Maple Yams And Pecans Food

MASHED MAPLE SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Place sweet potatoes onto the prepared baking sheet, and bake in preheated oven until soft, 45 minutes to 1 hour. Remove from the oven and allow to cool slightly before peeling and placing into a large bowl.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart casserole dish.
• Mash the warm potatoes along with butter, cream, vanilla extract, brown sugar, salt, 1/2 cup maple syrup, 1 cup chopped pecans, and eggs. Spread mashed sweet potato into the prepared baking dish, and sprinkle with the remaining 2 tablespoons of maple syrup, and 1/4 cup of pecans.
• Bake sweet potatoes in preheated oven until thoroughly hot, 30 to 35 minutes.

MAPLE PECANS

Steps:

• In a dry nonstick skillet, add the pecans and turn the heat to medium.
• Toast the pecans for about 5 minutes, stirring every 30 seconds. You should start to smell the fragrance of the pecans as you toast them.
• Add the maple syrup to the pecans, then quickly stir to coat the pecans evenly.
• Add the salt, and keep stirring and cooking for about 2-3 minutes. At first the pecans will look glazed and sticky, but then the maple will start to crystallize and have that classic candied crunchy texture.
• Let the pecans cool completely, and enjoy!

ROASTED SWEET POTATOES WITH PECANS AND SPICED MAPLE SAUCE

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.

MAPLE ROASTED SWEET POTATOES WITH PECANS

Steps:

• Preheat the oven to 400ºF. Peel and dice the sweet potatoes into 3/4 inch cubes. Place the sweet potato cubes in a large casserole dish (11x15" or 5 quart).
• Combine the butter, brown sugar, maple syrup, cinnamon, cloves, and salt in a small bowl. Microwave for about 30 seconds, or until the butter is melted, then stir until combined. Pour the butter mixture over the sweet potatoes in the casserole dish, and stir to coat.
• Transfer the casserole dish to the preheated oven and roast for 20 minutes. While the sweet potatoes are roasting, roughly chop the pecans. After roasting for 20 minutes, add the chopped pecans, give everything a good stir, and then roast for an additional 15-20 minutes, or until the sweet potatoes are very soft and the liquid in the casserole dish has reduced to a sticky candy coating. Serve hot.

MAPLE ROASTED YAMS WITH PECANS

Steps:

• Pre-heat oven to 425 F
• Slice yams into ¼ inch thin rounds.
• Toss with olive oil so all sides are coated.
• Lay them out on a parchment or foil lined sheet pan, mostly in one layer. A little overlap is fine, but do not crowd too much.
• Sprinkle with generous pinch salt and cracked pepper.
• Roast 20 minutes in the oven. Scatter with pecans and drizzle with a little maple. Gently mix and then return to the oven for 10 more minutes, or until edges begin to caramelize and yams are tender. Place on a platter or baking dish, cover loosely with foil and keep warm until serving.

MAPLE-GLAZED SWEET POTATOES WITH CRANBERRIES AND PECANS

Steps:

• Pre-heat the oven at 350 F. Peel the sweet potatoes, slice in half cross-wise and place in boiling salted water. Reduce heat and simmer until the outer flesh can be easily pierced by a fork (about 15 minutes). Remove from water and let cool. Slice the sweet potatoes cross-wise into 1/4 inch slices. Arrange in overlapping slices in a casserole dish. Heat the maple syrup and butter on medium heat until the butter melts. Add the fresh cranberries and heat until the cranberries 'pop' and become soft (about 5 - 6 minutes). Pour the mixture over the sweet potato slices. Add the chopped pecans on top and bake uncovered for 10 minutes at 350 F. Serve warm.

MAPLE-GLAZED YAMS RECIPE

Steps:

• Gather the ingredients. Preheat oven to 375 F.
• Add the lemon juice to a mixing bowl with a quart of cold water.
• Peel the yams and cut into 2-inch chunks. Toss them in the lemon-water mixture as you work to prevent discoloration.
• In a small saucepan, melt the butter over medium heat and add the maple syrup, stirring to combine. Remove from heat.
• Drain the yams, but don't rinse. Add to a mixing bowl and pour in the butter-maple mixture, salt, and pepper. Toss with a spatula to combine.
• Line a baking pan with foil or silicone baking mat. Spread the yams on the pan until evenly spaced.
• Bake until fork tender, about 25 minutes.
• Transfer to a serving bowl and pour over the extra butter/maple mixture from the baking pan.
• Serve hot or at room temperature and enjoy!

MAPLE CINNAMON SWEET POTATOES WITH MARSHMALLOWS AND PECANS

Steps:

• 1. Peel sweet potatoes, cut into small chunks, and add to a small pot with water to cover. Add 1 tsp. salt to water. Bring to a boil and boil for 20 minutes. Meanwhile that's boiling, in a small saucepan add rest of ingredients except marshmallows. Bring to a boil, stirring a little. Remove from heat and add vanilla. When potatoes are done, drain water and put potatoes into a 2 1/2 qt. casserole dish. (I use my oval white corningware one.)Sprinkle with pecans, then pour sauce over all. Toss GENTLY to coat. Arrange so that all the pieces are submerged as much as possible. Bake, uncovered, in 350 degree oven for 40 minutes. (I give the potatoes a gentle stir to turn them halfway through. Be careful doing this, sauce will be very hot and potatoes can fall apart easily. (Turn carefully.) Remove from oven and turn oven to low or medium broil. Top evenly with a nice layer of marshmallows completely covering. Place into oven and watch!! As soon as they start to poof up and brown remove them immediately or they will catch fire. If they burn...scrape top off into sink, retop with second half of bag of marshmallows and call do-overs! ;) :D Serve warm.

