Whether you want a recipe that’s sweet, savory, or something in between, Nicole has all of your sweet potato needs covered. In this video, she shows you how to make three of the best sweet potato recipes, including sweet potato souffle, loaded twice-baked sweet potatoes, and amaretto-infused roasted sweet potatoes.
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00:00It's sweet potato day! Sweet potatoes are meant to be enjoyed a lot more than just on Thanksgiving
00:04and I have three incredible recipes for you to try. I'm starting traditional and it's gonna get
00:10crazier and crazier as we go along but in a good way. I'm starting with just a good old sweet
00:14potato casserole. This is sweet potato souffle and it is one of our top rated sweet potato recipes on
00:20all recipes so it's been tried and true in case you're wondering. I have baked off some sweet
00:26potatoes. To me it's the easiest way to cook them and it brings out their natural sweetness the best.
00:31You don't have to babysit it or anything. You don't have to peel them. This is just slap it on a tray
00:35and call it a day. All right the recipe calls for three cups of cooked and mashed sweet potatoes.
00:40So they're cooked and now they're really soft to do this while they're hot. This sweet potato
00:45casserole is not going to be topped with marshmallows. I think the best part about
00:49this recipe is going to be the topping and that's what makes this one different and special. So if
00:53you are looking for that perfect sweet potato casserole recipe and you want to be like the hit
00:58of the table this will be the one to do. All right so now I'm just going to mash them.
01:04So I like them pretty mashed. I don't mind little you know chunks in there. Keeps it a little rustic.
01:09While it is hot is the time to add in the butter. So it's a third cup of butter. Okay I'm gonna let
01:16the heat from the sweet potatoes melt that and I'm gonna add in some sugar. Now this is where you can
01:21adjust to your sweetness also. I think the southern way always tends to lean a little bit sweeter.
01:28It's also going to have a sweet topping so I'm going to cut that back just a little bit. Okay
01:32in with a little vanilla and because I'm notorious for you know putting my own little twist onto
01:37things I'm also adding in a little salt. To me the salt balances some of that sweetness and it just
01:42makes things taste better. Now I'm going in with my half a cup of milk, my eggs. You don't want to
01:48add these in if it's too hot so that's why I added everything first so it would kind of cool the
01:52sweet potatoes down. Okay so I just mix this up and then I just pour it straight into the casserole dish.
02:03All right and like I said what makes this sweet potato casserole different and special
02:09is the topping. It's sort of like a streusel-y crumbly topping. That's what I'm talking about.
02:15Starting with a cup of brown sugar and then a cup of chopped nuts and guam pecans.
02:23Don't want it to be overwhelming just a little bite of crunch. What I think is the surprise,
02:28maybe you've done this before but I never have, some shredded sweetened coconut. I'm not even like
02:34a coconut lover but I think here once it's all like toasted up it's gonna kind of I don't know
02:40just lend the perfect bite. Then I need a third cup of flour. Flour is going to keep everything
02:46separated and make it kind of streusel-y. Shocker! I'm also just going to add in just a little bit
02:51of salt. All right and then melted butter. Come on you know that looks good. We're going to just
02:56dampen all these ingredients and make it really crumbly and the ratio of topping to casserole
03:01is on point. This is much better than marshmallows. I'm telling you this is going to be so good.
03:08This now just bakes at 350 until the souffle is set. It's going to take about 30 to 40 minutes.
03:16This might be the best sweet potato casserole I've ever made and I haven't even tasted it yet.
03:20The smells going on in here right now are just like heaven. Now I do know that this is going
03:25to need to sit before we dig in. I think it needs to set up just a little bit but you can tell you
03:31know you saw how thin the sweet potatoes were when I put them in here and I just said cook
03:36it till the souffle is set. That's what you want. There's like a slight jiggle but it's really set.
03:44Oh my gosh do you see that how perfect that is?
03:48Just like syrupy goodness dripping down. The ratio of sweet potato to topping is unmatched.
03:57That butter is hitting just right. I do recommend a little sprinkle of salt in there because
04:03it is making that sweet pop but those sweet potatoes just taste so fresh.
04:08The chew from the coconut probably makes the whole thing. Every texture is going on. You've got the
04:13creamy a little crunchy nut topping but then you get that chewiness. I'm telling you you're going
04:18to want to make this one. I'm going to get started on recipe number two. This is going to be our
04:22savory application to sweet potatoes. Loaded twice baked sweet potatoes. A little sprinkle of salt
04:28and then pierce it with a knife. Then these just go into the oven until they are nice and tender
04:34and I'm also going to be getting my bacon cooking. I'm just going to chop up some bacon and then just
04:39get this really crispy. I always start my bacon in a cold pan because as the pan heats up the
04:46bacon heats up the fat renders out. It's just better that way. Spicy twice baked sweet potatoes coming up.
04:54The first bake is done. They're nice and tender on the inside. That's what you want and then I'm
04:58just getting everything else ready. So this is going to have a little bit of smoky Mexican kind
05:03of flair to it. So I'm going to add in some pepper jack cheese. I love like black beans and sweet
05:09potatoes. Any sort of like Mexican flavor with a sweet potato is hella good. Hella good people.
