Sweet Potatoes With Crispy Rice Topping Food

SWEET POTATOES WITH CRISPY RICE TOPPING

Steps:

• 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.

SWEET POTATO KRISPIES CASSEROLE

Steps:

• Combine all sweet potatoes ingredients and spoon into 9x13 baking pan or casserole.
• Mix all ingredients for topping and spoon over casserole.
• Bake casserole at 400° for 30 minutes .