Sweet Potato Crunch Casserole Food
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
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 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
HEALTHY SWEET POTATO CASSEROLE
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray. Put the sweet potatoes in a large pot and cover with salted water by 2-inches. Bring to a boil over medium-high heat. Add the carrots. Cook until both the potatoes and carrots are tender, about 15 minutes. Drain well.
- Transfer the potatoes and carrots to a large bowl and add the sugar, butter, ginger, zest, and cinnamon. Mash until well combined and slightly chunky. Season with salt and pepper. Stir in the egg whites and transfer to the baking dish. Sprinkle with the nuts and bake until well puffed and hot through, about 30 minutes.
Nutrition Facts : Calories 197, Fat 6 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 218 milligrams, Carbohydrate 33 grams, Fiber 5 grams, Protein 3 grams
THE BEST SWEET POTATO CASSEROLE
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
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.
BEST EVER SWEET POTATO CASSEROLE (CRUNCHY TOP)
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
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!
LUBY'S CAFETERIA SWEET POTATO CRUNCH CASSEROLE
Make and share this Luby's Cafeteria Sweet Potato Crunch Casserole recipe from Food.com.
Provided by Molly53
Categories Yam/Sweet Potato
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F and grease or spray a casserole dish with cooking spray.
- In a beater bowl, mash cooked sweet potatoes until smooth.
- Add milk, eggs, sugar, nutmeg, cinnamon and margarine.
- Whip until smooth and well blended.
- Put into baking dish, cover with foil and bake for 25 minutes.
- Remove foil.
- Mix all topping ingredients together and spread over top of sweet potatoes.
- Bake uncovered for eight to 10 more minutes.
- Serve while hot.
Nutrition Facts : Calories 522.5, Fat 26.4, SaturatedFat 14.3, Cholesterol 138, Sodium 267.8, Carbohydrate 69.1, Fiber 3.4, Sugar 50.7, Protein 5.4
SWEET POTATO CASSEROLE CRUNCH GOODIE
This is a deliciously sweet and tasty dish. My grandmother used to make it and we love it. It's so good you'll want it for your vegetable and your dessert. You can microwave or boil your potatoes for a faster recipe, but I prefer baking the very dark yam.
Provided by lovin2cook
Categories Yam/Sweet Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 6 ingredients for the filling. Place in a greased casserole dish (I use an 8x8).
- Mix remaining 4 ingredients for the topping.
- Pour over filling mixture.
- Bake at 350 for 30-40 minute or until light browning appears.
Nutrition Facts : Calories 462.8, Fat 21.6, SaturatedFat 3.7, Cholesterol 54.3, Sodium 235.7, Carbohydrate 64.9, Fiber 3.8, Sugar 45.7, Protein 4.8
MAKEOVER CRUNCHY SWEET POTATO CASSEROLE
Scott Jones' family will sure be delighted when they taste this delicious makeover at their next gathering. Scott wrote to us for help lightening this dish. We decreased the fat by half and the cholesterol by 46%, but kept the topping's sweet, nutty crunch. -Taste of Home's Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and place in a food processor. Add the milk, egg substitute, egg, butter and extracts; cover and process until smooth. Pour into a 1-1/2-qt. baking dish coated with cooking spray., In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 306 calories, Fat 10g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 114mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 3g fiber), Protein 5g protein.
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