Savory Sweet Potato Bake Recipes

Steps:

• Preheat oven to 450.
• Scrub the potatoes if leaving the skins on or peel. Cut sweet potato into wedges (about 8 wedges per potato).
• Place potatoes in gallon ziploc bag or large bowl and add remaining ingredients.
• Coat potatoes evenly with oil and spices. Place in single layer on baking sheet.
• Bake for 15 minutes. Turn over and bake another 10-15 minutes.
• Serve with mayo or ketchup for dipping.

Steps:

• Butter a 9 x 9 inch baking dish.
• Cook potatoes whole in boiling salted water until tender.
• Drain and let cool.
• Preheat oven to 375°F.
• In the same pan as you boiled the potatoes in, saute onion in butter over medium heat until tender and golden, about 5 minutes.
• Stir in all of the flour and the pepper, mixing well.
• Add the water and the bouillon cube and bring to a boil.
• Boil for one minute, stirring.
• Remove from heat.
• Whisk in all of the mustard and the horseradish.
• Slice the potatoes 1/2 inch thick, and layer them in the baking dish.
• Cover the potatoes with the sauce and sprinkle with the bread crumbs.
• Bake for 15 to 20 minutes, until hot and bubbly.

Steps:

• Preheat the oven to 425°F (220°C).
• Place the sweet potatoes on a baking sheet and poke each one a few times with a fork. Bake for 40-50 minutes, or until very soft. Remove from the oven and let cool until easy to handle. Reduce the oven temperature to 350°F (180°F).
• Meanwhile, cook the bacon in a medium skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
• Pour out all but 2 tablespoons of bacon grease from the skillet. Add the onion to the skillet and cook over medium heat for about 5 minutes, or until soft and translucent. Add the thyme and rosemary, and cook, stirring, until fragrant, about 1 minute. Remove the pan from the heat and let the onions cool slightly.
• Scoop the flesh of the sweet potatoes into a large bowl, discarding the skins. Add the cream, egg, salt, and pepper, and stir to combine. Add the onions and Gruyère cheese, and stir to incorporate.
• Transfer the sweet potato mixture to a 9-inch square glass baking dish.
• Make the topping: In the same skillet, melt the butter over medium heat. Add the stuffing and stir until warmed through and slightly toasted, about 2 minutes.
• Sprinkle the crumbled stuffing evenly over the sweet potatoes. Crumble the bacon and evenly sprinkle on top.
• Cover the baking dish with foil and bake for 30 minutes, until heated through. If desired, remove the foil and broil on high until the topping is lightly browned, 1-2 minutes. Keep an eye on the casserole so it does not burn.
• Remove the casserole from the oven and garnish with fresh thyme. Let cool for about 10 minutes before serving.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
• Arrange 1/3 of the sweet potato slices in the bottom of the prepared baking dish. Spread 1/2 of the broccoli over top and sprinkle with 1/2 cup Cheddar cheese. Repeat layers once more. Layer remaining sweet potatoes on top.
• Melt butter in a saucepan over medium heat. Whisk in flour and thyme; cook and stir for 1 minute. Whisk in hot milk, a little at a time, until mixture begins to boil. Cook and stir until sauce thickens. Remove from the heat and season with salt and pepper and evenly pour sauce over top and sides of the casserole. Sprinkle remaining 1/2 cup Cheddar over top.
• Bake in the preheated oven until lightly browned, about 45 minutes. Cover with foil and bake until bubbly and sweet potatoes are tender, 20 minutes more.
• Let stand 5 minutes before serving.

Steps:

• Preheat the oven to 375˚F (190˚C).
• Add the chopped sweet potatoes and 1 tablespoon of salt to a large pot of cold water. Bring to a boil and cook for 15 minutes, or until very tender. Drain and let cool slightly.
• Transfer the sweet potatoes to a large bowl. Add the butter, remaining tablespoon of salt, the milk, and eggs. Mix with an electric hand mixer until the potatoes are mashed and everything is well incorporated.
• Transfer half of the sweet potatoes to another large bowl.
• Make the sweet base: To a bowl, add the brown sugar, cinnamon, nutmeg, and vanilla. Mix well to combine.
• Make the savory base: To the other bowl, add the green onions, garlic, and pepper. Mix well to combine.
• Spread the sweet base in one side of a 9x13-inch (23x33-cm) baking dish. Press the uncooked sweet potato slices against the exposed side of the sweet base as a divider, then spread the savory base in the other side of the pan.
• Make the sweet topping: In a small bowl, combine the butter, brown sugar, flour, and pecans, and mix until crumbly. Sprinkle over the sweet base.
• Make the savory topping: In another small bowl, combine bread crumbs, salt, pepper, bacon bits, and oil, and stir to combine. Sprinkle the crumbs over the savory base.
• Bake the sweet potato casserole for 20-25 minutes, or until golden brown.
• Remove the casserole from oven and top the sweet side with the halved marshmallows, cut-side down.
• Return to the oven and broil on high for 1-2 minutes, or until the marshmallows are golden brown and toasted.
• Remove the casserole from the oven and sprinkle the savory side with green onions.
• Serve warm.
• Enjoy!