SWEET POTATO BITES WITH MARSHMALLOW AND PECANS
Steps:
- Preheat oven to 425°F and grease a sheet pan with butter or nonstick spray.
- Add sweet potato rounds to pan, drizzle melted butter over the top, and toss until sweet potatoes are evenly coated.
- Roast sweet potatoes for about 20 minutes, then flip them over (bottoms should be browned) and roast for another 15-20 minutes until fork tender.
- Remove from oven and set oven to broil.
- Drizzle maple syrup over roasted sweet potatoes and gently toss. Top with marshmallow halves.
- Broil marshmallow-topped sweet potatoes 1-3 minutes until lightly toasted (watch so they don't burn).
- As soon as sweet potatoes come out of the oven, press a pecan half into the top of the marshmallow. Serve immediately.
Nutrition Facts : Calories 174 kcal, Carbohydrate 27 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 213 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
SUNNY'S HOLIDAY VIBE SWEET POTATOES
Provided by Sunny Anderson
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil.
- Break the frozen patties apart and place on the prepared baking sheet. Divide the brown sugar evenly over each patty. Sprinkle with nutmeg, cinnamon sugar, lemon zest, a pinch of salt and a grind or two of black pepper. Bake until golden around the edges, 20 to 25 minutes. Serve with a spritz of lemon juice.
DELICIOUS PECAN PATTIES
A vegetarian delight. Very versatile I know non-vegetarians who absoulutely love this recipe. Try it!
Provided by Ambercrombiegirl
Categories Grains
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Crumble tofu and knead all ingredients together.
- Form into patties.
- Fry slowly in pan.
- Cover with mushroom soup and bake @ 350 for 30 minutes. Or serve as is with your favorite gravy.
- If desired you may substitute walnut pieces for pecan meal.
- You may add one handful of Brewer's yeast.
- May add extra oats and water.
Nutrition Facts : Calories 98.7, Fat 2.2, SaturatedFat 0.4, Sodium 172.2, Carbohydrate 15.1, Fiber 2.3, Sugar 0.7, Protein 5.4
SWEET POTATO PATTIES
Make and share this Sweet Potato Patties recipe from Food.com.
Provided by Mexi-Rosie
Categories Yam/Sweet Potato
Time 35m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients, form patties, and fry.
- May also incorporate some cooked ground or shredded meat.
- For Vegetarian option, omit meat.
Nutrition Facts : Calories 62.3, Fat 1.1, SaturatedFat 0.3, Cholesterol 42.3, Sodium 261.1, Carbohydrate 10.7, Fiber 1.1, Sugar 1.4, Protein 2.4
SWEET POTATO PECAN PATTIES
From Cooking Light, these were suggested being served as veggie burgers with whole-grain buns and Boston lettuce leaves with chili sauce. I think they're too carb-rich for that but would make a nice starch side to have with greens and another protein like tofu or seitan. I guess that 3 or so sweet potatoes would be enough?
Provided by the80srule
Categories Yam/Sweet Potato
Time 45m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and peel the sweet potatoes and cut into 1/2-inch cubes.
- Cover them with water in a large saucepan and bring to a boil. Reduce the heat and simmer for 15 minutes or until somewhat tender, then drain.
- Coat a large nonstick skillet/frying pan with cooking spray and heat over medium-high heat.
- Add chopped onion and garlic to the pan, sautee 5 minutes or until tender.
- Place sweet potato, chopped onion mixture, oats, and spices in a food processor and pulse until smooth.
- Place the mixture into a large bowl and stir in the pecans. Divide into 6 equal portions, shaping each inch a 1/2-inch thick patty.
- Wipe the frying pan dry with a paper towel. Heat 1 1/2 teaspoons oil over medium-high heat.
- Add 3 patties to the pan, cook 4 minutes or until browned. Carefully turn the patties over and cook the other side for 3 minutes or until browned.
- Repeat with the remaining oil and uncooked patties.
Nutrition Facts : Calories 202.8, Fat 4.4, SaturatedFat 0.7, Sodium 252.2, Carbohydrate 35.9, Fiber 5.5, Sugar 5.2, Protein 6.1
SWEET POTATO-PECAN CASSEROLE
Top Ellie Krieger's Sweet Potato-Pecan Casserole recipe from Food Network Magazine with brown sugar and chopped pecans for Thanksgiving or as an any-day side.
Provided by Ellie Krieger
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 160, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 25 milligrams, Sodium 180 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 3 grams
SLOW-COOKER SPICED SWEET POTATOES WITH PECANS
Candied sweet potatoes have long been a celebrated side dish during the holiday season but we have removed some of the sweetness (no marshmallows!) and made them even easier by cooking them in a slow cooker. We cut the potatoes into thick rounds so they hold up during the cooking process. The resulting tender sweet potatoes glazed with butter and spices are just sweet enough to make them the perfect accompaniment to your favorite poultry or pork dish.
Provided by Food Network Kitchen
Categories side-dish
Time 4h30m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.
- Stir together the dark brown sugar, cinnamon and 1/2 teaspoon salt in a small bowl. Stir together the melted butter and vanilla extract in another small bowl.
- Toss the sweet potatoes with the cornstarch in a large mixing bowl. Put 1 layer of the sweet potatoes on the bottom of a 6-quart slow cooker. Drizzle with a third of the butter mixture then sprinkle with a third of the brown sugar mixture. Repeat to make 2 more layers. (If there are not enough sweet potatoes to make a complete third layer, that is okay.)
