Sweet Potato Recipes For Easter: Delicious And Fun Ideas

Sweet Potato Recipes For Easter: Delicious And Fun Ideas

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Easter is just around the corner, and what better way to celebrate than with some sweet potato recipes? Sweet potatoes are not only delicious, but they are also packed with vitamins and nutrients that are great for your health. Whether you’re looking for a side dish to serve with your Easter ham or a sweet treat for dessert, these sweet potato recipes will not disappoint!

Recipe 1: Sweet Potato Casserole

Ingredients:

  • 3 cups mashed sweet potatoes
  • 1/2 cup sugar
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/2 cup melted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup melted butter
  • 1 cup chopped pecans

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together mashed sweet potatoes, sugar, eggs, milk, melted butter, and vanilla extract. Spread mixture into a 9×13 inch baking dish.
  3. In a separate bowl, mix together brown sugar, flour, melted butter, and chopped pecans. Sprinkle mixture over sweet potato mixture.
  4. Bake for 25 minutes, or until topping is golden brown.

Nutritional Information:

Serving Size: 1/12 of recipe
Calories: 315
Total Fat: 19.6g
Saturated Fat: 7.6g
Cholesterol: 60mg
Sodium: 113mg
Total Carbohydrates: 31.5g
Dietary Fiber: 2.5g
Sugars: 19.4g
Protein: 3.1g

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Cooking Time:

25 minutes

Equipment:

  • Large mixing bowl
  • 9×13 inch baking dish
  • Measuring cups and spoons

Serving Suggestions:

This sweet potato casserole is the perfect side dish to serve with your Easter ham or turkey. It also makes a great addition to any holiday potluck or family gathering!

Variations:

If you’re looking to switch things up, try adding some marshmallows to the top of your sweet potato casserole before baking. You can also experiment with different types of nuts or spices to give your casserole a unique flavor.

Substitutions:

If you’re looking to make this recipe a little healthier, you can substitute coconut oil or applesauce for the melted butter. You can also use almond milk or soy milk in place of regular milk.

Storage:

You can store leftover sweet potato casserole in an airtight container in the refrigerator for up to 3 days. You can also freeze the casserole for up to 3 months.

Tips:

  • Make sure to mash your sweet potatoes well so that they mix easily with the other ingredients.
  • For an extra crispy topping, try broiling your casserole for the last 2-3 minutes of baking.
  • If you’re short on time, you can use canned sweet potatoes instead of fresh.

Frequently Asked Questions:

  • Can I make this recipe ahead of time?
  • Yes! You can prepare the sweet potato mixture and the topping ahead of time, then assemble and bake the casserole when you’re ready to serve.

  • Can I use a different type of nut in the topping?
  • Yes! Pecans work great in this recipe, but you can also use walnuts or almonds if you prefer.

  • Can I use sweetened condensed milk instead of regular milk?
  • Yes! Sweetened condensed milk will give your casserole a richer, creamier texture.

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Recipe 2: Sweet Potato Pie

Ingredients:

  • 1 1/2 cups mashed sweet potatoes
  • 1/2 cup unsalted butter, melted
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup evaporated milk
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 unbaked 9 inch pie crust

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together mashed sweet potatoes, melted butter, white sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Pour mixture into unbaked pie crust.
  3. Bake for 55-60 minutes, or until filling is set and crust is golden brown. Let cool before serving.

Nutritional Information:

Serving Size: 1/8 of pie
Calories: 472
Total Fat: 23.7g
Saturated Fat: 12.1g
Cholesterol: 103mg
Sodium: 266mg
Total Carbohydrates: 62.3g
Dietary Fiber: 1.8g
Sugars: 46.5g
Protein: 4.5g

Cooking Time:

55-60 minutes

Equipment:

  • Large mixing bowl
  • 9 inch pie dish
  • Measuring cups and spoons

Serving Suggestions:

Sweet potato pie is the perfect dessert to serve after your Easter meal. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

Variations:

If you’re feeling adventurous, try adding some chopped pecans to your sweet potato pie filling. You can also experiment with different spices like ginger or allspice to give your pie a unique flavor.

Substitutions:

If you’re looking to make this recipe a little healthier, you can use coconut oil or avocado oil in place of the melted butter. You can also use almond milk or soy milk in place of the evaporated milk.

Storage:

You can store leftover sweet potato pie in the refrigerator for up to 5 days. You can also freeze the pie for up to 3 months.

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Tips:

  • Make sure to use an unbaked pie crust for this recipe.
  • If you don’t have a pie crust shield, you can use aluminum foil to cover the edges of your crust during baking to prevent them from burning.
  • If you’re short on time, you can use canned sweet potatoes instead of fresh.

Frequently Asked Questions:

  • Can I make this recipe ahead of time?
  • Yes! You can prepare the sweet potato filling ahead of time and refrigerate it until you’re ready to bake your pie.

  • Can I use a store-bought pie crust?
  • Yes! A store-bought pie crust will work just fine for this recipe.

  • Can I use pumpkin pie spice instead of cinnamon and nutmeg?
  • Yes! Pumpkin pie spice is a great substitute for cinnamon and nutmeg.

Final Thoughts

If you’re looking for some fun and delicious sweet potato recipes for Easter, these two recipes are sure to please. The sweet potato casserole is the perfect side dish to serve with your Easter ham, while the sweet potato pie makes a great dessert. Both recipes are easy to make and packed with flavor, so don’t be afraid to give them a try!

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