Sweet Potato Crunch Recipes

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CRUNCHY SWEET POTATO CASSEROLE



Crunchy Sweet Potato Casserole image

Some tasty seasonings like cinnamon and nutmeg and a crunchy corn flake and walnut topping make it easy for even kids to eat their nutritious sweet potatoes. This is a terrific Thanksgiving side dish. -Virginia Slater, West Sunbury, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 13

2 cups mashed sweet potatoes
1/2 cup butter, melted
1/4 cup sugar
1/4 cup packed brown sugar
2 large eggs, lightly beaten
1/2 cup 2% milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
1 cup crushed cornflakes
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/4 cup butter, cubed

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.

Nutrition Facts : Calories 573 calories, Fat 31g fat (16g saturated fat), Cholesterol 135mg cholesterol, Sodium 391mg sodium, Carbohydrate 68g carbohydrate (41g sugars, Fiber 3g fiber), Protein 9g protein.

SWEET POTATO CRUNCH CASSEROLE



Sweet Potato Crunch Casserole image

A Southern take on the traditional sweet potato casserole; a creamy sweet potato base covered liberally with a crunchy pecan praline topping. This dish is great even at room temperature.

Provided by kellyklsu

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

2 (29 ounce) cans sweet potatoes, drained and mashed
1 cup white sugar
½ cup butter, melted
½ cup milk
2 eggs
1 teaspoon salt
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 cup brown sugar
1 cup chopped pecans
⅓ cup butter, melted
1 cup all-purpose flour

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.

Nutrition Facts : Calories 489.3 calories, Carbohydrate 73.1 g, Cholesterol 65.7 mg, Fat 20.7 g, Fiber 3.6 g, Protein 5.7 g, SaturatedFat 9.1 g, Sodium 377.5 mg, Sugar 42.2 g

SWEET POTATO CRUNCH



Sweet Potato Crunch image

This is a quick and easy sweet potato dish that can be eaten as part of the meal, or as a dessert. I never carry any home when I take this recipe to get togethers.

Provided by Jellyqueen

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

2 eggs
1/2 cup evaporated milk
3/4 cup sugar
1/4 cup margarine
1 teaspoon vanilla flavoring
1 (28 ounce) can sweet potatoes, drained
1 cup brown sugar
1/2 cup margarine
1/2 cup self-rising flour
1 cup chopped pecans

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.

SWEET POTATO CRUNCH



Sweet Potato Crunch image

Make and share this Sweet Potato Crunch recipe from Food.com.

Provided by lkadlec

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

3 large sweet potatoes
4 tablespoons butter (1/2 stick)
2 eggs
1/3 cup evaporated milk
1 teaspoon vanilla
1/2 cup sugar
1/3 cup butter, melted and cooled
1 cup brown sugar (light)
1/2 cup flour
1 cup pecans, chopped

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.

Nutrition Facts : Calories 625.5, Fat 33.8, SaturatedFat 13.6, Cholesterol 122, Sodium 215.6, Carbohydrate 77.5, Fiber 4, Sugar 55.6, Protein 7

SWEET POTATO CRUNCH



Sweet Potato Crunch image

"We put super local sweet potatoes to good use in this irresistible dessert," says Ruth Carter of Van Vleet, Mississippi.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-16 servings.

Number Of Ingredients 14

1-1/2 cups all-purpose flour
3/4 cup finely chopped pecans
3/4 cup butter, melted
FILLING:
3 medium sweet potatoes, peeled and cubed
1/3 cup sugar
3 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon almond extract
TOPPING:
1 package (8 ounces) cream cheese, softened
4 cups confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
Additional chopped pecans, optional

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.

Nutrition Facts :

SWEET POTATO CRUNCH



Sweet Potato Crunch image

This is a fun and yummy dish for Thanksgiving. People who don't eat sweet potatoes usually love it!

Provided by bakerbaker

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h30m

Yield 10

Number Of Ingredients 11

6 sweet potatoes
⅓ cup butter
2 tablespoons white sugar
½ cup milk
2 eggs, beaten
1 teaspoon vanilla extract
¾ cup brown sugar
¾ cup sweetened flaked coconut
¾ cup chopped pecans
3 tablespoons all-purpose flour
3 tablespoons melted butter

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.

Nutrition Facts : Calories 314.9 calories, Carbohydrate 35.4 g, Cholesterol 63.6 mg, Fat 18.3 g, Fiber 3.7 g, Protein 4.2 g, SaturatedFat 8.5 g, Sodium 149 mg, Sugar 19.4 g

SWEET POTATO CRUNCH



Sweet Potato Crunch image

This is a side dish that has become one of my family's favorites around the Thanksgiving and Christmas holidays.

Provided by 2Cooks

Categories     Yam/Sweet Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

29 ounces canned sweet potatoes
1/2 cup sugar
4 tablespoons butter or 4 tablespoons margarine
1 egg
1/2 teaspoon cinnamon
1 dash salt
1 cup Ritz cracker
1/2 cup walnuts
4 tablespoons butter or 4 tablespoons margarine
3/4 cup brown sugar

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.

