Makeover Streusel Topped Sweet Potatoes Recipes

STREUSEL SWEET POTATOES

Steps:

• In a large bow, combine the first eight ingredients. Spoon into a greased 3-cup baking dish. Combine the topping ingredients; sprinkle over potato mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.

MAKEOVER STREUSEL-TOPPED SWEET POTATOES

Steps:

• Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender, turning once., When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with butter and eggs. Stir in juice and vanilla. Spoon into potato shells., Divide between two 13-in. x 9-in. baking dishes coated with cooking spray. Combine the topping ingredients; spoon over top. Bake at 375° for 20-25 minutes or until a thermometer reads 160°.

STUFFED SWEET POTATOES WITH PECAN AND MARSHMALLOW STREUSEL

Steps:

• Preheat the oven to 400 degrees F.
• Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
• In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
• Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

SWEET POTATO STREUSEL

Steps:

• Heat oven to 350°F.
• Mix potatoes, orange juice and half the butter until blended; spoon into 2-qt. casserole sprayed with cooking spray.
• Mix remaining butter, cookie crumbs, nuts and sugar until blended; sprinkle over potato mixture.
• Bake 30 min. or until potato mixture is heated through and topping is golden brown.

SWEET POTATO STREUSEL CASSEROLE WITH COCONUT

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x11-inch casserole dish with cooking spray.
• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and measure 3 cups sweet potatoes; transfer back into the pot. Reserve remaining sweet potatoes for another use.
• Mix white sugar, milk, eggs, cubed butter, and vanilla extract into sweet potatoes using an electric mixer until completely smooth. Pour mixture into the prepared dish.
• Combine pecans, coconut, brown sugar, flour, and melted butter in a bowl until evenly mixed and crumbly; sprinkle evenly over sweet potato mixture.
• Bake in the preheated oven until topping is browned, 20 to 30 minutes.

STREUSEL-PECAN SWEET POTATOES

Steps:

• Heat oven to 350°F. In 2-quart casserole, mix half-and-half, boiling water and melted butter. Add 2 pouches potatoes and remaining potatoes ingredients; stir well.
• In small bowl, mix brown sugar and flour. With fork, cut in 2 tablespoons butter until crumbly. Stir in pecans; sprinkle over top.
• Bake uncovered 28 to 30 minutes or until topping is golden.

STREUSEL SWEET POTATOES

Steps:

• Heat the oven to 325 degrees Farenheit, and lightly grease a 1 1/2 quart baking dish or casserole.
• Cook the potatoes in a large pot of boiling water for about 20 minutes, or until firm-tender when tested with a fork.
• Drain and cool under cold water.
• Cut in 1/2-inch thick slices, and arrange the slices in the casserole dish in a spiral pattern, overlapping slices slightly.
• Mix 1/2 cup of the syrup with the orange juice, pour over potatoes.
• Dot with 1 Tablespoon of the butter.
• Cover tightly with foil, and bake for 20-30 minutes, until hot and the potatoes have absorbed some liquid.
• In a small bowl, make the streusel topping.
• Mix flour, brown sugar and cinnamon, and using two knives or a pastry cutter cut in remaining 3 Tablespoons butter until mixture is the texture of coarse meal.
• Toss in pecans.
• Remove potatoes from oven and sprinkle with streusel mixture.
• Bake uncovered for 15 more minutes, or until the topping is bubbly and lightly browned.
• Pour the remaining 1/4 cup maple syrup over the potatoes and serve immediately.

HASSELBACK SWEET POTATO WITH PECAN STREUSEL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place sweet potato on a cutting board. Place a chopstick on either side. Cut the sweet potato into 1/8-inch-thick slices, making sure you don't cut all the way through. Transfer to a baking pan.
• Mix melted butter, maple syrup, cinnamon, and vanilla extract together. Spoon over the sweet potato.
• Bake in the preheated oven until tender, 45 to 60 minutes.
• Using your hands, make streusel by combining 2 tablespoons plus 2 teaspoons brown sugar, pecans, flour, butter, and salt. Keep refrigerated until ready to use.
• Remove the sweet potato from the oven and sprinkle streusel over the top. Place in the broiler until streusel starts to brown, 1 to 3 minutes.

SWEET POTATO STREUSEL BARS

Steps:

• Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray.
• In medium bowl, mix cookie crumbs and melted butter. Press mixture in bottom of pan. Bake 10 to 12 minutes or until set.
• Meanwhile, in large bowl, mix sweet potatoes, 1/3 cup brown sugar, the gingerroot, orange peel and egg. In medium bowl, mix flour, 1/2 cup brown sugar and the pecans. Cut in 1/3 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly.
• Spoon and spread filling evenly over crust. Sprinkle topping over filling; pat gently.
• Bake 35 to 40 minutes or until center is set and edges are golden brown. Cool completely in pan on cooling rack. Cut into 4 rows by 4 rows. Store in refrigerator.