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
ROASTED SWEET POTATOES WITH CRISPY CHICKPEAS
I'm always trying to come up with different side dishes that are healthy, flavorful and not too heavy. The chickpeas really add texture and a pop of flavor.
Provided by Marc Murphy
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes.
- For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside.
- In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes.
- Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm.
- Garnish the potatoes in the skillets with the chickpeas and finish with the mint.
SWEET POTATOES WITH CRISPY RICE TOPPING
Steps:
- Preheat the oven to 350° and line a large rimmed baking sheet with foil. Prick each potato all over with a fork and transfer to the baking sheet. Bake the potatoes until tender, about 1 hour; turn the potatoes over halfway through baking. Let cool slightly. Meanwhile, lightly coat a large rimmed baking sheet and 2 large spoons with nonstick cooking spray. Lightly coat a large heatproof bowl with nonstick cooking spray and put the Rice Krispies in it. In a small bowl, mix the baking soda with the 1/4 teaspoon of salt and 1/8 teaspoon of cayenne. In a medium saucepan, combine the sugar with 1/2 tablespoon of the butter and 1/4 cup of water and bring to a boil, stirring until the sugar dissolves. Boil over moderately high heat, swirling the pan occasionally, until a golden caramel forms, about 7 minutes. Remove from the heat and stir in the baking soda mixture; the caramel will foam. Immediately drizzle all of the hot caramel over the cereal and, using the 2 greased spoons, quickly toss to coat. Spread the topping on the prepared baking sheet in an even layer and let cool completely, then break into pieces. Scoop the sweet-potato flesh into a food processor. Add the remaining 6 tablespoons of butter and the cream, orange zest and a generous pinch of cayenne and puree until smooth. Season with salt and black pepper. Transfer the sweet potatoes to a serving bowl and dollop with additional butter. Serve, passing the crispy rice topping at the table. MAKE AHEAD The pureed sweet potatoes can be refrigerated for 2 days; reheat gently before serving. The crisp rice topping can be stored in an airtight container for 1 week.
YUMMY SWEET POTATO CASSEROLE
My family begs me to make this creamy baked dish every Thanksgiving and Christmas. What makes it so good is the pecan topping! Try it and I'm sure it will become your new tradition!
Provided by TINA B
Categories Side Dish Vegetables Sweet Potatoes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
- In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
- Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 30.1 g, Cholesterol 49.6 mg, Fat 11.1 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 4.9 g, Sodium 187.5 mg, Sugar 19.8 g
SHEET-PAN CRISP TOFU AND SWEET POTATOES
Tossing marinated tofu squares in cornstarch before roasting makes them wonderfully crunchy and brown. Here, the tofu is cooked alongside spears of sweet potato, which are soft and silky against the crisp squares. A tamari-honey dressing spiked with rice wine vinegar acts both as marinade for the tofu and sauce for the finished dish. Then quick-pickled scallions and hot sesame oil make for a bright and spicy garnish.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Arrange tofu pieces, cut sides down, on a clean kitchen towel or paper towels. Cover with another kitchen towel, and place a flat cutting board on top. If your cutting board is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 10 minutes (and up to 30 minutes), then transfer to a cutting board. Cut strips into 3/4-inch pieces (1-inch thick), and transfer to a medium bowl.
- In a small bowl, whisk together oil, tamari, honey and 1 teaspoon vinegar. Toss half the mixture with the tofu, then toss in cornstarch. Arrange in a single layer on a rimmed sheet pan.
- On a separate rimmed sheet pan, toss together potato wedges, 1/2 teaspoon salt and pepper. Arrange in a single layer; do not crowd the pan. If they don't all fit, arrange extra wedges on the pan with the tofu.
- Bake tofu and potatoes until browned, 35 to 40 minutes, flipping them halfway through. If the tofu sticks (and this is likely), use a thin metal spatula to carefully loosen each one before flipping. A small offset spatula is perfect here.
