Sweet Potato Crumble Food

SWEET POTATO CRUMBLE

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.

SWEET POTATO GRATIN WITH HERB CRUMBLE

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with a silicone mat or parchment paper. (This will help with cleanup.) Spray a 2-quart shallow baking dish with nonstick cooking spray. Set aside.
• Using a fork, pierce the sweet potatoes in several places and place on the prepared baking sheet. Bake until fork-tender, about 50 minutes. Remove to a rack to cool.
• When the potatoes are almost tender, prepare the topping: In a small bowl, combine the chopped pecans, flour, Parmesan, baking powder, salt, and pepper. Stir to combine. Add the milk, oil, and sage. Stir until well combined. Set aside.
• When the sweet potatoes are cool enough to handle, peel the potatoes, discarding the skin. Place the pulp in large bowl. Add the brown sugar and nutmeg. Season with salt and pepper. Smash the potatoes with a potato masher until chunky.
• Transfer the sweet potatoes to the prepared baking dish. Lightly flour your hands and crumble the topping in small, cherry size pieces on top of the sweet potatoes. Transfer to the oven and bake until golden brown, about 30 minutes. Serve immediately.

SWEET POTATO CRUMBLE

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.

SWEET POTATO CASSEROLE WITH BACON CRUMBLE

Steps:

• Preheat the oven to 375 degrees F.
• For the sweet potatoes: Line a baking sheet with foil. Line an 8-inch square baking dish with foil.
• Prick the sweet potatoes all over, put them on the prepared baking sheet and roast until soft, 1 hour to 1 hour 15 minutes. Let cool slightly.
• Put the butter and rosemary in a small saucepan over medium heat and cook until the butter starts to brown. Remove from the heat and discard the rosemary. Scoop the sweet potato flesh out of the skins and into a food processor. Add the butter, heavy cream, sugar, cinnamon, egg, 1 teaspoon salt and 1/4 teaspoon pepper and process until smooth.
• Spread the sweet potato mixture in the prepared 8-inch baking dish.
• For the crumble: Put the bacon in a medium skillet over medium heat and cook until crisp, about 4 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, reserving the fat. Whisk together the flour, pecans, sugar and a pinch of salt in a medium bowl. Using your fingers, rub the butter and 2 tablespoons bacon fat into the flour mixture until coarse crumbs form. Add the bacon and toss to combine. Sprinkle the crumble over the sweet potato mixture.
• Bake until lightly browned and hot throughout, about 30 minutes.

SWEET POTATO CRUMBLE

Steps:

• Peel and cut up sweet potatoes. Boil until tender, drain and allow to cool.
• Place cooled sweet potatoes and cream cheese in food processor and whirl until smooth. Spoon into a casserole dish.
• Sprinkle apples and cranberries over top.

SWEET POTATO CRUMBLE

Steps:

• Cook 400g of Japanese or Korean sweet potatoes in boiling water for 20min or until tender once poked with a fork. Let the potatoes cool down a little bit then remove the skin. Cut the potatoes into chunks and place them in a large bowl. Pour 130ml of milk, 2tsp of cane sugar, and 1tsp of cinnamon powder. Mash with a fork into the mixture turns into a rough, clumpy purée.
• In a large bowl, pour 175g of all-purpose flour, 110g of cane sugar, and 11g of unsweetened butter. Mix everything using the tips of your fingers until it forms "wet breadcrumbs"
• Lightly grease your muffins tins, loaf pan, or casserole. Powder with a little bit of sugar and add the sweet potatoes purée. (up to 3/4 for the muffins tins and evenly across the surfaces for the loaf pan and casserole)Bake at 350°F for 40min or until the crumble turns completely golden brown. Optional: Serve with vanilla ice cream!

SWEET POTATO AND CARROT CRUMBLE

Steps:

• Preheat oven to 350 degrees. Coat 2-quart baking dish with cooking spray. Toss potatoes, carrots and shallot with 1/4 cup melted butter, 1/4 cup brown sugar, 1/4 t. cinnamon, 1/8 t. nutmeg, salt and pepper.
• Transfer to baking dish; cover. Bake 40 minutes or until potatoes and carrots are tender.
• Meanwhile, mix flour, pecans, remaining brown sugar, cinnamon and nutmeg; stir in vanilla and remaining butter until crumbly. Top vegetables with crumb mixture. Bake, uncovered, 15-20 minutes or until lightly browned.

CRUMB-TOPPED SWEET POTATO BAKE

Steps:

• In a large bowl, combine the first 9 ingredients. Transfer to a greased 2-qt. baking dish. In a small bowl, combine the pecans, brown sugar, cinnamon and nutmeg. Sprinkle over sweet potato mixture. Bake, uncovered, at 350° until a knife inserted near the center comes out clean, 40-45 minutes.

SWEET POTATO CRUNCH CASSEROLE

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.

SWEET POTATOES WITH PECAN CRUMB TOPPING

Steps:

• Preheat oven to 375°F.
• Place potatoes in boiling water and simmer for 20 min, or until tender; drain and cool slightly.
• Place potatoes in a large bowl; add half and half, 3/4 cup brown sugar, 1 tsp salt and vanilla and beat at medium speed until smooth (or mash with potato masher to desired consistancy).
• Add eggs and mix well; scrape into a 13 x 9 dish coated with cooking spray.
• For topping: sprinkle marshmallows over top.
• Combine flour, 1/4 cup brown sugar, and 1/4 tsp salt in medium bowl.
• Cut in butter until mixture resembles coarse meal; stir in pecans and sprinkle over potatoes.
• Bake for 30-40 min, or until golden brown.

SWEET POTATO CRISP

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.

ROASTED SWEET POTATO CASSEROLE WITH PECAN CRUMBLE

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.

SWEET POTATO CRUNCH

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.