ROASTED SWEET POTATO CASSEROLE WITH PECAN CRUMBLE
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
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 CASSEROLE WITH PECANS
You can't have a holiday dinner without a sweet potato souffle! And this is a wonderful version. I got this from my mother-in-law, who got the recipe from a neighbor.
Provided by Mienna
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
- Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
- Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
- Bake in preheated oven until pecan topping is hard, about 1 hour.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 64.2 g, Cholesterol 47.7 mg, Fat 18.9 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 303.6 mg, Sugar 44.5 g
SWEET POTATO CASSEROLE WITH PECAN CRUMBLE
This Sweet Potato Casserole with Pecan Crumble is creamy with some crunch. It tastes so indulgent but it's dairy free, gluten free, and refined sugar free!
Provided by Christina
Categories Side
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Add 8 cups of sweet potatoes (peeled and chopped into large chunks) to a pot on the stove with enough water to cover potatoes. Bring water to a boil and cook until potatoes are tender when punctured with a fork (approximately 10 to 15 minutes).
- While potatoes are cooking on the stove add your Pecan Crumble ingredients to a high powered blender or food processor. Blend until dates and pecans are thoroughly chopped. Dates can get stuck at the bottom to you may need to pause your blending to move them around a small spatula. Once you have the right crumbly consistency set it aside.
- Remove pot of sweet potatoes from heat. Drain water from potatoes. Add almond milk. Use a hand mixer or potato masher to blend potatoes until smooth. If potatoes are still too thick, add more almond milk a little at a time until you achieve your desired consistency.
- Stir in cinnamon and maple syrup (optional).
- Spread mashed sweet potatoes into an 8 x 8 baking dish. (It does not need to be greased.)
- Add the Pecan Crumble on top of the sweet potatoes and spread in an even layer.
- Bake for 20 minutes. Serve!
Nutrition Facts : Calories 333 kcal, Carbohydrate 48 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Sodium 76 mg, Fiber 6 g, Sugar 26 g, UnsaturatedFat 12 g, ServingSize 1 serving
HEALTHY SWEET POTATO CASSEROLE WITH PECAN CRUMBLE
This Healthy Sweet Potato Casserole is a lightened up version of an old classic. It is smooth, buttery, made with delicious fall spices and topped with the most amazing, crunchy pecan Crumble. It comes together in only a few simple steps and it is Vegetarian, Dairy-Free and Gluten Free.
Provided by Amy
Categories Healthy Side Dishes
Time 45m
Number Of Ingredients 16
Steps:
- Roast the sweet potatoes. Clean and slice the sweet potatoes in half lengthwise. Brush each potato with some olive oil and a sprinkle of salt. Place the potatoes cut side down onto a sprayed baking sheet and roast them in a preheated oven at 375 degrees F for 45-55 minutes. Remove and let cool.
- Mix up the pecan crumble. Add all of the crumble ingredients to a medium size mixing bowl and mix well with a fork to combine it all together. Set aside.
- Make the sweet potato filling. Peel the skin off of the potatoes, discard the skin and place the sweet potato into the bowl of a food processor. Blend the potato to break it down a few times then add in the milk, butter, eggs, maple syrup, cinnamon, pumpkin spice and a pinch of salt. Continue blending for 15-20 seconds until it is all incorporated into a nice smooth mixture.
- Assemble and bake. Pour the sweet potato mixture into a greased 8×8 or 9×9 baking dish and spread it out evenly with a spoon or rubber spatula. Top the sweet potato with the pecan crumble in an even layer. Cover the whole casserole with foil and bake it for 30-35 minutes. Remove the foil and bake it for 10-15 more minutes.
- Serve. Let it cool and then serve it hot.
Nutrition Facts : ServingSize 1 cup, Calories 237 calories, Sugar 12.9 g, Sodium 65.9 mg, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 25.8 g, Fiber 3.5 g, Protein 4 g, Cholesterol 54.1 mg
SWEET POTATO CASSEROLE WITH PECAN TOPPING
Thanksgiving wouldn't be the same for Scott Jones without this sensational side dish. "The caramelized pecan topping is a great change from marshmallows, but I don't think it's any lighter," he writes from Tulsa, Oklahoma. "Can you trim it down?"
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and place in a food processor. Add the eggs, butter, milk and extracts; cover and process until smooth. Pour into a greased 1-1/2-qt. baking dish. , In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until set.
Nutrition Facts :
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