Pecan Streusel Sweet Potato Pie Food

SWEET POTATO CASSEROLE WITH PECAN STREUSEL

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position.
• Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool.
• Meanwhile, make the topping: Melt the butter in a medium bowl in the microwave. (Alternatively, melt it in a small pan over low heat and transfer to a medium bowl.) Add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little clumpy. Stir in the chopped nuts and set aside.
• In a large bowl, mash the cooked and drained sweet potatoes with a potato masher or large fork until very smooth. Add the melted butter, salt, sugar, and nutmeg and mix well. Mix in the eggs. It's okay if there are some lumps. Set aside.
• Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and bake, uncovered, for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.
• Make-Ahead Instructions: You can assemble and refrigerate the casserole up to 2 days ahead of time.
• Freezer-Friendly Instructions: You can freeze the unbaked sweet potato portion of the recipe, tightly covered, for up to 3 months. Before baking, defrost in the refrigerator for 24 hours and then proceed with the recipe instructions.

STUFFED SWEET POTATOES WITH PECAN AND MARSHMALLOW STREUSEL

Steps:

• Preheat the oven to 400 degrees F.
• Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
• In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
• Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

SWEET POTATO PIE WITH PECAN TOPPING

Steps:

• To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or freeze for quicker cooling).
• To make filling, preheat oven to 375 degrees. In a large bowl, whisk eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and 3/4 cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust. (If using a store-bought crust, defrost 10 minutes; prick bottom all over with a fork.)
• Bake pie on lowest rack of oven until filling is set, about 50 minutes. If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool, 1 hour; transfer to refrigerator to cool completely.
• To make the pecan topping, melt butter over medium heat in a medium saucepan. Add remaining 1/2 cup light-brown sugar and pecans. Cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes. Stir in remaining tablespoon cream; let cool 1 to 2 minutes. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 minutes. (Do not refrigerate again; keep pie in a cool place up to 6 hours.)

SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• In a medium-sized bowl, use a mixer to whip together the mashed potatoes and eggs until completely blended.
• Stir in the sugar and milk.
• Pour this mixture into a pie plate or an 8x8 pan that has been sprayed with cooking spray.
• In a small bowl, mix together the brown sugar, flour and pecans.
• Cut the butter into small chunks.
• Use a pastry blender to cut the butter into the sugar mixture until it is coarse crumbs.
• Mix the vanilla into the streusel topping.
• Sprinkle the streusel over the sweet potato mixture.
• Bake for 35 minutes or until the top is golden brown.

PECAN STREUSEL SWEET POTATO PIE

Steps:

• 1. Preheat oven to 376^. Lower rack to lower third of the oven. --- Line the frozen pie shell with foil or parchment paper and fill with pie weights or raw shot-grain rice.Bake 20 minutes; then lift an edge of the foil, if the dough looks wet, continue to bake, checking every 5 minutes until the dough is pale gold,don't bake longer than 25-30 minutes total. Cool on wire rack. Reduce oven temperature to 350^.
• 2. Bake sweet potato in the oven for 55 minutes wrapped well in foil or microwave on high until tender,wrapped in wax paper or cling wrap, about 6-10 minutes. set aside to cool. Peel and mash with a fork or puree in a food processor until smooth. You will need 1 cup of the puree.(Sometimes I just use a small can of sweet potatoes, drained and mashed- but don't tell mom).
• 3. In a large bowl, stir the brown sugar, salt and eggs, Add spices and mix well. stir in the yam puree and cream and beat until smooth. Pour into the partially baked pie shell.
• 4. Bake until filling is firm, about 20 minutes. Slide pie rack forward and sprinkle the pecan streusel evenly over the top and continue baking until the filling is slightly risen and firm in the middle,when tested with a table knife; 20-25 minutes more. Remove from oven and cool on wire rack.

STREUSEL-PECAN SWEET POTATOES

Steps:

• Heat oven to 350°F. In 2-quart casserole, mix half-and-half, boiling water and melted butter. Add 2 pouches potatoes and remaining potatoes ingredients; stir well.
• In small bowl, mix brown sugar and flour. With fork, cut in 2 tablespoons butter until crumbly. Stir in pecans; sprinkle over top.
• Bake uncovered 28 to 30 minutes or until topping is golden.

SWEET POTATOES WITH PECAN PRALINE STREUSEL

Steps:

• Wash and skin potatoes, chop into large chunks.
• Boil potatoes until tender and mash.
• Stir in butter, cinnamon, brown sugar and mini marshmallows to taste.
• Mix in a separate bowl, flour, sugar, cinnamon, and pecans, drizzle melted butter over mixture and stir to moisten, mixture should resemble chunky crumbs.
• Pour potatoes mixture into casserole dish and cover with a thin layer of mini-marshmallows.
• Top with pecan mixture.
• Bake at 350ºF for 30 minutes or until brown and bubbly.

