Sweet Potato Pecan Patties Recipes

BAKED SWEET POTATOES AND PECANS

Steps:

• Heat the oven to 400 degrees. Generously butter a 2-quart casserole, and set aside. Bake the potatoes until almost tender, 25 to 30 minutes. Remove potatoes from oven, and set aside until cool enough to handle. Slip off the skins. Cut the potatoes into 1 1/2-inch thick rounds, and transfer to a large bowl.
• Add 5 tablespoons butter, 5 tablespoons brown sugar, cinnamon, and cayenne pepper; season with salt and pepper. Stir to combine; set aside.
• Melt the remaining 2 tablespoons of butter in a medium sauté pan set over medium-high heat. Add the remaining 2 tablespoons brown sugar and the pecans. Cook, stirring occasionally, until the pecans have been coated and have caramelized, about 3 minutes.
• Add the pecans to the sweet-potato mixture, and gently stir to combine. Transfer to he prepared casserole, and bake, stirring 2 or 3 times, until potatoes are caramelized and bubbly, 30 to 35 minutes. Serve immediately.

PECAN SWEET POTATO BAKE

Steps:

• In a large bowl, combine the first 7 ingredients; beat until light and fluffy. Transfer to a greased 11x7-in. baking dish. , For topping, combine the brown sugar and flour in a small bowl; cut in butter until crumbly. Fold in pecans. Sprinkle over sweet potato mixture. , Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.

CANDIED SWEET POTATOES WITH PECANS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place on a baking sheet.
• Bake potatoes in the preheated oven until you can easily pierce them halfway through with a sharp knife, about 1 1/2 hours. Remove from the oven and allow to cool until easily handled, at least 20 minutes. Leave the oven on.
• Meanwhile, mix brown sugar, 1/2 cup butter, pecans, and pumpkin pie spice for topping in a bowl until thoroughly combined.
• Peel the cooled sweet potatoes and cut crosswise into 3/4-inch thick slices.
• Lightly grease a 9x13-inch ceramic or glass baking dish with 2 teaspoons butter. Spread potato slices in a single layer in the dish and spoon a bit of topping over each slice. Add remaining potato slices in a second layer and sprinkle with remaining topping.
• Bake, uncovered, in the preheated oven until bubbly and browned, about 20 minutes. Use a serving spoon to dish this out, making sure to get to some of the sauce from the bottom for each serving.

SWEET POTATO CASSEROLE WITH PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
• Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
• Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
• Bake in preheated oven until pecan topping is hard, about 1 hour.

PECAN SWEET POTATO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended.
• Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans.
• Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.

SWEET POTATO PECAN PATTIES

Steps:

• Wash and peel the sweet potatoes and cut into 1/2-inch cubes.
• Cover them with water in a large saucepan and bring to a boil. Reduce the heat and simmer for 15 minutes or until somewhat tender, then drain.
• Coat a large nonstick skillet/frying pan with cooking spray and heat over medium-high heat.
• Add chopped onion and garlic to the pan, sautee 5 minutes or until tender.
• Place sweet potato, chopped onion mixture, oats, and spices in a food processor and pulse until smooth.
• Place the mixture into a large bowl and stir in the pecans. Divide into 6 equal portions, shaping each inch a 1/2-inch thick patty.
• Wipe the frying pan dry with a paper towel. Heat 1 1/2 teaspoons oil over medium-high heat.
• Add 3 patties to the pan, cook 4 minutes or until browned. Carefully turn the patties over and cook the other side for 3 minutes or until browned.
• Repeat with the remaining oil and uncooked patties.

SWEET POTATOES WITH PECAN CRUMB TOPPING

Steps:

• Preheat oven to 375°F.
• Place potatoes in boiling water and simmer for 20 min, or until tender; drain and cool slightly.
• Place potatoes in a large bowl; add half and half, 3/4 cup brown sugar, 1 tsp salt and vanilla and beat at medium speed until smooth (or mash with potato masher to desired consistancy).
• Add eggs and mix well; scrape into a 13 x 9 dish coated with cooking spray.
• For topping: sprinkle marshmallows over top.
• Combine flour, 1/4 cup brown sugar, and 1/4 tsp salt in medium bowl.
• Cut in butter until mixture resembles coarse meal; stir in pecans and sprinkle over potatoes.
• Bake for 30-40 min, or until golden brown.