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.

SWEET POTATO PUREE WITH BANANAS AND BUTTERED PECANS

Steps:

• Preheat oven to 425 degrees F.
• Pierce the sweet potatoes with a fork and bake until tender, about 1 hour. Roast the bananas, with the skins on, for the last 15 minutes of cooking time. When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor. Pulse until the potatoes are chunky.
• Add the butter and maple syrup, puree until smooth. Add the cinnamon, pumpkin pie spice and salt; puree to combine. Transfer to a shallow baking pan and smooth out the surface with a spatula.
• In a skillet, cook the pecans in butter over low heat and sprinkle with salt. Saute until well-coated, stirring occasionally, for about 5 minutes. Transfer the pecans to paper towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar. Bake at 300 degrees F until heated through, about 20 minutes.

MAPLE CINNAMON SWEET POTATO SCONES WITH PECANS

Steps:

• Preheat oven to 375 F or 200°C Spray/Line a flat baking/cookie tray/sheet.
• Mix dry ingredients (up to salt) into a large bowl and rub in the butter till you have a breadcrumb consistency. Add the sweet potato, and cut it in as well; then stir in the cinnamon, pecans, and cinnamon chips. Next, add to the buttermilk, the maple syrup and vanilla, and add this to the dry mixture, and stir well. If necessary, add extra milk, a tablespoon at a time to the mix until a soft dough is reached, and then transfer dough to a floured surface and knead slightly, until smooth.
• Divide dough into 4 equal portions, and roll each portion into rounds; place on oiled tray. Cut a cross through the top of the dough about 5mm deep.
• Combine sugar and cinnamon together, grind in some nutmeg. Mix.
• Brush tops with milk and then dust with cinnamon nutmeg sugar.
• Bake scones for 15 to 23 minutes. Baking times vary, so check scones at 15 minutes to gauge doneness.
• Enjoy!

MAPLE PECAN SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate the sweet potatoes in a single layer. Cut the sweet potatoes in half lengthwise, then into wedges if they're fat. Combine the maple syrup, lime juice and water, and toss with the sweet potatoes in the baking dish until they are thoroughly coated. Cover the dish tightly with foil, and bake 45 minutes until tender.
• Turn up the heat to 425 degrees. Uncover the dish, baste the sweet potatoes with the syrup in the baking dish and sprinkle on the pecans. Continue to bake uncovered until the sweet potatoes are thoroughly tender, about 15 minutes. Remove from the heat and serve, or allow to cool slightly before serving.

SWEET POTATO CASSEROLE WITH MARSHMALLOWS AND PECANS

Steps:

• Wash and dry the sweet potatoes. Peel the sweet potatoes and cut into cubes.
• Place the sweet potato cubes in a large pot and cover with water. Place on medium high heat and boil until fully cooked.
• Drain the excess water and let the sweet potatoes cool.
• Preheat the oven to 350°F.
• When the sweet potatoes are cool enough to handle, mash them in a food processor. Add in egg, maple syrup, cinnamon and ginger. Mix well.
• Gently fold in mini marshmallows.
• Fill a casserole dish with the batter and top it with pecans, more marshmallows and brown sugar.
• Bake in the oven for 25-30 minutes. Serve warm.

MAPLE GLAZED SWEET POTATOES WITH PECAN TOPPING

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.

SWEET POTATO BITES WITH MARSHMALLOW AND PECANS

Steps:

• Preheat oven to 425°F and grease a sheet pan with butter or nonstick spray.
• Add sweet potato rounds to pan, drizzle melted butter over the top, and toss until sweet potatoes are evenly coated.
• Roast sweet potatoes for about 20 minutes, then flip them over (bottoms should be browned) and roast for another 15-20 minutes until fork tender.
• Remove from oven and set oven to broil.
• Drizzle maple syrup over roasted sweet potatoes and gently toss. Top with marshmallow halves.
• Broil marshmallow-topped sweet potatoes 1-3 minutes until lightly toasted (watch so they don't burn).
• As soon as sweet potatoes come out of the oven, press a pecan half into the top of the marshmallow. Serve immediately.

