Sweet Crunch Sweet Potato Recipes

SWEET CRUNCH PORK CHOP WITH CHOW-CHOW AND SWEET POTATOES

Steps:

• For the pork chop brine: In a saucepan, combine the peppercorns, salt, bay leaves, chili flakes and 1 1/2 cups water. Bring to a simmer and cook for 5 minutes, stirring to dissolve the salt. Remove the brine from the heat and add the ice to cool it down.
• Place the pork chops in a baking dish and pour the cooled brine over them. Let the pork chops sit in the fridge while you prepare the rest of the dish.
• For the sweet potatoes: Preheat the oven to 350 degrees F.
• On a baking sheet, toss the sweet potatoes with the oil, brown sugar and some salt and pepper. Roast the potatoes until tender and cooked through, 30 to 40 minutes.
• For the chow-chow: In a large saucepan, bring the vinegar, sugar, salt and 1/2 cup water to a boil. Add the mustard seed, turmeric and crushed red pepper flakes and stir. Add the cabbage, tomatoes, bell pepper, garlic and bay leaf and bring to a boil. Reduce the heat and let simmer, stirring occasionally, until the relish is thick and saucy, 15 to 20 minutes.
• To cook the pork chops: Remove the pork chops from the brine and pat dry with paper towels. Sprinkle with salt. Place the egg and panko in separate shallow bowls. One at a time, dip the pork chops first in the egg and then in the panko to coat both sides.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Fry the pork chops in batches, adding more oil as needed, until crispy, browned and cooked through, about 5 minutes per side.
• Serve the pork chops topped with the chow-chow and the sweet potatoes on the side.

ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH

Steps:

• 1. Preheat oven to 400 degrees F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.
• 2. Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
• 3. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

SWEET POTATO CRUNCH CASSEROLE

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.

SWEET POTATO CRUNCH

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.

SWEET POTATO CRUNCH

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.

SWEET POTATO CRUNCH

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.

SWEET POTATO CRUNCH

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.

CRUNCHY SWEET POTATO BAKE

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.

GRANDMA'S SWEET POTATO CRUNCH (ALSO CALLED SWEET POTATO SOUFFLE)

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.

SWEET POTATO CRUNCH

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.

ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH

Steps:

• Preheat oven to 400°F
• Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1 teaspoon of the cinnamon and salt in large bowl.
• Add sweet potatoes and cranberries; toss to coat well.
• Spoon into 13x9-inch baking dish.
• Dot with 2 tablespoons of the butter.
• Cover with foil.
• Bake 30 minutes.
• Meanwhile, mix flour, remaining 1/4 cup brown sugar and 1/2 teaspoon cinnamon in small bowl.
• Cut in remaining 2 tablespoons butter with a fork until coarse crumbs form.
• Stir in pecans.
• Remove sweet potatoes from oven and stir gently.
• Sprinkle with pecan topping.
• Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

MAKEOVER CRUNCHY SWEET POTATO CASSEROLE

Steps:

• Place 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 milk, egg substitute, egg, butter and extracts; cover and process until smooth. Pour into a 1-1/2-qt. baking dish coated with cooking spray., 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 a thermometer reads 160°.

SWEET POTATOES WITH PECAN-CINNAMON CRUNCH

Steps:

• In a large bowl, combine the first six ingredients. Add sweet potatoes and cranberries; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Dot with butter., Cover and bake at 400° for 30 minutes; stir. In a small bowl, combine the flour, brown sugar, cinnamon and ginger; cut in butter until mixture resembles coarse crumbs. Stir in pecans., Sprinkle over sweet potato mixture. Bake, uncovered, for 25-30 minutes or until bubbly and sweet potatoes are tender.