CANDIED SWEET POTATOES WITH PECANS
This is my favorite style of a Thanksgiving or Christmas time sweet potato side dish, since I'm not really a big fan of whipped sweet potatoes with marshmallow toppings. This is a very sweet dish (candied) but more to my liking. The spice and pecans add a whole new level of taste and texture.
Provided by Stiritup
Categories Side Dish Vegetables Sweet Potatoes
Time 2h20m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place on a baking sheet.
- Bake potatoes in the preheated oven until you can easily pierce them halfway through with a sharp knife, about 1 1/2 hours. Remove from the oven and allow to cool until easily handled, at least 20 minutes. Leave the oven on.
- Meanwhile, mix brown sugar, 1/2 cup butter, pecans, and pumpkin pie spice for topping in a bowl until thoroughly combined.
- Peel the cooled sweet potatoes and cut crosswise into 3/4-inch thick slices.
- Lightly grease a 9x13-inch ceramic or glass baking dish with 2 teaspoons butter. Spread potato slices in a single layer in the dish and spoon a bit of topping over each slice. Add remaining potato slices in a second layer and sprinkle with remaining topping.
- Bake, uncovered, in the preheated oven until bubbly and browned, about 20 minutes. Use a serving spoon to dish this out, making sure to get to some of the sauce from the bottom for each serving.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 49.3 g, Cholesterol 22 mg, Fat 12 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 89.6 mg, Sugar 24.4 g
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 POTATOES WITH SUGARED PECANS
Steps:
- Combine sweet potatoes and enough water to cover in 4-quart saucepan. Cook over high heat 5-6 minutes or until water comes to a boil. Reduce heat to medium-high. Cook 30-35 minutes or until potatoes are tender. Drain. Cool slightly. Peel potatoes.
- Heat oven to 375°F.
- Place sweet potatoes and all remaining potato ingredients into bowl. Beat at medium speed, scraping bowl often, until smooth.
- Spoon potato mixture into lightly greased 2-quart casserole. Cover; bake 20-25 minutes or until heated through.
- Melt 1 tablespoon butter in small nonstick skillet until sizzling; add pecans and sugar. Cook over medium-low heat, stirring constantly, 2-3 minutes or until pecans are golden. Remove from heat.
- Sprinkle potatoes with pecans and green onion, just before serving.
Nutrition Facts : Calories 150 calories, Fat 7 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 240 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Sugar grams, Protein 2 grams
ROASTED SWEET POTATOES WITH PECANS AND SPICED MAPLE SAUCE
Provided by Aida Mollenkamp
Categories side-dish
Time 52m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
BAKED SWEET POTATOES AND PECANS
This winning holiday dish is almost a dessert before you get to the pie.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees. Generously butter a 2-quart casserole, and set aside. Bake the potatoes until almost tender, 25 to 30 minutes. Remove potatoes from oven, and set aside until cool enough to handle. Slip off the skins. Cut the potatoes into 1 1/2-inch thick rounds, and transfer to a large bowl.
- Add 5 tablespoons butter, 5 tablespoons brown sugar, cinnamon, and cayenne pepper; season with salt and pepper. Stir to combine; set aside.
- Melt the remaining 2 tablespoons of butter in a medium sauté pan set over medium-high heat. Add the remaining 2 tablespoons brown sugar and the pecans. Cook, stirring occasionally, until the pecans have been coated and have caramelized, about 3 minutes.
- Add the pecans to the sweet-potato mixture, and gently stir to combine. Transfer to he prepared casserole, and bake, stirring 2 or 3 times, until potatoes are caramelized and bubbly, 30 to 35 minutes. Serve immediately.
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
BAKED SWEET POTATOES WITH APPLES AND PECANS
This baked sweet potato dish is juicy, fresh, and well-loved in my house. Usually, I make it with at least two kinds of sweet potatoes. My favorite types of sweet potatoes for this dish are Jewel sweet potato and the Hannah sweet potato variety, complemented by sweet apple
Provided by Julia Delaney
Categories dinner Main Course Side Dish
Time 1h10m
Number Of Ingredients 9
Steps:
- After washing and peeling sweet potatoes, thinly slice them using a mandoline slicer or knife.
- Decore an apple and thinly slice it using a mandoline slicer or knife. set aside
- In a small bowl, combine cinnamon, nutmeg, triple filtered (processed) coconut oil, black pepper, and Himalayan salt.
- Set oven to preheat at 425°F degrees
- In a large bowl, combine sliced sweet potatoes with your oil/spice mixture. Be gentle but Mix well, ensuring every sliced is well coated.