- Cover the slow cooker and cook on low until the sweet potatoes are tender but not mushy, about 4 hours.
- Meanwhile, spread the pecans out on a baking sheet and bake until very golden brown, 10 to 12 minutes. Let cool and finely chop.
- When the sweet potatoes are tender, gently stir in the orange juice. Transfer the potatoes to a shallow serving dish and allow to sit for 10 minutes (the sauce will thicken as it sits). Toss the potatoes in the sauce to coat, sprinkle with the chopped pecans and serve.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
SWEET POTATO PIE WITH PECANS
This is the perfect Thanksgiving pie. Sweet potatoes and pecans make such a wonderful combination. And everyone know it wouldn't be Thanksgiving without pie.
Provided by bluebayou
Categories Desserts Pies Sweet Potato Pie Recipes
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
- Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
- Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
- Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.
Nutrition Facts : Calories 771.7 calories, Carbohydrate 66.7 g, Cholesterol 144.8 mg, Fat 53.3 g, Fiber 4.1 g, Protein 9.1 g, SaturatedFat 20.8 g, Sodium 383.3 mg, Sugar 37.7 g
MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS
This maple-sweetened mashed sweet potato casserole has a brown sugar and pecan topping that bakes into a crunchy candylike crust.
Categories Thanksgiving Side Sweet Potato/Yam Bon Appétit Food Processor Nut Bake Vegetarian Kid-Friendly Pecan Fall Maple Syrup Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield 12-14 servings
Number Of Ingredients 11
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.
EASY AFRICAN SWEET POTATO PATTIES
I found this recipe in a truly beautiful cookbook called 'World Food Cafe 2' which features vegetarian recipes from around the world alongside stunning photographs.
Provided by Sarah_Jayne
Categories Yam/Sweet Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place to potatoes in a saucepan of boiling water and simmer until soft.
- Meanwhile dry roast the cumin seeds, cinnamon and cloves in a small frying pan until aromatic, remove from pan and grind to a powder.
- Combine with the remaining spices.
- Heat the oil in a wok.
- When hot, add the onion and pepper and fry until soft.
- Add the sweet corn and ginger, saute for a couple of minutes, and then stir in the spice mix.
- Fry for 1 minutes and then remove from heat.
- Drain the potatoes and mash, with knob of butter, until smooth.
- Then stir in the spice and vegetable mix, the beaten egg, chopped cilantro and salt to taste.
- Shape the mixture into patties and fry in a non-stick pan with a little sunflower oil until brown on both sides.
- Serve.
Nutrition Facts : Calories 170.3, Fat 6.9, SaturatedFat 1.5, Cholesterol 37.8, Sodium 52.9, Carbohydrate 24.9, Fiber 3.7, Sugar 4.4, Protein 3.9
PECAN SWEET POTATO BAKE
The luscious sweet potato pecan recipe was handed down through my husband's family, and it's become a tradition for me to serve it during the holidays. Everyone loves it! -Nanci Keatley, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 12
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°.
Nutrition Facts :
SWEET POTATO-PECAN BURGERS
Make and share this Sweet Potato-Pecan Burgers recipe from Food.com.
Provided by Member 610488
Categories Yam/Sweet Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan and sauté 18-20 minutes or until browned, stirring occasionally. Mix vinegar, sugar, and 1/8 teaspoon salt together and stir in to skillet. Cook 30 seconds or until vinegar is absorbed. Remove onion mixture from pan; keep warm. Wipe pan dry with a paper towel.
- To prepare burgers, place sweet potato in a large saucepan and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain.
- Reheat large nonstick skillet over medium-high heat and coat pan with cooking spray. Add chopped onion and garlic to pan and sauté 5-8 minutes or until tender.
- Place potato, chopped onion mixture, oats, cumin, 3/4 teaspoon salt, pepper and warm water in a food processor; process until smooth. Place potato mixture in a large bowl and stir in nuts. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
- Wipe pan dry with a paper towel. Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add 3 patties to pan; cook 4-6 minutes or until browned. Carefully turn patties over; cook 3 minutes or until browned. Remove from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and 3 patties.
- Place lettuce leaves and patties on bottom halves of buns and top each patty about 3 tablespoons onion mixture and top halves of buns spread with 1 tbsp chili sauce.
Nutrition Facts : Calories 445, Fat 15, SaturatedFat 2, Sodium 800.8, Carbohydrate 68.6, Fiber 10.2, Sugar 14.2, Protein 12.3
SWEET POTATOES WITH PECAN CRUMB TOPPING
My fave way to make sweet potatoes. Always requested to bring for Turkey day meals. The topping puts these above the rest!
Provided by F-16 momma
Categories Lunch/Snacks
Time 40m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Place potatoes in boiling water and simmer for 20 min, or until tender; drain and cool slightly.
- Place potatoes in a large bowl; add half and half, 3/4 cup brown sugar, 1 tsp salt and vanilla and beat at medium speed until smooth (or mash with potato masher to desired consistancy).
- Add eggs and mix well; scrape into a 13 x 9 dish coated with cooking spray.
- For topping: sprinkle marshmallows over top.
- Combine flour, 1/4 cup brown sugar, and 1/4 tsp salt in medium bowl.
- Cut in butter until mixture resembles coarse meal; stir in pecans and sprinkle over potatoes.
- Bake for 30-40 min, or until golden brown.
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