Pecan Sweet Potato Bake With Cinnamon Food

SWEET POTATO-PECAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.
• Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
• Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH

Steps:

• 1. Preheat oven to 400 degrees F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.
• 2. Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
• 3. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

SWEET POTATO CASSEROLE WITH PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
• Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
• Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
• Bake in preheated oven until pecan topping is hard, about 1 hour.

PECAN SWEET POTATO BAKE

Steps:

• In a large bowl, combine the first 7 ingredients; beat until light and fluffy. Transfer to a greased 11x7-in. baking dish. , For topping, combine the brown sugar and flour in a small bowl; cut in butter until crumbly. Fold in pecans. Sprinkle over sweet potato mixture. , Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.

BAKED SWEET POTATOES AND PECANS

Steps:

• Heat the oven to 400 degrees. Generously butter a 2-quart casserole, and set aside. Bake the potatoes until almost tender, 25 to 30 minutes. Remove potatoes from oven, and set aside until cool enough to handle. Slip off the skins. Cut the potatoes into 1 1/2-inch thick rounds, and transfer to a large bowl.
• Add 5 tablespoons butter, 5 tablespoons brown sugar, cinnamon, and cayenne pepper; season with salt and pepper. Stir to combine; set aside.
• Melt the remaining 2 tablespoons of butter in a medium sauté pan set over medium-high heat. Add the remaining 2 tablespoons brown sugar and the pecans. Cook, stirring occasionally, until the pecans have been coated and have caramelized, about 3 minutes.
• Add the pecans to the sweet-potato mixture, and gently stir to combine. Transfer to he prepared casserole, and bake, stirring 2 or 3 times, until potatoes are caramelized and bubbly, 30 to 35 minutes. Serve immediately.

PECAN SWEET POTATO BAKE WITH CINNAMON

Steps:

• Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or just until tender. Drain. Cool slightly; peel and cube., In a large bowl, mash the sweet potatoes. Stir in the sugar, milk, 1/4 cup butter, eggs, flour, salt and vanilla. Pour into a greased 1-1/2-qt. baking dish. , Combine the nuts, brown sugar, cinnamon and remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 40-45 minutes or a thermometer reads 160°.

ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH

Steps:

• Preheat oven to 400°F
• Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1 teaspoon of the cinnamon and salt in large bowl.
• Add sweet potatoes and cranberries; toss to coat well.
• Spoon into 13x9-inch baking dish.
• Dot with 2 tablespoons of the butter.
• Cover with foil.
• Bake 30 minutes.
• Meanwhile, mix flour, remaining 1/4 cup brown sugar and 1/2 teaspoon cinnamon in small bowl.
• Cut in remaining 2 tablespoons butter with a fork until coarse crumbs form.
• Stir in pecans.
• Remove sweet potatoes from oven and stir gently.
• Sprinkle with pecan topping.
• Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH

Steps:

• Preheat oven to 400°F (200°C). Mix ¼ cup (60 mL) of the brown sugar, orange juice, vanilla, ½ tsp (2 mL) each of the cinnamon and ginger, and salt in a large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch (33x23 cm) baking dish. Sprinkle evenly with cranberries. Dot with 2 tbsp (30 mL) of the butter. Cover with foil. Bake 30 minutes.
• Meanwhile, mix flour, remaining ½ cup (125 mL) brown sugar and remaining 1 tsp (5 mL) each cinnamon and ginger in a medium bowl. Cut in remaining 4 tbsp (60 mL) butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
• Bake, uncovered, 25-30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

SWEET POTATO PECAN CINNAMON ROLLS

Steps:

• Combine 2 cups flour, undissolved yeast, sugars, salt and orange peel in a large mixer bowl.
• Heat water, buttermilk and butter until very warm (120° to 130°F) and add to bowl.
• Add sweet potato and egg; beat on high for 3 minutes.
• Stir in enough flour to form a soft dough.
• Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
• Cover and let rest for 10 minutes.
• (Or, put ingredients into bread machine pan in recommended order, set on dough cycle, and let it do its thing).
• To prepare the filling:.
• Combine brown sugar and cinnamon in a small bowl.
• Stir in pecans.
• Reserve 1/4 cup butter.
• To prepare the topping:
• Mix together powdered sugar, butter, egg white and corn syrup until smooth.
• Stir in pecans.
• Roll dough into a 10 x 18-inch rectangle. Spread evenly with reserved 1/4 cup butter.
• Sprinkle brown sugar mixture over butter leaving a 1-inch border on the long edges.
• Roll up dough starting at one long side, like a jelly-roll. Place the roll seam side down.
• Cut roll into 12 equal slices and place in a greased 13 x 9-inch baking pan. Evenly spread topping over rolls.
• (At this point, you can cover with plastic wrap - spray with a little oil - and refrigerate for 12 to 24 hours. Remove from fridge and let stand 30 minutes before baking).
• Cover and let rise in a warm, draft-free place for 45 to 60 minutes, or until doubled in size.
• Bake in a preheated 350°F oven for 30 to 35 minutes, or until golden brown.
• Let rolls cool for 5 minutes. Stir together glaze ingredients until smooth, drizzle evenly over rolls.

TRADITIONAL SWEET POTATO CASSEROLE WITH PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, transfer to a large bowl, and allow to cool.
• Mash potatoes to a smooth consistency with a fork or potato masher. Mix in raisins, coconut, sugar, 1/2 cup melted butter, eggs, and vanilla extract until well combined. Transfer potato mixture into a 9x13-inch baking dish.
• Mix together 1/2 cup melted butter, brown sugar, flour, and pecans in a bowl until moist and the mixture clumps together; sprinkle over potato mixture.
• Bake in the preheated oven until topping is golden brown, about 30 minutes.