Crumb Topped Sweet Potato Bake Recipes

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.

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.

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.

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-18 minutes or until tender. Drain. Mash the sweet potatoes with the sugar, milk, butter, ginger, cinnamon and nutmeg. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 20 minutes or until heated through. , Combine the topping ingredients; sprinkle over potatoes. Bake, uncovered, for 5-10 minutes or until topping is lightly browned.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a half-sheet pan with foil or parchment paper; spray lightly with nonstick cooking spray.
• Pierce sweet potatoes well and place on the prepared baking sheet.
• Bake in the preheated oven until tender, about 90 minutes. Remove from heat and cool until potatoes are cool enough to handle. Remove skins. Leave the oven on.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Mix bread crumbs and melted butter in a small bowl and set aside.
• Mash potatoes well in a large bowl with a potato masher. Stir in chopped bacon, sour cream, onions, and softened butter. Stir to combine well. Spread mixture in a greased baking dish. Sprinkle crumb mixture evenly over the top of potatoes.
• Bake in the preheated oven until thoroughly heated and bread crumbs are just turning golden, about 30 minutes.

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.