Streusel Sweet Potatoes Food

HASSELBACK SWEET POTATO WITH PECAN STREUSEL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place sweet potato on a cutting board. Place a chopstick on either side. Cut the sweet potato into 1/8-inch-thick slices, making sure you don't cut all the way through. Transfer to a baking pan.
• Mix melted butter, maple syrup, cinnamon, and vanilla extract together. Spoon over the sweet potato.
• Bake in the preheated oven until tender, 45 to 60 minutes.
• Using your hands, make streusel by combining 2 tablespoons plus 2 teaspoons brown sugar, pecans, flour, butter, and salt. Keep refrigerated until ready to use.
• Remove the sweet potato from the oven and sprinkle streusel over the top. Place in the broiler until streusel starts to brown, 1 to 3 minutes.

STUFFED SWEET POTATOES WITH PECAN AND MARSHMALLOW STREUSEL

Steps:

• Preheat the oven to 400 degrees F.
• Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
• In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
• Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

STREUSEL SWEET POTATOES

Steps:

• Heat the oven to 325 degrees Farenheit, and lightly grease a 1 1/2 quart baking dish or casserole.
• Cook the potatoes in a large pot of boiling water for about 20 minutes, or until firm-tender when tested with a fork.
• Drain and cool under cold water.
• Cut in 1/2-inch thick slices, and arrange the slices in the casserole dish in a spiral pattern, overlapping slices slightly.
• Mix 1/2 cup of the syrup with the orange juice, pour over potatoes.
• Dot with 1 Tablespoon of the butter.
• Cover tightly with foil, and bake for 20-30 minutes, until hot and the potatoes have absorbed some liquid.
• In a small bowl, make the streusel topping.
• Mix flour, brown sugar and cinnamon, and using two knives or a pastry cutter cut in remaining 3 Tablespoons butter until mixture is the texture of coarse meal.
• Toss in pecans.
• Remove potatoes from oven and sprinkle with streusel mixture.
• Bake uncovered for 15 more minutes, or until the topping is bubbly and lightly browned.
• Pour the remaining 1/4 cup maple syrup over the potatoes and serve immediately.

SWEET POTATO STREUSEL PIE

Steps:

• Make the crust: Pulse the flour, 2 tablespoons butter, the shortening, granulated sugar and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in 2 to 3 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
• Roll out the dough into a 13-inch round on a lightly floured surface. Ease into a 9 1/2-inch deep-dish pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least30 minutes.
• Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights; continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
• Make the topping: Combine the flour, nuts, brown sugar, butter and salt in a medium bowl; squeeze into clumps, transfer to a plate and freeze until hard, about 30 minutes.
• Meanwhile, make the filling: Gently whisk the sweet potato, evaporated milk, granulated sugar, eggs, cinnamon, ginger and nutmeg in a large bowl. Pour into the crust. Transfer to a baking sheet and bake 30 minutes. Scatter the topping on the pie and continue baking until the center is almost set but still jiggles slightly, 30 to 45 more minutes. Transfer to a rack and let cool completely.

CRANBERRY STREUSEL SWEET POTATOES

Steps:

• Place sweet potatoes in a 3 quart saucepan; add enough water to cover.
• Cover and heat to boiling; reduce heat.
• Simmer 20 to 25 minutes or until tender; drain well.
• Mash potates and mix well with 2 tablespoons melted butter (I mixed them in a table top mixer so my hands were free to do other stuff - made a lovely smooth fluffy texture!).
• Spoon into ungreased 1-quart casserole.
• Mix remaining ingredients; sprinkle over the potatoes.
• Bake uncovered at 350 degrees for about 30 minutes or until heated through and streusel mixture is golden brown.

SWEET POTATO STREUSEL

Steps:

• Heat oven to 350°F.
• Mix potatoes, orange juice and half the butter until blended; spoon into 2-qt. casserole sprayed with cooking spray.
• Mix remaining butter, cookie crumbs, nuts and sugar until blended; sprinkle over potato mixture.
• Bake 30 min. or until potato mixture is heated through and topping is golden brown.

SWEET POTATO STREUSEL

Steps:

• For Filling:
• Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until tender, about 8 minutes. Drain; return to same pot. Stir potatoes over medium-high heat until excess liquid evaporates. Remove from heat. Add butter and sugar and mash potatoes until almost smooth. Mix in half and half, eggs, ginger and vanilla. Season with salt. Spread in prepared dish (filling will be about 1 inch thick).
• For toppings:
• Rub together sugar, flour and butter in medium bowl until moist crumbs form. Mix in pecans and coconut. (Filling and topping can be prepared 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 350°F. Sprinkle topping over filling. Bake until filling is set and topping is brown, about 40 minutes. Let stand 10 minutes. Cut into squares and serve.