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
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.
SOUTHERN CANDIED SWEET POTATO CASSEROLE WITH PECANS
Southern Candied Sweet Potato Casserole with Pecans features thinly sliced sweet potatoes, covered with brown sugar, cinnamon, nutmeg, and ground cloves, and topped with sweet creamy butter and candied pecans.
Provided by Sharon Rigsby
Categories Side Dish
Time 1h50m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Use a mandolin, a food processor with a slicing blade, or sharp knife to slice the sweet potatoes as thin as possible, 1/8 of an inch or less.
- Spray a 9-inch round baking dish with sides at least 2 1/2 to 3 inches high, lightly with non-stick cooking spray.
- Place the sweet potato slices around the dish in a circular pattern. Set aside.
- Mix the brown sugar, cinnamon, nutmeg, salt, and cloves in a small bowl and sprinkle it evenly over the sweet potato slices.
- Top evenly with the cubes of butter.
- Cover the dish with either aluminum foil or a lid and bake for 75 minutes.
- Remove the casserole from the oven and remove the foil or lid.
- Sprinkle the pecans evenly over the top and bake for an additional 10 minutes.
- Let sit for about 10 minutes before serving.
Nutrition Facts : Calories 407 kcal, Carbohydrate 53 g, Protein 2 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 21 mg, Sodium 368 mg, Fiber 6 g, Sugar 39 g, UnsaturatedFat 2 g, ServingSize 1 serving
SWEET POTATO CHEESECAKE WITH CANDIED PECANS
Steps:
- To make the crust: Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
- Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool. Butter or spray a pan with vegetable spray.
- To make the cheesecake batter: Raise oven temperature to 450 degrees F.
- In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add sugar and salt. Add the eggs 1 at a time, then add sour cream, flour, and spices. Lower speed and add sweet potato puree. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 1 1/2 hours or until cake center is firm.
- For candied pecans: Melt the sugar and cook until temperature reaches 310 degrees F. Stir in nuts until completely coated. Pour onto buttered baking pan. Try to keep the nuts in individual pieces or pulse in food processor for praline effect.
- Let the cake cool completely in pan on rack for 30 minutes, then wrap in plastic, still in pan, and refrigerate until completely chilled. Loosen pan sides and remove cheesecake. Carefully slice cake with knife dipped in hot water, then wiped. Garnish with candied pecans.
SWEET POTATO PIE WITH CANDIED PECANS AND COCONUT
Extra-vibrant garnet yams lend bright color and silky texture to this special holiday pie. Regular sweet potatoes are also delicious in this recipe and just as sweet and moist, but the color of the filling will be a little more muted.
Provided by Food Network Kitchen
Categories dessert
Time 5h20m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the crust: Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined. Add half of the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue pulsing until no pieces are larger than peas. Add 2 tablespoons of the ice water and pulse until combined. Add just enough of the remaining 1 to 2 tablespoons ice water, a little at a time, and pulse until the dough just comes together and holds its shape when squeezed. Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well. Refrigerate until firm, at least 1 hour or up to overnight.
- Roll out the dough on a lightly floured surface to an 11-inch circle and fit it into a 9-inch pie plate. Crimp the edges and refrigerate the dough until chilled, about 20 minutes.
- Preheat the oven to 350 degrees F. Prick the bottom and sides of the crust several times with the tines of a fork. Fit a piece of aluminum foil over the crust and fill the foil with pie weights or dry beans. Bake until the edges of the crust are golden, 20 to 25 minutes. Remove the foil and weights, return the crust to the oven and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer. Cool completely.
- For the filling: While the crust cools, use a fork to prick the yams all over. Place them on a rimmed baking sheet and roast with the oven still at 350 degrees F until very soft, 45 minutes to 1 hour. Set aside until cool enough to handle. Peel and mash until very smooth; you should have about 2 cups. Transfer the mash to a medium bowl and add the cream, brown sugar, vanilla, allspice, ginger, salt and eggs. Whisk just until smooth. Gently tap the bottom of the bowl a few times to release any air bubbles.
- Pour the filling into the cooled crust and bake until the center of the pie is set and no longer shiny, 1 hour to 1 hour 10 minutes; if the edges of the crust brown too quickly, cover them loosely with foil. Transfer the pie to a wire rack to cool.
