Sweet Potato Casserole With Glazed Pecans Food

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.

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.

CANDIED SWEET POTATO CASSEROLE

Steps:

• Combine the brown sugar, orange juice, butter and salt in a saucepan; bring to a boil and cook over low heat 5 minutes.
• Arrange the sweet potatoes in a shallow baking dish and pour the syrup over them.
• Bake in a 375 degree oven for 40-45 minutes, basting a few times, until glazed.
• Remove casserole from oven; stir gently to coat sweet potatoes wirh syrup.
• Top with pecans and marshmallows.
• Increase oven temperature to 400 degrees and bake for another 7-10 minutes or until marshmallows are golden brown.

SWEET POTATO CASSEROLE RECIPE

Steps:

• Potatoes can be boiled, drained, and then mashed OR cooked in a slow cooker or Instant Pot (my favorite method - see note for directions!).
• Preheat oven to 375 and mash your cooked sweet potatoes.
• Add eggs, vanilla, 1/2 cup melted butter, brown sugar, salt, and milk (or heavy cream) and mix until smooth. (I like my potatoes to have a bit of texture so I don't whip them for too long).
• Spread potato mixture in the bottom of a greased 9x13 baking dish.
• In a bowl combine brown sugar, flour, 1/3 cup melted butter, and pecans and mix well (with a spoon, not a mixer). Sprinkle mixture over potatoes (it's okay if potatoes aren't completely covered).
• Bake uncovered for about 20-25 minutes until pecans are caramelized.
• Sprinkle marshmallows evenly over pecan mixture. Return to oven for another 5-7 minutes or until marshmallows are puffy and lightly browned. Serve and enjoy!

SWEET POTATO AND PECAN CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, mix the mashed potatoes, granulated sugar, vanilla, milk, and salt.
• Add in the eggs and mix until well blended.
• Pour all the ingredients in a greased casserole dish.
• In a separate bowl, mix the topping ingredients. Sprinkle all of the topping ingredients over the mixture in the casserole dish.
• Bake for 30 minutes or until the topping is firm and brown.

MAPLE GLAZED SWEET POTATOES WITH PECAN TOPPING

Steps:

• Set oven to 400 degrees F.
• Butter a 13 x 9-inch baking dish.
• In a large pot bring water with about 1 tablespoon salt to a full boil.
• Add in sweet potatoes and bring back to a boil; simmer/blanch for about 5 minutes (no more than 5 minutes at a boil); drain and rinse under COLD water; pat dry slightly with paper towels.
• Arrange the potatoes in the buttered dish, overlapping slighty.
• Sprinkle with about 1/2 - 1 teaspoon salt.
• Pour the maple syrup over potatoes in the dish.
• Dot with about 6 tablespoons butter.
• Cover with foil, and bake until the potatoes are ALMOST tender (about 25-30 minutes).
• In a small bowl or cup mix the flour and brown sugar together.
• Add in 7 tablespoons butter; rub together with fingers until mixture resembles coarse crumbs; mix in pecans.
• Remove the dish from oven and sprinkle the pecan mixture over over the potatoes.
• Return to oven (uncovered) to bake for another 20 minutes.

SWEET POTATO CASSEROLE WITH PECANS

Steps:

• Preheat the oven to 400 degrees F.
• Wash sweet potatoes and remove any blemishes or dark spots. Pierce each sweet potato several times with a fork. Then wrap them individually with aluminum foil.
• Bake at 400°F for about 50 - 60 minutes or more or until a fork easily presses into the center. Let it cool slightly.
• Once sweet potatoes are cool enough to handle - remove skin or scoop out sweet potatoes. Place in a large bowl.
• Mash sweet potatoes with a potato masher or fork until smooth.
• Then add milk, eggs, heavy cream, butter, brown sugar, cinnamon, ginger, nutmeg, vanilla extract, and salt to taste. Whisk the mixture until smooth.
• Chop the pecans or pulse in a food processor.
• In a medium bowl mix together pecans, flour, brown sugar, butter, and salt until moisten and the mixture clumps together.
• Spread sweet potato mixture into prepared baking dish.
• Finally, add the pecan mixture over the top of the sweet potatoes in an even layer.
• Bake until the top is slightly brown, about 25 to 30 minutes. Serve hot.

