Pecan Sweet Potatoes Recipes Easy Food

CANDIED SWEET POTATOES WITH PECANS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place on a baking sheet.
• Bake potatoes in the preheated oven until you can easily pierce them halfway through with a sharp knife, about 1 1/2 hours. Remove from the oven and allow to cool until easily handled, at least 20 minutes. Leave the oven on.
• Meanwhile, mix brown sugar, 1/2 cup butter, pecans, and pumpkin pie spice for topping in a bowl until thoroughly combined.
• Peel the cooled sweet potatoes and cut crosswise into 3/4-inch thick slices.
• Lightly grease a 9x13-inch ceramic or glass baking dish with 2 teaspoons butter. Spread potato slices in a single layer in the dish and spoon a bit of topping over each slice. Add remaining potato slices in a second layer and sprinkle with remaining topping.
• Bake, uncovered, in the preheated oven until bubbly and browned, about 20 minutes. Use a serving spoon to dish this out, making sure to get to some of the sauce from the bottom for each serving.

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°.

PECAN-TOPPED SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan. or Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 30-45 minutes or until tender. drain; cool slightly and peel. In a large bowl, mash the potato pulp. Stir in the sugar, milk, butter, eggs and extracts., Pour into a greased 13-in. x 9-in. baking dish. Combine the topping ingredients until crumbly; sprinkle over the potato mixture. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.

ROASTED SWEET POTATOES WITH HONEY AND PECANS

Steps:

• Preheat the oven to 400 degrees F. Pierce the sweet potatoes all over with a fork and microwave on high until cooked through, 8 to 12 minutes, turning them over halfway through the cooking time. Start checking for doneness during the last 4 minutes of cooking time. They should feel soft when you squeeze them. Cut into thick rounds and arrange decoratively in a small or medium baking dish.
• Stir together the melted butter, honey, cinnamon, allspice, ginger and 1/4 teaspoon salt until smooth. Pour over the potatoes and toss to coat. Roast until the honey butter is bubbly and the potatoes are glazed, about 20 minutes. Sprinkle with a pinch of salt and top with pecans.

SWEET POTATO BREAD WITH PECANS

Steps:

• Preheat oven to 350 degrees F.
• Combine sugar, water, oil, eggs, and sweet potatoes and mix thoroughly. Add dry ingredients and mix to combine. Add pecans and mix well. Divide between 2 greased loaf pans and bake for 50 minutes. Cool in pan to room temperature.

MASHED SWEET POTATOES WITH PECANS

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.

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.

SWEET POTATO-PECAN PIE

Steps:

• Prepare pie shell,set aside.
• Make sweet potato filling: In medium bowl, with electric mixer, beat 1 egg until frothy.
• Add mashed cooked sweet potatoes, sugar, butter, vanilla extract, salt, cinnamon, allspice, and nutmeg; beat at medium speed until the mixture is smooth, about 2 minutes.
• Make pecan topping: In medium bowl, with mixer, beat eggs until frothy.
• Add sugar, corn syrup, melted butter, vanilla and cinnamon.
• Beat at low speed just until mixture is well blended, about 1 minute.
• Stir in pecans.
• Preheat oven to 350 degrees Fahrenheit.
• To assemble: Turn sweet potato filling into unbaked pie shell, spreading evenly.
• Pour pecan topping over top.
• Bake 60 to 70 minutes until set, and knife inserted in center comes out clean.
• Remove pie to rack to cool.
• Just before serving decorate with whipped cream.

SWEET POTATO CASSEROLE WITH PECANS

Steps:

• In a large bowl, mash sweet potatoes. Add the eggs, sugar, flour, vanilla and salt; beat until smooth. Transfer to a greased 13x9-in. baking dish. , In a small bowl, combine the brown sugar, flour and pecans; cut in butter until crumbly. Sprinkle over sweet potato mixture. , Bake, uncovered, at 325° for 60-70 minutes or until a thermometer reads 160°. Refrigerate leftovers.

SWEET POTATO CASSEROLE WITH PECAN STREUSEL TOPPING

Steps:

• Heat sweet potatoes to boiling and drain (can be done in microwave). Mash with butter.
• Add sugar,salt, eggs, milk, and vanilla and mix well. Pour into ungreased 9-inch square glass baking pan.
• Mix brown sugar, butter, flour, and.
• cinnamon with fingertips until mixture is crumbly. Stir in nuts.
• Spread on top of sweet potato mixture and bake at 350°F for 40 minutes.

SWEET POTATO PECAN PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
• Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
• Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
• Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
• Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.

MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS

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.

PECAN CRUSTED SWEET POTATO CASSEROLE

Steps:

• Peel, boil, and mash sweet potatoes to yeild approx 6 cups. (If using canned sweet potatoes: use two large and one small can rinsed and drained).
• Combine mashed sweet pototoes with remaining ingredients. Mix well.
• Pour into 9 x 13 greased baking dish.
• In separate bowl, combine pecans, melted butter, and brown sugar. Coat well.
• Gradually add flour to coated pecans until slightly crumbly.
• Top casserole with pecan mixture covering as much of the surface as possible.
• Bake uncovered 30-45 minutes at 375 degrees until top is browned and crusty. Casserole will set up during baking.
• Cool slightly and serve!

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.

SWEET POTATO CASSEROLE WITH PECAN TOPPING

Steps:

• Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and place in a food processor. Add the eggs, butter, milk and extracts; cover and process until smooth. Pour into a greased 1-1/2-qt. baking dish. , In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until set.

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.

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.

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.

SWEET POTATOES WITH SOUR CREAM AND PECANS

Steps:

• Heat oven to 350 degrees. If your coconut oil is solid, place it in a small saucepan over low heat. Let it melt, stirring with a wooden spoon. (No need to heat liquid coconut oil or olive oil.)
• Cut each sweet potato in half lengthwise, then slice each half lengthwise into 3 or 4 wedges, about 3/4-inch thick.
• Put the sweet potato wedges in a large bowl and add the coconut oil, garam masala, 3/4 teaspoon salt and the pinch of pepper, tossing everything so the potatoes are well coated.
• Spread the potatoes in an even layer on a large baking sheet. (Lining the pan with parchment paper will make clean up easier, but it's not necessary.) Roast, using tongs to carefully turn the potatoes after 30 minutes, until soft and caramelized, about 1 hour.
• While the sweet potatoes are roasting, make the lime sour cream: In a small bowl, whisk together sour cream, lime juice and a pinch of salt. Whisk in enough milk (by the teaspoon) to make a pourable sauce. It should be a bit thicker than heavy cream. Taste and add more salt and lime juice as needed. Set aside.
• Once the sweet potatoes are done but still hot on the baking sheet, sprinkle lime zest all over them. (Adding the zest to the hot potatoes brings out the lime flavor.)
• Using tongs or a large serving spoon, arrange sweet potatoes on serving platter. Drizzle the sour cream mixture all over the potatoes, and sprinkle toasted pecans on top. Squeeze more lime juice on top if you like. Serve hot or warm.