- For the topping: Heat the butter in a medium skillet over medium heat until melted. Stir in the brown sugar, vanilla and salt, stirring until the mixture starts to bubble. Stir in the pecans and cook until the nuts are toasted and have absorbed most of the buttery sugar mixture, 3 to 5 minutes. Remove from the heat and gently stir in the coconut. Spoon over the pie and press gently to adhere to the filling. Let stand at least 20 minutes to cool. Serve the pie with whipped cream if desired.
CANDIED SWEET POTATOES WITH BROWN SUGAR AND PECANS
Steps:
- Preheat the oven to 375° F. Lightly spray a 9x13-inch baking dish with non-stick cooking spray.
- Wash and peel the sweet potatoes. Slice them into 1/4 inch slices and place them in the baking dish.
- In a medium-sized pot, combine the butter, brown sugar, cinnamon, ginger, and salt. Heat over medium until just boiling. Remove from the heat and pour over the sweet potatoes. Cover the dish with aluminum foil and bake for 45 minutes or until the sweet potatoes are tender.
- To make the topping, stir together the melted butter, brown sugar, flour, and pecans.
- Remove the sweet potatoes from the oven and remove the foil. Sprinkle the topping mixture over the potatoes and cook for an additional 15 minutes.
CANDIED SWEET POTATOES
These are good with the marshmallows or without. I do tend to go a little lighter on the sugar though.
Provided by Alia55
Categories Yam/Sweet Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F Butter a 9 x 13-inch baking dish.
- In a medium saucepan, cover the potatoes with water; add the salt.
- Boil the potatoes until tender. Drain.
- Combine the potatoes, butter, sugar, pecans, cinnamon, cloves, nutmeg and maple syrup.
- Mix well, but leave a few chunks of whole potato.
- Pour into the baking dish and bake until browned, about 30 minutes.
- Remove from the oven and top with mini marshmallows.
- Continue to bake until marshmallows are lightly browned and melted; do not allow to burn.
Nutrition Facts : Calories 476.5, Fat 14.4, SaturatedFat 5.5, Cholesterol 20.4, Sodium 324.1, Carbohydrate 88.4, Fiber 3.7, Sugar 64.5, Protein 2.9
ROASTED SWEET POTATOES WITH CANDIED PECANS
Give this roasted sweet potato recipe a sweet & citrusy boost with soft drink mix! Try these Roasted Sweet Potatoes with Candied Pecans for a tasty side.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 8 servings, about 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Cook sweet potatoes in boiling water in large covered saucepan 15 min. or until tender; drain. Toss with dressing and pineapple. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with marshmallows.
- Bake 25 to 30 min. or until marshmallows are golden brown.
- Meanwhile, cook and stir dry drink mix and water in medium skillet on medium-high heat until mixture just begins to come to boil. Stir in nuts; cook and stir 3 to 5 min. or until liquid is reduced and syrupy and nuts are well coated. Spread nuts on baking sheet sprayed with cooking spray; let cool completely. Coarsely chop coated nuts; sprinkle over baked sweet potato mixture.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g
CANDIED SWEET POTATOES WITH APPLE
From Light and Tasty Magazine...submitted by H. Grant. My family really enjoyed this recipe this past holiday season. Most commented they liked it because it did not have marshmallows and also loved the addition of apple. I think it would be good with a handful of dried cranberries sprinkled on top too.
Provided by HokiesMom
Categories Yam/Sweet Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place sweet potatoes in a saucepan and cover with water; bring to a boil.
- Cover and cook for 10 minutes or until crisp-tender; drain.
- In a bowl, combine the brown sugar, apple juice, salt, cinnamon and nutmeg; set aside.
- Arrange cooked sweet potatoes and apple slices in an 8-inch square baking dish coated with non-stick spray. (This is where I would add the dried cranberries too).
- Drizzle brown sugar mixture over the potatoes and apples.
- Bake, covered, at 350 degrees F, for 25 minutes.
- Uncover and continue baking for 20-25 minutes longer, basting occasionally with pan juices.
CANDIED PECANS
You can't eat just one. Crunchy, sweet, salty, and AMAZING!
Provided by Alix
Categories Appetizers and Snacks Nuts and Seeds
Time 1h10m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Mix sugar, cinnamon, and salt together in a bowl.
- Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
- Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.
Nutrition Facts : Calories 393.3 calories, Carbohydrate 26.5 g, Fat 32.7 g, Fiber 4.5 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 238.2 mg, Sugar 21.8 g
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