SWEET POTATO CASSEROLE
Enriched with butter and eggs and spiked with warm spices, prepare to meet your new go-to holiday side dish. Roasting the sweet potatoes (instead of boiling) concentrates and deepens their flavors. It also allows you to prep the potatoes well in advance to free up valuable time and oven space on the big day.
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
- Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg and pepper to taste. Whisk the mixture until smooth.
- Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
THE BEST SWEET POTATO CASSEROLE
We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness. This recipe is bound to become a holiday staple.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
- For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
- For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
PAUL PRUDHOMME'S SWEET POTATO PECAN PIE
This recipe came to The Times in 1983 from Paul Prudhomme, the chef who helped put the cooking of Louisiana on the American culinary map. Like its traditional pecan pie cousin, this is very sweet, so serve it with a little Chantilly cream on top.
Provided by Marian Burros
Categories pies and tarts, dessert
Time 3h
Yield One 9-inch pie
Number Of Ingredients 28
Steps:
- Make the crust: Cream butter and sugar until light and fluffy. Add beaten egg and milk; beat about 2 minutes. Stir in flour to moisten ingredients. Turn out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate at least one hour.
- Roll out dough into 14-inch circle on lightly floured wax paper, or on a lightly floured work surface. Transfer to a deep 9-inch pie plate; remove wax paper if using. Press pastry into plate and flute edges.
- Heat oven to 300 degrees.
- Make the sweet potato filling: In a large bowl, combine potato, butter, vanilla, brown sugar, cinnamon, nutmeg, allspice, salt, beaten egg, heavy cream and sugar. Beat at medium speed until mixture is smooth. Spread on bottom of pie crust.
- Make the pecan filling: Sprinkle sweet potato filling with pecans. In another bowl, combine sugar, eggs, melted butter, corn syrup, salt, cinnamon and vanilla and beat well. Pour over pecans.
- Transfer pie to oven and bake for 1 1/2 hours. Cool.
- Make the chantilly cream: Whip heavy cream with sugar, orange liqueur and Cognac. Top each slice of pie with a dollop of cream.
CAJUN SWEET POTATO PIE
Make and share this Cajun Sweet Potato Pie recipe from Food.com.
Provided by r_exley
Categories Pie
Time 1h15m
Yield 2 pies, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and boil sweet potatoes until very tender.
- Preheat oven to 400°F.
- Mix all ingredients together and beat on high for 3 minutes.
- Fill each pie crust 3/4 of the way full. Bake for 40 minutes. Let cool so that it will thicken and become cuttable.
- Enjoy.
Nutrition Facts : Calories 687.4, Fat 25.4, SaturatedFat 7.1, Cholesterol 80.7, Sodium 530.1, Carbohydrate 111.5, Fiber 2.7, Sugar 82.5, Protein 6.2
CAJUN SWEET POTATO PECAN PIE
This is a hand-me-down recipe that I think started with Paul Prudhomme back when he was chef at the Commander's Palace in New Orleans. A fairly rich pie. You should make the servings fairly small.
Provided by SharleneW
Categories Pie
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 300°F.
- Combine the mashed sweet potatoes, both sugars, butter, vanilla, egg, cinnamon, nutmeg, and allspice in a large mixing bowl.
- Beat with an electric mixer until well blended and smooth.
- Scrape the mixture into the pie shell and sprinkle the pecans evenly over the top.
- In another large mixing bowl, prepare the topping.
- Combine the granulated sugar, eggs, corn syrup, melted butter, salt, cinnamon and vanilla.
- Stir until well blended and smooth.
- Scrape the mixture over the pecans.
- Bake until the pie is nicely browned, about 1 1/2 hours.
- Let cool completely on a wire rack and serve topped with whipped cream.
Nutrition Facts : Calories 421, Fat 14.7, SaturatedFat 4.3, Cholesterol 89.5, Sodium 337.9, Carbohydrate 69.8, Fiber 2.4, Sugar 39.5, Protein 4.6
People also searched
More about "paul prudhomme sweet potato casserole food"
SWEET POTATO CASSEROLE WITH PECAN PRALINE TOPPING
From southernbite.com
5/5 (6)Estimated Reading Time 4 minsCategory Side DishTotal Time 50 mins
- Peel and slice the potatoes, place them in a medium saucepan, and just cover them with water. Cook over medium heat for 15 to 20 minutes or until fork-tender.
- Drain the potatoes, and pour them into a large mixing bowl. Mash them well with a potato masher or a hand mixer. Add the sugar, vanilla, eggs, evaporated milk, and butter, and mix very well. Pour the mixture into the baking dish.
- Combine the brown sugar, flour, butter, and pecans in a medium bowl. Spoon the mixture over the potatoes. Bake 30 to 40 minutes.
SWEET POTATO PECAN PIE – TRUDY'S FOODIES
From trudysfoodies.com
Estimated Reading Time 2 mins
PAUL PRUDHOMME'S SWEET POTATO PECAN PIE - DINING AND COOKING
From diningandcooking.com
SWEET POTATO CASSEROLE - ONCE UPON A CHEF
From onceuponachef.com
SOUTHERN SWEET POTATO CASSEROLE RECIPE - PAULA DEEN
From pauladeen.com
CLASSIC SWEET POTATO CASSEROLE - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
CHEF PAUL PRUDHOMME'S SWEET POTATO PECAN PIE RECIPE
From nola.com
SWEET POTATO PECAN PIE… - CAMELLIA'S COTTAGE
From brenda-wyatt.com
SWEET POTATO RECIPES - NYT COOKING
From cooking.nytimes.com
SWEET POTATO CASSEROLE WITH PECAN TOPPING
From louisiana.kitchenandculture.com
RECIPES BY PAUL PRUDHOMME - RECIPES FROM NYT …
From cooking.nytimes.com
CANDIED SWEET POTATOES FROM PAUL PRUDHOMME
From creolecajunchef.com
ROASTED SWEET POTATO CASSEROLE - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
PAUL PRUDHOMME’S TURDUCKEN - THE FOOD DICTATOR
From thefooddictator.com
PAUL PRUDHOMME'S SWEET POTATOES RECIPE - GROUP RECIPES
From grouprecipes.com
OLD FASHIONED SOUTHERN SWEET POTATO CASSEROLE RECIPE
From southernfoodjunkie.com
SWEET POTATO PRALINE CASSEROLE - SOUTH YOUR MOUTH
From southyourmouth.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love