ROASTED SWEET POTATO CASSEROLE WITH PECAN CRUMBLE
This roasted sweet potato casserole gets the special treatment with a spiced pecan crumble topping.
Provided by Andrew J
Categories Side Dish Vegetables Sweet Potatoes
Time 1h55m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 408.5 calories, Carbohydrate 42.1 g, Cholesterol 89.2 mg, Fat 25.3 g, Fiber 3.5 g, Protein 5.3 g, SaturatedFat 11.2 g, Sodium 233.8 mg, Sugar 23.4 g
SWEET POTATO CASSEROLE WITH BACON CRUMBLE
Sweet potato puree buddies up with bacon and pecans for a sweet and savory casserole with a crumbly topping.
Provided by Food Network Kitchen
Time 2h15m
Yield 6-8
Number Of Ingredients 14
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.
YUMMY SWEET POTATO CASSEROLE
My family begs me to make this creamy baked dish every Thanksgiving and Christmas. What makes it so good is the pecan topping! Try it and I'm sure it will become your new tradition!
Provided by TINA B
Categories Side Dish Vegetables Sweet Potatoes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
- In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
- Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 30.1 g, Cholesterol 49.6 mg, Fat 11.1 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 4.9 g, Sodium 187.5 mg, Sugar 19.8 g
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- Mix together brown sugar, chopped pecans, and cold butter in a small bowl until mixture is grainy and comes together. Cover and chill until ready to use.
- Wrap each sweet potato in foil and bake at 400F for about 1 hour, or until potatoes are easily pierced by fork and very soft. Actual bake time depends on size of potatoes. Let cool enough to handle. Remove sweet potato skins, and mash potatoes well in a large bowl.
- In a separate bowl, beat eggs, maple syrup, vanilla, lemon juice, and salt. Mix in the mashed sweet potatoes until smooth and incorporated. Transfer sweet potato mixture to a buttered 9×13 dish. At this point, you can wrap tightly with cling wrap and put in fridge until ready to use.
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