Best Sweet Crunch Sweet Potato Recipes

SWEET POTATO CRUNCH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch casserole dish.
• Mix sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, salt, vanilla extract, and cinnamon together in a bowl until smooth; spread into the prepared casserole dish.
• Stir brown sugar, pecans, and 1/3 cup butter together in a bowl. Mix flour into pecan mixture using your hands until evenly coated and crumbly; sprinkle over sweet potato mixture.
• Bake in the preheated oven until cooked through and praline topping is lightly browned, about 40 minutes. Cool slightly before serving, at least 25 minutes.

SWEET POTATO, ORANGE & PINEAPPLE CRUNCH

Steps:

• Preheat oven to 350°. Place sweet potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain., Place sweet potatoes in a large bowl; mash potatoes. Stir in sugar, pineapple, eggs, sour cream, orange zest, juice, butter and vanilla; transfer to a greased 13x9-in. baking dish. For topping, in a large bowl, mix coconut, pecans, brown sugar and flour. Add butter; mix until crumbly. Sprinkle over top., Bake, uncovered, until heated through and topping is golden brown, 40-45 minutes.

SWEET POTATO CRUNCH

Steps:

• 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, 20 to 30 minutes. Drain and peel.
• Preheat oven to 325 degrees F (165 degrees C).
• Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl. Beat milk, eggs, and vanilla extract into sweet potato mixture using an electric mixer until smooth; pour 1/2 the mixture into a 9x13-inch casserole dish.
• Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons butter until evenly coated. Sprinkle 1/2 the topping over sweet potato mixture. Pour remaining sweet potato mixture over topping and sprinkle with remaining topping.
• Bake in the preheated oven until cooked through and topping is lightly browned, about 1 hour.

BUTTER PECAN SWEET POTATO CRUNCH

Steps:

• Preheat oven to 350 degrees F. In a large bowl, combine sweet potatoes, evaporated milk, sugar, eggs, cinnamon and vanilla. Pour sweet potato mixture into greased 13 x 9 cake pan.
• Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans.
• Bake for approximately 1 hour, or until center is firm. Chill well. Cut into squares. Serve with whipped topping.

SWEET POTATO CRUNCH

Steps:

• Mix eggs, milk, sugar, margarine, vanilla and sweet potatoes. Mix until smooth.
• Pour in to a well-buttered 13x9 baking dish.
• Mix together all ingredients for topping.
• Crumble on top of sweet potato mixture.
• Bake at 350 degrees for 30 to 45 minutes.

SWEET POTATO CRUNCH

Steps:

• In a bowl, combine flour and pecans. Stir in butter. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 12-14 minutes. Cool on a wire rack. , Place the sweet potatoes in a large saucepan and cover with water; bring to a boil. Cover and boil for 15 minutes or just until tender; drain and mash. Add sugar, butter and extracts; stir until smooth. Spread over crust. , For topping, beat cream cheese and sugar in a bowl until smooth. Fold in whipped topping. Spread over filling. sprinkle with pecans if desired. Refrigerate for 4-6 hours.

GRANDMA'S SWEET POTATO CRUNCH (ALSO CALLED SWEET POTATO SOUFFLE)

Steps:

• Bake the sweet potatoes at 350 degrees until tender, approx 45 minutes - 1 hour. Remove the outer skins of the potatoes and mash them.
• Combine potatoes and the remaining ingredients with a mixer.
• NOTE: If you make this ahead of time, do not add the bourbon until you are ready to bake. I have made that mistake once, and the bourbon taste gets STRONG and overpowers the potatoes!
• Spread into a sprayed baking dish. I use a 2 1/2 quart round Corningware dish.
• For the topping: Mix all ingredients together except for the marshmallows. Spread the topping in an even layer over the potatoes.
• Sprinkle the marshmallows on top if you are using them. I don't like them, so I leave them off.
• Bake at 350 degrees for 30-45 minutes, or until the top gets brown and crunchy.

SWEET POTATO CRUNCH

Steps:

• 1. Lightly grease a 9 x 13 baking dish or pan.
• 2. Mix the above ingredients with a mixer in a large bowl.
• 3. Pour the mixture into the baking dish and spread evenly.
• 4. Top with topping mixture listed above and bake at 350 degrees for 35 to 45 minutes or until center is set.

LUBY'S CAFETERIA SWEET POTATO CRUNCH CASSEROLE

Steps:

• Preheat oven to 350F and grease or spray a casserole dish with cooking spray.
• In a beater bowl, mash cooked sweet potatoes until smooth.
• Add milk, eggs, sugar, nutmeg, cinnamon and margarine.
• Whip until smooth and well blended.
• Put into baking dish, cover with foil and bake for 25 minutes.
• Remove foil.
• Mix all topping ingredients together and spread over top of sweet potatoes.
• Bake uncovered for eight to 10 more minutes.
• Serve while hot.

BUTTER PECAN SWEET POTATO CRUNCH RECIPE - (4.1/5)

Steps:

• Preheat oven to 350°F. In large bowl, combine first six ingredients. Pour sweet potato mixture into greased 9" x 13" cake pan. Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans. Bake for approximately 1 hour. Cool. Cut into squares. Serve with whipped topping.

BUTTER PECAN SWEET POTATO CRUNCH

Steps:

• Preheat oven to 350°F. In large bowl, combine first six ingredients. Pour sweet potato mixture into greased 9" x 13" cake pan. Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans. Bake for approximately 1 hour. Cool. Cut into squares. Serve with whipped topping.

