Tag Archives: sweet potato

Sweet Potato Casserole with Brown Sugar Crumble – Side dish, or dessert?

12 Oct Sweet Potatoe Casserole with Brown Sugar Crumble

Ooh, it is almost time!  Not much longer until this most favorite holiday side dish gets to make its yearly and highly anticipated appearance.  This is one of those best-est recipes that gets requests every year.  Even people who don’t typically like sweet potato or mashed potato anything become a fan of this one.

Sweet Potatoe Casserole with Brown Sugar Crumble

I wasn’t a huge sweet potato casserole kind of gal until I met this recipe.  Instantly converted.  This sweet side dish has graced both potluck tables and formal tables alike every year in our family ever since.

Sweet Potatoe Casserole with Brown Sugar Crumble

I would be remiss not to give Hubby credit here.  He’s the guy that brought this sweet potato dish over for a holiday gathering many years ago.  Hubby’s been making this dessert-like side dish since his post-college days (that would be eons ago.)  He first saw it in one of his Bon Appetit mags, and I’m glad he kept the recipe.  Yeah, he really did subscribe to food magazines on his own.  And wine ones.  And food + wine ones.  But we’re talking about sweet potatoes.

Sweet Potatoe Casserole with Brown Sugar Crumble

None of us can agree – is this actually a side dish or a dessert?  We know it’s labeled as a side dish and deserves a place next to the turkey or roast.  I think it’s a dessert in disguise, with its smooth, maple-sweet interior and crisp streusel topping.  The brown sugar and pecan topping is the star of this yummy dish.

My favorite thing about this?  Once again, here’s something that can totally be prepped the night before.  It’s true.  We all have enough going on the day of a major holiday.  This sweet potato dish is one less thing to worry about.  I always assemble the casserole the night before, with streusel in a separate container.  The day you want to serve it, just throw the prepared streusel on top and bake!  How easy is that?  If you haven’t yet tried making sweet potato casserole this way, you’ve gotta give it a go.

RECIPE (one 9×13 dish)

INGREDIENTS

5 lb red-skinned sweet potatoes (or yams)
4 large eggs
3 T pure maple syrup
2 T vanilla extract
1 T fresh lemon juice
2 tsp table salt

For Streusel Topping:
1 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup chilled butter, cut into pieces
2 tsp cinnamon

DIRECTIONS

Mix together brown sugar, chopped pecans, and cold butter in a small bowl until mixture is grainy and comes together.  Cover and chill until ready to use.

Wrap each sweet potato in foil and bake at 400F for about 1 hour, or until potatoes are easily pierced by fork and very soft.  Actual bake time depends on size of potatoes.  Let cool enough to handle.  Remove sweet potato skins, and mash potatoes well in a large bowl.

In a separate bowl, beat eggs, maple syrup, vanilla, lemon juice, and salt.  Mix in the mashed sweet potatoes until smooth and incorporated.  Transfer sweet potato mixture to a buttered 9×13 dish.  At this point, you can wrap tightly with cling wrap and put in fridge until ready to use.

Sprinkle pecan topping evenly over casserole.  Bake at 350F until casserole is set and topping bubbles.  About 1 hour.  Serve warm, and enjoy!

Source:  Chew Out Loud, inspired by Bon Appetit

Notes:

*I always choose to cook sweet potatoes in the oven because I really like the deep roasted flavor it creates.  You can also cook peeled, cubed potatoes in boiling water until very tender.

* If you want, you can make extra crumble topping, for a thicker layer of crunch on top.  Up to you!

Sweet Potato Cinnamon Muffins with Brown Sugar

13 Sep Sweet potato cinnamon muffins

Most of us love baked goods with pumpkin… pumpkin bread, pumpkin muffins, pumpkin cookies… fall is the season for pumpkins, after all.  I am excited just thinking about baking up some of my favorite pumpkin staples.  In the meantime, I came across a recipe I’ve kept for years in my collection of “stuff I want to bake.”  The recipe features sweet potatoes instead of pumpkins, and I knew I’d have to give it a go.  Oh, my… it’s hard to put into words how delicious these sweet potato goodies are.  Is there seriously a full cup of real sweet potatoes in there?!

