Mashed Caramel Pecan Sweet Potatoes Sugar Free Food

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MASHED SWEET POTATOES WITH PECANS



Mashed Sweet Potatoes with Pecans image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/4 pounds russet potatoes (about 2 medium), peeled and chopped
1 1/4 pounds sweet potatoes (about 2 medium), peeled and chopped
Kosher salt
Pinch of cayenne pepper
1 1/2 sticks (12 tablespoons) salted butter, cut into pieces, at room temperature
1/4 to 1/2 cup milk, warmed
Freshly ground black pepper
1/3 cup chopped pecans
1 to 2 teaspoons packed light brown sugar

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.

SUGAR FREE CARAMEL PECAN PIE



Sugar Free Caramel Pecan Pie image

Make and share this Sugar Free Caramel Pecan Pie recipe from Food.com.

Provided by internetnut

Categories     Pie

Time 51m

Yield 8-10 serving(s)

Number Of Ingredients 11

12 ounces murray brand sugar-free pecan shortbread cookies (1 package)
1/2 cup toasted pecans (ground)
2 tablespoons butter or 2 tablespoons margarine
36 sugar-free caramels
1/4 cup butter or 1/4 cup margarine
1/4 cup milk
3/4 cup Splenda sugar substitute
3 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecans

Steps:

  • Pie crust:
  • Grind the pecans. If you use a blender be careful and not get them to hot or you will have pecan butter.
  • crush the cookies and mix pecans and cookies with the butter. You may want to add a 1/4 (or less) cup of Splenda to sweeten up the pecans. Press into a 9" glass deep dish pie pan.
  • Bake pie crust at 400° for 6 to 8 minutes; cool on wire rack.
  • Filling:.
  • Combine caramels, butter, and 1/4 cup milk in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
  • Stir together Splenda and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
  • Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes. Remove pie to a wire rack to cool.

Nutrition Facts : Calories 250.7, Fat 25.5, SaturatedFat 7.5, Cholesterol 103.3, Sodium 164, Carbohydrate 3.4, Fiber 2, Sugar 1, Protein 4.6

BABY SWEET POTATO CAKES WITH PECANS AND STICKY CARAMEL SAUCE



Baby Sweet Potato Cakes With Pecans and Sticky Caramel Sauce image

Make and share this Baby Sweet Potato Cakes With Pecans and Sticky Caramel Sauce recipe from Food.com.

Provided by Bev I Am

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 19

1/2 cup butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 1/4 cups all-purpose flour, divided
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 (15 ounce) can sweet potatoes, drained and mashed
1/3 cup buttermilk
nonstick cooking spray
1/2 cup chopped pecans, toasted
1/2 cup butter
3/4 cup light brown sugar, firmly packed
1 cup heavy cream
1/2 teaspoon instant coffee granules
vanilla ice cream (optional)
heavy cream (optional)

Steps:

  • Beat butter and sugar at medium speed with an electric mixer until smooth.
  • Add eggs, 1 at a time, beating until blended after each addition.
  • Combine flour and baking soda.
  • Gradually add half of flour mixture to butter mixture, beating at low speed until blended, and stopping to scrape bottom and down sides of bowl.
  • Add remaining half of flour mixture, and beat until blended.
  • Add vanilla and next 5 ingredients, beating at medium speed until smooth.
  • Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full.
  • 3. Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan on a wire rack 5 minutes.
  • Remove warm cakes from pan, and sprinkle with toasted pecans.
  • Top each cake with 2 1/2 Tbsp Caramel-Pecan Sauce (*recipe follows).
  • Serve with vanilla ice cream or ice-cold heavy cream, if desired.
  • *Caramel-Pecan Sauce:.
  • Cook butter and sugar in a medium nonstick skillet over medium heat 2 to 3 minutes or until butter melts and sugar dissolves.
  • Whisk in heavy cream and coffee granules. Bring mixture to a light boil, stirring constantly.
  • Turn off heat, and let stand on cooktop until slightly cool, stirring often. Makes 2 cups.

Nutrition Facts : Calories 446.3, Fat 26.9, SaturatedFat 14.9, Cholesterol 99.1, Sodium 387.2, Carbohydrate 49, Fiber 1.9, Sugar 32.1, Protein 4.2

MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS



Mashed Sweet Potatoes With Brown Sugar and Pecans image

This maple-sweetened mashed sweet potato casserole has a brown sugar and pecan topping that bakes into a crunchy candylike crust.

Categories     Thanksgiving     Side     Sweet Potato/Yam     Bon Appétit     Food Processor     Nut     Bake     Vegetarian     Kid-Friendly     Pecan     Fall     Maple Syrup     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield 12-14 servings

Number Of Ingredients 11

For the topping:
1 cup (packed) golden brown sugar
½ cup chopped pecans (about 2 ounces)
¼ cup (½ stick) chilled butter, cut into ¼-inch pieces
For the sweet potatoes:
5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1½-inch pieces
4 large eggs
3 tablespoons pure maple syrup
2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
2 teaspoons salt

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.

CARAMELIZED SWEET POTATO CASSEROLE



Caramelized Sweet Potato Casserole image

Make and share this Caramelized Sweet Potato Casserole recipe from Food.com.

Provided by Poison_Ivy

Categories     Low Protein

Time 40m

Yield 4 sides, 4 serving(s)

Number Of Ingredients 10

1 cup brown sugar
1/3 cup flour
1 cup pecans (chopped)
1/4 cup butter, melted
3 cups mashed sweet potatoes
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (beaten)
1/2 cup butter (melted)

Steps:

  • Boil sweet potatos for 15 mins, let it sit for 15 mins, boil another 15 mins, let it sit another 15-30 minutes.
  • Mash potatoes.
  • Preheat oven to 350 degrees F.
  • Combine crust mixture brown sugar, flour, nuts and butter in mixing bowl. Set aside.
  • Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix well. Pour mixture into greased baking dish.
  • Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
  • Bake for 30 minutes. Allow to set at least about 15-30 minutes before serving for the crust to harden.

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