12Nov2012 Layered Sweet Potato Casserole …with Country Crock! I LOVE Country Crock. When I was pregnant with Booger #2 and could hardly look at food, a good crusty roll with some cold Country Crock saved me many times! You can imagine how thrilled I was to be given the opportunity to use this yummy spread in two of my favorite Thanksgiving dishes. Being somewhat of a Country Crock connoisseur, I was shocked to see that it now comes in sticks! How cool is that?! The first dish I tried was in my mom’s world famous Layered Sweet Potato Casserole. Ok. Maybe family-Thanksgiving-holiday-famous sweet potato casserole. Basically it needs to be on the table at all holidays or there will be a riot. It’s a simple 3 ingredient recipe, but the layering creates this amazing caramel-type sauce that is SOOO good! Layered Sweet Potato Casserole 5-6 sweet potatoes 1/2 cup Country Crock (1 stick) 3/4 cup brown sugar Place sweet potatoes in stock pot and fill with enough water to cover. Heat to boiling and cook for about 15 minutes (test with a fork). You want them to be done, but not mushy. Drain the sweet potatoes and allow to cool. Peel sweet potatoes being careful to leave as much flesh as possible. Slice in 1/2 inch slices and cover the bottom of a 2 quart baking dish with one layer of sweet potatoes. Cut the Country Crock stick in 1/2 tablespoon slices and place 5-6 pats over the sweet potatoes. Sprinkle 1/4 cup brown sugar over the Country Crock. Repeat layers twice more, ending with brown sugar on the very top (there should be three layers total). Bake in preheated oven at 375 degrees for 40 minutes. Allow casserole to cool about 10 minutes before serving. The second dish I decided to try with my Country Crock replacement is my favorite Stuffed Corn Bake. I was interested to see how this would work since the recipe calls for melted butter. I have to say, the Country Crock melted wonderfully for about 1 minute at 50% power in the microwave! This is a great side dish combining the flavor of boxed stuffing mix with corn pudding. It’s so easy to put together, I made a double batch since I was serving this to family (the following is for the regular amount, just double the ingredients like I did for serving to company). Shareable Graphic – Hover over the graphic and click the Pinterest icon to pin, or click here to share and save the recipe graphic to your Facebook wall! Stuffed Corn Bake 1 can corn, drained 1 can creamed corn 1 pkg (6oz) Stove Top Stuffing, chicken flavored 1/2 cup butter, melted 1/2 cup water 1/2 tsp garlic powder Combine all ingredients in a large mixing bowl. Stir until ingredients are well incorporated and stuffing has become moistened. Pour into a 2 quart baking dish and bake at 350 for about 30 minutes. Allow dish to cool for about 5 minutes before serving. The entire family gave both dishes a thumbs up! Can’t wait for Thanksgiving (and Black Friday)!! 🙂 Linking up to these fabulous parties. Check them out! Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member ofClever Girls Collective. All opinions expressed here are my own.