Casserole Recipes Sweet Potato

• 2 tablespoons olive oil
• 2 red onions, large, thinly sliced
• 1 tablespoon brown sugar
• 2 tablespoons balsamic vinegar
• 1 kg chicken thigh fillet, halved crossways
• 1 large fennel bulb, thinly sliced
• 6 sprigs lemon thyme
• 2 garlic cloves, crushed
• 1/2 cup dry white wine
• 2 tablespoons mustard, wholegrain
• 400 g sweet potatoes, peeled, roughly chopped
• 1 cup chicken stock
• 1/2 cup thickened cream

Chicken And Sweet Potato Casserole

One Dish Meal

Author: Lambkyns

Make And Share This Chicken And Sweet Potato Casserole Recipe From Food.com.

Time: 1h15m

Yield: 4 serving(s)

Number Of Ingredients: 13

• Caramelised onions: Heat 1 tablespoon olive oil in a large frying pan over low heat. Add onions. Cook, stirring occasionally, for 30 minutes or until soft. Add brown sugar and balsamic vinegar. Cook, stirring, for 5 minutes.
• Heat oil in a frying pan over medium-high heat. Add chicken. Cook for 2 minutes each side or until golden. Remove to a plate.
• Add fennel, thyme and garlic to pan. Cook, stirring, for 5 minutes or until soft. Add wine and mustard. Cook for 3 minutes. Add sweet potato and stock. Bring to the boil. Return chicken to pan. Cover and reduce heat to low. Simmer for 30 minutes.
• Add cream. Cook, stirring, for 5 minutes (do not return to the boil as sauce might spit). Stir in caramelised onions. Serve.
• Notes:.
• To freeze: Allow to cool for 1 hour. Spoon into a 4 cup-capacity airtight container. Freeze for up to 3 months.
• To reheat: Thaw in the fridge for 24 hours. Microwave, uncovered, on MEDIUM (50%) for 15 to 18 minutes, stirring every 5 minutes, or until heated through.

Calories 655, Fat 28.7, SaturatedFat 10.5, Cholesterol 250.1, Sodium 489.4, Carbohydrate 38.5, Fiber 6, Sugar 11.3, Protein 54.5

• Cooking spray, for the dish
• 1/4 cup avocado oil or extra-virgin olive oil
• 2 tablespoons arrowroot powder
• 1 pint (16 ounces) tomato sauce
• 1 1/2 cups low-sodium vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Kosher salt
• 3 large sweet potatoes, peeled
• Two 15-ounce cans black beans, rinsed
• 2 cups shredded chicken breasts (from a rotisserie chicken)
• 3 cups shredded Mexican blend cheese
• 4 cups baby spinach
• Sliced avocado, for serving (about 1 avocado)
• Small handful fresh cilantro leaves, for serving

Chicken And Sweet Potato Enchilada Casserole

main-dish

Author: Ali Maffucci

Enchiladas Are Typically Made From Rolled Up Tortillas, But In This Gluten-free, Grain-free Version, We're Using Spiralized Sweet Potatoes In Layers, To Make A Lasagna-style Enchilada Casserole. Who Doesn't Love Lasagna And Enchiladas? This Dish Is Packed With Veggies And Protein And Saves Well For Meal Prep And Leftovers. The Layers Of Enchilada Sauce, Sweet Potato, Spinach, Black Beans And Chicken Are Delicious And Make For A Healthy Weeknight Meal. Depending On How You Slice The Casserole, You Can Make 6 Giant Slices Or 12 Slices. I Recommend Making 12 And Serving With A Yummy Side Salad Or Veggie, Like Some Corn Or String Beans.

