Best 4 Sweet Potato Berry Bake Recipes
Indulge in a symphony of flavors with our delectable Sweet Potato Berry Bake, a culinary masterpiece that harmonizes the natural sweetness of roasted sweet potatoes with a medley of vibrant berries, enveloped in a creamy, tangy sauce. This wholesome and versatile dish can be enjoyed as a hearty breakfast, a light lunch, or a satisfying dinner. With its vibrant colors and layers of textures, it's a feast for the eyes and the palate. Discover variations of this delightful bake, including a gluten-free and vegan option, a savory version with herbs and spices, and a unique twist featuring a crunchy pecan topping. Embark on a culinary journey and savor the goodness of this Sweet Potato Berry Bake, a true testament to the transformative power of simple, wholesome ingredients.
Here are our top 4 tried and tested recipes!
BERRY MALLOW YAM BAKE
My Yam Bake has become a holiday tradition in our family. The blend of cranberries and sweet potatoes in this recipe results in a very pretty appearance-and a unique taste. I grew up on a small Arkansas farm in the foothills of the Ozarks. Both my mother and father are excellent cooks, and I've been cooking since I was a little girl. In fact, my husband teases me that I read cookbooks like some other people read novels!
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, brown sugar, oats and cinnamon. Cut in butter until coarse crumbs form. Set aside. Sprinkle cranberries with sugar. , In a 2-qt. baking dish, layer half the yams, half of cranberry mixture and half of crumb mixture. Repeat layers. Pour reserved yam liquid over all. , Bake at 350° for 35 minutes or until heated through. If desired, place several rings of marshmallows around the outer edge of baking dish. Bake just until marshmallows are puffed and lightly browned.
Nutrition Facts : Calories 243 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 110mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 2g protein.
BAKED SWEET POTATOES
Sweet potatoes are in the same family as other potatoes but cooking them requires a different approach to get the fluffy interior and sweet caramelized flavor we all love. After testing several techniques-wrapping in foil, pricking and not pricking, using a roasting pan-we found the following method delivered on all fronts, with minimal effort. Pricking with a fork allows steam to release and the potato flesh to separate from the skin, something that didn't always happen otherwise. Baking the potatoes on a wire rack nested in a baking sheet also helped the potatoes cook more evenly (and made cleaning up much easier). Lastly, allowing the potatoes to rest in the turned-off oven for 30 minutes after baking allowed the flavors to develop even further, though you can skip this step if you are short on time.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil, then set a wire rack inside the baking sheet.
- Prick each of the sweet potatoes 5 times with a fork and place on top of the prepared rack, keeping space between potatoes to allow heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 1 hour. Turn the oven off and let the potatoes rest inside for 30 minutes more. Remove from the oven and cut each potato in half lengthwise. Season with salt and pepper and top with butter if using.
SWEET POTATO BERRY BAKE
This is another recipe clipping that Mom collected. I am sure there is one here on Zaar, but I just want to put it here for safe keeping. These are all cut out of magazines and I have no idea which magazine or newspaper they came from. Some are even hand written.
Provided by hennypenny49
Categories Vegetable
Time 1h
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Arrange sweet potatoes in 10X 6 inch baking dishTop with cranberries and nuts.
- Dot with marmalade.
- Bake at 350* for 30-35 min.
- Sprinkle with marshmallows.
- Broil until lightly browned.
Nutrition Facts : Calories 181.7, Fat 0.1, Sodium 69.4, Carbohydrate 45.9, Fiber 3.3, Sugar 27.2, Protein 1.6
SWEET POTATO CASSEROLE PIE
This showstopping dessert, which is inspired by the classic Thanksgiving side dish, is really a pie baked in a springform pan. (Don't try it in a pie pan because the filling will likely overflow.) What makes this dessert a winner is the textural contrast between the creamy sweet potato filling, the crisp pecan crust and the gooey marshmallow topping. Here are a few tips for best results: Roast the sweet potatoes instead of boiling them because it enhances their flavor, and use smaller sweet potatoes because they are naturally sweeter than larger varieties. Also, it may seem fussy, but chilling the cooked potatoes, then aggressively whipping them aerates them, resulting in a silkier texture. Once baked and cooled, refrigerate the pie until right before it's time to serve.
