SWEET POTATO CUPCAKES, BROWN SUGAR CREAM CHEESE FROSTING, CANDIED PECANS
Steps:
- Preheat the oven to 350 degrees F. Line a cupcake pan with 18 paper liners, set aside.
- Make the sweet potato puree by processing the sweet potatoes in a food processor. Set aside. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.
- In a large bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add the dry ingredients. Whisk in the sweet potato puree. Fill each cupcake in the prepared pan three-quarters full of batter.
- Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool.
- To assemble: Frost the cupcakes with the Brown Sugar Cream Cheese Frosting. Sprinkle with the Candied Pecans.
- In a mixer fitted with the paddle attachment, beat the cream cheese until creamy. Add the butter and beat until well incorporated. Add the light brown sugar and beat until fluffy. Add the powdered sugar 1 cup at a time, beating until well incorporated. Add the vanilla extract and beat until combined.
- Preheat the oven to 300 degrees F. Spray a baking sheet with nonstick cooking spray.
- Beat the egg white in a bowl until frothy; whisk 4 teaspoons water and the vanilla extract into the egg. Stir the sugar, cinnamon and salt into the egg mixture. Add the chopped pecans, stir to coat completely. Spread the pecans onto the baking sheet. Bake the pecans, stirring about every 20 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet.
CANDIED YAM CUPCAKES
A great use for all those leftover yams you'll have this season!
Provided by MarinaHoliday
Categories Desserts Cakes Holiday Cake Recipes
Time 1h25m
Yield 24
Number Of Ingredients 14
Steps:
- Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the yams, recover, and steam until very tender, about 15 minutes. Remove yams from steamer and allow to cool slightly.
- Preheat oven to 350 degrees F (175 degrees C). Line 2-12 cup cupcake tins with paper liners.
- Place eggs, oil, sugar, vanilla extract, and cooked yams in a large bowl; beat with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon, and salt. Stir dry ingredients into yam mixture, mixing just until combined. Pour batter into paper liners, filling 2/3 full.
- Bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Cool in pans for 5 minutes, transfer to wire rack to cool completely.
- Beat together cream cheese and butter until fluffy. Beat in the vanilla extract and confectioners sugar; mix until smooth. Frost cool cupcakes with cream cheese frosting.
Nutrition Facts : Calories 275.6 calories, Carbohydrate 32.4 g, Cholesterol 45.1 mg, Fat 15.4 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 4.2 g, Sodium 241.4 mg, Sugar 18.8 g
CANDIED YAM BREAD (USING LEFTOVERS)
The solution to those yummy leftover candied yams! I don't measure when I make candied yams so sometimes the leftovers have more liquid. If there is some liquid in the candied yams, I use that in place of some of the milk, making sure I get 1/2 cup of total liquid. If the liquid drained from the candied yams looks particularly buttery, I use it in place of some of the butter, making sure to get 1/2 cup total for the fat measurement. If there isn't much liquid I just use the measurements stated in the recipe. This makes a yummy bread!
Provided by HeathersKitchen
Categories Quick Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Butter a loaf pan and dust with a cinnamon sugar mixture.
- Sift the dry ingredients in a mixing bowl and set aside.
- Cream together the yams and sugar until smooth.
- Add butter; mix.
- Add eggs; mix.
- Add milk; mix.
- Fold the dry ingredients into the wet ingredients.
- Fold in nuts and/or chocolate chips if using.
- Pour batter into prepared loaf pan.
- Sprinkle top with more cinnamon sugar mixture.
- Bake for 60 minutes.
- Cool 10 minutes.
- Remove from pan to wire rack to cool completely.
CANDIED YAMS
Sweet enough for dessert but savory enough for a side, candied yams are a quintessential Southern staple for Sunday dinner, get-togethers or holidays. Many supermarkets use the terms "sweet potatoes" and "yams" interchangeably. For this recipe, any orange-fleshed varieties like Jewel or Garnet will do. Whatever you use, this dish will definitely round out anything savory on your plate, on Thanksgiving and beyond.
Provided by Millie Peartree
Categories vegetables, side dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Wash and peel the yams, then cut into 1/2-inch pieces. Transfer the yams to a 9-by-13-inch baking dish.
- In a medium pot over medium heat, cook the butter until it starts to bubble, about 2 minutes.
- Once the butter is melted, add both sugars along with the maple syrup, orange zest, cinnamon, nutmeg and salt. Turn off the heat and remove the pot from burner. Stir to combine, then add the vanilla extract. Pour the sugar-butter mixture over the yams, and toss to coat.
- Cover baking dish with aluminum foil and bake for 30 minutes. Remove from the oven, and using a spoon, baste the yams with the sugar-butter mixture collecting at the bottom of the baking dish. Cover again and bake for another 15 to 20 minutes until tender. If desired, remove the foil and bake uncovered for another 10 minutes to thicken the syrup. Remove the yams from the oven and serve hot.
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