Sweet Potato Ice Cream With Maple Glazed Pecans Food

3-INGREDIENT SWEET POTATO CASSEROLE WITH MAPLE PECANS

Steps:

• Preheat oven to 350°F. Oil a 3-qt. baking dish. Cook potatoes in a large pot of boiling salted water until very tender, about 12 minutes. Drain; let sit in colander 15 minutes.
• Meanwhile, heat 1/2 cup syrup in a large skillet over medium-high. Add pecans, 3/4 tsp. salt, and 1 tsp. pepper and cook, stirring constantly, until syrup has evaporated and pecans are glazed, about 5 minutes. Transfer to a parchment-lined rimmed baking sheet and let cool.
• Purée potatoes, 1 1/2 cups water, and remaining 3/4 cup syrup, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth. Transfer potato mixture to prepared baking dish.
• Coarsely chop pecans and sprinkle evenly over potato mixture.
• Bake casserole until top is lightly browned, about 40 minutes. Let sit 15 minutes before serving.
• Do Ahead
• Casserole can be assembled, without topping, 2 days ahead; cover and chill. Candied pecans can be made 2 days ahead; store in an airtight container at room temperature.

SWEET POTATO ICE CREAM RECIPE

Steps:

• Gather the ingredients.
• Heat cream, milk, and brown sugar in a medium saucepan over medium heat, stirring occasionally until sugar is dissolved and mixture begins to boil.
• In a small bowl, whisk egg yolks briefly; slowly pour about 1 cup of the hot cream mixture into egg yolks, whisking briskly as you pour.
• Pour egg yolk-cream mixture back into the saucepan, whisking constantly. Continue cooking over medium heat, stirring constantly, until mixture thickens slightly and coats the back of a spoon, or to about 175 F. Do not boil.
• Strain mixture through a fine-mesh sieve into a bowl. Whisk in the sweet potato puree, cinnamon, and nutmeg. Cover and refrigerate until thoroughly chilled, at least 3 hours.
• Churn in an ice-cream maker following manufacturer's directions. Transfer to a container. Cover, and freeze until firm, at least 1 hour.

MAPLE PECAN-GLAZED SWEET POTATOES

Steps:

• In small bowl, combine 2 tablespoons of the apple juice and cornstarch; mix well. Set aside.
• In large nonstick skillet or Dutch oven, combine remaining apple juice, syrup, cinnamon, margarine and salt; mix well. Bring to a boil. Add potatoes; stir to coat well. Return to a boil. Reduce heat; cover and simmer 8 to 10 minutes or just until potatoes are tender.
• Stir cornstarch mixture into potato mixture; cook and stir over medium-high heat until bubbly and thickened. Spoon into serving bowl. Sprinkle with pecans.

SWEET POTATO ICE CREAM

Steps:

• The day before you make the ice cream freeze the ice cream insert for a full 24 hours.
• Add the sweet potato puree to a large bowl along with the half-and-half, beer, light brown sugar, cinnamon, ground ginger, allspice, and salt. Whisk together until smooth. Cover with plastic wrap and chill the mixture thoroughly before churning.
• Churn in your ice cream machine until it freezes to a soft frozen state, about 20 to 25 minutes. Put in the freezer to continue to firm up until you are ready to serve.

SWEET POTATO ICE CREAM WITH MAPLE-GLAZED PECANS

Steps:

• Cut the sweet potatoes into 1-inch (3-cm) cubes. Place the cubed potatoes in a medium saucepan and cover with water. Bring to a boil, reduce the heat to a simmer, and cook for 20 minutes, or until tender when poked with a sharp knife. Drain the sweet potatoes and let cool to room temperature.
• Pour the milk into a blender and add the brown sugar, sweet potato pieces, cinnamon, vanilla, and salt. Purée until very smooth, at least 30 seconds. Add lemon juice to taste. Press the mixture through a mesh strainer, using a flexible rubber spatula.
• Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the pecans and their syrup.
• Top with Whiskey Caramel Sauce (page 175) or Pecan-Praline Sauce (page 176).

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.

SWEET-POTATO ICE CREAM

Steps:

• Preheat oven to 400 degrees.
• Prick the sweet potatoes all over with a fork. Place on a baking sheet and bake 40 to 60 minutes, or until very soft. (To cook the potatoes in a microwave oven, prick, wrap in paper towels, and cook on high 5 to 8 minutes, or until soft, turning once. Remove paper towel, wrap potatoes in foil, and let stand 3 to 5 minutes. Proceed as directed.) Cool until easy to handle, then remove and discard the peel. Puree the flesh in a food processor or blender, then press through a sieve. Measure out 1 cup puree (use any excess for making sweet potato pasta, or to add to soups or stews) and set aside.
• In a small saucepan, scald milk and set aside.
• In a bowl, beat egg yolks well. Beat in sugar, salt and spices. Add hot milk slowly, whisking constantly. Pour mixture into the top of a double boiler and cook over barely simmering water, stirring constantly, 5 to 8 minutes or until mixture coats the back of a spoon.
• Turn off the heat, whisk in the potato puree. Cool to room temperature; stir in cream and vanilla. Chill in the refrigerator for at least 1 hour. Freeze in an ice-cream maker according to manufacturer's directions. Fold in nuts, if desired.

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.

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.

SWEET POTATO CAKE WITH MAPLE-BOURBON PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the oven rack in the center of the oven. Line a baking sheet with aluminum foil.
• Combine softened butter and brown sugar in a medium-sized bowl; stir until well combined. Add maple syrup, bourbon, and salt. Stir in pecans and mix until well coated. Set topping aside.
• Butter a 10-inch tube pan. Line the bottom of the pan with parchment paper; butter the parchment paper and lightly dust with flour. Evenly spread topping into the bottom of the tube pan and set aside.
• Whisk flour, cinnamon, baking soda, and salt together in a bowl.
• Mix softened butter, sugar, and brown sugar together in the bowl of a stand mixer. Mix on medium speed until well combined, 3 to 4 minutes; the mixture will be a bit grainy in appearance. Add eggs, 1 at a time, mixing on medium speed after each addition. Use a spatula to scrape down the bowl as needed. Add sweet potatoes and bourbon and mix on medium speed until well combined, scraping the bowl as needed.
• Combine buttermilk and sour cream in a separate bowl.
• Add 1/2 the flour mixture to the mixing bowl and mix on low speed until well blended. Add 1/2 the buttermilk mixture and beat on low until blended, scraping the bowl as needed. Add remaining flour to the mixing bowl and continue mixing. Add remaining buttermilk mixture and continue beating on low speed until batter is thick and smooth.
• Pour batter into the prepared tube pan and place pan on the prepared baking sheet.
• Bake in the preheated oven until a wooden skewer inserted in the center of the cake comes out clean, 65 to 75 minutes. Remove cake from the oven and leave in the pan.
• Prepare glaze by combining maple syrup, melted butter, and bourbon in a bowl. Use a wooden skewer to poke holes in the warm cake in the pan. Spoon 1/2 the glaze over the bottom of the cake.
• Allow cake to cool on a wire rack, 20 to 25 minutes.
• Invert cake onto a serving plate, remove parchment paper, and drizzle remaining glaze over the top of the cake. Serve with whipped cream.