Time: 1h30m

Yield: 12 servings

Number Of Ingredients: 16

• Preheat the oven to 375 degrees F. Coat a 9-by-13 inch baking dish with cooking spray and set aside.
• Prepare the enchilada sauce. Heat the oil in a medium saucepan over medium-high heat. When the oil is shimmering, add the arrowroot powder and whisk until combined, about 1 minute. Add the tomato sauce, broth, chili powder, cumin, garlic powder and salt to taste.
• Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thickened, 15 to 20 minutes.
• While the enchilada sauce cooks, spiralize the sweet potatoes. Trim the ends, then slice halfway through the sweet potatoes lengthwise, careful not to pierce through the center. Spiralize to yield chip slices. Set aside.
• Spread 1/2 cup of the enchilada sauce on the bottom of the baking dish. Arrange a third of the sweet potato slices in a single layer, overlapping slightly to cover up any little gaps. Sprinkle half of the beans, half of the chicken, 1 cup of the cheese, half of the spinach and 1/2 cup of the enchilada sauce evenly over the sweet potato slices. Repeat, starting with a third of the sweet potato slices, then the remaining beans and chicken, 1 cup of the cheese, the remaining spinach and 1/2 cup of the enchilada sauce. Finish the casserole with the remaining sweet potatoes slices and spread the remaining enchilada sauce over top. Cover tightly with aluminum foil.
• Bake the casserole for 40 minutes. Uncover and sprinkle with the remaining 1 cup of cheese. Bake until the cheese melts and the casserole bubbles, about 5 minutes. Let cool for at least 10 minutes, then top with the avocado and cilantro before serving.

• 1 tablespoon olive oil
• 4 carrots, thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 leek, thinly sliced
• 2 1/2 cups cooked chicken, finely chopped
• salt and pepper
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 2 cups peeled and grated sweet potatoes (about 1)
• 2 cups shredded mozzarella cheese
• salt and pepper

Chicken And Sweet Potatoes Casserole

Yam/Sweet Potato

Author: Boomette

Make And Share This Chicken And Sweet Potatoes Casserole Recipe From Food.com.

Time: 1h10m

Yield: 4 serving(s)

Number Of Ingredients: 12

• With the rack in the middle position, preheat the oven to 190 °C (375 °F).
• In a skillet, preheat the oil. Sauté the vegetables over medium heat for about 5 minutes. Add the cooked chicken. Season with salt and pepper.
• Spoon into a 38 x 20-cm (15 x 8-inch) baking dish.
• Sauce: In a saucepan, melt the butter. Add the flour and cook while stirring for 1 minute. Gradually add the broth, stirring constantly with a whisk or a wooden spoon. Cook over medium heat until the sauce thickens. Pour over the chicken.
• Filling: Combine the sweet potatoes and mozzarella. Scatter that mixture over the dish. Season with salt and pepper. Bake for about 30 minutes.
• This recipe freezes well.

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 clove garlic, chopped
• 2 pounds sweet potatoes, peeled and diced
• 2 carrots, diced
• 4 skinless, boneless chicken breast halves - diced
• 2 tablespoons all-purpose flour
• 1 cup dry white wine
• 2 cups chicken stock
• ¼ cup half-and-half or light cream

Sweet Potato Chicken Casserole

Chicken , Meat and Poultry Recipes , Chicken Breast Recipes , Healthy

Author: Rachel

This Casserole Is The Tastiest Chicken Dish That I Have Ever Tasted. The Sweet Potato Adds An Interesting Addition To The Chicken, Alternatively Butternut Squash Can Be Used In Its Place. Everyone I Have Ever Cooked This Casserole For Has Loved It! Serve With Rice Or Mashed Potato With Fresh, Crisp Green Vegetables.

Time: 1h25m

Yield: 4

Number Of Ingredients: 10

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook until just starting to turn golden. Mix in the sweet potatoes and carrot; cook and stir for a few minutes, until lightly browned.
• Move the vegetables to the sides of the pan, leaving the center clear. Add the chicken; cook and stir until seared on all sides. Scatter the flour over the top, and stir it in. Gradually stir in the chicken stock, mixing carefully so that no flour lumps form. Scrape any bits of food from the bottom of the pan while you do this. Pour in the wine last, and mix through. Transfer to a casserole dish and cover with a lid.
• Bake for 1 hour in the preheated oven. Remove from the oven, and let it cool just a little before stirring in the cream (or else it may curdle).

Calories 473.9 calories, Carbohydrate 58.1 g, Cholesterol 74.4 mg, Fat 7.2 g, Fiber 8.5 g, Protein 32.8 g, SaturatedFat 2.1 g, Sodium 576.5 mg, Sugar 13.4 g

• 3 cups mashed sweet potatoes
• 1 cup sugar
• 1/2 cup melted butter
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup brown sugar
• 1/2 cup all-purpose flour
• 1/3 cup melted butter
• 1 cup chopped pecans

Sweet Potato Casserole

Dessert , Side Dishes , side-dish , Yam/Sweet Potato

Author: Food Network

Time: 40m

Yield: 12 servings

Number Of Ingredients: 10

• Preheat the oven to 350 degrees F.
• Filling:
• In a large bowl combine all the filling ingredients. Transfer to a buttered 1 1/2 quart casserole dish.
• Topping:
• In a medium bowl combine the brown sugar, flour, and butter until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until the top is golden, about 25 to 30 minutes. Remove from the oven and serve hot.

