Sweet Potato Soup With Buttered Pecans Recipes

SWEET POTATO AND SPICED PECAN SOUP WITH CHIVE CHANTILLY

Steps:

• Stir the hot sauce, Worcestershire and 1/4 teaspoon black pepper in a small bowl. Add the pecans and toss to coat. Spread the pecans in a single layer on a jelly-roll pan.
• Bake at 250 degrees F for 15 minutes or until the pecans are toasted. Let cool.
• Heat the butter in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until the onions are tender.
• Add the broth, bay leaves, remaining black pepper and potatoes. Heat to a boil. Cover and cook for 10 minutes or until the potatoes are tender.
• Add 1 cup cream and heat through. Discard the bay leaves.
• Place one-third of the broth mixture in an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining broth mixture. Return to saucepot and heat through. Season to taste.
• Prepare the Chive Chantilly. Serve the soup with Chive Chantilly and sprinkle with the pecans.
• TIP: Chive Chantilly: Beat the remaining heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Gently stir in the chives.

SWEET POTATO SOUP WITH BUTTERED PECANS

Steps:

• In a kettle cook the onion, the leek, the garlic, and the carrots with the bay leaf in the butter over moderate heat, until the vegetables are softened.
• Salt and pepper to taste.
• Add the sweet potatoes, peeled, halved lengthwise, and sliced thin, the russet potato, peeled, halved lengthwise, and sliced thin, the 5 cups broth, the wine, and the water.
• Simmer the mixture, covered for 15 to 20 minutes, or until the potatoes are very tender.
• Discard the bay leaf.
• In a blender puree the mixture in batches until it is very smooth, transferring it as it is pureed to a large saucepan.
• Add the additional broth to thin the soup to the desired consistency, and season the soup with salt and pepper.
• The soup may be made 1 day in advance, kept covered and chilled, and reheated.
• In a skillet cook the pecans in the butter with salt to taste over moderate heat, stirring occasionally, for 10 minutes, or until they are golden brown.
• Transfer them to paper towels to drain.
• The pecans may be made 2 days in advance and kept in an airtight container or a resealable plastic bag.
• Divide the soup among bowls and top each serving with a dollop of the creme fraiche and some of the buttered pecans.

BUTTER-PECAN SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.
• Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.
• Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.