sweet potato cinnamon muffins with brown sugar

Sweet Potatoes make this muffin extra moist

Years ago, when I first saw “sweet potato” in the title, I was intrigued but uncertain.  Of course I couldn’t let it go, because I’m always looking for ways to incorporate healthy stuff into treats that everyone will eat.  I decided to make muffins instead of the loaf, because muffins just have greater curb appeal.  I’m sooo glad I gave these a shot, because…get this…I am about to make my 3rd batch in 1 week.  That’s right.  The first batch was for the fam.  The second batch I made for the lovely gals in my women’s group.  The third batch is because I don’t feel like I personally got to eat enough of these.  Hubby complains he didn’t eat enough either.

Sweet potato cinnamon muffins

Sweet potato muffins: cinnamon and spice makes everything nice

Truth is, I haven’t even told my kids that these are made out of sweet potatoes.  They didn’t ask, and we didn’t tell.  They just ate.  And ate.  The kid who gags on sweet potatoes ate three entire muffins in one sitting.  And I didn’t struggle with one ounce of guilt because they’re pretty wholesome.

Sweet potato cinnamon muffins

Sweet Potato Cinnamon Muffins – healthy and yummy

It’s not obvious that these muffins feature sweet potatoes at first bite… you would probably guess there is something rustic (like pumpkin) in them, but it’s hard to pinpoint what it is unless someone lets the potatoes out of the bag. 😉

Sweet potato cinnamon muffins

Sweet potato cinnamon muffins – breakfast is dessert too

These are some of the softest, moistest, tenderest muffins to be had.  I lessened the amount of sugar so that they weren’t over-the-top-sweet.  I even subbed out half of the regular flour for whole wheat and added ground flax to boot.  Absolutely moist and delicious.  I decided to make a crispy crumb topping out of brown sugar and pecans, which makes the muffins extra special.  A cream cheese drizzle would be fabulous, too.  But honestly, you don’t even need any topping… these muffins are so tender and tasty all by themselves.

If your loved ones don’t usually go ga-ga over sweet potatoes, try these muffins.  They’ll eat these.  Or make it easier and bake it into a loaf and put crumb topping on top of the loaf.  They’ll eat that too.  I won’t tell if you won’t 🙂

RECIPE (12 muffins)

1 cup all purpose flour
3/4 cup whole wheat flour
1-2 TB ground flax seed meal
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup sugar
1/2 cup packed brown sugar
1 very large sweet potato (to yield 1 cup mashed)
1/2 cup olive oil
1/3 cup water
1 TB vanilla extract

For the crumb topping:
2 TB cold butter
1/4 cup chopped pecans
1/2 cup brown sugar
1/3 cup flour

DIRECTIONS:

Wash and dry sweet potato.  Wrap well in foil and roast in oven or toaster oven for 1 hour at 400F.  It should be quite soft and easily pricked by a fork.  If it’s not soft enough, roast another 15 minutes.  Let cool.  Peel and mash.  You should have about 1 cup of mashed sweet potato, give or take a little.  This step can be done ahead of time.

Mix topping ingredients together with fork or fingers, until it is a crumbly mixture.  Wrap and place in fridge until ready to use.  This can also be done ahead of time.

Preheat oven to 350F.  In large bowl, combine flours, flax, cinnamon, nutmeg, baking soda, baking powder, and salt.  Mix well.  In another large bowl, combine eggs, sugars, sweet potato, oil, vanilla, and water.

Gently fold wet ingredients into the dry ingredients, just until completely moistened.  Do not over stir.  Spoon batter into lined muffin pan, filling to the tops.  Sprinkle crumb topping generously over muffins.  Bake for 19-21 min, or until toothpick comes out almost clean.  It is done when toothpick still has a few tender crumbs sticking to it.  Carefully test it to make sure muffins are not over baked.  Cool muffins in pan about 15 minutes.  Remove muffins onto wire rack.  Enjoy!

Source:  Chew Out Loud

*  If you want to make a bread loaf instead of muffins, just pour batter into a greased/floured 9×5 inch loaf pan.  Sprinkle topping over loaf.  Bake at 350F for 50-55 minutes or until toothpick shows a few tender crumbs.

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