ROASTED SWEET POTATO CASSEROLE WITH PECAN CRUMBLE
This roasted sweet potato casserole gets the special treatment with a spiced pecan crumble topping.
Provided by Andrew J
Categories Side Dish Vegetables Sweet Potatoes
Time 1h55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine sweet potatoes and oil in a bowl and toss to coat. Lay on a shallow baking sheet.
- Roast until slightly charred, about 45 minutes, turning regularly to prevent burning on the bottom.
- While potatoes are roasting, combine 1/3 cup brown sugar and flour in a medium-sized bowl. Add 3 tablespoons butter and cut into the dry ingredients. Stir in pecans until evenly mixed. Set crumble mixture aside.
- Combine 1/3 cup brown sugar, remaining 7 tablespoons butter, eggs, evaporated milk, vanilla extract, cinnamon, salt, cloves, and nutmeg in a large mixing bowl. Set aside until potatoes are done roasting.
- Remove potatoes from oven and reduce heat to 325 degrees F (165 degrees C). Transfer sweet potatoes to the brown sugar mixture in the large mixing bowl. Toss until well combined.
- Spoon sweet potato mixture into a 1 1/2-quart casserole dish. Top with crumble mixture, distributing evenly to form a crust.
- Bake in the hot oven until lightly browned on top, 30 to 40 minutes. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 408.5 calories, Carbohydrate 42.1 g, Cholesterol 89.2 mg, Fat 25.3 g, Fiber 3.5 g, Protein 5.3 g, SaturatedFat 11.2 g, Sodium 233.8 mg, Sugar 23.4 g
SWEET POTATO CRISP
Everyone at my house likes this at Thanksgiving. You can add any spices you want to the sweet potato like cinnamon, nutmeg, ginger etc. The topping is nice and crunchy.
Provided by RB1953
Categories Side Dish Vegetables Sweet Potatoes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch square baking dish.
- In a medium bowl, mix together the sweet potatoes, white sugar, eggs, 2 1/2 tablespoons melted butter, milk, salt and vanilla until well blended. Spread evenly in the prepared baking dish.
- In a separate bowl, stir together the light brown sugar, pecans and flour. Stir in remaining 2 1/2 tablespoons of butter to make the crumb topping. Spread topping over the sweet potatoes.
- Bake for 25 to 30 minutes in the preheated oven, until topping is browned and crispy.
Nutrition Facts : Calories 693 calories, Carbohydrate 110.7 g, Cholesterol 89.1 mg, Fat 26.3 g, Fiber 4.4 g, Protein 8.3 g, SaturatedFat 8.1 g, Sodium 399.8 mg, Sugar 77.8 g
SWEET POTATO CRUMBLE
Provided by Damaris Phillips
Categories dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- For the mashed sweet potatoes: Cover the sweet potatoes with cold water in a medium saucepan and simmer over medium heat until fork-tender, 12 to 15 minutes. Drain off the excess water and transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add the milk, cardamom and 4 tablespoons of the brown sugar and mix on medium until smooth, 3 to 4 minutes. Taste and add more brown sugar if desired. Set aside to cool.
- Spray a 9-by-13-inch baking dish with cooking spray.
- For the cake layer: In a clean bowl of a stand mixer fitted with the paddle attachment, cream together the egg and brown sugar until fluffy and thick, about 4 minutes. Add the yogurt, oil, vanilla extract and orange zest and mix until well combined. Add the flour, baking powder, baking soda and salt. Mix until the batter just comes together; it will be thick. Spread the batter into the bottom of the greased baking dish. Cover the batter evenly with the sweet potato mixture.
- For the crumble: Combine the flour, brown sugar and melted butter in a small bowl. Mix with your hands until the mixture forms a rough crumbly texture. Sprinkle over the sweet potato and bake until the bottom is set and the crumb topping is golden brown, about 30 minutes.
CRUNCHY SWEET POTATO CASSEROLE
Some tasty seasonings like cinnamon and nutmeg and a crunchy corn flake and walnut topping make it easy for even kids to eat their nutritious sweet potatoes. This is a terrific Thanksgiving side dish. -Virginia Slater, West Sunbury, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375° In a large bowl, combine first eight ingredients. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, 20 minutes or until a thermometer reads 160°. , Combine topping ingredients; sprinkle over potatoes. Bake 5-10 minutes or until topping is lightly browned.
Nutrition Facts : Calories 573 calories, Fat 31g fat (16g saturated fat), Cholesterol 135mg cholesterol, Sodium 391mg sodium, Carbohydrate 68g carbohydrate (41g sugars, Fiber 3g fiber), Protein 9g protein.
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