- Meanwhile, in a medium bowl, combine scallions, 1 tablespoon vinegar and a large pinch each sugar and salt. Let sit while tofu and potatoes roast.
- To serve, toss tofu with some of the reserved tamari sauce, to taste. Serve with potato wedges, topped with scallions, cilantro and a drizzle of hot sesame chile oil or sprinkling of red-pepper flakes, and more tamari sauce. Sprinkle with peanuts if desired.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 843 milligrams, Sugar 10 grams
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MASHED SWEET POTATOES WITH RICE KRISPIE TOPPING
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5/5 (1)Estimated Reading Time 6 minsServings 12
- Preheat an oven to 400°F. Place sweet potatoes and yams on a foil-lined baking sheet. Melt 2 tablespoons of butter in the microwave, and drizzle over the potatoes and yams. Sprinkle with kosher salt and freshly ground black pepper, rolling the spuds around until evenly coated. Roast until tender (about 1 hour). Let cool a bit.
- While the potatoes and yams are cooking, make the topping. Lightly spray 1 large baking sheet, 2 large spoons and 1 large mixing bowl with non-stick spray. Add the Rice Krispies to the large bowl, and set aside. Add baking soda, kosher salt and cayenne to a small bowl, and set aside.
- In a medium saucepan set over medium-high heat, combine sugar, 1/2 tablespoon butter and 1/4 cup water. Clamp on a lid, bring to a boil, and cook for 7 minutes (the lid keeps sugar crystals from forming). Remove the lid, and continue to cook for 2 - 3 minutes until a golden caramel forms. Don't stir the mixture while it's cooking. Instead, occasionally gently swirl the pan to ensure even cooking. Take the mixture from the heat, and stir in the baking soda-salt-cayenne mixture. Immediately drizzle the caramel over the Rice Krispies, using the 2 prepared spoons to toss*. Transfer the topping to the prepared baking sheet, spreading it out in an even layer. Sprinkle with chopped rosemary, and let cool completely before breaking into smaller pieces.
- Take the skins off the sweet potatoes and yams, and discard. Transfer the flesh to a stand mixer fitted with the paddle attachment (you can also hand mash or use a hand mixer here). Warm cream and 6 tablespoons butter in the microwave in a small bowl until the butter is melted. Add butter and cream to the sweet potatoes along with orange zest and a big pinch of cayenne pepper. Beat the potatoes and yams on low speed until well-combined. Season to taste with kosher salt and freshly ground black pepper.
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- Heat your oven to 350 degrees and line a large rimmed baking sheet with foil. Prick the potatoes with a fork all over and transfer to the prepared baking sheet. Bake potatoes for 30 minutes, then turn over and bake for 30 more minutes, or until tender. Let cool slightly.
- Meanwhile, line a large rimmed baking sheet with foil. Lightly coat the baking sheet and 2 large spoons with nonstick cooking spray. Lightly coat a large heatproof bowl with nonstick cooking spray and put brown rice cereal in the bowl. In a small bowl combine baking soda, salt, and 1/8 teaspoon cayenne pepper. In a medium saucepan, combine the sugar, 1/2 tablespoon butter and 1/4 cup water and bring to a boil, stirring until sugar dissolves. Boil over moderately high heat, swirling the pan as needed until a golden caramel forms, about 7 minutes. Remove from the heat and stir in the baking soda mixture. The caramel will foam. Immediately drizzle all of the hot caramel over the cereal and using the 2 greased spoons, quickly toss to coat. Spread the topping on the prepared baking sheet in an even layer and let cool completely, then break into small pieces.
- Scoop cooled sweet potato flesh into a food processor. Add the remaining 6 tablespoons butter, water, cream, orange zest and a generous pinch of cayenne and puree until smooth. Season with salt and pepper and transfer the sweet potatoes to a serving bowl. Serve, passing the crispy rice topping at the table.
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