Crumb Topped Sweet Potato Bake Recipes

CRUMB-TOPPED SWEET POTATO BAKE

Crumb-Topped Sweet Potato Bake image

With lots of spice and bright orange flavor, this heartwarming sweet potato dish is perfect for fall, winter and special holiday meals. The citrus and honey make for a delightful spin on a traditional sweet potato casserole. -Billie Moss, Walnut Creek, California

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 can (15-3/4 ounces) sweet potatoes, drained and mashed
1 cup crushed vanilla wafers (about 30 wafers)
3 large eggs, beaten
1/2 cup crushed pineapple
1/2 cup honey
1/3 cup orange juice
2 teaspoons pumpkin pie spice
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1 cup chopped pecans
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

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.

Nutrition Facts : Calories 505 calories, Fat 20g fat (3g saturated fat), Cholesterol 107mg cholesterol, Sodium 137mg sodium, Carbohydrate 81g carbohydrate (65g sugars, Fiber 5g fiber), Protein 7g protein.

ROASTED SWEET POTATO CASSEROLE WITH PECAN CRUMBLE

Roasted Sweet Potato Casserole with Pecan Crumble image

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

Ingredients

3 medium sweet potatoes, peeled and cubed
2 tablespoons extra-virgin olive oil
⅓ cup packed dark brown sugar
⅓ cup all-purpose flour
10 tablespoons unsalted butter, softened, divided
½ cup chopped pecans
⅓ cup packed brown sugar
2 large eggs, beaten
½ cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

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 CRUMBLE

Sweet Potato Crumble image

I randomly came up with this when something slightly sweet but lower calorie and lower fat than normal sweet potato casserole. It can be served as a side dish or as a dessert depending on your tastes and if you like slightly sweet things with your savory meals.

Provided by Heather Sullivan

Categories Dessert

Time 1h35m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

1 lb sweet potato (weight after trimming)
2 teaspoons ground cinnamon
fresh ground nutmeg, to taste (optional)
1/8 cup light brown sugar, packed
3 ounces plain flour
1 1/2 ounces unsalted butter, softened
1 1/2 ounces light brown sugar

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.

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