Roasted Sweet Potatoes With Pineapples And Pecans Food

SWEET POTATO PINEAPPLE CASSEROLE WITH PECAN STREUSEL

Steps:

• Preheat oven to 425 degrees F.
• To roast the potatoes: Scrub the potatoes and place on a baking sheet. Bake at 425 degrees F until completely tender, about 1 hour - 90 minutes, depending on the size of your potatoes. This is plenty of time to make your streusel topping and prep your pineapple.
• To make the Streusel Topping: Chop the dates Combine the chopped dates with the brown rice flour, pecan pieces, cashew butter, and a dash of salt. Use your hands to crumble together, just as you would with a traditional butter streusel topping. You want the streusel to hold together in pea-sized bits. If it's not sticking, add a tablespoon of water and mix well. Check again, and add water, 1 tablespoon at a time, until you get the pea-sized bits. Set aside mixture for later.
• To make the Casserole: Core and dice your pineapple. You need about 2 cups diced pineapple. Combine the pineapple with cinnamon, ginger, nutmeg, and salt. The potatoes are done with a knife can easily slide in and out. Remove from oven and let cool. When potatoes are cool enough to handle, simply peel off the skins. Combine the sweet potato flesh with the pineapple spice mix. Mash to desired smoothness. For completely creamy, best to use a food processor.
• Spread potato pineapple mixture into a 9-inch baking dish. Sprinkle the Pecan Streusel topping over the top. Bake at 350 degrees F 8-10 minutes, until golden brown on top.

ROASTED SWEET POTATOES AND PINEAPPLE

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss together sweet potatoes, pineapple, oil, and cayenne pepper. Season with salt. Roast until sweet potatoes and pineapple are tender and golden, 30 to 35 minutes, stirring every 10 minutes.

ROASTED SWEET POTATOES & PINEAPPLE

Steps:

• Heat oven to 400ºF.
• Combine potatoes and pineapple in large bowl. Mix remaining ingredients until blended. Add to potato mixture; mix lightly.
• Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 45 to 50 min. or until potatoes and pineapple are tender and golden brown, turning after 30 min.

ROASTED SWEET POTATOES WITH PINEAPPLE & PECANS

Steps:

• 1. Preheat oven to 425 degrees. Line a baking sheet with foil. Toss sweet potatoes and pineapple with oil and salt. Transfer to prepared baking sheet and roast 15 minutes.
• 2. Add pecans and continue roasting 10 more minutes; then transfer to a large bowl.
• 3. Whisk maple syrup, marmalade, lemon juice, mustard and salt to taste together in a small bowl. Pour over sweet potato mixture and gently toss to combine.

ROASTED SWEET POTATOES WITH PINEAPPLE AND PECANS

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with foil. Toss sweet potatoes and pineapple with oil and salt. Transfer to prepared baking sheet and roast 15 minutes. Add pecans and roast 10 more minutes; then transfer to a large bowl.
• Whisk maple syrup, marmalade, lemon juice, mustard and salt to taste together in a small bowl. Pour over sweet potato mixture and gently toss to combine.

ROASTED SWEET POTATOES WITH PECANS AND SPICED MAPLE SAUCE

Steps:

• Heat oven to 450 degrees F and arrange rack in the middle.
• While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes. Remove from oven and set aside.
• Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and freshly ground black pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 40 to 45 minutes.
• Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in maple syrup and cayenne and let cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.

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°.

ROASTED SWEET POTATOES WITH CANDIED PECANS

Steps:

• Heat oven to 350°F.
• Cook sweet potatoes in boiling water in large covered saucepan 15 min. or until tender; drain. Toss with dressing and pineapple. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with marshmallows.
• Bake 25 to 30 min. or until marshmallows are golden brown.
• Meanwhile, cook and stir dry drink mix and water in medium skillet on medium-high heat until mixture just begins to come to boil. Stir in nuts; cook and stir 3 to 5 min. or until liquid is reduced and syrupy and nuts are well coated. Spread nuts on baking sheet sprayed with cooking spray; let cool completely. Coarsely chop coated nuts; sprinkle over baked sweet potato mixture.

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 PINEAPPLE BAKE

Steps:

• In a large bowl, mash the sweet potatoes. Stir in the pineapple, pecans, brown sugar and butter. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 375° for 20 minutes. Sprinkle with marshmallows. Bake 5 minutes longer or until marshmallows are lightly browned.