Nutrition Facts : Calories 528.6, Fat 23, SaturatedFat 10.7, Cholesterol 76, Sodium 211, Carbohydrate 79.8, Fiber 4.9, Sugar 51.3, Protein 4.5

SWEET POTATO CRUNCH CASSEROLE



Sweet Potato Crunch Casserole image

There are many wonderful sweet potato casseroles on this site. After searching every way I knew how, I could find recipes with coconut, recipes with pineapple, and recipes with the pecan topping, but not a single one with all three. So here is the recipe my Mom has made for Holiday meals as long as I can remember. It is so sweet, my Dad sometimes saves it for dessert! This is NOT a light version! If you wish, use the drained pineapple juice and add a couple of Tablespoons of heavy cream or milk instead of 1/2 cup milk.

Provided by ColCadsMom

Categories     Yam/Sweet Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

3 cups sweet potatoes, peeled and cubed
2 cups sugar
1/2 cup milk
1/2 cup butter, melted
1 (8 ounce) can crushed pineapple, drained
4 ounces shredded coconut
1/2 cup butter, at room temperature
1/2 cup flour
1 cup brown sugar
1 cup pecans, chopped

Steps:

  • Place potatoes in a large saucepan and cover with water. Boil 10 minutes or until tender. Drain well.
  • In a large bowl, beat potatoes with an electric mixer until smooth. Add Sugar, milk, butter, pineapple, and coconut.
  • Pour into ungreased 9 x 13 baking dish.
  • In another bowl, mix room temperature butter, flour, brown sugar, and chopped pecans. Crumble over sweet potato mixture.
  • Bake at 350 degrees for 30-40 minutes or until mixture is bubbly and topping is crisp and brown.

Nutrition Facts : Calories 764.4, Fat 38.6, SaturatedFat 20.3, Cholesterol 63.1, Sodium 246.9, Carbohydrate 106.6, Fiber 3.9, Sugar 89.3, Protein 4.1

SWEET POTATO, ORANGE & PINEAPPLE CRUNCH



Sweet Potato, Orange & Pineapple Crunch image

I combined my two absolute favorite sweet potato casseroles in the world to create my own version for the holiday table. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

2 pounds sweet potatoes, peeled and cubed (about 6 cups)
3/4 cup sugar
1 can (8 ounces) crushed pineapple, drained
2 large eggs, lightly beaten
1/2 cup sour cream or plain yogurt
1/2 teaspoon grated orange zest
1/4 cup orange juice
1/4 cup butter, melted
1 teaspoon vanilla extract
TOPPING:
1 cup sweetened shredded coconut
1 cup chopped pecans
1 cup packed brown sugar
1/2 cup all-purpose flour
1/4 cup butter, melted

Steps:

  • Preheat oven to 350°. Place sweet potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain., Place sweet potatoes in a large bowl; mash potatoes. Stir in sugar, pineapple, eggs, sour cream, orange zest, juice, butter and vanilla; transfer to a greased 13x9-in. baking dish. For topping, in a large bowl, mix coconut, pecans, brown sugar and flour. Add butter; mix until crumbly. Sprinkle over top., Bake, uncovered, until heated through and topping is golden brown, 40-45 minutes.

Nutrition Facts : Calories 432 calories, Fat 20g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 110mg sodium, Carbohydrate 62g carbohydrate (45g sugars, Fiber 4g fiber), Protein 4g protein.

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



Grandma's Sweet Potato Crunch (Also Called Sweet Potato Souffle) image

My grandma did not like marshmallows on her sweet potatoes, but she would make it half and half for the kids. When she would make this for the holidays there was always a little Maker's Mark in it, but you can also leave the bourbon out if you don't have any on hand. I make mine just like she always did, and I still sneak into the fridge with a spoon and go after these potatoes! This recipe makes enough for about 6-8 people, but we usually double it since it's so good cold.

Provided by CookingBlues

Categories     Yam/Sweet Potato

Time 1h30m

Yield 2 1/2 quart dish, 10 serving(s)

Number Of Ingredients 13

3 large sweet potatoes
1/4 cup butter, room temperature
2 eggs, beaten
1/3 cup evaporated milk
1 teaspoon vanilla, good vanilla
1/2 cup sugar
1/4 cup Bourbon (optional)
cooking spray
1/3 cup butter, melted and cooled
1 cup light brown sugar
1/2 cup flour
1 cup pecans, chopped
mini marshmallows (optional)

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.

CRUNCHY SWEET POTATO BAKE



Crunchy Sweet Potato Bake image

This is one of our all-time favorites, both for holidays and everyday. The topping gives a nice nutty crunch to the smooth, sweet potatoes underneath.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 12

3 pounds sweet potatoes (about 7 medium), peeled and quartered
2/3 cup sugar
1/2 cup 2% milk
1/3 cup butter, softened
1 tablespoon finely chopped crystallized ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
TOPPING:
3/4 cup cornflakes, lightly crushed
1/4 cup packed brown sugar
1/4 cup chopped pecans
1/4 cup butter, melted

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.

Nutrition Facts :

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