Sweet Potato Crowns Recipes

CARAMELIZED SWEET POTATO CROWNS

Caramelized Sweet Potato Crowns image

Instead of that same ol' baked sweet potato casserole for Christmas this year, we've come up with a new recipe, that's got a bit of a regal feel. What really gives our Caramelized Sweet Potato Crowns a special something is the ooey, gooey butter pecan topping that has just enough crunch to compliment the creamy potatoes! This new can't-resist twist on an old-time favorite is guaranteed to get everyone excited for Christmas dinner!

Provided by Ginsburg Enterprises

Number Of Ingredients 7

Ingredients

3 tablespoons vegetable oil
1/2 teaspoon salt
2 large unpeeled sweet potatoes, cut into 1-1/2-inch slices with ends discarded
1/4 cup light brown sugar
1/4 cup coarsely chopped pecans
1/4 teaspoon ground cinnamon
1 tablespoon butter, softened

Steps:

Preheat oven to 400 degrees F.
In a large bowl, combine oil and salt; mix well. Add sweet potato slices and toss until evenly coated. Place on a rimmed baking sheet.
Bake 25 to 30 minutes or until fork-tender.
Meanwhile, in a small bowl, mix together brown sugar, pecans, cinnamon, and butter until crumbly. Sprinkle on top of each potato and return to oven; cook 8 to 10 minutes or until sugar is melted and nuts start to toast up. Serve immediately.

CHALLAH CROWNS

Challah Crowns image

While challah is traditionally eaten on the Jewish Sabbath (in fact, the Sabbath begins with a blessing over challah), it's a fantastic all-purpose bread, great for sandwiches or French toast.

Provided by Food Network Kitchen

Time 4h

Yield 2 round loaves (about 12 to 16 servings)

Number Of Ingredients 10

Ingredients

4 cups all-purpose flour (1 pound, 1 3/8 ounces), plus up to 3/4 cup (3 1/2 ounces) more for kneading
2 tablespoons sugar (7/8 ounce)
2 1/4 teaspoons rapid rise yeast (1/4 ounce package)
1 cup warm water, about 110 degrees F
1/3 cup honey
2 whole large eggs
3 large egg yolks
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon poppy seeds (optional)

Steps:

Whisk the flour, sugar, and yeast together in a large bowl and make a well in the center.
Whisk the water and honey with 1 whole egg, all the yolks, olive oil, and salt in a small bowl and pour into the well. Stir the wet ingredients into the dry ingredients with a wooden spoon to make a soft, shaggy, moist dough. Turn the dough out on a lightly floured surface and knead by hand, adding up to 3/4 cup more flour as needed, until the dough is soft and supple, about 8 minutes. Shape the dough into a ball.
Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover bowl with a clean kitchen towel and set aside until dough doubles in size, about 1 hour. Turn dough onto a lightly floured surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover and set aside until doubled in size, about 1 hour.
Line 2 baking sheet pans with parchment paper. Divide the dough in half. Lightly dust hands with flour and roll each portion of dough into a 30-inch-long log. (If dough resists, then cover and let rest for 5 or 10 minutes before shaping). Spiral each length of dough around itself to form a coiled round loaf on the prepared pans. Lightly stretch the end of the coil and moisten it with water; gently press the end into the side of the round to seal the coil into a loaf. Press down on the loaves gently, cover with a kitchen towel and set aside until doubled, about 1 hour.
Position a rack in the center of the oven and preheat to 450 degrees F. Beat the remaining egg with a tablespoon of water and brush loaves evenly with it; sprinkle with poppy seeds if desired. Put the loaves in the oven and immediately turn the oven down to 400 degrees, and bake until golden brown and an instant-read thermometer inserted into the center of the crown registers 190 degrees F, about 30 to 35 minutes.

SWEET POTATO CROWNS RECIPE

Sweet Potato Crowns Recipe image

Provided by á-4101

Number Of Ingredients 7

Ingredients

3 tablespoons vegetable oil
1/2 teaspoon salt
2 large unpeeled sweet potatoes, cut into 1-1/2-inch slices with ends discarded
1/4 cup light brown sugar
1/4 cup chopped pecans
1/4 teaspoon ground cinnamon
1 tablespoon butter, softened

Steps:

Preheat oven to 400 degrees F. In a large bowl, combine oil and salt; mix well. Add sweet potatoes and toss until evenly coated. Place on a rimmed baking sheet and cook 25 to 30 minutes, or until fork-tender. Meanwhile, in a small bowl, mix together brown sugar, pecans, cinnamon, and butter until crumbly. Sprinkle on each potato round and return to oven; cook 8 to 10 minutes, or until sugar is melted. Serve immediately.

SWEET POTATO HASH BROWNS

Sweet Potato Hash Browns image

A riff on Josh Ozersky's famous minimalist hash browns, these are made by sprinkling grated sweet potato over hot butter in a very thin layer, then waiting patiently for the starch to work its magic. Crisp, salty, buttery and addictive, these hash browns are so good, you could probably eat the entire batch in one sitting (or force yourself to be generous and share with a friend). Serve with a fried or over-easy egg for a complete breakfast.

Provided by Sarah Jampel

Categories breakfast, brunch, weekday, vegetables, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 4

Ingredients

1 large sweet potato (10 to 12 ounces), scrubbed and dried
2 tablespoons cornstarch
2 tablespoons unsalted butter
Kosher salt

Steps:

Using the large holes of a box grater, grate the sweet potato onto a paper towel. Use the paper towel to gather the sweet potato shreds, then squeeze to wring out excess moisture (there may not be much). Dump into a bowl, add cornstarch and mix to combine.
Set your largest nonstick skillet (cast-iron is also fine, if it's all you have, though you can expect a bit more sticking) over medium-high heat and add 1/2 tablespoon butter. Swirl the pan to coat it in butter. When the butter stops foaming, sprinkle shredded sweet potato all over the surface in a thin single layer. (The thinner the layer, the more crisp the hash browns.)
Sprinkle all over with salt, then use a spatula, preferably long and thin, to press down so all shreds come in contact with the hot surface. When you see the potato is starting to get really crisp and brown on the bottom, about 3 to 4 minutes, use the spatula to carefully flip small sections over (it's O.K. if it's not perfect). Cook until the other side is deeply brown, 3 to 5 minutes more, flipping sections as needed.
Unless your pan is really big, you'll have to cook these in 3 to 4 batches, using 1/2 tablespoon butter for each round. You can keep the cooked hash browns warm in a 300-degree oven as you work.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 12 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 414 milligrams, Sugar 5 grams, TransFat 0 grams

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