Best Sweet Potato Casserole Ever Nut Crumble Topping Food

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THE BEST SWEET POTATO CASSEROLE



The Best Sweet Potato Casserole image

We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness. This recipe is bound to become a holiday staple.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

Steps:

  • For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
  • For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
  • Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
  • For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

SWEET POTATO CASSEROLE WITH BUTTER PECAN CRUMBLE TOPPING



Sweet Potato Casserole with Butter Pecan Crumble Topping image

This is the BEST sweet potato casserole ever! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans.

Provided by Averie Sunshine

Categories     Sides, Salads & Vegetables

Time 1h15m

Number Of Ingredients 15

4 pounds raw sweet potatoes, diced into large chunks and boiled
2 large eggs
1/4 cup unsalted butter, softened
1/2 cup milk (I used unsweetened cashewmilk)
1/2 cup light brown sugar, packed
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt, or to taste
1/4 teaspoon ground nutmeg, optional
1/4 teaspoon cinnamon, optional
5 tablespoons unsalted butter, melted
2/3 cup light brown sugar, packed
1/2 cup all-purpose flour
1/4 teaspoon salt, or to taste
1 cup Fisher Pecan Halves

Steps:

  • To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.
  • Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
  • To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
  • Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
  • To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
  • Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
  • Add the pecans and toss to incorporate.
  • Evenly turn topping out over filling.
  • Bake the sweet potato casserole for about 45 minutes (or cover and refrigerate for up to 24 hours if you're prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes.
  • Serve immediately. Extra will keep airtight for up to 1 week in the fridge.

Nutrition Facts : Calories 569 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 24 grams fat, Fiber 8 grams fiber, Protein 8 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 358 grams sodium, Sugar 39 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

BEST SWEET POTATO CASSEROLE EVER + NUT CRUMBLE TOPPING



Best Sweet Potato Casserole Ever + Nut Crumble Topping image

I love a couple of things about this recipe. First, it doesn't have the traditional marshmallow topping. The second thing I love about this recipe is its versatility. You can adapt it to just about every eating style out there! GAPS? Grain-free/gluten-free? Dairy-free? Paleo? Egg-free? WAPF? Yep, yep, and yep!

Provided by Lindsey Dietz

Categories     Dessert     Side Dish

Number Of Ingredients 17

5 to 7 sweet potatoes (scrubbed clean)
2 organic or pastured eggs
1/2 cup full fat coconut milk
2/3 cup raw honey (OR maple syrup or coconut palm sugar*)
1/4 cup coconut flour (sifted)
2 teaspoons ground cinnamon
1 teaspoons ground nutmeg
1/2 teaspoon sea salt
1/4 teaspoon ground allspice
1 cup almonds (crispy , coarsely chopped)
1/2 cup walnuts (crispy, coarsely chopped)
1/2 cup unsweetened shredded coconut
1/4 cup almonds (crispy, sliced)
2 tablespoons chia seeds
2 teaspoons ground cinnamon
1/2 teaspoon sea salt
1/2 cup grass-fed butter (cold and cut into chunks (or coconut oil or ghee))

Steps:

  • Preheat the oven to 400 degrees Fahrenheit.
  • Cut the ends off the sweet potatoes, and prick each potato several times with a fork.
  • Set on a parchment-lined cookie sheet, and bake until soft, 1 to 1-1/2 hours.
  • Combine all topping ingredients in a medium mixing bowl.
  • Using a pastry cutter, cut in the cold butter until the topping has the feel of wet sand.
  • Set aside.
  • When the potatoes are soft, remove them from the oven and turn the oven temperature down to 375 degrees Fahrenheit.
  • Carefully, remove the skins from the sweet potatoes. They will be VERY hot, but it is much easier to get the skins off when the potatoes are hot than when they are room temperature or cold. You can use a butter knife to help get the skins off more easily.
  • Transfer the peeled potatoes to a large mixing bowl, such as the bowl of a stand mixer. If you don't have a stand mixer, you can use a hand mixer.
  • Begin mashing the potatoes -- this is why I love my stand mixer!
  • While the mixer is running, add the rest of the casserole ingredients -- the eggs, coconut milk, raw honey, coconut flour, salt, and spices.
  • Blend until fluffy.
  • Spoon into a greased 2-quart baking dish.
  • Cover with the crumble topping.
  • Bake for 15 minutes.
  • Enjoy!

SWEET POTATO CRUMBLE



Sweet Potato Crumble image

I randomly came up with this when something slightly sweet but lower calorie and lower fat than normal sweet potato casserole. It can be served as a side dish or as a dessert depending on your tastes and if you like slightly sweet things with your savory meals.

Provided by Heather Sullivan

Categories     Dessert

Time 1h35m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 lb sweet potato (weight after trimming)
2 teaspoons ground cinnamon
fresh ground nutmeg, to taste (optional)
1/8 cup light brown sugar, packed
3 ounces plain flour
1 1/2 ounces unsalted butter, softened
1 1/2 ounces light brown sugar

Steps:

  • Preheat oven to 400F/200°C.
  • Bake sweet potatoes on a baking tray for 45minutes to one hour or more depending on the size of your sweet potatoes, they should be very tender.
  • Turn down oven to 375F/175°C.
  • Let sweet potatoes cool slightly and peel off the skins.
  • Mash sweet potatoes then mix in the 1/8 cup brown sugar and spices, set aside.
  • In another bowl, rub/fork the softened butter through the flour until crumbly and large breadcrumb-like.
  • Mix in the one and a half ounces light brown sugar into the flour and butter mixture.
  • Spread the sweet potato mixture into a casserole dish and top evenly with the crumble mix.
  • Bake at 375F/175C for 15-20 minutes, until the crumble is nicely browned and crisped.

