BUTTER-PECAN SWEET POTATOES
This sweet and spicy side dish is sure to be a crowd-pleaser on Thanksgiving.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 7
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.
BAKED SWEET POTATOES WITH BROWN SUGAR-PECAN BUTTER
After moving to Texas from the north, I was introduced to baked sweet potatoes as a side dish, a nice change from the usual baking potato. These are "baked" in the microwave, a real time-saver!
Provided by MommyMakes
Categories Yam/Sweet Potato
Time 17m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Try this method for toasting the pecans: Sprinkle chopped pecans on a paper plate and microwave on high for 1 or 2 minutes, they should smell toasted when they are done.
- Scrub, but do not peel, the potatoes.
- Pierce them in several places with a fork.
- Microwave on HIGH for 12 minutes until done.
- Meanwhile, combine the butter, sugar, and pecans.
- Once potatoes are done, slice length wise, about 2/3 of the way down (do not cut through) and push end toward each other to "fluff" the potato and create a well for the butter.
- Place a scoop of butter mixture into the center and wrap in foil until serving.
Nutrition Facts : Calories 225.7, Fat 9.7, SaturatedFat 4, Cholesterol 15.3, Sodium 124.1, Carbohydrate 33.7, Fiber 4.4, Sugar 12.3, Protein 2.6
PECAN SWEET POTATO BAKE
The luscious sweet potato pecan recipe was handed down through my husband's family, and it's become a tradition for me to serve it during the holidays. Everyone loves it! -Nanci Keatley, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 12
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°.
Nutrition Facts :
FONDANT SLOW-ROASTED SWEET POTATOES - WITH MAPLE BUTTER PECANS
Recipe video above. The familiar sweetness of sweet potato gets a boost of savoury by cooking them fondant style: Roasting in stock, long and slow, so the inside turns meltingly creamy and the outsides caramelise. And if that's not enough (and it really is - you can serve it just like that) you've got the option to douse with a Maple Butter Pecan Sauce which elevates it to "wow"!Is it sweet? Yes. But it's counter-balanced by the infusion of savoury in the potato flesh and the nuts. If you prefer some tartness instead, use the Honey Lemon Sauce in this sweet potato salad recipe instead (switch honey with maple!)
Provided by Nagi
Categories Sides
Number Of Ingredients 13
Steps:
- Preheat oven to 240°C/465°F (220°C fan).
- Cut the potatoes into 3cm / 1.2" discs.
- Place the potatoes in a large roasting pan or baking sheet with tallish sides (we're adding liquid later).
- Drizzle with butter and oil, sprinkle with half the salt and pepper. Squidge around, turn potatoes, sprinkle with remaining salt and pepper.
- Roast: Place in the oven and roast for 20 minutes.
- Turn, continue roasting: Carefully turn potatoes, then roast for a further 15 minutes.
- Baste, add stock: Spoon the butter/oil collecting in the pan over the potatoes. Then carefully pour the stock in around the potatoes, and scatter the garlic into the liquid.
- Roast to absorb stock: Return to the oven, and roast for a further 15 to 20 minutes or until most of the liquid has been absorbed/evaporated. The exact time depends on the height of pan walls / how heavy-based your pan is etc.
- Assemble & serve: Transfer potatoes to serving platter, scraping up some of the pan juices as you go (Note 5), and piling them high on the plate. Pour over Maple Butter Pecan Sauce and sprinkle with fresh thyme leaves just before serving. Serve warm - or at room temperature!
- Place pecans in a saucepan or small skillet over medium high heat. Stir for 30 seconds until you can smell the pecans. Add remaining ingredients, then once the butter melts and it starts bubbling, simmer on medium heat for 1 1/2 minutes until it reduces and thickens slightly (it gets thicker as it cools).
- Transfer to serving jug. Serve over potatoes.
Nutrition Facts : Calories 326 kcal, Carbohydrate 53 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 421 mg, Fiber 6 g, Sugar 21 g, ServingSize 1 serving
HASSELBACK SWEET POTATO WITH PECAN STREUSEL
Sweet potatoes come in different colors, from white to yellow to orange to orange-red. The darker the inside, the sweeter it is. I chose white because I was adding maple syrup and brown sugar, but any sweet potato will do.
Provided by Yoly
Categories Side Dish Vegetables Sweet Potatoes
Time 1h
Yield 1
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place sweet potato on a cutting board. Place a chopstick on either side. Cut the sweet potato into 1/8-inch-thick slices, making sure you don't cut all the way through. Transfer to a baking pan.
