Time 40m Yield 6 servings. Number Of Ingredients 13 Steps:
Preheat oven to 375° In a large bowl, combine first eight ingredients. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, 20 minutes or until a thermometer reads 160°. , Combine topping ingredients; sprinkle over potatoes. Bake 5-10 minutes or until topping is lightly browned.
Time 1h20m Yield 12 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch casserole dish. Mix sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, salt, vanilla extract, and cinnamon together in a bowl until smooth; spread into the prepared casserole dish. Stir brown sugar, pecans, and 1/3 cup butter together in a bowl. Mix flour into pecan mixture using your hands until evenly coated and crumbly; sprinkle over sweet potato mixture. Bake in the preheated oven until cooked through and praline topping is lightly browned, about 40 minutes. Cool slightly before serving, at least 25 minutes.
Time 55m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Mix eggs, milk, sugar, margarine, vanilla and sweet potatoes. Mix until smooth. Pour in to a well-buttered 13x9 baking dish. Mix together all ingredients for topping. Crumble on top of sweet potato mixture. Bake at 350 degrees for 30 to 45 minutes.
Time 45m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Bake sweet potatoes at 350 degrees until tender, approx 45 minutes - 1 hour. Mash potatoes and remove outer skins. Combine potatoes and next five ingredients in a mixer. Spread in baking dish. For the topping: Mix and spread over potatoes. Bake at 350 degrees until hot. Serves 6.
Time 55m Yield 12-16 servings. Number Of Ingredients 14 Steps:
In a bowl, combine flour and pecans. Stir in butter. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 12-14 minutes. Cool on a wire rack. , Place the sweet potatoes in a large saucepan and cover with water; bring to a boil. Cover and boil for 15 minutes or just until tender; drain and mash. Add sugar, butter and extracts; stir until smooth. Spread over crust. , For topping, beat cream cheese and sugar in a bowl until smooth. Fold in whipped topping. Spread over filling. sprinkle with pecans if desired. Refrigerate for 4-6 hours.
Time 1h30m Yield 10 Number Of Ingredients 11 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.
Time 50m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Mash yams and mix them well with the next 5 ingredients. Place in a 1 1/2 quart casserole dish. Set aside. Crumble the Ritz crackers and chop the walnuts. Melt the butter. Mix the crackers,nuts,melted butter and brown sugar together. Place over the sweet potato mixture. Bake at 350 degrees for 30 minutes.
Time 1h Yield 8 serving(s) Number Of Ingredients 10 Steps:
Place potatoes in a large saucepan and cover with water. Boil 10 minutes or until tender. Drain well. In a large bowl, beat potatoes with an electric mixer until smooth. Add Sugar, milk, butter, pineapple, and coconut. Pour into ungreased 9 x 13 baking dish. In another bowl, mix room temperature butter, flour, brown sugar, and chopped pecans. Crumble over sweet potato mixture. Bake at 350 degrees for 30-40 minutes or until mixture is bubbly and topping is crisp and brown.
Time 1h15m Yield 12 servings. Number Of Ingredients 15 Steps:
Preheat oven to 350°. Place sweet potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain., Place sweet potatoes in a large bowl; mash potatoes. Stir in sugar, pineapple, eggs, sour cream, orange zest, juice, butter and vanilla; transfer to a greased 13x9-in. baking dish. For topping, in a large bowl, mix coconut, pecans, brown sugar and flour. Add butter; mix until crumbly. Sprinkle over top., Bake, uncovered, until heated through and topping is golden brown, 40-45 minutes.
Time 1h30m Yield 2 1/2 quart dish, 10 serving(s) Number Of Ingredients 13 Steps:
Bake the sweet potatoes at 350 degrees until tender, approx 45 minutes - 1 hour. Remove the outer skins of the potatoes and mash them. Combine potatoes and the remaining ingredients with a mixer. NOTE: If you make this ahead of time, do not add the bourbon until you are ready to bake. I have made that mistake once, and the bourbon taste gets STRONG and overpowers the potatoes! Spread into a sprayed baking dish. I use a 2 1/2 quart round Corningware dish. For the topping: Mix all ingredients together except for the marshmallows. Spread the topping in an even layer over the potatoes. Sprinkle the marshmallows on top if you are using them. I don’t like them, so I leave them off. Bake at 350 degrees for 30-45 minutes, or until the top gets brown and crunchy.
More about “sweet potato crunch recipes”
Time 55m Yield 8 servings. Number Of Ingredients 12 Steps:
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-18 minutes or until tender. Drain. Mash the sweet potatoes with the sugar, milk, butter, ginger, cinnamon and nutmeg. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 20 minutes or until heated through. , Combine the topping ingredients; sprinkle over potatoes. Bake, uncovered, for 5-10 minutes or until topping is lightly browned.