HASSELBACK SWEET POTATO WITH PECAN STREUSEL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place sweet potato on a cutting board. Place a chopstick on either side. Cut the sweet potato into 1/8-inch-thick slices, making sure you don't cut all the way through. Transfer to a baking pan.
• Mix melted butter, maple syrup, cinnamon, and vanilla extract together. Spoon over the sweet potato.
• Bake in the preheated oven until tender, 45 to 60 minutes.
• Using your hands, make streusel by combining 2 tablespoons plus 2 teaspoons brown sugar, pecans, flour, butter, and salt. Keep refrigerated until ready to use.
• Remove the sweet potato from the oven and sprinkle streusel over the top. Place in the broiler until streusel starts to brown, 1 to 3 minutes.

SWEET POTATO PIE BAKED OATMEAL WITH CRUNCHY PECAN STREUSEL TOPPING

Steps:

• Preheat oven to 375 degrees Fahrenheit. Grease a standard-sized pie pan or coat with non-stick spray.
• Add sweet potato to a large bowl. Mash until as smooth as possible. Add milk, egg, maple syrup, and vanilla. Stir with a whisk until well-combined. Add the oats, cinnamon, nutmeg, ginger, and salt. Stir with a wooden spoon until combined. Pour into pie plate and smooth slightly with the spoon.
• Make the streusel topping. Add the pecans, brown sugar, and flour to a small bowl. Add the coconut oil or butter. Use your fingers to distribute the oil or butter throughout the mix until the butter pieces are approximately sunflower-seed-sized. Distribute topping over the top of the oatmeal mix.
• Bake until the nuts are toasted and the oatmeal is no longer jiggly, about 35 minutes.
• Serve with an extra drizzle of maple syrup if desired. You can also add a dollop of coconut whipping cream or whipping cream and/or a sprinkle of cinnamon if you wish.

SWEET POTATO CASSEROLE WITH MARSHMALLOWS AND STREUSEL

Steps:

• Preheat oven to 375°F. Grease a 2 or 2 1/2 quart casserole dish (preferably a rectangle or oval so there's a decent surface area for the topping; I use an 8x11) and set aside.
• Place the sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain really well and return to the pot. Add butter, milk, cinnamon, brown sugar and salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired.
• Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they're already warm it will only take a few minutes). While the sweet potatoes are heating, prepare the topping.
• In a medium bowl, combine butter, brown sugar, flour, cinnamon and salt (I use a fork or rubber spatula to stir and mash the mixture), then mix in pecans.
• Remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows (pinching pieces together with your fingers). Top with the other half of the marshmallows and sprinkle the remaining streusel over the top. Place back into the oven for 8-15 minutes, until the topping is bubbly and golden brown (keep an eye on it so the marshmallows don't burn). You can also place it under the broiler very briefly to add a little more color to the marshmallows. Note: the longer it is in the oven the more likely that the marshmallows will begin to melt. Allow to sit at room temperature for several minutes before serving.

SWEET POTATO CASSEROLE WITH PECAN STREUSEL TOPPING

Steps:

• Bake the sweet potatoes in a preheated 375 degree F oven until they are fork tender, about 40-45 minutes. Take the potatoes out of the oven and increase temperature to 400 degrees F. Peel the skins off the potatoes and scoop the insides into a large mixing bowl. Add the maple syrup, milk, eggs, vanilla and salt and mash with a potato masher until mashed but still a little chunky.
• In a small bowl, combine the brown sugar, pecans, flour and butter with a pastry blender.
• Spread the potato mixture evenly into a baking dish. Sprinkle with the pecan topping. Bake at 400 degrees F until golden brown on top, about 25 minutes.

