butter
2 T. flour
1/4 c. cold butter
1 c. chopped pecans
Marshmallows (optional)

Preheat oven to 350* F. Cook sweet potatoes in boiling water for 30 to 45 minutes until they are tender and can be pierced easily with a fork. Allow to cool, then peel and mash. Combine mashed sweet potatoes with 1/2 c. brown sugar, eggs, vanilla, half-and-half and melted butter. Beat with electric mixer until smooth. Spread evenly in buttered 9x13-inch baking dish. Combine remaining 1 cup brown sugar with flour, and cut in 1/4 c. cold butter with pastry blender until mixture is crumbly. Toss mixture with chopped pecans, and sprinkle evenly over top of casserole. Bake for 30 to 35 minutes, adding the marshmallows after 20 minutes. Makes 8 to 10 servings.

SWEET POTATO CASSEROLE

3 c. cooked mashed sweet potatoes
1/4 c. sugar
2 T. margarine
1/2 c. egg substitute
1/2 c. raisins (optional)
1 t. vanilla

Whip potatoes while hot. Add remaining ingredients, mix well. Pour into a greased casserole dish. Top with the following mixture, bake at 350* F.for
20 - 25 minutes. Makes 8 servings

TOPPING:
1/2 c. brown sugar
2 T. flour
2 T. margarine, melted
1/4 c. of chopped pecans

Combine ingredients, sprinkle on top of the potatoes and bake.

SWEET POTATOES WITH CRANBERRIES

3 lbs. sweet potatoes
1 1/2 lbs. fresh berries
1 1/2 lbs. granulated sugar
Butter as needed

Cut potatoes into 1 inch cubes. Place half in buttered baking pan and cover with half of cranberries. Sprinkle on half of sugar. Repeat this process with remaining ingredients. Cover pan. Place in 350* F. oven and bake approximately 30 minutes until cranberries pop open. Remove cover and bake another 20 minutes until potatoes are tender.