Lindas Sweet Potato Pecan Triangles 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.

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.

LINDA'S SWEET POTATO PECAN TRIANGLES

Steps:

• Preheat oven to 375°F.
• Mix all filling ingredients together in a lg. bowl. Set aside to cool.
• Place one sheet of phyllo dough on table. With a butter brush, lightly spread melted butter on phyllo sheet. Sprinkle with sugar.
• Layer second sheet of phyllo on top of first one, and repeat procedure.
• Layer with third sheet and repeat procedure.
• Place 2 tablespoonfuls of sweet potato mixture in one corner of the phyllo dough. Now fold phyllo sheets in half the long way, covering the sweet potato mixture.
• Continue, folding phyllo into a triangle, and folding back and forth from side to side, as if folding a military flag, until you get to the end of the dough. Tuck any leftover ends in, and put onto baking sheet, coated with non-stick cooking spray.
• Repeat until all triangles are finished.
• Spread some melted butter on top of each triangle, then sprinkle with some sugar and nuts on top.
• Bake until golden, 12-17 minutes.
• Let cool and eat plain, or serve with whipped cream, or with a scoop of vanilla ice cream.

PECAN TRIANGLES

Steps:

• Crust:.
• Measure the flour, baking powder, and salt into a sifter.
• Beat the butter and sugar for 4 minutes.
• Add the egg and the vanilla and beat well.
• Sift the flour over the creamed mixture and beat until combined.
• Grease a 9 X 13-inch baking pan with olive oil.
• Press the dough evenly into the pan and refrigerate the pan for 15 minutes.
• Preheat the oven to 375˚F.
• Bake the crust for about 25 minutes or until golden, rotating the pan once halfway through baking time.
• Topping:.
• Place the pecans on a baking sheet in a single layer and toast in the oven alongside the crust for 5 to 8 minutes, until golden.
• When cool, chop in a food processor or by hand.
• On medium high heat, measure sugar into a heavy 3-quart saucepan. When it starts to melt and turn golden, stir it occasionally.
• Continue to cook, stirring until the sugar completely melts and turns light brown.
• Carefully add the cream.
• Stir well and cook for 30 seconds or until the mixture is smooth and liquid.
• Cut the butter into little pieces.
• Add it to the caramel mixture along with the vanilla and salt.
• Stir in the chopped pecans.
• Pour the mixture over the partially cooled crust.
• Bake for 20 minutes.
• When it is bubbly but still jiggly, remove from the oven and cool in pan on wire rack for 2 hours.
• Flip the entire pan over onto a large cutting board to remove the cookies from the pan.
• Turn cookies right side up.
• Using a sharp knife, cut into 24 bars.
• Cut each bar in half on the diagonal.

PECAN TRIANGLES

Steps:

• Preheat oven to 350ºF. Mix flour and granulated sugar in medium bowl. Cut 1 cup of the butter into chunks. Add to flour mixture; cut with pastry blender or two knives until mixture resembles coarse crumbs. Press firmly onto bottom of 13x9-inch baking pan sprayed with cooking spray. Bake 20 min. or until lightly browned.
• Melt remaining 1/4 cup butter. Mix with eggs, brown sugar, corn syrup and vanilla in large bowl until well blended. Stir in pecan pieces. Pour over crust.
• Bake an additional 20 to 25 min. or until topping is firm around edges but still lightly soft in center. Cool completely. Cut into 24 rectangles, then cut each diagonally in half to form two triangles.

HONEY PECAN TRIANGLES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil with 2 teaspoons butter., In a large bowl, cream remaining butter and brown sugar until light and fluffy, 5-7 minutes; beat in egg yolk. Gradually beat in flour. Press into prepared pan. Bake until golden brown, about 15 minutes., Meanwhile, in a large saucepan, combine brown sugar, butter and honey. Bring to a boil over medium heat, stirring constantly; cook and stir 3 minutes. Remove from heat; stir in cream and pecans. Pour over crust. Bake until hot and bubbly, about 30 minutes. Cool completely on a wire rack. , Lifting with foil, remove from pan. Cut into 24 squares. Cut squares diagonally into triangles.