SWEET POTATO CASSEROLE WITH A RIDICULOUS AMOUNT OF STREUSEL

Steps:

• Start by cooking your sweet potatoes. You can bake or boil. (Baking is easier; boiling is faster.)
• To bake: I like the baking method best, I think it's easiest! Preheat your oven to 400 degrees F. Poke each sweet potato firmly with a fork, two pokes on each side. Place on a pan lined with tin foil. Pop them in the oven and roast at 400 for 45-60 minutes until completely tender. You should be able to stick a butter knife all the way through with very little resistance. The thicker your sweet potatoes, the longer it will take.
• To boil: Peel the sweet potatoes and chop into 1 or 2 inch pieces. Add to a large pot filled with water. Bring to a boil over high heat, then turn down to a simmer. Let simmer for 25-30 minutes until fork tender. Drain very well using a colander.
• Make the sweet potato filling: In a large bowl, add sweet potatoes. You should have about 5 cups. Add 5 tablespoons butter, 1/2 cup milk, 3/4 cup packed brown sugar, 1 and 1/2 teaspoons kosher salt (add 1 and 1/4 teaspoon if using table salt), 1 teaspoon vanilla, 1 tablespoon fresh lemon juice, and 2 large eggs.
• Mash it all together with a potato masher. If you like REALLY fluffy sweet potato casserole with zero lumps, use a hand mixer to beat it together for a couple minutes. (I prefer mine thoroughly mashed with a potato masher.)
• Spread the sweet potato mixture evenly into a 9x13 inch pan, smoothing out the top. (At this point you can refrigerate it ahead of time and bake up to two days later. See notes!)
• Preheat your oven to 350 degrees F.
• Make the streusel. In a medium bowl, add 1 and 1/2 cups flour (spooned and leveled), 1/2 cup packed brown sugar, 1/4 cup sugar, 1/2 teaspoon kosher salt, 1 tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cardamom, and 1 cup chopped pecans. Whisk it all together.
• In a large bowl, melt 1/2 cup (1 stick) butter. Pour the dry streusel ingredients into the large bowl with the butter (then wipe out the medium bowl and stick it back in the cupboard.)
• Use a spatula to mix together the streusel. Make sure all the dry ingredients are moistened with butter.
• Use your fist to pick up handfuls of streusel. Squeeze it together and gently crumble it over the top of the sweet potatoes so that they stay in big chunks.
• Bake. Bake at 350 for 25-30 minutes, until the streusel looks dry and crumbly and slightly browned. Halfway through the bake time, at about the 15 or 20 minute mark, I like to sprinkle on an extra 1/3 cup chopped pecans. (If you add them in the beginning they will burn.) This is optional but I love the extra crunch and how pretty it is.
• Serve warm! See notes for how to make this ahead of time. You can make this earlier in the day on Thanksgiving. Bake it as directed, and then set it aside somewhere on the counter in your mess of a kitchen. (Don't refrigerate, or even bother covering) Then you can reheat it right before serving. About 15-20 minutes in a 350 degree oven will be enough to get it warmed through!
• Store leftovers covered in the fridge. It will keep for 3-5 days!

PECAN SWEET POTATO COFFEE CAKE

Steps:

• Prep: Preheat oven to 350°F. Line a 7x11 inch baking pan with baking parchment.
• Beat wet ingredients: In a large bowl, beat the butter and both sugars with an electric mixer until creamy, about 5 minutes. Add the eggs and continue beating until light in color and foamy. Stir in the maple syrup and sweet potato purée.
• Make batter: Sift the remaining cake ingredients into the bowl and stir everything into a dense batter. Pour the batter into the prepared baking dish.
• Streusel: To make the streusel topping crumble all topping ingredients together in a small bowl until crumbs form. Scatter evenly over the batter.
• Bake: Bake the cake for 40-45 minutes, or until a toothpick inserted comes out just clean. Cool in the pan on a wire rack for 30 minutes, then serve warm.

SWEET POTATO/STREUSEL PIE WITH CORNMEAL PASTRY

Steps:

• To prepare the pastry: Prepare a deep-dish 10-inch pie plate.
• Mix flour, cornmeal and salt in a medium bowl.
• Cut in the shortening, using a pastry blender, until size of small peas.
• Sprinkle with cold water (1 tbsp at a time), tossing with a fork until all flour is moistened, and pastry almost cleans sides of bowl (1-2 tsp of extra water may be added if necessary).
• Gather the pastry into a ball.
• Shape into flattened round onto lightly floured surface.
• Roll out pastry into a circle 2-inches larger than the outer sides of the deep-dish pie plate.
• Place the pastry into pie plate; pressing firmly against bottom and sides.
• Trim and flute pastry edge.
• Heat oven to 425°F.
• Set oven rack to lowest position.
• In a bowl, beat eggs well.
• Stir in all remaining filling ingredients; mix well.
• Pour into prepared pastry-lined pie plate.
• Bake for 15 minutes.
• Meanwhile, prepare streusel topping by mixing all four ingredients.
• Reduce oven temperature to 350°F.
• Bake for 35 minutes longer.
• Remove from oven; sprinkle streusel topping over pie.
• Bake about 10 minutes longer, or until a knife inserted in center, comes out clean.
• Cool completely on wire rack, about 2 hours.
• Serve with whipped cream.

