Candied Sweet Potatoes With Brown Sugar And Pecans Food

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.

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.

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.

MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS

Steps:

• Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
• Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
• Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
• Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.

CANDIED SWEET POTATOES WITH PECANS

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.

ORANGE GLAZED SWEET POTATOES WITH PECANS

Steps:

• Preheat oven to 375. Bake potatoes until very tender -- about 1 hour and 20 minutes. Let cool, and reduce oven heat to 350.
• Scoop potatoes out of peels and mash until desired texture. Stir in remaining ingredients and place in casserole dish (9 X 9).
• Combine topping ingredients and sprinkle over potatoes. Bake until done at 350 -- about 1/2 hours.
• Optional: stud with 9 pecan halves at even intervals before returning to oven, just to make it look pretty.

CANDIED PECAN SWEET POTATOES

Steps:

• Bake sweet potatoes in a 350º oven on a foil-lined baking sheet about 1-1/4 hours or until tender. Cool slightly.
• Meanwhile, cook and stir pecans, granulated sugar, and the 1 tablespoon margarine or butter in a small heavy skillet over medium heat for 6 to 8 minutes or until sugar melts and turns golden brown. (Don't overcook).
• Immediately remove from heat and spread nut mixture on a greased baking sheet or foil; separate into clusters. Cool completely and chop into small pieces with a knife; set aside.
• Scoop pulp from baked sweet potatoes into a mixing bowl, discarding peel. Mash by hand or beat with an electric mixer on medium speed until smooth.
• Stir in liqueur or milk, the 2 tablespoons margarine or butter, brown sugar, pumpkin pie spice, and salt. Beat until fluffy.
• Spread mixture in a lightly greased 2-quart rectangular baking dish.
• Just before baking, sprinkle with candied pecans.
• Bake, uncovered, for 30 minutes or until heated through.

CANDIED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees.
• Drain off liquid from potatoes. Cut into bite sized pieces or leave as packed.
• Dot with butter. Sprinkle brown sugar over all. Add pecans if using.
• Bake for 20 minutes. Remove from oven and sprinkle marshmallows. Place back in oven for another 5-10 minutes.

BROWN SUGAR CANDIED SWEET POTATOES

Steps:

• Cook the potatoes until tender.
• Sprinkle with salt.
• In a skillet mix the brown sugar and water and butter, bring to a boil.
• Put potatoes in the syrup and cook on low, stirring for 15 minutes.

CANDIED SWEET POTATOES

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.