CANDIED SWEET POTATOES WITH PECANS
This is my favorite style of a Thanksgiving or Christmas time sweet potato side dish, since I'm not really a big fan of whipped sweet potatoes with marshmallow toppings. This is a very sweet dish (candied) but more to my liking. The spice and pecans add a whole new level of taste and texture.
Provided by Stiritup
Categories Side Dish Vegetables Sweet Potatoes
Time 2h20m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 49.3 g, Cholesterol 22 mg, Fat 12 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 89.6 mg, Sugar 24.4 g
BAKED SWEET POTATOES AND PECANS
This winning holiday dish is almost a dessert before you get to the pie.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
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.
BROWN SUGAR GLAZED SWEET POTATOES WITH TOASTED PECANS
These easy brown sugar glazed sweet potatoes are delicious with the toasted pecans. A few cinnamon sticks and some apple cider add unexpected flavor.
Provided by Diana Rattray
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Peel the sweet potatoes and slice into rounds about 1/4-inch thick. If the potatoes are very thick, cut in half lengthwise before slicing.
- In a large heavy skillet or Dutch oven over medium-low heat, melt the butter.
- When the butter is melted and begins to foam, add the brown sugar, cinnamon sticks, if using, and the water. Bring to a simmer.
- Add the sweet potato slices to the sugar mixture and stir to coat well. Cover and simmer, stirring and turning frequently, for about 25 to 30 minutes, or until the sweet potatoes are tender.
- Meanwhile, in a dry skillet over medium heat, toast the pecan halves. Cook the pecans until they begin to brown lightly and smell toasty, turning frequently. Immediately pour the toasted pecans out onto a plate to stop the cooking process.
- Remove the cover from the skillet or Dutch oven and add the toasted pecan halves. Continue cooking -- while gently turning the sweet potatoes frequently -- until the juices are reduced to a thick syrup and the potatoes are nicely glazed. Watch carefully for scorching.
Nutrition Facts : Calories 462 kcal, Carbohydrate 81 g, Cholesterol 31 mg, Fiber 6 g, Protein 4 g, SaturatedFat 8 g, Sodium 77 mg, Sugar 55 g, Fat 15 g, ServingSize Makes About 4 Servings, UnsaturatedFat 0 g
SWEET POTATOES WITH TOASTED PECANS
Toasted pecans and sticky-sweet marshmallows top creamy whipped sweet potatoes.
Provided by BHG Test Kitchen
Time P1DT2h22m
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F. Scrub potatoes and prick with a fork. Brush with olive oil. Sprinkle with 1 tablespoon salt. Place potatoes in a 15x10x1-inch baking pan. Roast, uncovered, for 30 to 40 minutes or until soft. Cool until easy to handle.
- Halve potatoes; scoop out flesh and discard skin. Press through a fine mesh sieve. Transfer to a large bowl.
- In a small saucepan combine butter and whipping cream; cook over medium heat until mixture comes to a simmer. Fold into the sweet potatoes along with the maple syrup, nutmeg and remaining 1 teaspoon salt. Transfer to a 2-quart baking dish.
- Cover and chill up to 24 hours.
- Preheat oven to 350 degrees F. Bake chilled casserole, covered, for 55 minutes, stirring once. Increase oven temperature to 450 degrees F. Uncover and sprinkle marshmallows on potatoes. Bake, uncovered, 12 to 15 minutes or until marshmallows are golden brown. Sprinkle with toasted pecans. Serve immediately. Makes 8 (1/2-cup) servings plus leftovers
Nutrition Facts : Calories 255 kcal, Carbohydrate 30 g, Cholesterol 33 mg, Protein 2 g, SaturatedFat 7 g, Sodium 670 mg, Sugar 11 g, Fat 14 g, ServingSize 8 (1/2-cup) servings plus leftovers, UnsaturatedFat 6 g
ROASTED SWEET POTATO CASSEROLE WITH PECAN CRUMBLE
This roasted sweet potato casserole gets the special treatment with a spiced pecan crumble topping.
Provided by Andrew J
Categories Side Dish Vegetables Sweet Potatoes
Time 1h55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine sweet potatoes and oil in a bowl and toss to coat. Lay on a shallow baking sheet.
- Roast until slightly charred, about 45 minutes, turning regularly to prevent burning on the bottom.