SWEET POTATO CRUNCH

Steps:

• Bake sweet potatoes at 350 degrees until tender, approx 45 minutes - 1 hour.
• Mash potatoes and remove outer skins.
• Combine potatoes and next five ingredients in a mixer.
• Spread in baking dish.
• For the topping: Mix and spread over potatoes.
• Bake at 350 degrees until hot. Serves 6.

SWEET POTATO-PUMPKIN PIE WITH STRUESEL CRUNCH RECIPE - (4.4/5)

Steps:

• Prepare Flaky Peanut Crust; set aside. Preheat oven to 375°F. Line a baking sheet with foil. Place sweet potatoes prepared baking sheet. Bake 1 hour or until tender when pierced with a fork. Remove from oven; cool. Peel sweet potatoes; discard skin. Transfer to a food processor. Cover and process until smooth. Makes 2 cups. For filling, in a very large bowl combine sweet potato puree, canned pumpkin, sugar, salt, cinnamon, and nutmeg. Stir to combine. Add eggs; beat lightly with a fork until combined. Add buttermilk and cream; stir until combined. Pour filling into prepared crust. Cover edges with foil. Bake in the 375°F for 50 minutes. Remove foil. Bake 20 minutes more or until edges are puffed and center 2 inches jiggles slightly when gently shaken. Cool on a wire rack for 1 hour. Cover and chill for 4 to 24 hours before serving. To serve, sprinkle with Streusel Crunch. STREUSEL CRUNCH: Preheat oven to 250°F. Line a baking sheet with foil; set aside. In a small bowl combine crackers, peanuts, butter, and brown sugar. Stir evenly to coat. Transfer to prepared baking sheet; spread evenly. Bake for 25 minutes or until golden, stirring halfway through. Remove from oven; cool completely on the baking sheet on a wire rack.

SWEET POTATO PIE WITH A PECAN-CRUNCH STREUSEL

Steps:

• Preheat the oven to 350°F. Lightly spritz a 9-inch deep dish pie pan with cooking spray. Press the pie crust firmly into the pie pan. Prick the bottom of the pie crust with a fork. Place into the oven and bake for 7 minutes. Set aside. In a medium mixing bowl, whisk together the filling ingredients. Mix until fully combined. Pour the custard into the par-baked pie shell. Place into the oven and bake for 30 minutes. Meanwhile, mix together ⅓ cup vanilla wafer crumbs, 1 Tbsp granulated sugar and ¼ tsp ground cinnamon. Cut the cold butter into the mixture until it resembles coarse crumbs. Mix-in the chopped pecans and English toffee bits by hand. After baking for 30 minutes, sprinkle the pecan-crunch streusel over the top of the custard. Continue to bake for an additional 30 minutes until the custard is set when gently shaken and the pecan-crunch streusel is golden. Cover the edge of the crust with aluminum foil to prevent over-browning, if needed. Cool the pie to room temperature then chill completely before cutting. Overnight is ideal. Serve with a dollop of fresh whipped cream, if desired.

SWEET POTATO PRALINE CRUNCH PIE

Steps:

• CRUST: In food processor, pulse togetheer flour & salt until just combined. Add butter & shortening; process just until mixture resembles coarse meal. Add ice water 1 Tbsp at a time; process until dough just comes together; do not overwork. Dough should be rough, not smooth. Shape into disk; wrap in plastic wrap. Chill at least 2 hours. (Dough will keep in fridge 3 days or in freezer 3 months).
• On lightly floured surface, roll dough into 12" cirle, 1/4" thick. Fit into 9" pie pan. Chill at least 30 minutes or overnight (cover with plastic wrap if chilling more than 2 hours).
• Preheat oven to 375 degrees F. Line crust with parchment paper or foil; fill with dried beans or pie weights. Bake 20 minutes. Remove paper & weights.
• FILLING: Meanwhile, in large bowl, whisk together all filling ingredients. Pour into cooled crust.
• TOPPING: Combine pecans, sugar & cinnamon; sprinkle over filling. Bake 35 - 40 minutes or until set. Cool on rack.

SWEET POTATO CRUNCH

Steps:

• Mix potato base ingredients well and pour into greased oblong baking dish 7 X 12". Mix topping ingredients and pour over potato base. Bake at 350 for 30-40 minutes until brown.

SWEET POTATO PIE CRUNCH

Steps:

• Boil potatoes and mash. Mix all ingredients together, put in greased casserole dish, add topping and bake at 350 for 30 minutes.

SWEET POTATO CASSEROLE CRUNCH GOODIE

Steps:

• Mix first 6 ingredients for the filling. Place in a greased casserole dish (I use an 8x8).
• Mix remaining 4 ingredients for the topping.
• Pour over filling mixture.
• Bake at 350 for 30-40 minute or until light browning appears.

SWEET POTATO CRUNCH

Steps:

• 1. Combine all the ingredients (except the topping ingredients) in a large bowl and mix well. Pour this mixture into a baking dish that is large enough to hold the mixture.
• 2. In a separate bowl, add the topping ingredients and mix until blended. Sprinkle the topping over the sweet potato mixture.
• 3. Bake at 350 degrees for 40 minutes.

SWEET CRUNCH SWEET POTATO

Steps:

• 1. SPLIT EACH COOKD SWEET POTATO MASH IN EACH 2TBLSP OF BUTTER N A PINCH OF SALT.
• 2. PACK ON 1/4 CUP BROWN SUGAR ONTO EACH POTATO (U CAN USE MORE ;)
• 3. PUT POTATOES ON FOIL (FOR LESS MESS) N BROIL UNTIL SUGAR GETS CRUNCHY N SLIGHTLY TOASTD LOOKN
• 4. E N J O Y :)