Peach Pecan Sweet Potatoes Food

PEACHY SWEET POTATO BAKE

Steps:

• In a bowl, combine brown sugar, flour and nutmeg; cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Place sweet potatoes and peaches in a shallow 2-qt. broiler-proof baking dish. Sprinkle with pecan mixture. , Bake, uncovered, at 350° for 35 minutes. Sprinkle with marshmallows. Broil 4-6 in. from the heat until marshmallows are golden brown.

SWEET POTATO PANCAKES WITH SPICED PECANS AND PEACH BUTTER

Steps:

• In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. Peel and mash the sweet potato, place it in a bowl, and then add the honey, cinnamon, and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time).
• Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans and Peach Butter.
• Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container.
• In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until you are ready to serve.

SWEET POTATO CASSEROLE WITH MARSHMALLOWS AND PRALINE STREUSEL

Steps:

• Preheat oven to 375F. Grease a 9×13-inch baking dish with non-stick cooking spray.
• Bring a large pot of water to a boil and add the cubed sweet potatoes. Boil until fork-tender (make sure they're very soft so they will whip easily), about 15-20 minutes. Drain the water and transfer the sweet potatoes to a large bowl.
• Add the melted butter, milk/cream, brown sugar, cinnamon, and salt. Whip the sweet potatoes with an electric mixer on medium speed until smooth.
• Spread the whipped sweet potatoes into the prepared baking dish.
• In a medium mixing bowl, cut the butter into the brown sugar, flour, and cinnamon until crumbly. Mix in the chopped pecans. Sprinkle the mixture all over the top of the whipped sweet potatoes.
• Bake the sweet potato casserole at 375F for 15 minutes until hot. Remove from the oven and sprinkle the mini marshmallows around the edges of the casserole. Return to the oven and bake for 5 minutes until the marshmallows are golden brown (watch closely so the marshmallows don't burn!).
• Serve the casserole hot.

HOLIDAY SWEET POTATO, PEACH AND CASHEW BAKE/CASSEROLE

Steps:

• Combine brown sugar, cashews, salt, and ginger.
• In 10x6x2-inch baking dish layer half the sweet potatoes, half the peach slices, and half the brown sugar mixture. Repeat layers.
• Dot with butter or margarine.
• Bake, covered, at 350 degrees for 30 minutes.
• Uncover and bake mixture about 10 minutes longer. Spoon brown sugar syrup over before serving.
• Makes 6 to 8 servings.

SWEET POTATO AND PEACH CASSEROLE WITH PECAN TOPPING

Steps:

• Directions:.
• Preheat oven to 350 degrees. Butter a 9 inch casserole dish (2 1/2 quarts), or coat well with non-stick cooking spray.
• Sweet potato casserole directions:.
• Mix together all casserole ingredients until well combined. Place in prepared casserole dish.
• Topping directions:.
• In a pan on medium heat, melt together butter and brown sugar. Stir in pecans to coat. Sprinkle over the top of sweet potato mixture.
• Bake for 30 minutes. Serve hot.
• VARIATIONS: If desired, double the recipe for pecan topping.
• You can substitute pecan topping with miniature marshmallows if you want. Place enough marshmallows to cover the sweet potato mixture and bake until marshmallows are lightly browned.

PEACH PECAN SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Arrange half the sweet potatoes in the bottom of the prepared baking dish. Layer with half of the peach slices and dot with half the butter. Repeat layering with remaining sweet potatoes and peach slices and sprinkle with lemon juice. Combine the brown sugar, ginger, and salt and mix well.
• Sprinkle the sugar mixture over the potatoes and peaches. Dot the casserole with remaining butter, and pour in the liqueur (see Cook's Note). Cover pan with aluminum foil.
• Bake in the preheated oven until sweet potatoes are tender, about 1 hour. Remove foil, sprinkle with pecans, and continue baking 10 to 15 minutes, until pecans are toasted and fragrant.