Sweet Potato Krispies Casserole Recipes
CRISPY STREUSELED SWEET POTATO CASSEROLE
This is very good, not too sweet; a nice alternative to the marshmallow topped version. I got the recipe from Cooking Light Magazine and it is one I will be fixing for this Thanksgiving.
Provided by Susan Dillard
Categories Yam/Sweet Potato
Time 1h45m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Place potatoes in large pot of water and cook until tender.
- Drain, cool slightly and peel.
- Cut into chunks.
- Combine the half-and-half and next 4 ingredients in a large bowl, stirring with a whisk.
- Add potato to egg mixture, beat with a mixer at medium speed until smooth.
- Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
- Combine flour and sugar in a food processor; pulse to combine.
- Add chilled butter, pulse until mixture resembles coarse meal.
- Stir in pecans; sprinkle over potato mixture.
- Cover and bake at 375 degrees for 15 minutes.
- Uncover and bake 25 minutes more or until the topping is browned and the potatoes are heated through.
SWEET POTATO CASSEROLE
Use up sweet potatoes in this creamy dessert. Made with sweet potatoes, milk, eggs and spices, it's topped with a pecan crumble for extra texture
Provided by Good Food team
Categories Dessert
Time 1h50m
Number Of Ingredients 12
Steps:
- Fill a large pan with boiling water from the kettle and set over a medium-high heat. Carefully drop in the whole, unpeeled sweet potatoes and cook for 30 minutes until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
- Heat the oven to 180C/160C fan/gas 4. Tip the peeled sweet potatoes into a large bowl, add the butter and mash with a potato masher until completely smooth. Tip in the brown sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
- Lightly butter a 20 x 30cm baking dish, then scrape in the sweet potato mixture. To make the topping, rub the butter into the flour, then stir in the brown sugar, pecans and a good pinch of salt. Sprinkle the topping evenly over the sweet potato filling, then bake for 45-50 mins until golden on top.
Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.54 milligram of sodium
CRISPY SWEET POTATO CASSEROLE
This is a phenomenal side dish for holiday parties. It is a family recipe. If you dont like mushy marshmallo sweet potatoes, try these and you will never go back to another recipe!
Provided by colmorano
Categories Yam/Sweet Potato
Time 1h20m
Yield 1 casserole dish, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Grate Sweet Potatoes in Food Processor. Mix all ingredients together, adding the eggs and butter last. Turn Mixture in Casserole dish. Bake about 1 hour and 350 degrees Fahrenheit. Turn Frequently while baking. Should be slightly brown and bubbling when done.
- Enjoy!
SWEET POTATO KRISPIES CASSEROLE
A wonderful sweet potato dish with a browned crunchy praline like topping. Use canned sweet potatoes to make it easy.
Provided by Marie
Categories Yam/Sweet Potato
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Combine all sweet potatoes ingredients and spoon into 9x13 baking pan or casserole.
- Mix all ingredients for topping and spoon over casserole.
- Bake casserole at 400° for 30 minutes .
Nutrition Facts : Calories 430.4, Fat 23.1, SaturatedFat 10.8, Cholesterol 76.9, Sodium 197.6, Carbohydrate 54.8, Fiber 3, Sugar 39.9, Protein 3.7
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SWEET POTATO CASSEROLE - JO COOKS
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4.8/5 (16)Calories 413 per servingCategory Casserole, Side Dish
- Add the sweet potatoes, brown sugar, butter, cinnamon, vanilla extract, milk, egg and salt to a large bowl and mash with a potato masher. You can use a hand mixer as well if you wish.
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SWEET POTATOES WITH CRISPY RICE TOPPING RECIPE - DANA …
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5/5 Category Side DishAuthor Dana CowinTotal Time 1 hr 30 mins
- Preheat the oven to 350° and line a large rimmed baking sheet with foil. Prick each potato all over with a fork and transfer to the baking sheet. Bake the potatoes until tender, about 1 hour; turn the potatoes over halfway through baking. Let cool slightly.
- Meanwhile, lightly coat a large rimmed baking sheet and 2 large spoons with nonstick cooking spray. Lightly coat a large heatproof bowl with nonstick cooking spray and put the Rice Krispies in it. In a small bowl, mix the baking soda with the 1/4 teaspoon of salt and 1/8 teaspoon of cayenne. In a medium saucepan, combine the sugar with 1/2 tablespoon of the butter and 1/4 cup of water and bring to a boil, stirring until the sugar dissolves. Boil over moderately high heat, swirling the pan occasionally, until a golden caramel forms, about 7 minutes. Remove from the heat and stir in the baking soda mixture; the caramel will foam. Immediately drizzle all of the hot caramel over the cereal and, using the 2 greased spoons, quickly toss to coat. Spread the topping on the prepared baking sheet in an even layer and let cool completely, then break into pieces.
- Scoop the sweet-potato flesh into a food processor. Add the remaining 6 tablespoons of butter and the cream, orange zest and a generous pinch of cayenne and puree until smooth. Season with salt and black pepper. Transfer the sweet potatoes to a serving bowl and dollop with additional butter. Serve, passing the crispy rice topping at the table.
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5/5 Calories 188 per servingCategory Side Dish
- Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain.
- In a large bowl (or in the pot the potatoes were cooked in), mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla and salt & pepper.
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