Provided by Jerrelle Guy
Categories snack, pies and tarts, dessert
Time 2h30m
Yield One 9-inch deep-dish pie (about 12 servings)
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees and line a baking sheet with parchment; set aside.
- Using the tines of a fork, carefully poke holes into the surface of each sweet potato. Place the sweet potatoes on the prepared baking sheet and bake until fork-tender and the skins are crisp, 45 to 50 minutes. Lower the oven to 350 degrees, remove the sweet potatoes and let sit until cool enough to handle, 15 to 20 minutes. Peel them, discarding the skins, and transfer peeled sweet potatoes into a large bowl; mash until creamy (you should have about 2 generous cups). Place the bowl into the refrigerator to chill while you make the crust.
- Line the bottom of a 9-inch springform pan with a piece of parchment. In a food processor, combine the pecans, 2 tablespoons light brown sugar, 2 tablespoons butter and 1/2 teaspoon salt; blend on high until the mixture looks like coarse bread crumbs, about 20 seconds. Sprinkle the mixture into the bottom of the pan and press down firmly to compact the crust. (If using a pie plate, press up the sides as well.) Bake until deep golden brown and fragrant, 18 to 20 minutes. Let the crust cool while you make the filling.
- Lower the oven to 325 degrees. Into a stand mixer fitted with a paddle attachment, add the chilled potatoes and beat on medium for 3 minutes, scraping the sides of the bowl and beater as you go. Add the remaining 1/2 cup light brown sugar, 2 tablespoons butter and 1/2 teaspoon salt, along with the cinnamon, nutmeg and ginger. Beat on medium speed to combine for 2 to 3 minutes, again stopping to scrape down the sides of the bowl and beater as you go. Reduce the speed to low and add the evaporated milk and vanilla, beating until combined. Add the eggs, one at a time, beating until fully incorporated, then turn the speed to medium-high and beat for another 45 seconds before pouring the mixture into the cooled crust. Set the pie on top of a baking sheet, then bake until set around the edges but just slightly jiggly in the center, 60 to 70 minutes.
- Allow the pie to cool for 10 to 15 minutes, then carefully arrange the marshmallows on top in an even layer. (If you set the marshmallows on the hot pie as soon as it comes out of the oven, they'll melt into a flat layer. Allowing the pie to cool a bit first helps them retain their shape.) Once the pie cools to room temperature, cover it with foil and transfer it to the fridge to chill, at least 4 hours or up to 2 days.
- When ready to serve, heat the broiler and position an oven rack close to the broiler. Place the pie under the broiler until marshmallows are browned in spots, 1 to 3 minutes, depending on how charred you prefer your marshmallows, watching closely. Remove from the oven and let the pie rest for 10 minutes to allow the marshmallows to set and harden before running a knife around the edges of the pan and releasing the ring. Slice and serve immediately.
Tips:
- Choose sweet potatoes that are firm and free of blemishes.
- 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.
- Let the sweet potatoes cool slightly before handling them.
- Mash the sweet potatoes with a potato masher or fork until they are smooth.
- Add the yogurt, milk, honey, vanilla extract, and cinnamon to the mashed sweet potatoes and stir until well combined.
- Fold in the berries and nuts until evenly distributed.
- Spoon the sweet potato mixture into a greased 9x13 inch baking dish.
- Bake the sweet potato berry bake at 350 degrees Fahrenheit for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
- Let the sweet potato berry bake cool for a few minutes before serving.
Conclusion:
This sweet potato berry bake is a delicious and nutritious dish that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover sweet potatoes. The sweet potatoes are a good source of vitamins, minerals, and fiber, while the berries and nuts add antioxidants and healthy fats. This casserole is also gluten-free and can be made vegan by using plant-based milk and yogurt. So next time you are looking for a healthy and delicious dish to serve your family, give this sweet potato berry bake a try.
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