BEST EVER SWEET POTATO CASSEROLE (CRUNCHY TOP)



Best Ever Sweet Potato Casserole (Crunchy Top) image

Make and share this Best Ever Sweet Potato Casserole (Crunchy Top) recipe from Food.com.

Provided by David Ball

Categories     Potato

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 9

3 -4 cups cooked sweet potatoes
1 cup granulated sugar
1/2-1 cup softened butter
1 tablespoon vanilla
2 eggs
1 cup light brown sugar
1/3 cup flour
1/3 cup softened butter
1 cup chopped nuts (, pecans, walnuts, etc)

Steps:

  • Beat mashed cooked sweet potato, sugar, butter, vanilla, and eggs together.
  • Place in a greased casserole dish.
  • Mix topping ingredients together and sprinkle over sweet potato mixture.
  • Bake in 350 degree oven for 1 hour.
  • Enjoy!

CRANBERRY SWEET POTATO CASSEROLE WITH CRUMB TOPPING



Cranberry Sweet Potato Casserole With Crumb Topping image

This recipe is a Thanksgiving standard in our family. I found this recipe in a magazine many years ago but have made variations to be able to call it my own. The nuts and marshmallows are optional.

Provided by Andi Weiss

Categories     Low Protein

Time 40m

Yield 1 casserole, 15 serving(s)

Number Of Ingredients 12

4 (31 ounce) cans yams, drained
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup fresh cranberries
1 cup walnut pieces or 1 cup pecan pieces (optional)
1/2 cup oatmeal (not instant)
1/4 cup flour
1/2 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons cold butter or 2 tablespoons margarine
1/2 cup marshmallows

Steps:

  • Preheat over to 350 degrees.
  • Spray a 13x9 inch pan with cooking spray.
  • Cut yams into one inch cubes.
  • Place in baking dish.
  • Add in the cranberries and nuts.
  • Sprinkle with cinnamon and nutmeg.
  • Prepare Topping:.
  • Mix oatmeal, flour, packed brown sugar, cinnamon and nutmeg together in a separate bowl.
  • Cut in the butter.
  • Consistancy should be lumpy.
  • Sprinkle over the top of the Yam mixture.
  • Bake at 350 degrees for 30 minutes.
  • The cranberries should have burst.
  • Sprinkle marshmallows on top and bake five more minutes or until marshmallows are browned.

SWEET POTATO CASSEROLE - NO NUTS



Sweet Potato Casserole - No Nuts image

My mothers friend Jean made this once when I was 13. Even then I was asking for recipies. And so here it is.

Provided by Erin Justice

Categories     Yam/Sweet Potato

Time 55m

Yield 12 serving(s)

Number Of Ingredients 8

3 cups sweet potatoes, mashed
1 cup sugar
2 eggs
1 tablespoon vanilla
1/2 cup butter, melted
1 cup brown sugar
1/2 cup flour
1/3 cup butter

Steps:

  • Mix first 5 ingredients in a large bowl and spread into a large baking dish.
  • Mix together the topping ingredients and sprinkle on top.
  • Bake for 1/2 hour to 45 min in 350 degree oven.

Nutrition Facts : Calories 309.5, Fat 13.7, SaturatedFat 8.4, Cholesterol 69.1, Sodium 128.1, Carbohydrate 45.4, Fiber 1.1, Sugar 35.9, Protein 2.2

BEST EVER SWEET POTATO CASSEROLE WITH PECAN TOPPING



Best Ever Sweet Potato Casserole With Pecan Topping image

After years of experimentation, I perfected this recipe of sweet potato casserole and it has turned into a holiday favorite. It's always a huge hit & I get tons of requests for it. And the best part is, it's great hot, cold & leftover. Everyone says it's just like dessert, and everyone goes back for seconds or even thirds. Enjoy!!

Provided by amberfaith614

Categories     Yam/Sweet Potato

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 12

4 large sweet potatoes
5/8 cup butter
1 cup evaporated milk
3 eggs, beaten
1 cup sugar
2 1/2 teaspoons nutmeg
2 1/2 teaspoons vanilla
2 1/2 teaspoons cinnamon
2 cups crushed corn flakes
1 cup brown sugar (unpacked)
1 cup chopped pecans
1/2 cup butter, melted

Steps:

  • Preheat over to 425 degrees. Butter a 13x9 glass baking dish and set aside.
  • Bake the potatoes until soft throughout. This can be done in either the oven or the microwave, there is no difference in the end product. Then peel the skins off, and whip the potatoes in a large bowl with an electric mixer.
  • Add in all the casserole ingredients and beat with electric mixer until smooth. Spread in the glass dish and bake 20 minutes, uncovered. This can be prepared a day in advance & refridgerated overnight, simply increase the cook time to 30 minutes to cook through.
  • FOR THE TOPPING, crush corn flakes by hand to equal 2 cups (about 4 cups from the box). Stir in unpacked brown sugar and chopped pecans. Set aside.
  • Just before the casserole is done, melt butter and add to dry topping mix. Stir until thoroughly moist.
  • Remove casserole from oven, reduce heat to 400 degrees, and spread topping over top.
  • Bake uncovered 15 minutes at 400.
  • This sweet potato casserole is great hot, warm or cold. And the leftovers taste just as good as when first made.

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