• 1-3/4 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch pieces
• 2 eggs
• 1/2 cup butter, softened
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• TOPPING:
• 1 cup packed brown sugar
• 1/3 cup all-purpose flour
• 2 tablespoons plus 1-1/2 teaspoons cold butter
• 1/3 cup chopped pecans

Sweet Potato Casserole With Pecan Topping

Side Dishes

Author: Taste Of Home

Thanksgiving Wouldn't Be The Same For Scott Jones Without This Sensational Side Dish. "the Caramelized Pecan Topping Is A Great Change From Marshmallows, But I Don't Think It's Any Lighter," He Writes From Tulsa, Oklahoma. "can You Trim It Down?"

Time: 55m

Yield: 6 servings.

Number Of Ingredients: 11

• Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and place in a food processor. Add the eggs, butter, milk and extracts; cover and process until smooth. Pour into a greased 1-1/2-qt. baking dish. , In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until set.

• 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

Yummy Sweet Potato Casserole

Side Dish , Vegetables , Sweet Potatoes

Author: Tina B

My Family Begs Me To Make This Creamy Baked Dish Every Thanksgiving And Christmas. What Makes It So Good Is The Pecan Topping! Try It And I'm Sure It Will Become Your New Tradition!

Time: 1h

Yield: 12

Number Of Ingredients: 11

• 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.

Calories 226.1 calories, Carbohydrate 30.1 g, Cholesterol 49.6 mg, Fat 11.1 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 4.9 g, Sodium 187.5 mg, Sugar 19.8 g

• 1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
• 3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
• 1/2 cup milk
• 1/4 cup brown sugar, packed
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 stick (4 tablespoons) unsalted butter, melted
• 1/4 teaspoon kosher salt
• 3/4 cup chopped pecans

The Best Sweet Potato Casserole

side-dish

Author: Food Network Kitchen

We Opted For A Nutty Crumb Topping Over Marshmallows To Create A Pleasantly Crunchy Contrast To The Creamy And Soft Mashed Sweet Potatoes. The Filling Gets A Pumpkin Pie-like Treatment, With Brown Sugar And Vanilla For A Deep Caramel Flavor And Butter And Eggs For Richness. This Recipe Is Bound To Become A Holiday Staple.

Time: 45m

Yield: 6 to 8 servings

Number Of Ingredients: 12

• For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
• For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
• For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

• Olive oil (for pan)
• 5 1/2 pounds sweet potatoes, peeled, cut into 1 1/2" pieces
• 2 teaspoons kosher salt, divided, plus more
• 1 1/4 cups pure maple syrup, divided
• 2 cups pecan halves (about 7 ounces)
• 1 1/2 teaspoons freshly ground black pepper, divided

3-ingredient Sweet Potato Casserole With Maple Pecans

Thanksgiving , Vegetarian , Dinner , Wheat/Gluten-Free , Dairy Free , Side , Vegan , Sweet Potato/Yam , Maple Syrup , Pecan , 3-Ingredient Recipes

Author: Anna Stockwell

Maple Syrup Pumps Up The Flavor Of Puréed Sweet Potatoes And Provides A Sweet Glaze For Extra-peppery Candied Pecans In This Classic Thanksgiving Side.

Yield: 8-10 servings

Number Of Ingredients: 6

• Preheat oven to 350°F. Oil a 3-qt. baking dish. Cook potatoes in a large pot of boiling salted water until very tender, about 12 minutes. Drain; let sit in colander 15 minutes.
• Meanwhile, heat 1/2 cup syrup in a large skillet over medium-high. Add pecans, 3/4 tsp. salt, and 1 tsp. pepper and cook, stirring constantly, until syrup has evaporated and pecans are glazed, about 5 minutes. Transfer to a parchment-lined rimmed baking sheet and let cool.
• Purée potatoes, 1 1/2 cups water, and remaining 3/4 cup syrup, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth. Transfer potato mixture to prepared baking dish.
• Coarsely chop pecans and sprinkle evenly over potato mixture.
• Bake casserole until top is lightly browned, about 40 minutes. Let sit 15 minutes before serving.
• Do Ahead
• Casserole can be assembled, without topping, 2 days ahead; cover and chill. Candied pecans can be made 2 days ahead; store in an airtight container at room temperature.