Best 6 Kittencals Holiday Sweet Potato Bake With Nut Topping Recipes
Kittencals Holiday Sweet Potato Bake with Nut Topping is a must-have dish during the festive season. This delectable casserole marries the natural sweetness of roasted sweet potatoes with a crunchy, pecan-studded topping. The perfect balance of flavors and textures makes this dish a delightful treat for both kids and adults. Whether you're hosting a holiday gathering or simply craving a comforting side dish, this recipe will surely delight your taste buds and leave you feeling satisfied.
Let's cook with our recipes!
HOLIDAY SWEET POTATO CAKE
Try a southern specialty you'll find very similar to familiar moist and delicious carrot cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottoms and sides of 2 round pans, 9x1 1/2 inches, with shortening; lightly flour.
- In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add sweet potato, oil, 1 teaspoon vanilla, the eggs and pineapple with juice. Beat with electric mixer on medium speed 2 minutes. Stir in cranberries. Pour into pans.
- Bake 25 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
- In medium bowl, beat all Cream Cheese Frosting ingredients with electric mixer on medium speed until smooth. Fill layers and frost side and top of cake. Garnish edge with additional dried cranberries if desired. Store covered in refrigerator.
Nutrition Facts : Calories 615, Carbohydrate 80 g, Cholesterol 95 mg, Fat 6, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 420 mg
KITTENCAL'S HOLIDAY SWEET POTATO BAKE WITH NUT TOPPING
This is perfect to serve at your Christmas or Thanksgiving table, and I have done so many times and received rave reviews from all, this has been a long time family favorite and sure to become yours also! For a sweeter taste you may increase the sugar amount in the potato mixture by a few tablespoons or to taste, the sweet potatoes may be baked and the pulp removed up to a day in advance if desired --- two 29-ounce cans sweet potatoes, drained and mashed may be used for this recipe, prep time does not include baking the sweet potatoes.
Provided by Kittencalrecipezazz
Categories Yam/Sweet Potato
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- Line a baking sheet with foil, then spray with cooking spray.
- Prick each sweet potato with a few holes.
- Place on the baking sheet and bake for about 1 hour or until fork-tender all the way through to the middle (baking time will vary slightly).
- Cool the potatoes slightly then scoop out the pulp.
- Place the pulp in a large bowl.
- Add in 1/3 cup sugar (start with 1/3 cup and add in more to taste after if desired) melted butter, eggs, pinch salt, vanilla and evaporated milk or milk; mix with a wooden spoon to combine.
- Transfer/spread the mixture to the prepared baking dish.
- For the topping; in a small bowl combine 1/3 cup melted butter with brown sugar and flour; mix to combine.
- Mix in the nuts.
- Spread over the sweet potato mixture in the baking dish.
- Bake for about 25 minutes or until completely heated through.
- Delicious!
Nutrition Facts : Calories 580.4, Fat 36, SaturatedFat 14.3, Cholesterol 106.7, Sodium 239.8, Carbohydrate 61.5, Fiber 4.6, Sugar 39.2, Protein 6.5
HOLIDAY LEFT-OVER SWEET POTATO CAKE
This recipe lets you use up left-over sweet potato. The cake is very moist, so you don't really need icing. Better yet, if you have left-over sweet potatoes from Thanksgiving, freeze them, and make this cake for Christmas. The whipped sweet potatoes I use already have some butter and sugar, so I only use 1 3/4 cups of sugar in the batter, but adjust the sugar amount to your liking.
Provided by MLYIN
Categories Desserts Cakes Sheet Cake Recipes
Time 55m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
- Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.
- Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 44.8 g, Cholesterol 37.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 318.7 mg, Sugar 25.3 g
HOLIDAY SWEET POTATO CASSEROLE
Update this classic cold-weather side dish with a sweet, crunchy maple-pecan topping.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h10m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
- Add parsnips and/or carrots to a large microwave-safe bowl. Add 1/4 cup water and cover with wax paper. Microwave on high for 5 minutes. Uncover and add sweet potatoes. Cover and microwave 15 minutes more or until tender, stirring once. Drain and return vegetables to bowl.
- Pour broth and cream into the bowl with vegetables. Use a potato masher to mash to desired consistency. Stir in 3 tablespoons butter and 1/2 teaspoon salt. Transfer to prepared baking dish.
- Combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl. Using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans and maple syrup and sprinkle over sweet potato-mixture.
- Bake 20 to 25 minutes or until pecan mixture is just starting to brown.
Nutrition Facts : Calories 307.2 calories, Carbohydrate 48.4 g, Cholesterol 23.6 mg, Fat 12.3 g, Fiber 6.2 g, Protein 3.6 g, SaturatedFat 5.5 g, Sodium 260.4 mg, Sugar 22.9 g
HOLIDAY SWEET POTATO CHEESECAKE
Family and friends can't seem to get enough of this deliciously different cheesecake that combines my two favorite desserts-sweet potato pie and cheesecake. I think the dessert tastes best if made 24-48 hours prior to serving. -Melanie Bauder, Manlius, New York
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour into crust., In a large bowl, combine sweet potatoes with sugar, evaporated milk, butter, egg, vanilla, spices and salt. Spoon over cheesecake batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° until center is just set and top appears dull, 50-55 minutes., Combine the sour cream, sugar and vanilla. Spread over cheesecake. Bake just until set, 5-10 minutes longer. Remove springform pan from water bath. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Sprinkle cheesecake with pecans if desired.
Nutrition Facts : Calories 489 calories, Fat 31g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 350mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 1g fiber), Protein 7g protein.
NUTTY SWEET POTATO BAKE
Even people who say they don't like traditional sweet potato dishes come back for more of this yummy casserole.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat eggs. Add the sugar, milk and butter; mix well. Add sweet potatoes and stir gently. Pour into a greased 13-in. x 9-in. baking dish. , For topping, combine flour and sugar in a small bowl. Stir in butter and pecans. Sprinkle over sweet potatoes. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
Tips:
- Choose firm and unblemished sweet potatoes for the best results.
- Prick the sweet potatoes with a fork before baking to help them cook evenly.
- Bake the sweet potatoes until they are tender when pierced with a fork, about 45 minutes to 1 hour.
- Allow the sweet potatoes to cool slightly before handling them.
- Use a sharp knife to cut the sweet potatoes in half lengthwise.
- Scoop out the sweet potato flesh, leaving a thin border around the edges.
- Mash the sweet potato flesh with a fork or potato masher until smooth.
- Stir in the butter, milk, brown sugar, cinnamon, nutmeg, and salt until well combined.
- Transfer the sweet potato mixture to the sweet potato skins.
- Top with the pecan-oat crumb topping.
- Bake the sweet potatoes until the topping is golden brown and the filling is bubbly, about 20 minutes.
- Let the sweet potatoes cool for a few minutes before serving.
Conclusion:
This Holiday Sweet Potato Bake with Nut Topping is a delicious and festive dish that is perfect for any holiday gathering. The sweet potatoes are tender and flavorful, and the pecan-oat crumb topping adds a crunchy and nutty flavor. This dish is sure to be a hit with everyone at your table.
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