Bakerbaker Recipes

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SWEET POTATO CRUNCH



Sweet Potato Crunch image

This is a fun and yummy dish for Thanksgiving. People who don't eat sweet potatoes usually love it!

Provided by bakerbaker

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h30m

Yield 10

Number Of Ingredients 11

6 sweet potatoes
⅓ cup butter
2 tablespoons white sugar
½ cup milk
2 eggs, beaten
1 teaspoon vanilla extract
¾ cup brown sugar
¾ cup sweetened flaked coconut
¾ cup chopped pecans
3 tablespoons all-purpose flour
3 tablespoons melted butter

Steps:

  • Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and peel.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl. Beat milk, eggs, and vanilla extract into sweet potato mixture using an electric mixer until smooth; pour 1/2 the mixture into a 9x13-inch casserole dish.
  • Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons butter until evenly coated. Sprinkle 1/2 the topping over sweet potato mixture. Pour remaining sweet potato mixture over topping and sprinkle with remaining topping.
  • Bake in the preheated oven until cooked through and topping is lightly browned, about 1 hour.

Nutrition Facts : Calories 314.9 calories, Carbohydrate 35.4 g, Cholesterol 63.6 mg, Fat 18.3 g, Fiber 3.7 g, Protein 4.2 g, SaturatedFat 8.5 g, Sodium 149 mg, Sugar 19.4 g

BAKER, BAKER



Baker, Baker image

Provided by Alton Brown

Categories     dessert

Yield 4 servings

Number Of Ingredients 9

3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey

Steps:

  • In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
  • Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
  • Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
  • Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.

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