Sweet Potato And Toasted Pecan Grilled Cheese Food

SWEET POTATOES WITH PECANS AND BLUE CHEESE

Steps:

• Preheat oven to 375 degrees F. In a 15x10x1-inch baking pan combine sweet potatoes and onion pieces. Drizzle with 2 tablespoons of the olive oil; sprinkle 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss gently to combine. Spread mixture in a single layer. Bake for 30 to 35 minutes or until vegetables are tender, stirring once.
• Meanwhile, in small skillet melt butter over medium heat. Stir in pecan pieces, brown sugar, and 1/4 teaspoon salt. Cook and stir for 2 to 3 minutes or until pecans are coated in the brown sugar mixture. Remove from heat; spread on foil and let stand to cool completely.
• For dressing, in a small bowl whisk together the vinegar, honey, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in remaining 2 tablespoons of the olive oil until combined. Whisk in 1 tablespoon of the blue cheese.
• To serve, transfer potatoes and onions to serving plate. Drizzle with dressing. Sprinkle with pecans and remaining blue cheese. Makes 6 side-dish servings.

SWEET POTATO CHEESECAKE WITH CANDIED PECANS

Steps:

• To make the crust: Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
• Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool. Butter or spray a pan with vegetable spray.
• To make the cheesecake batter: Raise oven temperature to 450 degrees F.
• In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add sugar and salt. Add the eggs 1 at a time, then add sour cream, flour, and spices. Lower speed and add sweet potato puree. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 1 1/2 hours or until cake center is firm.
• For candied pecans: Melt the sugar and cook until temperature reaches 310 degrees F. Stir in nuts until completely coated. Pour onto buttered baking pan. Try to keep the nuts in individual pieces or pulse in food processor for praline effect.
• Let the cake cool completely in pan on rack for 30 minutes, then wrap in plastic, still in pan, and refrigerate until completely chilled. Loosen pan sides and remove cheesecake. Carefully slice cake with knife dipped in hot water, then wiped. Garnish with candied pecans.

SWEET POTATO AND TOASTED PECAN GRILLED CHEESE

Steps:

• Heat nonstick skillet over medium heat.
• Layer on the bottom slice of bread one slice of Swiss cheese, a schmear of sweet potatoes, crispy onion, a tablespoon of crushed pecans, a couple pinches of chili powder and another slice of cheese. Place slice of bread on top.
• Spread both sides of bread with softened butter and griddle each side slowly, until golden and insides are melted and gooey.

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.