Sweet Potato Bake With Pecan Streusel Recipes

PECAN SWEET POTATO COFFEE CAKE

Pecan Sweet Potato Coffee Cake image

This coffee cake is wonderfully spiced and moist with the delicious flavors of sweet potato. The pecan streusel topping is so good!

Provided by Nora from Savory Nothings

Categories Dessert

Time 1h5m

Number Of Ingredients 17

Ingredients

1/2 cup butter (softened)
1/4 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1/4 cup maple syrup
2 cups mashed sweet potatoes (yield from about 3 medium-large sweet potatoes)
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 1/2 teaspoons pumpkin spice mix (OR 1/2 teaspoon each ground nutmeg, cloves and allspice)
1/4 teaspoon salt
6 tablespoons flour
1/4 cup sugar
1/4 cup brown sugar
1/4 cup pecan nuts (roughly chopped)
1/4 cup cold butter (diced)
1/2 teaspoon ground cinnamon

Steps:

Prep: Preheat oven to 350°F. Line a 7x11 inch baking pan with baking parchment.
Beat wet ingredients: In a large bowl, beat the butter and both sugars with an electric mixer until creamy, about 5 minutes. Add the eggs and continue beating until light in color and foamy. Stir in the maple syrup and sweet potato purée.
Make batter: Sift the remaining cake ingredients into the bowl and stir everything into a dense batter. Pour the batter into the prepared baking dish.
Streusel: To make the streusel topping crumble all topping ingredients together in a small bowl until crumbs form. Scatter evenly over the batter.
Bake: Bake the cake for 40-45 minutes, or until a toothpick inserted comes out just clean. Cool in the pan on a wire rack for 30 minutes, then serve warm.

Nutrition Facts : Calories 339 kcal, ServingSize 1 slice, Carbohydrate 50 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 58 mg, Sodium 177 mg, Fiber 2 g, Sugar 27 g

STUFFED SWEET POTATOES WITH PECAN AND MARSHMALLOW STREUSEL

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel image

Provided by Tyler Florence

Categories side-dish

Time 1h20m

Yield 12 servings

Number Of Ingredients 8

Ingredients

12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows

Steps:

Preheat the oven to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

SWEET POTATO CASSEROLE WITH PECAN STREUSEL TOPPING

Sweet Potato Casserole With Pecan Streusel Topping image

This sweet potato casserole is TO DIE FOR. And, this is incredibly easy to make - it can even be assembled a day ahead of time. Recipe from the Junior League of South Bend, Indiana. ***P.S. I would NOT recommend using oats on top as one of the reviewers of this recipe has done. It will spoil the dish.

Provided by Shannon Cooks

Categories Yam/Sweet Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 (16 ounce) cans sweet potatoes
1/4 cup butter
1 cup sugar
1/2 teaspoon salt
2 eggs
1/2 cup milk
1/2 teaspoon vanilla
1 cup brown sugar
1/4 cup butter
1/3 cup flour
2 teaspoons cinnamon
1 cup pecans, chopped

Steps:

Heat sweet potatoes to boiling and drain (can be done in microwave). Mash with butter.
Add sugar,salt, eggs, milk, and vanilla and mix well. Pour into ungreased 9-inch square glass baking pan.
Mix brown sugar, butter, flour, and.
cinnamon with fingertips until mixture is crumbly. Stir in nuts.
Spread on top of sweet potato mixture and bake at 350°F for 40 minutes.

Nutrition Facts : Calories 724.8, Fat 30.9, SaturatedFat 11.9, Cholesterol 105.5, Sodium 456.5, Carbohydrate 109.3, Fiber 6.9, Sugar 76, Protein 7.8

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