Savory Sweet Potato Bake Recipes

SAVORY SWEET POTATOES

Steps:

• Preheat oven to 450.
• Scrub the potatoes if leaving the skins on or peel. Cut sweet potato into wedges (about 8 wedges per potato).
• Place potatoes in gallon ziploc bag or large bowl and add remaining ingredients.
• Coat potatoes evenly with oil and spices. Place in single layer on baking sheet.
• Bake for 15 minutes. Turn over and bake another 10-15 minutes.
• Serve with mayo or ketchup for dipping.

SWEET AND SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Add the chopped sweet potatoes and 1 tablespoon of salt to a large pot of cold water. Bring to a boil and cook for 15 minutes, or until very tender. Drain and let cool slightly.
• Transfer the sweet potatoes to a large bowl. Add the butter, remaining tablespoon of salt, the milk, and eggs. Mix with an electric hand mixer until the potatoes are mashed and everything is well incorporated.
• Transfer half of the sweet potatoes to another large bowl.
• Make the sweet base: To a bowl, add the brown sugar, cinnamon, nutmeg, and vanilla. Mix well to combine.
• Make the savory base: To the other bowl, add the green onions, garlic, and pepper. Mix well to combine.
• Spread the sweet base in one side of a 9x13-inch (23x33-cm) baking dish. Press the uncooked sweet potato slices against the exposed side of the sweet base as a divider, then spread the savory base in the other side of the pan.
• Make the sweet topping: In a small bowl, combine the butter, brown sugar, flour, and pecans, and mix until crumbly. Sprinkle over the sweet base.
• Make the savory topping: In another small bowl, combine bread crumbs, salt, pepper, bacon bits, and oil, and stir to combine. Sprinkle the crumbs over the savory base.
• Bake the sweet potato casserole for 20-25 minutes, or until golden brown.
• Remove the casserole from oven and top the sweet side with the halved marshmallows, cut-side down.
• Return to the oven and broil on high for 1-2 minutes, or until the marshmallows are golden brown and toasted.
• Remove the casserole from the oven and sprinkle the savory side with green onions.
• Serve warm.
• Enjoy!

SAVORY TWICE-BAKED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. Place the sweet potatoes on a parchment-lined baking sheet; bake until tender when pierced with a paring knife, about 45 minutes. Remove from oven; let cool slightly.
• Line a rimmed baking sheet with foil; fit with a wire rack. Arrange bacon strips on rack, and sprinkle with brown sugar. Cook until well glazed and crisp, 12 to 15 minutes. Remove from oven; let cool slightly, and roughly chop. Set aside.
• Melt 1 tablespoon butter in a small skillet over medium heat. Add shallots; saute until soft and fragrant, about 2 minutes. Add rosemary, and cook 1 minute more. Remove from heat, and set aside.
• Slice each potato in half lengthwise. Carefully scoop out flesh, leaving about a 1/4-inch border all around potato halves; set halves aside on a baking sheet.
• Place flesh in the bowl of an electric mixer fitted with the paddle attachment. Add remaining 2 tablespoons butter, reserved shallot mixture, egg, cream, and Gruyere. Mix well until combined. Season with salt and pepper.
• Transfer mixture to a pastry bag fitted with a star tip; pipe into reserved halves. Bake until golden, about 20 minutes. Remove from oven; garnish with Gruyere, rosemary, and reserved bacon.

SAVORY SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
• Arrange 1/3 of the sweet potato slices in the bottom of the prepared baking dish. Spread 1/2 of the broccoli over top and sprinkle with 1/2 cup Cheddar cheese. Repeat layers once more. Layer remaining sweet potatoes on top.
• Melt butter in a saucepan over medium heat. Whisk in flour and thyme; cook and stir for 1 minute. Whisk in hot milk, a little at a time, until mixture begins to boil. Cook and stir until sauce thickens. Remove from the heat and season with salt and pepper and evenly pour sauce over top and sides of the casserole. Sprinkle remaining 1/2 cup Cheddar over top.
• Bake in the preheated oven until lightly browned, about 45 minutes. Cover with foil and bake until bubbly and sweet potatoes are tender, 20 minutes more.
• Let stand 5 minutes before serving.

SAVORY TWICE BAKED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place potatoes on baking sheet and bake until just softened, about 1 hour. Allow to cool for 15 minutes.
• Slice off 1/2 inch lengthwise from tops of potatoes. Scoop out pulp, leaving 1/4 inch thick shells. Reserve 4 shells; discard remaining 2. Mash pulp.
• In a small skillet, melt butter over medium heat. Add onion; cook until softened, about 8 minutes. Add brown sugar, zest, salt, cumin, cinnamon, pepper and allspice. Cook until sugar melts, about 2-3 minutes.
• Combine onion mixture with mashed sweet potatoes. Stir in sour cream and cilantro.
• In bowl with mixer on high speed, beat egg whites until soft peaks form. Gently fold whites into sweet potato mixture.
• Spoon or pipe mixture back into shells. Place on baking sheets; bake until filling is just set and tops begin to brown, about 15 to 20 minutes.

SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Place the sweet potatoes on a baking sheet and poke each one a few times with a fork. Bake for 40-50 minutes, or until very soft. Remove from the oven and let cool until easy to handle. Reduce the oven temperature to 350°F (180°F).
• Meanwhile, cook the bacon in a medium skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
• Pour out all but 2 tablespoons of bacon grease from the skillet. Add the onion to the skillet and cook over medium heat for about 5 minutes, or until soft and translucent. Add the thyme and rosemary, and cook, stirring, until fragrant, about 1 minute. Remove the pan from the heat and let the onions cool slightly.
• Scoop the flesh of the sweet potatoes into a large bowl, discarding the skins. Add the cream, egg, salt, and pepper, and stir to combine. Add the onions and Gruyère cheese, and stir to incorporate.
• Transfer the sweet potato mixture to a 9-inch square glass baking dish.
• Make the topping: In the same skillet, melt the butter over medium heat. Add the stuffing and stir until warmed through and slightly toasted, about 2 minutes.
• Sprinkle the crumbled stuffing evenly over the sweet potatoes. Crumble the bacon and evenly sprinkle on top.
• Cover the baking dish with foil and bake for 30 minutes, until heated through. If desired, remove the foil and broil on high until the topping is lightly browned, 1-2 minutes. Keep an eye on the casserole so it does not burn.
• Remove the casserole from the oven and garnish with fresh thyme. Let cool for about 10 minutes before serving.
• Enjoy!