- Mix melted butter, maple syrup, cinnamon, and vanilla extract together. Spoon over the sweet potato.
- Bake in the preheated oven until tender, 45 to 60 minutes.
- Using your hands, make streusel by combining 2 tablespoons plus 2 teaspoons brown sugar, pecans, flour, butter, and salt. Keep refrigerated until ready to use.
- Remove the sweet potato from the oven and sprinkle streusel over the top. Place in the broiler until streusel starts to brown, 1 to 3 minutes.
Nutrition Facts : Calories 910.5 calories, Carbohydrate 139.7 g, Cholesterol 71 mg, Fat 36.9 g, Fiber 15.5 g, Protein 9.8 g, SaturatedFat 17.9 g, Sodium 554.9 mg, Sugar 57 g
BUTTER PECAN SWEET POTATO CRUNCH
Make and share this Butter Pecan Sweet Potato Crunch recipe from Food.com.
Provided by Crafty Lady 13
Categories Dessert
Time 1h5m
Yield 15-20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. In a large bowl, combine sweet potatoes, evaporated milk, sugar, eggs, cinnamon and vanilla. Pour sweet potato mixture into greased 13 x 9 cake pan.
- Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans.
- Bake for approximately 1 hour, or until center is firm. Chill well. Cut into squares. Serve with whipped topping.
Nutrition Facts : Calories 326.4, Fat 16.1, SaturatedFat 6, Cholesterol 65.5, Sodium 226.3, Carbohydrate 42, Fiber 2.8, Sugar 23.6, Protein 5.2
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ROASTED BUTTER PECAN SWEET POTATOES RECIPE | FOODAL
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5/5 (1)Total Time 45 minsCategory Side DishesCalories 237 per serving
- Peel sweet potatoes and cut in half lengthwise. Slice each half crosswise into ½-inch pieces (half-rounds).
- Place on a baking sheet in a single layer. You may need two baking sheets, depending on their size. Toss with olive oil and salt.
- Bake for 25 minutes, or until soft, stirring and rearranging in a single layer halfway through cooking. Remove from the oven. Sprinkle with butter, brown sugar, and pecans.
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Servings 8-10Category Side Dishes
- Make the Butter Pecan Topping by combining pecans, brown sugar, flour, butter, salt and baking powder in a medium bowl with a pastry blender or spoon until the mixture is well incorporated. Sprinkle topping mixture onto the potato souffle.
BUTTER-PECAN MASHED SWEET POTATOES RECIPE | MYRECIPES
From myrecipes.com
4/5 (8)Calories 262 per servingServings 4
- Pierce each potato with a fork 3 to 4 times on each side. Wrap each potato in a damp paper towel. Microwave at HIGH 8 minutes, turning after 4 minutes. Cool slightly. Cut potatoes in half; scoop pulp into a bowl. Mash pulp.
- Heat butter in a small saucepan over medium heat; cook 3 minutes or until browned. Stir butter, milk, and salt into potato pulp. Top with pecans.
- Variation 1 Maple Bacon Price per serving: $85 Prepare master recipe through step Stir in 1 tablespoon softened butter, 2 tablespoons fat-free milk, and 4 teaspoons maple syrup. Top mashed sweet potato mixture with 1 1/4 ounces cooked and crumbled bacon (about 3 slices). Serves 4 (serving size: 1/2 cup) Calories 268; Fat 6g (sat 1g); Sodium 351mg
- Variation 2 Chipotle-Lime Price per serving: $08 Prepare master recipe through step Stir in 1 tablespoon brown sugar, 2 tablespoons fat-free milk, 1 tablespoon fresh lime juice, 1 1/2 teaspoons finely chopped chipotle chile in adobo sauce, 1/2 teaspoon adobo sauce, and 1/8 teaspoon salt. Serves 4 (serving size: 1/2 cup) Calories 193; Fat 0g (sat 0g); Sodium 227mg
SWEET POTATO CASSEROLE WITH PECANS - SWIRLS OF FLAVOR
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4.5/5 (2)Total Time 2 hrsCategory Side DishCalories 376 per serving
- Preheat oven to 425F. Arrange sweet potatoes on baking sheet. Bake 1 hour or until potatoes are tender. Let cool slightly and then remove and discard skins.
- In bowl combine flour, 1/3 cup granulated sugar, 1/3 cup brown sugar, pecans and 2 tsp. cinnamon until blended. Stir in 10 Tbs. melted butter until moist crumb mixture forms. Using hands shape into crumbs and arrange over sweet potatoes.
