Sweet Potato Casserole With A Crunch Recipes

CRUNCHY SWEET POTATO CASSEROLE

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.

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.

THE BEST SWEET POTATO CASSEROLE

Steps:

• For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
• For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
• For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

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 POTATO CASSEROLE CRUNCH GOODIE

Steps:

• Mix first 6 ingredients for the filling. Place in a greased casserole dish (I use an 8x8).
• Mix remaining 4 ingredients for the topping.
• Pour over filling mixture.
• Bake at 350 for 30-40 minute or until light browning appears.

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.

BEST EVER SWEET POTATO CASSEROLE (CRUNCHY TOP)

Steps:

• Beat mashed cooked sweet potato, sugar, butter, vanilla, and eggs together.
• Place in a greased casserole dish.
• Mix topping ingredients together and sprinkle over sweet potato mixture.
• Bake in 350 degree oven for 1 hour.
• Enjoy!