05:15All right so just like you make regular twice baked potatoes instead of doing these in half I'm
05:20only gonna slice off the top third or so so that everybody gets a really hearty portion. This is
05:25also a recipe that you can adapt to your liking. If it's too spicy you can switch out the cheese
05:30to just like a sharp cheddar or something like that or you can kick it up more by adding in like
05:35some jalapeno and whatever other flavors you like. We're just going to scoop out all of the flesh
05:40and then mash it up and make a delicious mashed sweet potato. I'm also going to go ahead and add
05:45in some butter here so that that can be melting with the hot sweet potato. Okay potatoes scooped
05:52out. So we have a little butter in there. I'm also going to add in a little of our bacon dripping
05:59because why not and then a little bit of salt. Now I'm going to kick it up with some chipotle.
06:05So I'm going to chop up one of these chipotle peppers and also add in a spoonful of the sauce.
06:13Sometimes these are like so spicy you can hardly eat any and sometimes they're on the milder side
06:18so I'm going to start there. I also want to add in a little maple syrup. I like the flavor of
06:23the maple with the chipotle and some green onion. Save some for garnish and then toss the rest
06:30inside. All right I'm also adding in some sour cream and then I'm also going to stir in half of
06:38our cheese and some bacon. That's how we're loading it up. All right so now I'm going to
06:45spoon this mixture into back into our sweet potatoes. Okay telling you y'all are going to
06:52love this and now I'm just going to top it with a little more cheese and then bake them again.
06:57All right then we want it to get you know a little bit crusty around the edges and then of course
07:02just hot and bubbly all the way through. That's one of those sweet potato experiences that you can
07:07eat as is by itself or alongside maybe a little cup of chili or just every day for breakfast.
07:14Whatever. Look at here. Look at that. Oh my god. I am so proud of these. I'm just so proud.
07:26Okay I think this could be enjoyed just like this maybe with a little sprinkle of onion.
07:31I'm gonna just decorate it just a little bit. The ultimate loaded spicy twice baked sweet potato.
07:37I couldn't let the episode go by without a roasted sweet potato. So this is amaretto infused
07:44roasted sweet potatoes with onions. Yum. Have you ever put amaretto with your sweet potatoes?
07:50I for one have not but this is one of our top rated sweet potato recipes and I just 100%
07:55had to try it. This is the something different you're looking for to to put on your table but
08:01it makes so much sense. Okay so I'm starting with some sweet potatoes. I'm just going to peel and
08:05cube them and this one's the perfect mix of sweet and savory. So we had a really sweet one,
08:13a really savory one and then the combo. I like to give you a variety. It all just gets tossed
08:19and baked into one dish so we like that. And then Vidalia onion. Recipe calls for two of these.
08:27I don't want to take away from the sweet potato so that's why I added a little more sweet potato
08:31and I'm going to do a little less onion. All right then I'm just tossing it with some olive oil
08:36and the star of the show right here. I haven't had this in a minute. We might have to make a
08:42little cocktail with this. We haven't done that in a while. So I guess a quarter cup
08:46and then some thyme. Recipe calls for dried thyme but in case we just met,
08:52dried thyme is one of my least favorite herbs. If you've got fresh, let's go fresh.
08:59Okay and then salt and pepper. Okay then just toss it. You want to be sure everything is coated.
09:05Oh man this smells so good. All right then I'm going to cover it.
09:12And this is going to bake covered for about 30 minutes and then we're going to uncover it and
09:15let it finish and hopefully get some browning on there. So it's kind of like a two-part. See you
09:20in half an hour. Well I mean if you had to buy amaretto you might as well get a double use out
09:26of it. Just helping you out. A little amaretto sour, fresh lemon juice, amaretto, simple syrup
09:35and a cherry. I'm doing the lord's work here. It's a way to finish this up. God that's good.
09:45I cannot wait to taste these. All right and then to finish these off because the amaretto is like
09:52an almond liqueur, we have some sliced toasted almonds. How good does that look? I've never had
09:58sweet potatoes like this before and my guess is you haven't either. So let's see how they are.
10:05Those are really, really good. They're really soft cooking in that liquid so you don't like
10:10get that like super crusty roasted taste. They're very tender but then you get a little bit around
10:15the edges but then the crunch from the almonds makes up for that and they just absorb just
10:20enough of that amaretto to give it just like an elevated sweet potato taste. If your family
10:25normally just does like candied yams or something like that, this is the way to up that because
10:31they're really tender but these have about 10 times the amount of like depth and flavor.
10:38Really, really good. I'll be doing that again and this again.
10:41We did it, we did it. Whether you want sweet, savory or somewhere in between, I've got you
10:46covered. Surely you have my guarantee that one of these recipes are sure to become your new
10:50favorite sweet potato recipe. I promise. Money-back guarantee. Then you don't pay anything.