Best Sweet Potato Gratin With Pecan Crumb Topping Recipes

SWEET POTATO CASSEROLE WITH BUTTER PECAN CRUMBLE TOPPING

Steps:

• To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.
• Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
• To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
• Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
• To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
• Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
• Add the pecans and toss to incorporate.
• Evenly turn topping out over filling.
• Bake the sweet potato casserole for about 45 minutes (or cover and refrigerate for up to 24 hours if you're prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes.
• Serve immediately. Extra will keep airtight for up to 1 week in the fridge.

SWEET POTATO GRATIN WITH HERB CRUMBLE

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with a silicone mat or parchment paper. (This will help with cleanup.) Spray a 2-quart shallow baking dish with nonstick cooking spray. Set aside.
• Using a fork, pierce the sweet potatoes in several places and place on the prepared baking sheet. Bake until fork-tender, about 50 minutes. Remove to a rack to cool.
• When the potatoes are almost tender, prepare the topping: In a small bowl, combine the chopped pecans, flour, Parmesan, baking powder, salt, and pepper. Stir to combine. Add the milk, oil, and sage. Stir until well combined. Set aside.
• When the sweet potatoes are cool enough to handle, peel the potatoes, discarding the skin. Place the pulp in large bowl. Add the brown sugar and nutmeg. Season with salt and pepper. Smash the potatoes with a potato masher until chunky.
• Transfer the sweet potatoes to the prepared baking dish. Lightly flour your hands and crumble the topping in small, cherry size pieces on top of the sweet potatoes. Transfer to the oven and bake until golden brown, about 30 minutes. Serve immediately.

YUMMY SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
• In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
• In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
• Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

ROASTED SWEET POTATO CASSEROLE WITH PECAN CRUMBLE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine sweet potatoes and oil in a bowl and toss to coat. Lay on a shallow baking sheet.
• Roast until slightly charred, about 45 minutes, turning regularly to prevent burning on the bottom.
• While potatoes are roasting, combine 1/3 cup brown sugar and flour in a medium-sized bowl. Add 3 tablespoons butter and cut into the dry ingredients. Stir in pecans until evenly mixed. Set crumble mixture aside.
• Combine 1/3 cup brown sugar, remaining 7 tablespoons butter, eggs, evaporated milk, vanilla extract, cinnamon, salt, cloves, and nutmeg in a large mixing bowl. Set aside until potatoes are done roasting.
• Remove potatoes from oven and reduce heat to 325 degrees F (165 degrees C). Transfer sweet potatoes to the brown sugar mixture in the large mixing bowl. Toss until well combined.
• Spoon sweet potato mixture into a 1 1/2-quart casserole dish. Top with crumble mixture, distributing evenly to form a crust.
• Bake in the hot oven until lightly browned on top, 30 to 40 minutes. Let rest for 10 minutes before serving.

SWEET POTATO GRATIN WITH PECAN-CRUMB TOPPING

Steps:

• Preheat oven to 400 deg F with rack in center position.
• Prick potatoes several times with fork and wrap each in foil. Roast until very tender, about 45 minutes.
• Unwrap foil and halve potatoes; scoop out the flesh into a bowl.
• Mash the potatoes with the butter, zest, juices, garlic, allspice and salt to taste. (You can prepare it this far up to two days ahead of time - just store well-covered in the fridge).
• Toss together the bread crumbs, pecans, green onions and Parmesan in a bowl.
• Reduce the heat to 375 deg F and grease a 1 quart pie plate or other shallow ceramic baking dish. Spoon the potatoes into the dish and cover with the crumb mix.
• Bake until the crumbs are golden and the potato mixture is hot, about 30 minutes.