Best Lemon Pepper Sweet Potato Crisp 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.

CHEF JOHN'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish with butter.
• Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter into sweet potatoes.
• Whisk eggs, maple syrup, buttermilk, milk, vanilla extract, cayenne pepper, allspice, and 1/2 teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish.
• Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press pistachio mixture down onto sweet potatoes.
• Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven's broiler for 5 minutes to give topping a little more brown color. Let rest to cool slightly before serving, about 10 minutes.

ROASTED LEMON PEPPER POTATOES

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).
• Trim off long edges of the russet potatoes so that they can lay flat. Cut in half lengthwise and rinse in a bowl of cold water to remove excess starch. Pat dry on paper towels. Season generously with black pepper, cayenne, and salt.
• Coat the bottom of a large baking dish with olive oil. Lay potatoes seasoned-sides down in the dish. Brush tops with more olive oil; season with pepper, cayenne, and salt.
• Bake in the preheated oven for 20 minutes. Remove and carefully flip potatoes over. Let rest for 10 minutes.
• Meanwhile, combine broth with lemon zest and juice. Pour mixture over the potatoes. Scrape zest off the tops of the potatoes and back into the broth. Stick oregano sprigs between the potatoes. Season with pepper. Shake the dish lightly to slosh the sauce back and forth.
• Return potatoes to the oven and roast for 15 minutes. Flip again; continue roasting until very soft and creamy on the inside and crusty on the outside, 10 to 15 minutes more. Flip over once more to serve. Drizzle more olive oil on top; sprinkle with pepper and more oregano.

LEMON PEPPER SWEET POTATO CHIPS (FRIED)

Steps:

• Wash sweet potatoes in warm water to remove any dirt. Cut potatoes in half, and slice thinly (aprox. 1/8 thickness) using a mandolin slicer or sharp kitchen knife. Try to cut the slices uniformly so the potato chips cook evenly.
• Rinse sweet potato slices and then soak them for about half an hour in ice cold water. Drain sweet potato slices and dry them thoroughly on a clean kitchen towel or with layers of paper towels.
• Using a pot with high sides (the high sides keep the oil from splattering), heat about 1/2 inch of oil to about 350 degrees. Add a single layer of sweet potato slices to the oil. Fry sweet potato slices until they just start to darken on the edges, about 2-3 minutes per batch. (Keep the batches small.).
• Using a slotted spoon or tongs, transfer the sweet potato chips to a layer of paper towels or a cooling rack set over a baking sheet to drain.
• Sprinkle with lemon pepper, salt or other seasonings and let cool completely before eating (they crisp up as they sit). Repeat frying in batches until all sweet potatoes are cooked.
• Serve Sweet Potato Chips the same day they are made or store in an air-tight container at room temperature for up to two days.

LEMON PEPPER BAKED SWEET POTATO

Steps:

• Do not puncture potato since sweet potatoes will drip juices while baking. Wrap in foil and bake at 400 degrees for about 45 minutes depending on size.
• Slice open and top with butter, cheese and lemon pepper seasoning in that order so cheese has an opportunity to melt. Dress with sour cream and chives. Sprinkle with additional lemon pepper.

EASY SWEET POTATO CRISP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour sweet potatoes into an 8x8-inch pan.
• Mix oats, brown sugar, pecans, butter, and cinnamon together in a bowl; spread mixture over sweet potatoes.
• Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

LEMON-PEPPER SWEET POTATO CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Place bread crumbs in a mixing bowl and pour melted butter over top. Add salt, cayenne, and Parmigiano-Reggiano cheese and mix until evenly coated. Transfer to the prepared baking sheet and arrange in an even layer. Sprinkle 1 cup Cheddar cheese over top.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and let cool. Leave the oven on.
• Place sweet potatoes in a mixing bowl. Add lemon zest and juice, salt, pepper, cayenne, and melted butter; toss until evenly coated. Immediately transfer sweet potatoes into a buttered baking dish.
• Bake in the center of the oven until potatoes are very tender, about 1 hour.
• Break up the crispy, cheesy bread crumbs into very small pieces and scatter evenly over the potatoes. Gently press them into the potatoes and sprinkle remaining ¼ cup Cheddar over top.
• Return to the oven and bake until browned, 15 to 20 more minutes.
• Sprinkle with chives before serving.