PECAN SWEET POTATO CAKE

Steps:

• Cake: set an oven rack in the middle of the oven; preheat oven to 350°; butter three 8-inch round cake pans; line them with parchment or wax paper cut to fit; then butter the paper; dust all over with fine dry bread crumbs, invert the pans over paper and tap gently to shake out excess; set aside.
• Sift together the flour, baking powder, salt, ginger, and nutmeg; set aside.
• In a big bowl of an electric mixer, beat the sugar and oil just to mix.
• Add in egg yolks; beat to mix.
• On low speed, add the sifted dry ingredients in three additions alternating with the boiling water and vanilla in two additions; remove the bowl from the mixer and set aside.
• Note: to prepare the potatoes-peel them and then grate them on the fine grater of a food processor or with a hand-held grater set over a piece of foil; use the side of the grater that has small, round-not diamond-shaped-openings; measure 2 cups tightly packed.
• Stir the potatoes and then the pecans into the batter.
• In a small bowl of an electric mixer (with clean beaters), beat the whites until they hold a straight shape when the beaters are raised, but are not stiff or dry.
• Without being too thorough, fold about one-third of the whites into the batter, then fold in the remaining whites, handling as little as necessary until just incorporated.
• Divide the batter among the prepared pans and smooth the tops.
• Bake the three pans on the same oven rack for 30-35 minutes, until the cakes barely begin to come away from the sides of the pan (these layers might not spring back when pressed with a fingertip, even though they will be done).
• Cool in the pans for 2-3 minutes; then cover each pan with a rack, turn the pan and rack over, remove the pan and paper lining, cover with another rack, and turn over again, leaving the layers right side up to cool.
• When you are ready to ice the cake, place four 12x4 inch strips of parchment or wax paper in a square pattern around the sides of a large cake plate; place one layer on the plate.
• Stir the apricot preserves in a small saucepan over medium heat to melt.
• Then press through a strainer; with a teaspoon or pastry brush, spread the first cake layer with 1/3 of the preserves; reserve the remaining preserves.
• Icing: add the sugar, cream of tartar, and water in a 6-cup saucepan; with a wooden spoon stir over medium heat until the mixture begins to boil.
• Cover airtight and let boil 3 minutes (this keeps the steam in the pot and dissolves any sugar crystals that cling to the sides).
• Uncover and insert a candy thermometer; increase heat to high and let boil, without stirring, until the thermometer registers 242°.
• Shortly before the sugar syrup is done (or when the thermometer registers about 236°--soft ball stage), add the salt to the egg whites in the large bowl of an electric mixer and beat until the whites are stiff (if the sugar syrup is not ready, turn the beater to lowest speed and let it beat slowly until the syrup is ready; or you can let the whites stand, but no longer than necessary).
• When the syrup reaches 242°, turn the mixer to high speed and gradually add the syrup in a thin stream (it may be easiest if you pour the syrup into a pitcher and add it from the pitcher).
• Then continue to beat at high speed, scraping the bowl occasionally with a rubber spatula, for about 5 minutes or until the icing is quite thick and stiff (if necessary, beat some more; the icing may still be warm when it is used).
• Add the vanilla and almond extract a minute or two before the icing is stiff enough.
• Spread the first cake layer with icing about ½ inch thick.
• Place the second layer over it and spread with 1/3 of melted apricot preserves, and then cover it with a layer of icing about ½ inch thick.
• Cover with the third cake layer and the remaining preserves.
• Now, it is best to ice the sides first; use a long, narrow metal spatula to ice the sides, thinly at first, and then build it up until it is about ½ inch thick, or thicker.
• Smooth the sides; use the remaining icing on the top; spread it smooth.
• After the sides and the top are smooth and even, then, with the back of a teaspoon or with the spatula, form swirls and peaks evenly on the top of the cake.
• To coat the sides with the coconut, first spread out the coconut the length of a foil or wax paper next to the cake plate.
• Take a handful of the coconut in the palm of your hand and turn your hand to place the coconut on the sides of the cake, starting at the top and working your way down.
• When much of the coconut falls onto the plate, remove it with your fingers and replace it either on the cake or on the pile of coconut on the paper.
• Then, use a long, narrow metal spatula to pick up the coconut that has fallen to the plate and return it onto the sides of the cake.
• Finally, fold the paper strips around the bottom up against the cake, and the coconut that has fallen to the strip will stick to the base of the cake; last, sprinkle all the remaining coconut over the top.
• Remove the paper strips by pulling each one slowly and gently toward a narrow end.
• Since the cake is so high, use a long-bladed knife to cut it and dinner plates to serve it on.

SWEET POTATO CAKE

Steps:

• In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.