SWEET POTATO PIE WITH A BUTTER PECAN TOPPING - COUNTY MAMA ...
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Category Dessert, Holiday, Side DishEstimated Reading Time 4 mins
- While the sweet potatoes are boiling, go ahead and get your pie crust ready. If you’re making a pie crust from scratch, check out how to make a pie crust from scratch here. If using a store-bought one, get it into your pie pan and ready.
BUTTER-PECAN SWEET POTATOES - FAMILY RECIPES, FOOD, FUN …
From sixsistersstuff.com
Cuisine AmericanCategory Side DishServings 4Total Time 1 hr
- Preheat oven to 400 degrees. Cut the potatoes lengthwise and then slice crosswise 1/2 inch thick.
- Put half of the cut potatoes on the bottom of a 9×13 pan. Place 2 Tablespoons of butter, 2 Tablespoons of brown sugar, and 1/3 of the pecan pieces over the first layer of sweet potatoes. Repeat and layer the rest of your sweet potatoes, butter, brown sugar and pecans. Bake for 15-20 minutes.
MASHED SWEET POTATOES WITH PECAN BUTTER RECIPE | MYRECIPES
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5/5 (9)Calories 299 per servingServings 2
- Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave potatoes at HIGH for 10 minutes, rearranging the potatoes after 5 minutes. Wrap potatoes in a towel; let stand for 5 minutes. Scoop out pulp; discard skins. Combine pulp, milk, 1 tablespoon brown sugar, and salt in a medium bowl; mash.
- Combine 1 tablespoon brown sugar, softened butter, pecans, and cinnamon in a small bowl. Top each serving with pecan mixture.
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Estimated Reading Time 3 mins
- Ham, cheese, and sweet potato butter sammie. Make an instant-autumn sandwich by layering thinly sliced ham (or prosciutto, if you’re feeling fancy), Swiss cheese, and a smear of sweet potato butter on soft bread like sourdough or soft whole grain.
- Sweet potato-infused pancakes. You can take two options with pancakes—either spoon sweet potato butter atop your freshly cooked pancakes once done, or add a few dollops of the butter to your batter before you cook it.
- Sweet potato-filled fruit pies. Make sweet potato the secret ingredient in a seasonal apple or fruit pie. Simply add a few spoonfuls of sweet potato butter to your usual pie filling (along with the chopped fruit of choice, of course!)
- Easy-peasy breakfast toast. Sometimes it’s the simple things we do that make us happiest. Like morning autumn toast with a smear of sweet potato butter atop coconut or regular butter on a warm piece of whole grain bread.
- Sweet potato-glazed ham (or meatloaf, or salmon, or tempeh …). Basically any meat or meat substitute that you’re cooking in the oven will benefit from an incredible glaze sauce made from basic sweet potato butter.
- Sweet potato fall smoothie. Fall smoothie? Don’t mind if we do! Combine a frozen banana, dairy or non-dairy (try coconut!) milk, sweet potato butter, and a bit of yogurt in a blender; puree until smooth.
CANDIED PECAN SWEET POTATO CASSEROLE {SO EASY!} | PWWB
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Cuisine AmericanTotal Time 40 minsCategory Side Dish RecipesCalories 371 per serving
- Place the diced sweet potatoes in a large, heavy-bottomed Dutch oven and cover with 8 cups cold water, or enough to completely submerge the sweet potatoes. Season with 2 tablespoons Kosher salt. Place the pot over medium-high heat and bring to a boil. Reduce to a simmer and cover, cooking for 20 minutes, or until the sweet potatoes are fork-tender. Carefully strain, then return to the pot.
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Servings 4Category Side Dish
- Place the cubed sweet potatoes into a large pot and cover with cold water. Season well with kosher salt and bring to a boil over medium-high heat. Boil to potatoes uncovered until they are fork tender, about 10 to 15 minutes. Drain the sweet potatoes, transfer them back into the pot, and cover with a lid to keep warm.
- In a small saucepan, melt the butter over medium heat stirring frequently. Cook the butter until small brown flecks begin to appear and the butter smells nutty. This should take about five minutes – don’t walk away while you’re waiting or else your butter will go from brown to burnt. Add the sage leaves into the butter to fry for about five seconds then remove them to a piece of paper towel and season with kosher salt. Add the pecans, cinnamon, and nutmeg into the brown butter, give it a stir, and remove it from the heat.
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- Transfer the sweet potatoes into a serving dish and top with the reserved pecans and brown butter as well as the crispy sage leaves.
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