SWEET POTATO TART WITH COCONUT CRUST AND PECAN STREUSEL

Steps:

• To make the crust, put the flour, sugar, coconut, and salt in a food processor and pulse a few times to combine. Add the butter and shortening and pulse until the mixture resembles coarse cornmeal. Add the egg yolks to the water and, with the machine running, pour it through the feed tube. Pulse until the dough comes together and forms a ball. Turn it out onto a sheet of plastic wrap, flatten it into a disk, and wrap it tightly. Chill for at least 1 hour, or overnight.
• To make the rum crème anglaise, whisk the egg yolks and sugar in a medium bowl until smooth and pale yellow. In a medium saucepan, bring the half-and-half to a boil. Remove from the heat. Gradually add about 1/2 cup of the half-and-half to the egg yolks, whisking constantly, to temper them. Transfer the egg mixture to the saucepan with the remaining half-and-half and cook, stirring constantly, until the sauce coats the back of a spoon, 2 to 3 minutes; it should register 175°F on an instant-read thermometer. Strain into a bowl and add the vanilla bean and rum. Let cool to room temperature, then refrigerate until chilled. (The crème anglaise can be refrigerated for up to 3 days.)
• On a lightly floured surface, roll the dough out to a 12-inch round. Fit the dough into a 10-inch fluted pan with a removable bottom, pressing it gently onto the bottom and up the sides. Trim the excess dough. Prick all over the bottom with a fork. Chill until firm, about 30 minutes.
• Preheat the oven to 375°F.
• Line the tart shell with parchment paper or foil and fill with dried beans or pie weights. Bake for 20 minutes. Remove the paper and weights and bake for 5 to 10 minutes longer, or until golden brown and crisp on the bottom. Let cool slightly on a rack before filling, about 20 minutes.
• To make the filling, prick the sweet potatoes a few times with a fork. Bake for about 45 minutes, until tender. Let cool.
• Peel the sweet potatoes and pass through a food mill. (You need 2 cups pureed sweet potatoes for the filling.)
• Lower the oven to 350°F.
• In a large bowl, combine the sweet potatoes, eggs, sugar, salt, ginger, cinnamon, vanilla extract, half-and-half, and butter and whisk with a sturdy whisk until satiny smooth. (The filling can be made ahead, covered, and refrigerated for up to 2 days.)
• To make the streusel, put the pecans, flour, sugar, cinnamon, and salt in a food processor and pulse a few times to combine. Add the butter and pulse a few times until the mixture comes together a bit. Transfer the mixture to a bowl and, working quickly, rub the mixture between your fingers until the streusel is in lumps slightly larger than peas.
• Pour the filling into the prebaked crust. Sprinkle the streusel evenly over the top of the tart. Bake for 30 to 40 minutes, or until the filling is slightly puffed and set in the middle. Let cool slightly on a rack. To serve, cut the tart into wedges and drizzle with rum crème anglaise.
• Variation:
• Cinnamon crème anglaise is another worthy companion if rum doesn't suit your fancy. Simply omit the rum and add 1/4 teaspoon cinnamon along with the vanilla.

SWEET POTATO CASSEROLE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Butter a 2-quart casserole or baking dish.
• In a large bowl, combine the mashed sweet potatoes with the brown sugar, milk, melted butter, eggs, and vanilla extract. Mix thoroughly and spoon the mixture into the prepared baking dish.
• In a different bowl, combine the topping ingredients: chopped pecans, brown sugar, flour, and melted butter. Mix to combine.
• Sprinkle the pecan topping mixture over the top of the sweet potato filling.
• Bake the casserole for 35 to 45 minutes, until the filling is hot, does not jiggle when you shake the dish, and the topping has browned. If the casserole browns too quickly, tent with foil.

SWEET POTATO STREUSEL

Steps:

• For Filling:
• Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until tender, about 8 minutes. Drain; return to same pot. Stir potatoes over medium-high heat until excess liquid evaporates. Remove from heat. Add butter and sugar and mash potatoes until almost smooth. Mix in half and half, eggs, ginger and vanilla. Season with salt. Spread in prepared dish (filling will be about 1 inch thick).
• For toppings:
• Rub together sugar, flour and butter in medium bowl until moist crumbs form. Mix in pecans and coconut. (Filling and topping can be prepared 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 350°F. Sprinkle topping over filling. Bake until filling is set and topping is brown, about 40 minutes. Let stand 10 minutes. Cut into squares and serve.