WHIPPED SWEET POTATOES
Steps:
- Slice sweet potatoes into chunks. Place them in a large pot with cold water and let it come to a boil. Once the water is boiling, reduce the heat to medium-high. Cook for 20-30 more minutes, or until the sweet potatoes are fork-tender.
- Drain the water and return the potatoes back the pot. Add the butter, heavy cream, salt, pepper, vanilla, and nutmeg. Whip the mixture with a food processor, hand mixer, stand mixer, immersion blender, masher, or a fork.
- Serve and enjoy!
Nutrition Facts : Calories 128 cal
COCONUT-PECAN SWEET POTATOES
These delicious sweet potatoes cook effortlessly in the slow cooker so you can tend to other things. Coconut gives the classic a fresh twist. -Raquel Haggard, Edmond, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first 6 ingredients; stir in melted butter. Place sweet potatoes in a 5-qt. slow cooker coated with cooking spray. Sprinkle with pecan mixture., Cook, covered, on low 4 to 4-1/2 hours or until potatoes are tender. Stir in extracts.
Nutrition Facts : Calories 211 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 103mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 3g fiber), Protein 2g protein.
COCONUT WHIPPED SWEET POTATOES WITH MAPLE-PECAN DRIZZLE
Sweet potatoes simmered in coconut milk until tender, whipped until smooth, and topped with a warm maple syrup and pecan mixture. Dairy-free and delicious!
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 10
Steps:
- Place a large pot over medium heat. Add the sweet potatoes, coconut milk, 2 tablespoons maple syrup, cinnamon, nutmeg, cayenne, cloves, and 1/2 teaspoon kosher salt to the pot. Stir to combine.
- Bring to a simmer, then reduce heat to low. Cover and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
- Remove pot from heat and remove lid. Let cool until a bit safer to handle - I give it about 5 minutes.
- While the potatoes are cooling a bit, make the maple-pecan drizzle. Place the pecans and 1/3 cup maple syrup in a small saucepan and set over low heat. Cook, stirring frequently, until warm and bubbling, a couple of minutes (depending on your stove top). Remove from heat.
- Using a hand mixer, whip the potatoes, starting on low speed and then gradually increasing to high speed to help decrease splatter. Be careful! Note that if you have a non-stick pan, you may want to transfer the potatoes to a bowl first so you don't risk getting any teflon in your potatoes. Teflon potatoes bad!
- Taste the potatoes and add more salt if desired. Scoop into a serving bowl and spoon the warm maple-pecan drizzle over the top. Serve.
Nutrition Facts : ServingSize 1 /8 of recipe, Calories 237 kcal, Sugar 20 g, Sodium 174 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 48 g, Fiber 6 g, Protein 3 g
COCONUT SWEET POTATOES
In Nacogdoches, Texas, Hasel King mashes sweet potatoes with pineapples, orange juice and seasonings. With a streusel-like topping of coconut and pecans, its sweet taste and pretty look will garner praise. TIP: To switch it up, follow Hasel's lead and substitute peanuts for the pecans.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-35 minutes or until tender. Drain; cool slightly. , Peel the potatoes and place in a large bowl; mash. Add the pineapple, butter, orange juice, egg, salt, mace and ginger; mix well. , Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 20-30 minutes or until heated through., Combine the coconut, pecans and brown sugar; sprinkle over the top. Bake 8-10 minutes longer or until topping is lightly browned.
Nutrition Facts : Calories 163 calories, Fat 8g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 341mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
PECAN-COCONUT SWEET POTATOES
It's great to be able to make a tempting sweet potato dish well ahead by putting it in the slow cooker. This tasty recipe includes sweet coconut and crunchy pecans. It's yummy! -Rebecca Clark, Warrior, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 5h20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix the first six ingredients. Place sweet potatoes in a 3-qt. slow cooker coated with cooking spray; sprinkle with brown sugar mixture. Drizzle with butter. , Cook, covered, on low 5-6 hours or until sweet potatoes are tender. Turn off slow cooker. Sprinkle marshmallows over potatoes; let stand, covered, 5 minutes before serving.
Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 230mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 2g protein.
ROASTED SWEET POTATOES WITH PECANS AND SPICED MAPLE SAUCE
Provided by Aida Mollenkamp
Categories side-dish
Time 52m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees F and arrange rack in the middle.
- While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes. Remove from oven and set aside.
- Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and freshly ground black pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 40 to 45 minutes.
- Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in maple syrup and cayenne and let cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.
MASHED SWEET POTATOES WITH PECANS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put all the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.
- Drain the potatoes; return to the saucepan over low heat. Cook until any remaining water evaporates, about 2 minutes. Add the cayenne, 1/2 teaspoon salt and all but 2 tablespoons butter; mash with a potato masher until smooth. Gradually mash in the milk until creamy. Season with black pepper; transfer to a serving dish.
- Melt the remaining 2 tablespoons butter in a skillet over medium heat until just beginning to brown, 3 to 5 minutes. Stir in the pecans; cook until lightly toasted, 1 to 2 minutes, then remove from the heat. Stir in the brown sugar; pour over the mashed potatoes.
MASHED SWEET POTATOES WITH MAPLE AND BROWN BUTTER
This recipe is a grown-up take on sweet potatoes with brown sugar and marshmallows. A generous swirl of browned butter and maple syrup give the potatoes an earthy sweetness and great depth of flavor, while salted, toasted pecans sprinkled on top add a savory crunch. To save time on Thanksgiving, toast the pecans and make the brown butter up to a day in advance. Simply store the pecans in an airtight container, and the brown butter in the refrigerator. (Gently melt the butter in the microwave before using.)
Provided by Lidey Heuck
Categories dinner, vegetables, side dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Add the sweet potatoes and cook, uncovered, stirring occasionally, for about 15 to 20 minutes, until very tender when pierced with a fork.
- Meanwhile, toast the pecans (optional): Place the pecans in a medium sauté pan. Cook over medium-low heat, tossing often, for 3 to 5 minutes, until lightly toasted. Transfer to a cutting board, and roughly chop. Sprinkle generously with salt, and set aside. Wipe out the pan with a paper towel.
- In the same pan, melt the butter over medium heat. Cook, watching carefully and stirring occasionally with a silicone spatula, until brown bits appear and the butter gives off a nutty aroma, about 3 minutes. Remove from the heat immediately. Carefully pour the melted butter into a small heatproof bowl, scraping the pan with a spatula to get all of the brown bits. Set aside.
- Drain the cooked potatoes, and add them to the bowl of a stand mixer fitted with the paddle attachment. Add the milk, 3 tablespoons maple syrup, 2 teaspoons salt and pepper and mix on medium-low speed until the potatoes are creamy and smooth. Add the reserved brown butter and mix until just incorporated.
- Transfer the potatoes to a shallow serving bowl, sprinkle with the reserved pecans, and drizzle with maple syrup. Serve warm. (The potatoes may be kept warm, covered, in a low oven for up to 30 minutes. Add the pecans just before serving.)
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
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