Sweet Potatoes With Crispy Rice Topping Recipes

SWEET POTATOES WITH CRISPY RICE TOPPING

Steps:

• Heat your oven to 350 degrees and line a large rimmed baking sheet with foil. Prick the potatoes with a fork all over and transfer to the prepared baking sheet. Bake potatoes for 30 minutes, then turn over and bake for 30 more minutes, or until tender. Let cool slightly.
• Meanwhile, line a large rimmed baking sheet with foil. Lightly coat the baking sheet and 2 large spoons with nonstick cooking spray. Lightly coat a large heatproof bowl with nonstick cooking spray and put brown rice cereal in the bowl. In a small bowl combine baking soda, salt, and 1/8 teaspoon cayenne pepper. In a medium saucepan, combine the sugar, 1/2 tablespoon butter and 1/4 cup water and bring to a boil, stirring until sugar dissolves. Boil over moderately high heat, swirling the pan as needed until a golden caramel forms, about 7 minutes. Remove from the heat and stir in the baking soda mixture. The caramel will foam. Immediately drizzle all of the hot caramel over the cereal and using the 2 greased spoons, quickly toss to coat. Spread the topping on the prepared baking sheet in an even layer and let cool completely, then break into small pieces.
• Scoop cooled sweet potato flesh into a food processor. Add the remaining 6 tablespoons butter, water, cream, orange zest and a generous pinch of cayenne and puree until smooth. Season with salt and pepper and transfer the sweet potatoes to a serving bowl. Serve, passing the crispy rice topping at the table.

BAKED SWEET POTATOES WITH YOGURT-RICE TOPPING

Steps:

• Preheat oven to 450 degrees F.
• Score the surface of the sweet potatoes several times with a fork, then bake in an oven-proof pan about 35 to 40 minutes or until tender.
• Meanwhile, in a separate bowl, combine yogurt, rice, apricots, salt & pepper.
• When potatoes are done & cool enough to be handled, slit each one down the middle & EITHER remove several tablespoons of flesh to make room for the filling, OR slit each potato enough so that they can be opened enough to contain the filling.
• Set opened potatoes on a serving platter & spoon filling into the opening on top of each potato.
• Garnish with toasted pecans & serve!

SWEET POTATO CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch square baking dish.
• In a medium bowl, mix together the sweet potatoes, white sugar, eggs, 2 1/2 tablespoons melted butter, milk, salt and vanilla until well blended. Spread evenly in the prepared baking dish.
• In a separate bowl, stir together the light brown sugar, pecans and flour. Stir in remaining 2 1/2 tablespoons of butter to make the crumb topping. Spread topping over the sweet potatoes.
• Bake for 25 to 30 minutes in the preheated oven, until topping is browned and crispy.

SWEET POTATO RICE CRISPIES

Steps:

• Have an 8 x 8-inch or a 9 x 9-inch baking dish lined with parchment and sprayed with cooking spray nearby.
• In a large pot, melt the butter over medium heat, then add the pureed sweet potato, vanilla, salt, cinnamon, nutmeg and toasted pecans. Add the marshmallows and continue to cook, stirring with a wooden spoon, until the marshmallows are melted. Add the cereal, folding gently to combine, and then, working quickly before the mixture stiffens, transfer it to the prepared baking dish, packing the mixture into the pan with a sheet of parchment or wax paper to make an even and dense layer. Allow to cool completely to harden, about 30 minutes, then slice into nine 3-inch squares and serve.

SWEET POTATO KRISPIES CASSEROLE

Steps:

• Combine all sweet potatoes ingredients and spoon into 9x13 baking pan or casserole.
• Mix all ingredients for topping and spoon over casserole.
• Bake casserole at 400° for 30 minutes .

SWEET POTATO "FRIED" RICE RECIPE BY TASTY

Steps:

• In a food processor, pulse the sweet potato chunks until they reach your desired "rice" consistency.
• In a large skillet over medium heat, heat oil, then add onions and let cook until translucent.
• Add sweet potato rice, carrots, salt, pepper, and vegetable broth and cook until the liquid has evaporated and the sweet potato is tender, stirring occasionally.
• Add peas, eggs, and soy sauce, and combine, allowing it to heat through.
• Garnish with green onions.
• Enjoy!