Time 1h35m Yield 2-3 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 400F/200°C. Bake sweet potatoes on a baking tray for 45minutes to one hour or more depending on the size of your sweet potatoes, they should be very tender. Turn down oven to 375F/175°C. Let sweet potatoes cool slightly and peel off the skins. Mash sweet potatoes then mix in the 1/8 cup brown sugar and spices, set aside. In another bowl, rub/fork the softened butter through the flour until crumbly and large breadcrumb-like. Mix in the one and a half ounces light brown sugar into the flour and butter mixture. Spread the sweet potato mixture into a casserole dish and top evenly with the crumble mix. Bake at 375F/175C for 15-20 minutes, until the crumble is nicely browned and crisped.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Preheat ove the oven to moderately hot. Boil the potato until tender, drain and return to the pan, then mash until smooth. Melt half the butter in a small pan and add a tablespoon of oil. Cook the spring onion and garlic until soft, then add to the mashed potato with the milk. Mash together until smooth. Spoon into shallow casserole dish and smooth top. To make crumble topping:- Melt remaining butter and mix with the breadcrumbs, cheese and parsley. Sprinkle over the potato mixture. Bake for 20 minutes until the topping is golden and crispy.
Time 30m Yield 2 to 4 servings Number Of Ingredients 10 Steps:
Melt the butter in a large skillet over medium-high heat. Add the sausage, bacon and onion and saute until the meat is cooked through and the onion is golden, about 8 minutes. Drain off the fat. Add the potato, sprinkle with salt and pepper and cook to warm the potato, about 3 minutes. Mix together the half-and-half, eggs and some salt and pepper in a pitcher or bowl until combined. Lower the heat under the skillet to medium low. Pour in the egg mixture and cook until soft, creamy curds begin to form, a few minutes. Add the cheese and green onions and cook, stirring, until the eggs are cooked and the cheese is almost totally melted, a few minutes more.
Time 1h30m Yield 8 to 12 servings Number Of Ingredients 18 Steps:
Preheat the oven to 350 degrees F. For the mashed sweet potatoes: Cover the sweet potatoes with cold water in a medium saucepan and simmer over medium heat until fork-tender, 12 to 15 minutes. Drain off the excess water and transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add the milk, cardamom and 4 tablespoons of the brown sugar and mix on medium until smooth, 3 to 4 minutes. Taste and add more brown sugar if desired. Set aside to cool. Spray a 9-by-13-inch baking dish with cooking spray. For the cake layer: In a clean bowl of a stand mixer fitted with the paddle attachment, cream together the egg and brown sugar until fluffy and thick, about 4 minutes. Add the yogurt, oil, vanilla extract and orange zest and mix until well combined. Add the flour, baking powder, baking soda and salt. Mix until the batter just comes together; it will be thick. Spread the batter into the bottom of the greased baking dish. Cover the batter evenly with the sweet potato mixture. For the crumble: Combine the flour, brown sugar and melted butter in a small bowl. Mix with your hands until the mixture forms a rough crumbly texture. Sprinkle over the sweet potato and bake until the bottom is set and the crumb topping is golden brown, about 30 minutes.
Time 1h10m Yield 6 servings. Number Of Ingredients 6 Steps:
In a shallow bowl, combine the bread crumbs, paprika, salt and pepper. Brush potatoes with butter; roll in crumb mixture until coated. , Place in a greased 13-in. x 9-in. baking pan. Cover and bake at 350° for 1 hour or until tender.
Time 1h55m Yield 8 Number Of Ingredients 14 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.
