Crispy Sweet Potato Bake Recipes

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.

CRISPY SWEET POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix chili powder, cumin, paprika, garlic powder, onion powder, sea salt, cornstarch, and cayenne pepper together in a small bowl.
• Cut potatoes in half lengthwise, then cut each half into 3 wedges. Place in a large bowl and drizzle with olive oil; toss to coat. Add spice mixture and stir with a rubber spatula or your hands until potatoes are completely coated. Transfer to the prepared baking sheet.
• Bake in the preheated oven until the thickest parts of potato wedges are easily pierced with a fork, about 25 minutes.

CRISPY SWEET POTATO BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a casserole dish.
• 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, about 20 minutes. Drain and mash. Measure 3 cups mashed sweet potato and transfer to a large bowl.
• Beat sweet potatoes, brown sugar, 1/2 cup butter, milk, eggs, and vanilla extract together with an electric hand mixer in a bowl until smooth and creamy; pour into the prepared casserole dish.
• Pour 1/3 cup melted butter over pecans in a bowl; stir to coat. Add flour; stir until combined. Sprinkle pecan mixture over sweet potato mixture.
• Bake in the preheated oven until heated through and bubbling, 20 to 25 minutes.

CRISPY STREUSELED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Place potatoes in large pot of water and cook until tender.
• Drain, cool slightly and peel.
• Cut into chunks.
• Combine the half-and-half and next 4 ingredients in a large bowl, stirring with a whisk.
• Add potato to egg mixture, beat with a mixer at medium speed until smooth.
• Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
• Combine flour and sugar in a food processor; pulse to combine.
• Add chilled butter, pulse until mixture resembles coarse meal.
• Stir in pecans; sprinkle over potato mixture.
• Cover and bake at 375 degrees for 15 minutes.
• Uncover and bake 25 minutes more or until the topping is browned and the potatoes are heated through.