Crispy Sweet Potato Recipes

CRISPY SWEET POTATO CEMITAS

Crispy Sweet Potato Cemitas image

A cemita is a Mexican sandwich that hails from Puebla, Mexico. A popular street-food, its name comes from the specific type of soft, sesame-flecked roll that encases a wide variety of fillings. This vegetarian version has you bake slices of panko-coated sweet potato until golden and crisp, then sandwich them in a toasted bun (with plenty of fresh and flavorful fixings inbetween).

Provided by Lauryn Tyrell

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Time 55m

Yield Serves 4

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
3/4 cup sour cream
2 teaspoons chopped chipotle in adobo, plus 2 teaspoons sauce
Kosher salt and freshly ground pepper
1 pound sweet potatoes, scrubbed and sliced into 1/4-inch rounds
1 1/4 cups panko breadcrumbs
1/2 red onion, sliced (1 cup)
1 teaspoon grated lime zest, plus 3 tablespoons fresh juice
2 cups shredded green cabbage (from 1/2 head)
1 can (15 ounces) vegetarian refried beans, warmed
Toasted hamburger buns or toasted brioche buns and pickled vegetables, for serving

Steps:

Preheat oven to 425°F. Drizzle a rimmed baking sheet with oil. Whisk together sour cream and chipotle and sauce; season with salt. Transfer 2/3 cup mixture to another bowl; set aside. Toss sweet potatoes with remaining mixture.
In a shallow dish, toss panko with oil; season to taste. Coat both sides of potatoes in panko, pressing to adhere; transfer to baking sheet. Roast, flipping once, until golden and crisp, 30 to 35 minutes.
Toss onion with lime zest and juice. Let stand 10 minutes, then stir in cabbage; season to taste. Spread beans over bottoms of buns. Top with cabbage and sweet-potato rounds. Spread reserved sour-cream mixture over top halves of buns; serve with pickles.

SWEET POTATO CRISP

Sweet Potato Crisp image

Everyone at my house likes this at Thanksgiving. You can add any spices you want to the sweet potato like cinnamon, nutmeg, ginger etc. The topping is nice and crunchy.

Provided by RB1953

Categories Side Dish Vegetables Sweet Potatoes

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

3 cups mashed cooked sweet potatoes
1 cup white sugar
2 eggs
2 ½ tablespoons butter, melted
½ cup milk
½ teaspoon salt
1 teaspoon vanilla extract
1 cup packed light brown sugar
1 cup coarsely chopped pecans
½ cup all-purpose flour
2 ½ tablespoons melted butter

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.

Nutrition Facts : Calories 693 calories, Carbohydrate 110.7 g, Cholesterol 89.1 mg, Fat 26.3 g, Fiber 4.4 g, Protein 8.3 g, SaturatedFat 8.1 g, Sodium 399.8 mg, Sugar 77.8 g

CRISPY SWEET POTATO

Crispy Sweet Potato image

An interesting side dish, this makes a nice and crispy change from the usual potato recipe. Feel free to use 2 yukon gold potatoes instead of the sweet potato.

Provided by katii

Categories Yam/Sweet Potato

Time 45m

Yield 2 , 2 serving(s)

Number Of Ingredients 6

Ingredients

1/8 cup egg white
1/4 teaspoon garlic powder
1/2 cup corn flakes or 1/2 cup crispy rice cereal, crushed
1/2 teaspoon parsley flakes
1/2 teaspoon dried sweet basil leaves
3/4 lb sweet potato, with peel, cut into 1/2-inch slices

Steps:

Beat egg whites and garlic powder together in a small bowl.
Combine crushed cereal, parsley, and basil in a pie plate.
Dip each potato slice into egg mixture and then into cereal mixture.
Cost well.
Place slices on a lightly greased baking sheet and bake in a preheated 435* oven for 20 minutes.
Turn slices over and bake for 10 more minutes until tender.
Enjoy!

Nutrition Facts : Calories 181.6, Fat 0.2, SaturatedFat 0.1, Sodium 170.4, Carbohydrate 40.9, Fiber 5.4, Sugar 8, Protein 4.9

CRISPY SWEET POTATO BAKE

Crispy Sweet Potato Bake image

I make these sweet potatoes for Thanksgiving, and they were a big hit. The brown sugar gives it just the right amount of sweetness.

Provided by Brooke Thesen

Categories Side Dish Vegetables Sweet Potatoes

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

2 sweet potatoes, peeled and cubed
1 cup brown sugar
½ cup butter
½ cup milk
2 large eggs
1 teaspoon vanilla extract
⅓ cup butter, melted
1 cup chopped pecans
⅓ cup all-purpose flour

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.

Nutrition Facts : Calories 569.9 calories, Carbohydrate 47.9 g, Cholesterol 131.4 mg, Fat 40.8 g, Fiber 4.2 g, Protein 6.6 g, SaturatedFat 18.1 g, Sodium 261.9 mg, Sugar 28.5 g

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