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Watch Sunny Anderson show you how to make her easy sweet potato casserole topped with mini marshmallows for Thanksgiving.


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Prep and roast the potatoes and onions: Preheat oven to 375˚ F. Place the potato and onion wedges on a baking sheet with sides. Drizzle over olive oil then rub all over each piece with your hands. Season with a sprinkle of salt and a few grinds of black pepper. Place in the oven until the potatoes and onions are tender and golden, about 30 to.


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Preheat the oven to 400°F, with a rack in the center. For the filling, poke the sweet potatoes about 6 to 8 times, about ¼ inch deep, using a fork. Rub with the oil and set the potatoes on a baking sheet. Roast on the middle rack until fork tender and the skins are darkened, 40 to 50 minutes. Set aside to cool.


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For the filling: Preheat the oven to 400 degrees F. Poke the sweet potatoes about 6 to 8 times, about 1/4-inch deep, using a fork. Rub with the oil and set the potatoes on a baking sheet. Roast on the middle rack until fork tender and the skins are darkened, 40 to 50 minutes. Set aside to cool.


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Place the veggies in the oven and cook until the potatoes and onions are tender and golden, about 30-40 minutes. 3. Remove the baking sheet from the oven and transfer the potatoes and onions.


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Preheat oven to 450 degrees F. Cut potatoes and celery root into 1/2-inch thick matchsticks. In a small bowl, mix together cayenne, paprika, 5-spice powder, garlic powder, black pepper and salt. Spread matchsticks evenly on 2 sheet trays and toss with oil and spice mixture.


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These oven fries are a tasty combination of healthy sweet potatoes and celery root.#SunnyAnderson #CookingForReal #FoodNetwork #SweetPotato #CeleryRoot #Frie.


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For the filling: Preheat the oven to 400 degrees F. Poke the sweet potatoes about 6 to 8 times, about 1/4-inch deep, using a fork. Rub with the oil and set the potatoes on a baking sheet. Roast on.


Sunny Anderson’s EggFree Sweet Potato Pie Recipe Sweet potato pie

Ingredients. Makes 4 servings. Two 16-ounce 8 -count packages frozen sweet potato patties, preferably Bright Harvest or PictSweet Farms. 1/2 cup light brown sugar. Zest of 1 lemon plus lemon wedges, for spritzing. Freshly grated nutmeg, for dusting. Cinnamon sugar, for dusting.


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For the filling: Preheat the oven to 400 degrees F. Poke the sweet potatoes about 6 to 8 times, about 1/4-inch deep, using a fork. Rub with the oil and set the potatoes on a baking sheet. Roast on the middle rack until fork tender and the skins are darkened, 40 to 50 minutes. Set aside to cool.


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Sunny Anderson's sweet potato casserole is loaded with sage, pecans + mini marshmallows. Recipe here: https://rach.tv/3O3WylJ | Sunny Anderson, marshmallow, recipe, Carya illinoinensis


Sunny Anderson’s EggFree Sweet Potato Pie Recipe Sweet potato pie

Prepare the sauce. In a large bowl, whisk the sour cream and Hungarian paprika until blended then whisk in the heavy cream. Gently pour the sauce over the potatoes. Jiggle the dish a bit so the sauce seeps into the layers. Bake. Preheat the oven to 350° F. Tightly cover with aluminum foil. Bake for 45 minutes.


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Pour into the dish. Over a large bowl, tilt and tap the dish to coat all sides with the mixture. Add a bit more to the bottom of the dish to create a layer about 1/8-inch thin. Reserve the.


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Once cool, peel the potatoes—the skin should easily peel away. Preheat the oven to 425°F. Place the whole, peeled potatoes into a stand mixer, fitted with a paddle attachment. Mix the potatoes on a low speed until smooth. Add the mascarpone, maple syrup, brown sugar, 1/2 of the lemon zest, 1/2 teaspoon cinnamon and the salt.