STOVETOP CANDIED SWEET POTATOES WITH PECANS

Steps:

• prepare a steam bath for the sweet potatoes; I filled a large pot with 1/2″ of water and placed a metal sieve over top of it. Once the water starts to steam, add in the sweet potatoes and cover. Steam for 10 to 12 minutes, until fork tender. Once tender, remove from the pot and set aside; save 2-3 tablespoons of the steaming water for step 3.
• Melt the butter in a large saucepan or skillet over medium heat. Once melted, add in the brown sugar, cinnamon, ginger, and salt and whisk well, until a glossy syrup forms. Add 1 tablespoon of the steaming liquid to the pot and quickly whisk until the brown sugar has melted (add more water only if necessary).
• Add the steamed sweet potatoes and pecans to the butter/sugar mixture, spreading them evenly across the pan. Use a spatula to flip or stir the mixture every 2 min, cooking for 10-12 minutes total. Potatoes are done when slightly browned and nuts are golden.
• Transfer to a serving dish and top with flaky salt, if desired. Serve warm; leftovers will keep in the refrigerator for up to 5 days.

BROWN SUGAR GLAZED SWEET POTATOES WITH TOASTED PECANS

Steps:

• Peel the sweet potatoes and slice into rounds about 1/4-inch thick. If the potatoes are very thick, cut in half lengthwise before slicing.
• In a large heavy skillet or Dutch oven over medium-low heat, melt the butter.
• When the butter is melted and begins to foam, add the brown sugar, cinnamon sticks, if using, and the water. Bring to a simmer.
• Add the sweet potato slices to the sugar mixture and stir to coat well. Cover and simmer, stirring and turning frequently, for about 25 to 30 minutes, or until the sweet potatoes are tender.
• Meanwhile, in a dry skillet over medium heat, toast the pecan halves. Cook the pecans until they begin to brown lightly and smell toasty, turning frequently. Immediately pour the toasted pecans out onto a plate to stop the cooking process.
• Remove the cover from the skillet or Dutch oven and add the toasted pecan halves. Continue cooking -- while gently turning the sweet potatoes frequently -- until the juices are reduced to a thick syrup and the potatoes are nicely glazed. Watch carefully for scorching.

SOUTHERN CANDIED SWEET POTATO CASSEROLE WITH PECANS

Steps:

• Preheat the oven to 350 degrees F.
• Use a mandolin, a food processor with a slicing blade, or sharp knife to slice the sweet potatoes as thin as possible, 1/8 of an inch or less.
• Spray a 9-inch round baking dish with sides at least 2 1/2 to 3 inches high, lightly with non-stick cooking spray.
• Place the sweet potato slices around the dish in a circular pattern. Set aside.
• Mix the brown sugar, cinnamon, nutmeg, salt, and cloves in a small bowl and sprinkle it evenly over the sweet potato slices.
• Top evenly with the cubes of butter.
• Cover the dish with either aluminum foil or a lid and bake for 75 minutes.
• Remove the casserole from the oven and remove the foil or lid.
• Sprinkle the pecans evenly over the top and bake for an additional 10 minutes.
• Let sit for about 10 minutes before serving.

SAVORY SWEET POTATO CASSEROLE WITH CANDIED BACON

Steps:

• Because of the various stages of this recipe (boiling, baking, baking), make sure you know what you're doing and where you're going next so read the recipe in full, before beginning!
• To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Boil over high heat until sweet potatoes are fork tender, about 20 minutes. Drain well and transfer to a large bowl.
• If you're making this straight through (and not making ahead), preheat your oven now to 350F.
• To the large bowl with the sweet potatoes brown sugar, maple syrup, cinnamon or pumpkin pie spice, cream, butter, eggs, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
• Spray a 2-quart casserole dish or similar-sized baking dish with cooking spray, and transfer the sweet potato mixture into the dish. If you're making ahead, stop now, cover tightly with plastic wrap or foil, and refrigerate.*** (See Notes)
• Line a baking sheet with parchment paper, add the bacon, pecans, toss to combine; set aside. Tip - Parchment paper is not optional here unless you love doing stubborn dishes with a baked-on sugary glaze.
• To a small bowl, ad the brown sugar, maple syrup, cinnamon, smoked paprika, salt, lemon zest, and mix to combine.
• Slowly and evenly drizzle the liquid mixture over the bacon and pecans and stir lightly to coat evenly.
• Bake for about 15 to 20 minutes, or until well toasted.
• Sprinkle the candied bacon and pecans over the top of the sweet potatoes.
• Bake on the middle rack fora bout 35 to 40 minutes, or until set. Tip - If the top appears to be browning too quickly, cover it with foil after baking for about 15 to 20 minutes. Remove the foil for the last 5 minutes of baking.
• Allow to cool momentarily before serving. Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.