Sweet Potato Crunchies Food

SWEET POTATO CRUNCH

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.

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.

SWEET POTATO PIE WITH CRUNCHY CRANBERRY TOPPING

Steps:

• Heat the oven to 375 degrees F.
• Prick the sweet potatoes with a fork and bake them until they are soft, about 1 hour. Remove from the oven and set aside until they are cool enough to handle.
• While the potatoes are cooking make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
• Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place a piece of parchment paper over the crust and fill with uncooked beans or pie weights. Bake the pie crust until it sets, about 20 minutes. Remove the parchment and beans. Brush the bottom with the beaten egg white and set aside.
• While the crust is cooking make the filling: When cool enough to handle, peel the sweet potatoes and puree the pulp in a food processor with 1/2 stick butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the sweet potato puree and whisk well. Add the cream, orange zest, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell. Place the pie pan on a sturdy cookie sheet to catch any spills. Lower the oven temperature to 325 degrees F and bake until the pie is set but still jiggles slightly, about 40 minutes. Remove from the oven and allow it to cool.
• Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately.

SWEET POTATO CRUNCHIES

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.

BEST EVER SWEET POTATO CASSEROLE (CRUNCHY TOP)

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!

CRUNCHY SWEET POTATO FRIES

Steps:

• Heat oven to 425ºF.
• Cut 1/4-inch-thick slice off top of garlic; discard. Place garlic, cut-side up, on 6-inch-square piece of foil; drizzle with 1 tsp. oil. Wrap garlic in foil. Cover 2 rimmed baking sheets with additional foil; drizzle evenly with remaining oil.
• Cut potatoes lengthwise into 1/4-inch-thick matchlike sticks. Whisk egg in large bowl. Add potatoes; toss to coat. Add, in batches, to coating mix in separate bowl; toss to coat. Spread evenly onto prepared baking sheets.
• Bake potatoes and garlic 25 to 35 min. or until potatoes are crisp-tender and golden brown, turning potatoes every 10 min. Cool 2 min.
• Unwrap garlic; carefully squeeze garlic cloves into small bowl. Add mayo; mix well. Serve with potatoes.