CANDIED SWEET POTATOES WITH PECAN TOPPING
Steps:
- Preheat the oven to 350F or 180C. Grease the baking dish with cooking spray or vegetable oil or butter. Peel the Sweet Potatoes and chop them into 1/2 inch slices. Layer them in your Baking dish.
- Take a saucepan, cut the Unsalted Butter into half and throw in the saucepan. Now to it add the Water, Brown Sugar, Maple Syrup, Vanilla Extract, Salt, Ground Cinnamon, Ground Ginger, Grated Nutmeg. Allow this to simmer over medium-low heat until the butter melts and the sugar dissolves in the sauce. Now, stop stirring and allow the Sauce to come to a quick boil. Allow it to boil over medium-low flame for 1 min. Take it off the heat and pour over the Sweet Potatoes.
- Add the chopped Pecan over the Sweet Potatoes.
- Bake the Candied Sweet Potatoes uncovered for 30 min. After 30 min, get it out of the oven, add the Rosemary and Thyme over it. Also, add the Orange Zest at this moment. Do not stir. Bake covered for the remaining 30 min.
- Cool it down to room temperature and serve.
Nutrition Facts : Calories 195 kcal, ServingSize 1 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 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.
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
SWEET POTATOES WITH PECAN CRUMB TOPPING
My fave way to make sweet potatoes. Always requested to bring for Turkey day meals. The topping puts these above the rest!
Provided by F-16 momma
Categories Lunch/Snacks
Time 40m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Place potatoes in boiling water and simmer for 20 min, or until tender; drain and cool slightly.
- Place potatoes in a large bowl; add half and half, 3/4 cup brown sugar, 1 tsp salt and vanilla and beat at medium speed until smooth (or mash with potato masher to desired consistancy).
- Add eggs and mix well; scrape into a 13 x 9 dish coated with cooking spray.
- For topping: sprinkle marshmallows over top.
- Combine flour, 1/4 cup brown sugar, and 1/4 tsp salt in medium bowl.
- Cut in butter until mixture resembles coarse meal; stir in pecans and sprinkle over potatoes.
- Bake for 30-40 min, or until golden brown.
MAPLE GLAZED SWEET POTATOES WITH PECAN TOPPING
You may prepare and bake this complete dish hours ahead, and let sit at room temperature, just rewarm in a 375 degree oven, uncovered for about 20 minutes.
Provided by Kittencalrecipezazz
Categories Yam/Sweet Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 400 degrees F.
- Butter a 13 x 9-inch baking dish.
- In a large pot bring water with about 1 tablespoon salt to a full boil.
- Add in sweet potatoes and bring back to a boil; simmer/blanch for about 5 minutes (no more than 5 minutes at a boil); drain and rinse under COLD water; pat dry slightly with paper towels.
- Arrange the potatoes in the buttered dish, overlapping slighty.
- Sprinkle with about 1/2 - 1 teaspoon salt.
- Pour the maple syrup over potatoes in the dish.
- Dot with about 6 tablespoons butter.
- Cover with foil, and bake until the potatoes are ALMOST tender (about 25-30 minutes).
- In a small bowl or cup mix the flour and brown sugar together.
- Add in 7 tablespoons butter; rub together with fingers until mixture resembles coarse crumbs; mix in pecans.
- Remove the dish from oven and sprinkle the pecan mixture over over the potatoes.
- Return to oven (uncovered) to bake for another 20 minutes.
Nutrition Facts : Calories 863.7, Fat 44.9, SaturatedFat 17.6, Cholesterol 66.2, Sodium 1710.6, Carbohydrate 113, Fiber 12, Sugar 51.4, Protein 8.6
ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH
Change your typical mashed sweet potatoes with this colorful, easy side dish. Saigon cinnamon is the best choice for this dish but, of course, any cinnamon will work well.
Provided by Annacia
Categories Yam/Sweet Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F
- Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1 teaspoon of the cinnamon and salt in large bowl.
- Add sweet potatoes and cranberries; toss to coat well.
- Spoon into 13x9-inch baking dish.
- Dot with 2 tablespoons of the butter.
- Cover with foil.
- Bake 30 minutes.
- Meanwhile, mix flour, remaining 1/4 cup brown sugar and 1/2 teaspoon cinnamon in small bowl.
- Cut in remaining 2 tablespoons butter with a fork until coarse crumbs form.
- Stir in pecans.
- Remove sweet potatoes from oven and stir gently.
- Sprinkle with pecan topping.
- Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
Nutrition Facts : Calories 368.8, Fat 15.7, SaturatedFat 4.5, Cholesterol 15.3, Sodium 285.8, Carbohydrate 54.8, Fiber 7.3, Sugar 21.8, Protein 4.5
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