Sweet Potato Gratin With Pecan Ginger Streusel Food

SWEET POTATO CASSEROLE WITH PECAN STREUSEL

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position.
• Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool.
• Meanwhile, make the topping: Melt the butter in a medium bowl in the microwave. (Alternatively, melt it in a small pan over low heat and transfer to a medium bowl.) Add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little clumpy. Stir in the chopped nuts and set aside.
• In a large bowl, mash the cooked and drained sweet potatoes with a potato masher or large fork until very smooth. Add the melted butter, salt, sugar, and nutmeg and mix well. Mix in the eggs. It's okay if there are some lumps. Set aside.
• Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and bake, uncovered, for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.
• Make-Ahead Instructions: You can assemble and refrigerate the casserole up to 2 days ahead of time.
• Freezer-Friendly Instructions: You can freeze the unbaked sweet potato portion of the recipe, tightly covered, for up to 3 months. Before baking, defrost in the refrigerator for 24 hours and then proceed with the recipe instructions.

SWEET POTATO GRATIN WITH PECAN-GINGER STREUSEL

Steps:

• Heat oven to 350°F. Lightly butter a shallow 2-qt baking or casserole dish.
• Bring a large pot of salted water to a boil. Add the potatoes and cook until just barely tender when tested with a knife, 15 to 20 minutes. Drain and run under cold water to cool. Pull off skin, then slice into 1⁄2-in.-thick rounds.
• Arrange slices in prepared dish in concentric circles, overlapping slices slightly. In a liquid measuring cup, combine cider, syrup, butter and salt; pour over potatoes. Cover tightly with foil and bake for 20 minutes.
• Meanwhile, make Streusel Topping: In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or combine mixture with your fingers until it resembles coarse crumbs. Fold in pecans and ginger.
• Remove potatoes from oven. Uncover and sprinkle with Streusel Topping. Bake, uncovered, until lightly browned, 12 to 15 minutes.
• Refrigerate the gratin for up to 1 day. Reheat, covered, in a 375ºF oven until heated through, 25 to 30 minutes.

HASSELBACK SWEET POTATO WITH PECAN STREUSEL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place sweet potato on a cutting board. Place a chopstick on either side. Cut the sweet potato into 1/8-inch-thick slices, making sure you don't cut all the way through. Transfer to a baking pan.
• Mix melted butter, maple syrup, cinnamon, and vanilla extract together. Spoon over the sweet potato.
• Bake in the preheated oven until tender, 45 to 60 minutes.
• Using your hands, make streusel by combining 2 tablespoons plus 2 teaspoons brown sugar, pecans, flour, butter, and salt. Keep refrigerated until ready to use.
• Remove the sweet potato from the oven and sprinkle streusel over the top. Place in the broiler until streusel starts to brown, 1 to 3 minutes.

STUFFED SWEET POTATOES WITH PECAN AND MARSHMALLOW STREUSEL

Steps:

• Preheat the oven to 400 degrees F.
• Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
• In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
• Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

SWEET POTATO PECAN STREUSEL

Steps:

• Preheat oven to 350.
• Mix sugar, pecans, and butter in small bowl. Cover and chill until ready to use.
• Butter 13x9x2 glass baking dish.
• Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 mins, drain, let stand in colander 15 minutes, puree in processor or with a masher.
• Beat eggs, syrup, vanilla, lemon juice, and salt in large bowl. Mix in pureed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
• Bake til sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes.

STREUSEL SWEET POTATOES

Steps:

• In a large bow, combine the first eight ingredients. Spoon into a greased 3-cup baking dish. Combine the topping ingredients; sprinkle over potato mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.

SWEET POTATOES WITH PECAN PRALINE STREUSEL

Steps:

• Wash and skin potatoes, chop into large chunks.
• Boil potatoes until tender and mash.
• Stir in butter, cinnamon, brown sugar and mini marshmallows to taste.
• Mix in a separate bowl, flour, sugar, cinnamon, and pecans, drizzle melted butter over mixture and stir to moisten, mixture should resemble chunky crumbs.
• Pour potatoes mixture into casserole dish and cover with a thin layer of mini-marshmallows.
• Top with pecan mixture.
• Bake at 350ºF for 30 minutes or until brown and bubbly.