For holiday festivities and weeknight dinners alike, mashed taters frequently take center stage if this involves easy, family-friendly spud quality recipes, however that does not have to be. As you’re planning meals a few days ago as well as searching ahead to next month’s Thanksgiving feast, swap in sweet taters for traditional russets or Yukon golds. These vibrantly hued special gems surely shine when simply roasting, however they offer over-the-top flavor and indulgent richness when they’re converted into a casserole. Continue reading below to locate a number of Food Network’s favorite yams casseroles from Tyler Florence, Trisha Yearwood, the Neelys and Anne Burrell.
Tyler deems simply roasting bananas his “secret weapon” in the easy-to-make (pictured above), because the fruits find a way to “develop their natural sugar” while baking.
“It is really a classic souffle, ” Trisha states of her fuss-free Yams Souffle (pictured above), an excellent-smooth casserole blanketed having a layer of crunchy pecans.
Having a marshmallow-coconut topping that’s both gooey and crispy, along with a creamy potato filling laced with cinnamon, the Neelys’ top-ranked Old-School Yams Souffle (pictured above) boasts a mixture of textures, plus satisfying decadence everyone else will appreciate.
Follow Anne’s lead and add fresh orange juice to her Yams Casserole (pictured above). The citrus provides a refreshingly vibrant flavor, as the oatmeal crumble topping provides a buttery, wealthy contrast in taste.