SWEET POTATO AND YAM CASSEROLE WITH RUM, MAPLE AND PECANS

Steps:

• Preheat the oven to 350 degrees F. Prick the sweet potatoes and yams all over with a fork and place on a baking sheet. Bake until tender, but still slightly firm, about 60 to 70 minutes. When cooked, remove and cool until safe enough to handle.Brush the bottom of a 9- x 13-inch casserole with 1 Tbsp. of the butter. Carefully remove the skin from the sweet potatoes and yams with a small knife. Slice into 1/3- to 1/2-inch thick rounds. Lay an over-lapping row of sliced sweet potatoes in the casserole, and then lay an over-lapping row of yams. Repeat until all are used. Combine the remaining melted butter, rum, maple syrup and spices in a bowl. Drizzle over the sweet potatoes and yams. Season with salt and pepper; sprinkle with the crumbled pecan halves and cranberries, if using. (Can be made to this point several hours in advance; store in the fridge until ready to bake.) Cover and bake in 350 degrees F oven 30 minutes, or until heated through.

MAPLE-GLAZED YAMS WITH PECAN TOPPING

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Bring large pot of salted water to boil. Add yams. Cook until water returns to simmer, about 4 minutes. Drain. Rinse under cold water.
• Arrange yams in prepared dish, overlapping slightly. Season with salt. Pour syrup over yams. Dot with 3 tablespoons butter. Cover and bake until yams are almost tender, about 25 minutes.
• Mix flour and brown sugar in medium bowl. Add remaining 5 tablespoons butter. Rub in with fingers until mixture resembles coarse meal. Mix in pecans.
• Sprinkle pecan mixture atop yams. Bake yams until tender, about 20 minutes. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature. Rewarm, uncovered, in 375°F oven 20 minutes.)

SAVORY SWEET POTATO CASSEROLE WITH CANDIED BACON

Steps:

• Because of the various stages of this recipe (boiling, baking, baking), make sure you know what you're doing and where you're going next so read the recipe in full, before beginning!
• To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Boil over high heat until sweet potatoes are fork tender, about 20 minutes. Drain well and transfer to a large bowl.
• If you're making this straight through (and not making ahead), preheat your oven now to 350F.
• To the large bowl with the sweet potatoes brown sugar, maple syrup, cinnamon or pumpkin pie spice, cream, butter, eggs, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
• Spray a 2-quart casserole dish or similar-sized baking dish with cooking spray, and transfer the sweet potato mixture into the dish. If you're making ahead, stop now, cover tightly with plastic wrap or foil, and refrigerate.*** (See Notes)
• Line a baking sheet with parchment paper, add the bacon, pecans, toss to combine; set aside. Tip - Parchment paper is not optional here unless you love doing stubborn dishes with a baked-on sugary glaze.
• To a small bowl, ad the brown sugar, maple syrup, cinnamon, smoked paprika, salt, lemon zest, and mix to combine.
• Slowly and evenly drizzle the liquid mixture over the bacon and pecans and stir lightly to coat evenly.
• Bake for about 15 to 20 minutes, or until well toasted.
• Sprinkle the candied bacon and pecans over the top of the sweet potatoes.
• Bake on the middle rack fora bout 35 to 40 minutes, or until set. Tip - If the top appears to be browning too quickly, cover it with foil after baking for about 15 to 20 minutes. Remove the foil for the last 5 minutes of baking.
• Allow to cool momentarily before serving. Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

MAPLE PECANS RECIPE

Steps:

• Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
• In a medium bowl, combine the melted coconut oil, maple syrup, salt, vanilla, cinnamon, ginger and nutmeg. Stir to combine.
• Add the pecans to the bowl and stir to coat with the maple syrup mixture.
• Transfer the nuts to the lined baking sheet. Spread the pecans in a single layer.
• Bake the pecans until lightly toasted, about 18 minutes total, shaking and stirring the pecans every 5 minutes.
• Remove the pecans from the oven. Using a rubber spatula, break up any pecans that are stuck together.
• Let cool. Store in an airtight container. Enjoy!

SWEET POTATO BITES WITH MARSHMALLOWS AND PECANS

Steps:

• Preheat the oven to 350F, line a baking sheet with heavy-duty aluminum foil**(see Notes), spray generously with cooking spray; set aside.
• Add the sweet potato rounds to the baking sheet in an even single flat layer. It's okay if they're touching on the sides, but don't let them overlap; set aside.
• To a medium microwave-safe bowl or glass measuring cup, add the butter, maple syrup, brown sugar, cinnamon, and heat on high power for 1 minute. Stir to combine.
• Evenly brush the mixture over the tops of the sweet potato slices.
• Bake for 15 minutes, or until the sweet potato rounds are done and fork-tender. Start checking at about 11-12 minutes since all ovens bake differently and the exact thickness of your sweet potatoes will effect baking time. If you sliced them a bit thicker, they may take longer than 15 minutes to cook through.
• While the sweet potatoes bake, halve the marshmallows.
• Once the sweet potatoes are cooked through, add a marshmallow half and a pecan or candied pecan to the top of each.
• Return sheet pan to the oven and bake for about 3 minutes more, or until the marshmallows are lightly golden browned. Make sure to keep a close eye on them since marshmallows are very prone to burning quickly.
• Remove the sheet pan from the oven and it's likely that the marshmallows will have slid a bit, so push them back in the middle.
• Then, immediately remove the sweet potatoes from the baking sheet using a small spatula, place on a serving platter, and allow them to cool slightly before serving. Tip - Make sure you don't allow them to cool on the baking sheet because they will be prone to sticking and will be more difficult to remove.