Sweet Potato Pecan Cookies Food

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°.

SWEET POTATO-PECAN COOKIES

Steps:

• Preheat oven to 400°.
• In a large mixing bowl, sift together the flour, baking powder, baking soda, salt and nutmeg; set aside.
• In a seperate bowl, cream together the butter and sugar.
• Beat in the egg, sweet potato, vanilla and orange zest.
• Beat mixture into dry ingredients.
• Stir in the pecans.
• Lightly butter or spray with Pam 3 cookie sheets.
• Drop batter by teasponfulls onto sheets, leaving 1 1/2-inch space between each batter drop.
• Bake for 12-15 minutes or until cookies are browned.
• Cool on wire racks and store in an airtight container.
• If desired, you can make a glaze by mixing together 1 cup confectioners sugar and 2 tablespoons orange juice.
• Spread glaze over warm cookies.

SWEET POTATO PECAN SALAD

Steps:

• Preheat the oven to 400 degrees F. Place a baking sheet in the oven to heat.
• Toss the celery, sweet potatoes and red onions with the olive oil, ras el hanout and rosemary in a mixing bowl. Season with salt and pepper. Transfer the mixture to the heated baking sheet and roast until the potatoes are tender and caramelized, about 30 minutes.
• Let the sweet potato mixture cool to room temperature before proceeding. (Or, if preparing ahead of time, cool the sweet potato mixture in the fridge, removing it 30 minutes before proceeding to allow it to come to room temperature.)
• Toss the sweet potato mixture in a large bowl with the grapes, pecans, pomegranate seeds, scallions and raisins. Toss the salad with sherry vinegar and olive oil to taste. Add salt and pepper as needed.

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.

MAKEOVER SWEET POTATO PECAN PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge., In a small bowl, combine sweet potatoes, milk, brown sugar, butter, vanilla, salt and spices. Spread evenly into crust., For pecan layer, in another small bowl, whisk egg and brown sugar until blended. Add corn syrup, butter and vanilla; mix well. Stir in pecans. Pour over sweet potato mixture. , Bake until a knife inserted in the center comes out clean, 45-55 minutes. Cool completely on a wire rack. Refrigerate at least 3 hours before serving.

SWEET POTATO-PECAN PIE

Steps:

• Prepare pie shell,set aside.
• Make sweet potato filling: In medium bowl, with electric mixer, beat 1 egg until frothy.
• Add mashed cooked sweet potatoes, sugar, butter, vanilla extract, salt, cinnamon, allspice, and nutmeg; beat at medium speed until the mixture is smooth, about 2 minutes.
• Make pecan topping: In medium bowl, with mixer, beat eggs until frothy.
• Add sugar, corn syrup, melted butter, vanilla and cinnamon.
• Beat at low speed just until mixture is well blended, about 1 minute.
• Stir in pecans.
• Preheat oven to 350 degrees Fahrenheit.
• To assemble: Turn sweet potato filling into unbaked pie shell, spreading evenly.
• Pour pecan topping over top.
• Bake 60 to 70 minutes until set, and knife inserted in center comes out clean.
• Remove pie to rack to cool.
• Just before serving decorate with whipped cream.

SWEET POTATO PECAN PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
• Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
• Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
• Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
• Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.

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.

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.