Sweet Potatoes With Crispy Rice Topping Recipes

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 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.

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 .