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Delicious Potato Recipes Perfect for Potlucks and Parties

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Gourmandize
Sweet Potato Casserole 3/10

© Brent Hofacker/Shutterstock

Sweet Potato Casserole

Sweet potato casserole is the ultimate comfort food, blending the natural sweetness of mashed sweet potatoes with a luscious, buttery base and a delightfully crunchy topping. Whether you prefer a classic pecan crumble or a gooey marshmallow finish, this dish strikes the perfect balance between sweet and savory. The creamy base paired with your topping of choice creates a versatile and crowd-pleasing side that’s just as good the next day.

Ingredients (for 8 servings):

For the Base:

  • 4 cups sweet potatoes, peeled and cubed
  • ½ cup unsalted butter, melted
  • ½ cup granulated sugar (adjust to taste)
  • ? cup whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg (optional)
  • Pinch of salt

For the Topping (optional):

  • ½ cup all-purpose flour
  • ½ cup brown sugar, packed
  • ½ cup chopped pecans
  • ? cup unsalted butter, melted
  • 2 cups mini marshmallows

Instructions:

  1. Preheat your oven to 350°F (175°C). Boil the cubed sweet potatoes in a large pot of salted water until fork-tender, about 15-20 min. Drain and transfer to a large mixing bowl.
  2. Mash the cooked sweet potatoes until smooth. Stir in the melted butter, sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Mix until creamy and well combined. Pour the mixture into a greased 9x13-inch casserole dish, smoothing the top.
  3. In a medium bowl, mix together the flour, brown sugar, and chopped pecans. Drizzle in the melted butter and stir until crumbly. Sprinkle the mixture evenly over the sweet potato base.
  4. Alternatively, evenly scatter the mini marshmallows over the sweet potato base for a classic marshmallow-topped casserole.
  5. Bake for 25-30 min., or until the topping is golden and the sweet potato base is set. If using marshmallows, watch closely to avoid burning.
  6. Let the casserole cool slightly before serving. Garnish with additional pecans or a light dusting of cinnamon, if desired.

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Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!