Pan Fried Pecan Crusted Cheesy Lasagna Rolls Sweet Potato Recipes

ALL-CRUST SHEET-PAN LASAGNA

Steps:

• Position a rack in the center of the oven and preheat to 450 degrees F.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer the sausage to a bowl with a slotted spoon and reserve the drippings in the pan.
• Reduce the heat to medium. Add the remaining 2 tablespoons olive oil and the garlic to the pan. When the garlic begins to brown at the edges, about 1 minute, add the tomatoes with their juices, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes.
• Mix the ricotta, egg, milk, basil, 1/2 cup of the grated Parmesan, 3/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread 2/3 cup of the tomato sauce across the bottom of an 18-by-13-inch sheet pan. Next, space out 6 lasagna noodles on top of the sauce, turning them to fit so there are 2 noodles across and 3 noodles down. (The noodles will expand when they cook.) Top the noodles with all of the ricotta mixture, all of the sausage, 2/3 cup tomato sauce, and half the shredded mozzarella. Add another layer of 6 lasagna noodles and top with the remaining sauce, mozzarella, and 1/4 cup grated Parmesan.
• Lightly oil one side of a large piece of foil. Cover the pan with the foil, greased side down. Bake until the noodles are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and continue to bake until the top is very crusty and brown, 10 to 15 minutes more.

PAN FRIED PECAN CRUSTED CHEESY LASAGNA ROLLS & SWEET POTATO

Steps:

• Pasta -- These can also be made ahead of time and refrigerated. Boil until tender. They are pan sauteed, so make sure they aren't falling apart - just tender. Simply follow the directions on the package. You can use fresh or boxed for this, but don't use NO boil noodles, they do not work as well.
• Cheese -- In a small bowl, mix the ricotta, fontina, parmesan, egg, nutmeg and pepper. Mix well to combine and set off to to the side.
• Breading -- In 3 small bowls, add the flour to the first one; the eggs to one for dipping; and add the nuts and bread crumbs for dredging.
• Lasagna -- Layout each lasagna noodle on a piece of parchment paper or foil (my trick, I spray with Pam or non-stick spray so they don't stick) and spread 2-3 tablespoons of the cheese mixture on each noodle and roll up. DON'T over fill. Then dredge lightly in the flour, then in the egg and finally in the bread crumbs. Make sure you get the ends too. Now, they are all done, but I prefer to cover and refrigerate for 30 minutes to firm up before pan frying. They just hold together much better. While your pasta set up, make the sauce and a nice salad or side dish.
• Sauce -- Remember, you can make these ahead as well and refrigerate and then just reheat. But, in a small sauce pan, add the butter and bring to medium heat. Add the garlic, shallots and saute until soft and tender. There is no need to brown them, just sweat and slowly cook. While the garlic and shallot sautes, cook the sweet potatoes in the microwave. 8-10 minutes until fork tender. Once tender, let cool enough to handle and then scoop out the flesh. Add the potato to the garlic and shallot mixture. Slowly add in the cream until you reach the consistency you like. I prefer 1 1/2 cups, but you can more or less if you like. It should be nice and creamy. I don't like my sauce too thin, but add as much as you like. As it simmers it will reduce a bit, so you can always add in a bit more cream. Don't worry. Add in the salt and pepper and taste for seasoning. The fresh sage and parsley should be added right before serving.
• Lasagna Saute -- In a large non-stick saute pan (it works best for this), add the olive oil and bring to medium heat. Add the noodles, seam side down first and saute until golden brown on all sides. Don't worry as some of the cheese will come out. These don't take too long.
• Serve -- My favorite way is to saute some kale or spinach and serve these pretty cheesy rolls over the bed of greens and top with the warm sweet potato sauce and garnish with grated parmesan cheese.

FRIED PECANS

Steps:

• Bring water to a boil in large saucepan over high heat. Add pecans. Return to a boil and boil 1 minute. Rinse under running hot water. Drain and put in large bowl. Add sugar and toss to coat.
• In a deep skillet, heat 1 inch of oil to 350F degrees over medium heat. With a slotted spoon, add 1/2 the pecans. Fry 4 to 5 minutes, until golden brown, stirring often.
• Remove pecans to a colander to drain. Sprinkle with salt and toss lightly to coat. Spread on wax paper to cool. Repeat until all are cooked.

SWEET POTATO-PECAN CINNAMON ROLLS RECIPE BY TASTY

Steps:

• In a small saucepan, warm the soy milk and vegan butter over medium heat until the butter has melted. Do not boil it. Remove from the heat and stir in the mashed sweet potato.
• In a large bowl, mix together the flour, granulated sugar, salt, and yeast. Pour the liquid ingredients into the dry and use a wooden spoon to combine. Once it gets too difficult to stir, use your hands to combine the ingredients.
• Flour a clean work surface and transfer the dough onto the prepared work space. Knead it until you've got a smooth dough ball. Lightly oil a large bowl. Place the dough ball in it, cover with plastic wrap or a kitchen towel, and let rise for 1 hour. The dough should double in size.
• Make the filling: In a small bowl, combine the brown sugar and cinnamon and set aside. Chop the pecans into small pieces and set aside. In a small saucepan, melt the vegan butter and set aside.
• Once the dough has doubled in size, preheat the oven to 375°F (190°C).
• Press the air out of the dough, then transfer it back onto your floured work space. Roll the dough until it is about ¼-inch (6 mm) thick. You should end up with a roughly rectangular oval, about 12x16 inches (30x40 cm).
• Brush the dough with the melted butter, sprinkle with the cinnamon-sugar mix, and then top with the chopped pecans. Fold the short side of the dough over and roll tightly until you have a log.
• Carefully cut the log into twelve 1-inch (2 cm) slices. Grease a large skillet or a 10-inch (25 cm) round baking dish and place the rolls in it cut-side down.
• Bake for 25 minutes, or until they've expanded and turned slightly golden on top.
• Meanwhile, make the frosting: Place all the ingredients in a food processor or standing mixer with the whisk attachment on high and blend until creamy.
• Remove the rolls from the oven and let cool for 5 to 10 minutes. Top with the sweet potato frosting and serve immediately. They will stay fresh for up to 2 days, but they're best eaten the day you bake them.
• Enjoy!

PECAN CRUSTED SWEET POTATO CASSEROLE

Steps:

• Peel, boil, and mash sweet potatoes to yeild approx 6 cups. (If using canned sweet potatoes: use two large and one small can rinsed and drained).
• Combine mashed sweet pototoes with remaining ingredients. Mix well.
• Pour into 9 x 13 greased baking dish.
• In separate bowl, combine pecans, melted butter, and brown sugar. Coat well.
• Gradually add flour to coated pecans until slightly crumbly.
• Top casserole with pecan mixture covering as much of the surface as possible.
• Bake uncovered 30-45 minutes at 375 degrees until top is browned and crusty. Casserole will set up during baking.
• Cool slightly and serve!

PAN FRIED SWEET POTATOES

Steps:

• Dice sweet potatoes no thicker than 1/4 inch thick.
• Place pan on medium heat to begin warming. While waiting dice onion and prepare garlic.
• Place oil in pan and add potatoes, garlic, and onions and then coat well(be sure that oil is not left to heat up or it will scorch the onions and garlic).
• Sprinkle salt and pepper just after adding other ingredients to the pan.
• Allow the potatoes to cook for a few minutes and check for browning. Keep temperature from getting too hot.
• Stir occasionally until potatoes are to your desired doneness (approx 10 minutes for me.
• Turn off heat and add brown sugar while still hot. Stir well and serve.
• * variation* try using butter instead of olive oil for a more sweet and traditional flavor.