Sweet Potato Crunchies Recipes

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

Ingredients

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 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

Ingredients

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

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

Ingredients

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 CRUNCHIES

Sweet Potato Crunchies image

You may use fresh, cooked sweet potatoes or two 15 oz. cans of sweet potatoes, drained and mashed. Though the recipe doesn't say so, this would probably be better if an electric beater was used to beat the wet ingredients before adding the flour. The Toledo Blade gave credit for this recipe to ARA. I have not yet made this recipe, but it sounded good and it was different than anything else on Recipezaar. Hope that you enjoy this one!

Provided by dogsandwoods

Categories Vegetable

Time 45m

Yield 40 sweet potato crunchies, 8-10 serving(s)

Number Of Ingredients 9

Ingredients

3 cups sweet potatoes
1 tablespoon margarine
1/3 cup brown sugar
1/4 cup chopped pecans
1 teaspoon vanilla
2 tablespoons flour
1/4 teaspoon cinnamon
1 large egg
3 cups crushed corn flakes

Steps:

Preheat oven to 325 degrees. Spray baking sheet with non-stick spray.
In a large bowl place: sweet potatoes, margarine, brown sugar, pecans, vanilla, flour and cinnamon. Mix well.
Beat in the egg.
Form mixture into bite sized balls.
Roll balls in crushed corn flakes.
Place sweet potato balls on cookie sheet.
Bake for about 20 minutes.
Serve with toothpicks.

Nutrition Facts : Calories 169.5, Fat 4.6, SaturatedFat 0.7, Cholesterol 26.4, Sodium 132.4, Carbohydrate 30.2, Fiber 2.2, Sugar 12.2, Protein 2.8

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

Ingredients

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 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

Ingredients

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.

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