MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS
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
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.
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 MAPLE SWEET POTATOES
These sweet potatoes are a Thanksgiving favorite at my house.
Provided by JENNYWRITES
Categories Side Dish Vegetables Sweet Potatoes
Time 2h15m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 448 calories, Carbohydrate 53.1 g, Cholesterol 78.5 mg, Fat 24.9 g, Fiber 5.7 g, Protein 5.1 g, SaturatedFat 10.5 g, Sodium 354.9 mg, Sugar 25.9 g
ORANGE GLAZED SWEET POTATOES WITH PECANS
Here is a great holiday side dish! Of course it can be made and enjoyed any time. My mom makes this. I prefer to mash the potatoes somewhat coursely or lumpy rather than as smoothly as typical mashed potatoes.
Provided by JMS0173
Categories Yam/Sweet Potato
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375. Bake potatoes until very tender -- about 1 hour and 20 minutes. Let cool, and reduce oven heat to 350.
- Scoop potatoes out of peels and mash until desired texture. Stir in remaining ingredients and place in casserole dish (9 X 9).
- Combine topping ingredients and sprinkle over potatoes. Bake until done at 350 -- about 1/2 hours.
- Optional: stud with 9 pecan halves at even intervals before returning to oven, just to make it look pretty.
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.)
MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS
From The Olde Union House, Red Bank NJ. Bon Appetit November 1998.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Potatoes
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- 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 13 x 9 x 2-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.
- Puree sweet potatoes in processor.
- Beat eggs, syrup, vanilla, lemon juice and salt in large bowl.
- Mix in pureed 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.
MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS
We never get tired of this. There is no flour in this one. It has pure maple syrup. This puts canned sweet potatoes to shame!!
Provided by Jill Cooks @spicyjill
Categories Potatoes
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use.
- Butter 13x9 glass baking dish. Cook potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Puree potatoes in food processor.
- Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in pureed potatoes. Transfer potato mixture to dish. Sprinkle pecan topping evenly over mixture.
- Bake until potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.
MASHED SWEET POTATOES WITH PECANS
Very yummy! South Beach Friendly for Phase 2&3. I looked and didnt see one quiet like this. Great for your everyday dinner, or for a holiday meal. This recipe serves 2, use the multiplier provided to adjust the serving size.
Provided by CookbookCarrie
Categories Yam/Sweet Potato
Time P20DT10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Peel potatoes and chop into medium-sized chunks.
- Cover with water in a large pot and boil until pieces are easily pierced with a fork.
- While Sweet potatoes cook, spread the pecans on a cookie sheet and place in oven to toast.
- When potatoes are done, drain and add buttermilk, margarine, and spices and mash together.
- Use your blender or immersion blender to whip them smooth.
- Spray your serving dish lightly with Pam and put the potatoes in it.
- Top with the toasted Pecans.
Nutrition Facts : Calories 215.3, Fat 11.8, SaturatedFat 1.2, Cholesterol 0.6, Sodium 313.3, Carbohydrate 25.8, Fiber 4.8, Sugar 6.1, Protein 3.6
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