SWEET POTATO CRUNCH CASSEROLE
A Southern take on the traditional sweet potato casserole; a creamy sweet potato base covered liberally with a crunchy pecan praline topping. This dish is great even at room temperature.
Provided by kellyklsu
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch casserole dish.
- Mix sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, salt, vanilla extract, and cinnamon together in a bowl until smooth; spread into the prepared casserole dish.
- Stir brown sugar, pecans, and 1/3 cup butter together in a bowl. Mix flour into pecan mixture using your hands until evenly coated and crumbly; sprinkle over sweet potato mixture.
- Bake in the preheated oven until cooked through and praline topping is lightly browned, about 40 minutes. Cool slightly before serving, at least 25 minutes.
Nutrition Facts : Calories 489.3 calories, Carbohydrate 73.1 g, Cholesterol 65.7 mg, Fat 20.7 g, Fiber 3.6 g, Protein 5.7 g, SaturatedFat 9.1 g, Sodium 377.5 mg, Sugar 42.2 g
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.
SWEET POTATO CRUNCHIES
You may use fresh, cooked sweet potatoes or two 15 oz. cans of sweet potatoes, drained and mashed. Though the recipe doesn't say so, this would probably be better if an electric beater was used to beat the wet ingredients before adding the flour. The Toledo Blade gave credit for this recipe to ARA. I have not yet made this recipe, but it sounded good and it was different than anything else on Recipezaar. Hope that you enjoy this one!
Provided by dogsandwoods
Categories Vegetable
Time 45m
Yield 40 sweet potato crunchies, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Spray baking sheet with non-stick spray.
- In a large bowl place: sweet potatoes, margarine, brown sugar, pecans, vanilla, flour and cinnamon. Mix well.
- Beat in the egg.
- Form mixture into bite sized balls.
- Roll balls in crushed corn flakes.
- Place sweet potato balls on cookie sheet.
- Bake for about 20 minutes.
- Serve with toothpicks.
Nutrition Facts : Calories 169.5, Fat 4.6, SaturatedFat 0.7, Cholesterol 26.4, Sodium 132.4, Carbohydrate 30.2, Fiber 2.2, Sugar 12.2, Protein 2.8
SWEET POTATO CRUNCH
"We put super local sweet potatoes to good use in this irresistible dessert," says Ruth Carter of Van Vleet, Mississippi.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine flour and pecans. Stir in butter. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 12-14 minutes. Cool on a wire rack. , Place the sweet potatoes in a large saucepan and cover with water; bring to a boil. Cover and boil for 15 minutes or just until tender; drain and mash. Add sugar, butter and extracts; stir until smooth. Spread over crust. , For topping, beat cream cheese and sugar in a bowl until smooth. Fold in whipped topping. Spread over filling. sprinkle with pecans if desired. Refrigerate for 4-6 hours.
Nutrition Facts :
SWEET POTATO CRUNCH
This is a quick and easy sweet potato dish that can be eaten as part of the meal, or as a dessert. I never carry any home when I take this recipe to get togethers.
Provided by Jellyqueen
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix eggs, milk, sugar, margarine, vanilla and sweet potatoes. Mix until smooth.
- Pour in to a well-buttered 13x9 baking dish.
- Mix together all ingredients for topping.
- Crumble on top of sweet potato mixture.
- Bake at 350 degrees for 30 to 45 minutes.
SWEET POTATO CRUNCH
This is a fun and yummy dish for Thanksgiving. People who don't eat sweet potatoes usually love it!
Provided by bakerbaker
Categories Side Dish Vegetables Sweet Potatoes
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and peel.
- Preheat oven to 325 degrees F (165 degrees C).
- Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl. Beat milk, eggs, and vanilla extract into sweet potato mixture using an electric mixer until smooth; pour 1/2 the mixture into a 9x13-inch casserole dish.
- Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons butter until evenly coated. Sprinkle 1/2 the topping over sweet potato mixture. Pour remaining sweet potato mixture over topping and sprinkle with remaining topping.
- Bake in the preheated oven until cooked through and topping is lightly browned, about 1 hour.
Nutrition Facts : Calories 314.9 calories, Carbohydrate 35.4 g, Cholesterol 63.6 mg, Fat 18.3 g, Fiber 3.7 g, Protein 4.2 g, SaturatedFat 8.5 g, Sodium 149 mg, Sugar 19.4 g
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SWEET POTATOES WITH CHARRED LEMONS RECIPE | BON APPéTIT
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4.8/5 (26)Author Molly BazServings 4Estimated Reading Time 6 mins
- Place a rack on bottom third of oven; preheat to 425°. Cut 4 medium sweet potatoes in half lengthwise and transfer to a large rimmed baking sheet. Drizzle with 3 Tbsp. olive oil, season with 1 tsp. kosher salt, and toss to coat. Roast potatoes until very tender all the way through and deeply charred on cut sides, 25–30 minutes. You can check for tenderness by piercing the flesh with a paring knife or cake tester. Using a spatula, release potatoes from pan.
- Meanwhile, prep your crunchies and lemony yogurt: Coarsely chop ½ cup blanched hazelnuts. (No hazelnuts? Pistachios, walnuts, and pecans all make good substitutes here.) Pile 1½ tsp. fennels seeds and 1½ tsp. cumin seeds on cutting board in a small mound and finely chop with a chef’s knife. Alternatively, break out your mortar and pestle.
- Cut 2 lemons in half crosswise. Squeeze juice of 2 lemon halves into a small bowl. Add 1 cup whole-milk Greek yogurt and stir to combine. Season with salt.
- Heat remaining 1 tsp. olive oil in a small skillet over medium. Cook 2 unsqueezed lemon halves (cut sides down), undisturbed, until well caramelized around the edges, about 3 minutes. Transfer lemons to baking sheet with potatoes.
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