Spicy Sweet Potato Casserole Recipes

Steps:

• Preheat oven to 350 degrees.
• Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven.
• Microwave at high 16 minutes or until tender, rearranging potatoes after 8 minutes.
• Let stand 5 minutes.
• Cut each potato in half lengthwise; scoop out pulp into a large bowl.
• Discard skins.
• Add sugar and next 5 ingredients (sugar through nutmeg), and beat with a mixer at low speed until combined.
• Add eggs; beat until smooth.
• Spoon mixture into a 1 1/2-quart baking dish; sprinkle with pecans.
• Bake at 350 degrees for 45 minutes or until thoroughly heated.

Steps:

• In a large skillet, heat the oil over medium-high heat. Add the sliced onions and cook for 3 minutes, stirring occsionally. Add in the sweet potatoes and cook an additional 10 minutes.
• Add two cups of water to the skillet. Add in the raisins, sugar, salt ginger cinnamon and cayenne. Reduce heat, cover and cook for 12 minutes until the potatoes are tender.
• Serve hot or at room temperature.
• Note: You can prepare these up to two days in advance. To reheat, place in a casserole dish and let stand 30 minutes at room temperature. Bake at 325 degrees for 30 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, toss the sweet potatoes with the olive oil, oregano, salt, pepper, chipotle powder and garlic until the potatoes are evenly coated. Arrange the sweet potatoes in a 9 1/2-inch round glass baking dish, arranging in overlapping, concentric circles, until the dish is filled. Cover with foil and bake until tender, about 30 minutes.
• Remove the foil and add the cream. Return the casserole to the oven and continue baking, uncovered, until golden with crisp edges another 20 minutes. Serve warm.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels and crumble when cool enough to handle.
• While the bacon cooks, put the cubed sweet potatoes in a microwave-safe bowl and microwave on high power for 5 minutes.
• Heat a large skillet over medium heat. Add olive oil, then add sweet potatoes, garlic powder, chipotle powder, salt, and black pepper. Cook until potatoes are brown and crisp, 5 to 7 minutes. Add bacon, jalapeno, and BBQ sauce and cook over low heat, 2 to 3 minutes more.

Steps:

• Peel the sweet potatoes and cut crossways into slices 2.5cm thick. Lay each potato on a large sheet of foil, keeping the slices together.
• Drizzle each potato with the olive oil, sprinkle with the thyme leaves, about half of the chopped chilli and season with plenty of salt and pepper. With your hands, massage the flavourings into each slice. Replace the slices in their original positions. Lay a thyme sprig across the top of each potato and sprinkle with the remaining chilli. Wrap the foil securely round the potatoes to make two parcels. (You can prepare to this stage up to 24 hours ahead.)
• Put the foil parcels on the rack over the hottest part of the barbecue and cook for 45 minutes until the potatoes are buttery and softened. (Unwrap and test with the point of a knife to check if they're ready).

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 oven to 375 degrees F (190 degrees C).
• Place sweet potatoes, olive oil, brown sugar, Cajun seasoning, and salt in a large resealable plastic bag; shake to coat potatoes evenly. Transfer mixture to a baking dish.
• Bake in preheated oven, stirring occasionally, until sweet potatoes are tender, about 1 hour.

Steps:

• Adjust oven rack to the middle position; preheat oven to 425°.
• Pulse the bread, butter, and 1/2 cup cheese in a food processor until coarsely ground.
• Cook the bacon in a Dutch oven over medium heat until crisp, about 8 minutes.
• Transfer the bacon to a paper towel-lined plate and pour off all but 1 tablespoon of fat.
• Cook the onion until softened, about 5 minutes.
• Add in the garlic and cayenne; cook until fragrant, about 30 seconds.
• Stir in the sweet potatoes, cream, buttermilk, and salt; decrease heat to med-low and cook, covered, until the potatoes are just tender, about 30 minutes.
• Off the heat, stir in the remaining 2 cups cheese, cooked bacon, and 4 of the scallions.
• Transfer the mixture to a 13 x 9 inch baking dish; top with the bread crumb mixture.
• Bake until the crumbs are golden brown, about 15 minutes.
• Cool 10 minutes, then sprinkle with the remaining scallion.
• Serve.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
• Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

Steps:

• In a large resealable plastic bag, combine sweet potatoes and oil. Add remaining ingredients; toss to coat. , Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.

Steps:

• In a resealable plastic bag toss the cubed sweet potatoes with melted butter or oil; add the rest of ingredients; toss well to coat.
• Transfer to a greased baking dish (large enough to hold the potatoes in one layer).
• Bake uncovered at 400 degrees for about 22-25 minutes, or until sweet potatoes are tender but not too soft (tossing with a wooden spoon or spatula about every 15-20 minutes, baking time will vary depending on the size you cut the potatoes).
• *NOTE* careful not to over bake as the potatoes will become mushy.
• Delicious!