Sweet Potato Casserole with Pistachio Crust

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Preheat oven to 350°F

For the sweet potatoes:

  • 2 1/2 lbs sweet potatoes
  • salt to taste
  • 2 tbsp butter
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1/4 cup buttermilk
  • 1/3 cup milk
  • 1/2 tsp vanilla
  • 1/2 tsp salt
  • pinch of allspice
  • pinch of cayenne

For the pistachio crust:

  • 1/2 cup chopped, crushed pistachios (I used roasted, salted)
  • 1/2 cup light brown sugar
  • 1/3 cup all-purpose flour
  • 4 tbsp melted butter


  1. Peel, chop and boil sweet potatoes over high heat, salting water well. When they are tender, drain and add butter. Mash and set to side.
  2. Whisk eggs, syrup, buttermilk, milk, vanilla, salt, allspice and cayenne together.
  3. Slowly add potatoes to mix in spoonfuls (temper) – place mixed mixture in a 2 ½ quart casserole dish allowing space for crust.
  4. Combine pistachio crust ingredients, mixing well, and top casserole carefully. When evenly distributed, gently press crust down.
  5. Bake for 25-30 minutes or until browned on top. Optional: brown under boiler for one minute. Let rest before serving.

Slow Cooker Mashed Potatoes

yukonPotatoesThe only mashed potato recipe you need.  I like Yukon Gold potatoes, but Russets are good too.  Getting to use the slow cooker for the last 3 hours of cook time leaves your stove open for other sides like Maple-Glazed Carrots.


  • 5 pounds Yukon Gold potatoes, peeled, cut into chunks
  • 1 tablespoon minced garlic, or to taste
  • 3 cubes chicken bouillon
  • 1 (8 ounce) container sour cream
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup butter
  • salt and pepper to taste


  1. In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
  2. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

Golden Mashed Potatoes with Leeks

One slick spudAnother big Turkey Day 2002 hit from the Williams Sonoma Cookbook!

Golden Mashed Potatoes With Leeks and Sour Cream


* 4 lbs large Yukon gold potatoes, unpeeled and scrubbed
* Salt and freshly ground pepper
* 1/2 cup unsalted butter
* 4 leeks, including tender green parts, finely chopped and well rinsed
* 1 cup sour cream at room temperature
* 1 cup milk, heated to a simmer


# Cut the potatoes into large, uniform chunks. Put the potato chunks in a large saucepan and add water to cover and a generous pinch of salt. Bring to a boil over medium heat, cover partially, and cook the potatoes, stirring once or twice, until the potatoes are very tender, about 40 minutes. Drain.
# Meanwhile, in a frying pan over medium heat, melt the butter. Add the leeks, cover and cook, stiring once or twice, until tender and lightly browned, 12-15 minutes. Set aside and keep warm.
# Return the potatoes to the saucepan and place the pan over low heat. With a potato masher, mash the potatoes thoroughly. Stir in the leeks and their buttery juices. Add the sour cream and stir well. Add the hot milk, 1/2 teaspoon salt, and 1 teaspoon pepper and stir vigorously until light and fluffy.
# Remove the pan from the heat. Taste and adjust the seasoning with salt and pepper. Serve hot.

Note: Yukon gold potatoes have a beautiful golden flesh and a high starch content, making them ideal mashers. Russet potatoes can be substituted, although they should be peeled.

Harvest Feast Potatoes

I say fry the little spud.These should be called cheesy potatoes. It’s a very simple recipe and it was a pleasant surprise at Christmas Eve dinner.

Harvest Feast Potatoes – Prince of Peace Cookbook

Preheat oven to 350?F.


* 1/4 lb. Butter, melted
* 32 oz. Bag frozen hash browns
* 1 cup grated cheddar cheese
* 16 oz. Sour cream
* 1 -10 3/4 oz. Can cream of chicken soup
* season salt to taste
* white pepper to taste


# Mix everything together and pour into 9 x 13 baking pan. Bake 1 hour.

Mom’s Note : I make this with only half the butter, I use light sour cream and reduced fat soup. There is no noticeable difference in taste at all and you cut out a lot of needless fat and calories. Also, I make this ahead and refrigerate it. Just take it out of the refrigerator an hour before you plan to bake it.