- While potatoes are roasting, combine 1/3 cup brown sugar and flour in a medium-sized bowl. Add 3 tablespoons butter and cut into the dry ingredients. Stir in pecans until evenly mixed. Set crumble mixture aside.
- Combine 1/3 cup brown sugar, remaining 7 tablespoons butter, eggs, evaporated milk, vanilla extract, cinnamon, salt, cloves, and nutmeg in a large mixing bowl. Set aside until potatoes are done roasting.
- Remove potatoes from oven and reduce heat to 325 degrees F (165 degrees C). Transfer sweet potatoes to the brown sugar mixture in the large mixing bowl. Toss until well combined.
- Spoon sweet potato mixture into a 1 1/2-quart casserole dish. Top with crumble mixture, distributing evenly to form a crust.
- Bake in the hot oven until lightly browned on top, 30 to 40 minutes. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 408.5 calories, Carbohydrate 42.1 g, Cholesterol 89.2 mg, Fat 25.3 g, Fiber 3.5 g, Protein 5.3 g, SaturatedFat 11.2 g, Sodium 233.8 mg, Sugar 23.4 g
SWEET POTATO CASSEROLE WITH PECANS
You can't have a holiday dinner without a sweet potato souffle! And this is a wonderful version. I got this from my mother-in-law, who got the recipe from a neighbor.
Provided by Mienna
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 64.2 g, Cholesterol 47.7 mg, Fat 18.9 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 303.6 mg, Sugar 44.5 g
ROASTED SWEET POTATOES WITH PECANS AND SPICED MAPLE SAUCE
Provided by Aida Mollenkamp
Categories side-dish
Time 52m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees F and arrange rack in the middle.
- While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes. Remove from oven and set aside.
- Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and freshly ground black pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 40 to 45 minutes.
- Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in maple syrup and cayenne and let cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.
ROASTED SWEET POTATOES WITH HONEY AND PECANS
Glaze sweet potatoes with honey, butter, cinnamon and ginger; add texture with crunchy pecans.
Provided by Food Network Kitchen
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Pierce the sweet potatoes all over with a fork and microwave on high until cooked through, 8 to 12 minutes, turning them over halfway through the cooking time. Start checking for doneness during the last 4 minutes of cooking time. They should feel soft when you squeeze them. Cut into thick rounds and arrange decoratively in a small or medium baking dish.
- Stir together the melted butter, honey, cinnamon, allspice, ginger and 1/4 teaspoon salt until smooth. Pour over the potatoes and toss to coat. Roast until the honey butter is bubbly and the potatoes are glazed, about 20 minutes. Sprinkle with a pinch of salt and top with pecans.
SWEET POTATOES WITH TOASTED PECANS
Make and share this Sweet Potatoes With Toasted Pecans recipe from Food.com.
Provided by Lightly Toasted
Categories Yam/Sweet Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Scrub potatoes and prick with fork. Brush with olive oil.
- Roast at 350 degrees for 30-40 minutes, or until soft. Cool until you can handle.
- Halve potatoes and scoop out flesh. Throw away skin.
- Transfer to a large bowl, and beat with mixer.
- In small saucepan, combine butter and whipping cream over medium heat until it comes to a simmer. Add to mashed potatoes, adding maple syrup, nutmeg, and salt.
- Transfer to a 2 qt baking dish, sprinkling mini-marshmallows on top.
- Bake at 350 for 12-15 minutes or until golden brown. Sprinkle pecans over top.
Nutrition Facts : Calories 496.4, Fat 24.9, SaturatedFat 12.6, Cholesterol 57.7, Sodium 1112.3, Carbohydrate 66, Fiber 8, Sugar 21, Protein 5.1
CANDIED SWEET POTATOES WITH PECANS
This nice old-fashioned side dish is perfect for the holidays and easily down-sized for two, it's a dish that can be made often to complement any meal. The touch of pineapple juice adds a nice flavor.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or just until tender. Drain. , When cool enough to handle, peel and cut into 1/4-in. slices. Place in a greased shallow 2-cup baking dish. , In a small bowl, combine the brown sugar, pecans, pineapple juice, lemon juice and cinnamon; sprinkle over sweet potato slices. Dot with butter. , Bake, uncovered, at 350° for 15 minutes or until bubbly and heated through.
Nutrition Facts : Calories 385 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 71mg sodium, Carbohydrate 71g carbohydrate (45g sugars, Fiber 6g fiber), Protein 4g protein.
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