- Arrange sweet potatoes in an alternating pattern in the casserole dish and distribute apples evenly.
- Cover with a lid and place into the preheated 425°F oven for 45 min.
- When the time is up, remove the lid and bake for 5 more min. Then sprinkle pecans on the top. Bake for an additional 10 min. Serve right away
Nutrition Facts : Calories 278 kcal, Carbohydrate 27 g, Protein 3 g, Fat 19 g, SaturatedFat 10 g, Sodium 340 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
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.
ROASTED SWEET POTATOES WITH PINEAPPLE AND PECANS
I am already looking forward to the holidays and this dish really gets me in the mood for turkey and all the wonderful trimmings. Of course, these sweet potatoes would be good any time of the year. Recipe is from Cuisine at Home.
Provided by DailyInspiration
Categories Yam/Sweet Potato
Time 45m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Line a baking sheet with foil. Toss sweet potatoes and pineapple with oil and salt. Transfer to prepared baking sheet and roast 15 minutes. Add pecans and roast 10 more minutes; then transfer to a large bowl.
- Whisk maple syrup, marmalade, lemon juice, mustard and salt to taste together in a small bowl. Pour over sweet potato mixture and gently toss to combine.
MAPLE ROASTED SWEET POTATOES WITH PECANS
Maple Roasted Sweet Potatoes with Pecans (aka Candied Yams) are an easy, classic Thanksgiving side dish that everyone will love.
Provided by Beth - Budget Bytes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400ºF. Peel and dice the sweet potatoes into 3/4 inch cubes. Place the sweet potato cubes in a large casserole dish (11x15" or 5 quart).
- Combine the butter, brown sugar, maple syrup, cinnamon, cloves, and salt in a small bowl. Microwave for about 30 seconds, or until the butter is melted, then stir until combined. Pour the butter mixture over the sweet potatoes in the casserole dish, and stir to coat.
- Transfer the casserole dish to the preheated oven and roast for 20 minutes. While the sweet potatoes are roasting, roughly chop the pecans. After roasting for 20 minutes, add the chopped pecans, give everything a good stir, and then roast for an additional 15-20 minutes, or until the sweet potatoes are very soft and the liquid in the casserole dish has reduced to a sticky candy coating. Serve hot.
Nutrition Facts : ServingSize 0.75 cup, Calories 354.63 kcal, Carbohydrate 64.82 g, Protein 4.67 g, Fat 9.6 g, Fiber 8.6 g, Sodium 207.95 mg
SWEET POTATO CASSEROLE WITH MINI-MARSHMALLOWS AND PECAN
Search no further for your favourite Thanksgiving side dish: This recipe for sweet potato casserole with mini-marshmallows and pecans is it! In our version, we roast the sweet potatoes first for maximum flavour and replaced a portion of the spuds with cooked carrots. And since everyone has different preferences, we've listed a few different ways to vary this recipe, although they all make enough for 12 servings. For a more savory take, try the sweet potato pie with pepita crumble. For a slightly more modern and interesting take, try the orange gremolata version. The orange zest will be a pleasant surprise for your guests!
Categories Dinner,Lunch
Time 2h20m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Line a rimmed baking sheet with foil. Coat an 8-inch square baking dish with cooking spray.
- Prick potatoes all over with a fork. Place potatoes on prepared baking sheet. Roast until fork-tender, about 1 hour. Cut potatoes in half; cool 15 minutes. Reduce oven temperature to 350°F.
- Meanwhile, place carrots in a large saucepan and add enough salted water to cover them by 2 inches; bring to a boil over high heat. Reduce heat to medium-low; simmer carrots until very tender, about 25 minutes. Drain; set aside.
- Melt butter in a small skillet over medium heat; cook, swirling pan occasionally, until golden brown, 5-6 minutes.
- Puree carrots, browned butter, and ginger in a food processor, scraping down sides of bowl with a spatula; transfer to a large bowl.
- Scoop flesh from potatoes into food processor; add milk and salt. Puree, scraping down sides of bowl with a spatula, until smooth; stir into carrot puree until blended.
- Spread sweet potato mixture in an even layer in prepared baking dish. Bake until hot, about 35 minutes. Sprinkle with marshmallows; bake until marshmallows are golden, about 10 minutes. Sprinkle evenly with pecans; serve.
- Serving size: 1/2 cup
- VARIATIONS For a modern riff on this old favourite, prepare the recipe as directed but instead of topping with marshmallows and pecans, try one the toppings below:
- SWEET POTATO CASSEROLE WITH PEPITA CRUMBLE Spray a small skillet with cooking spray; set over medium heat. Add 1/2 cup rolled oats, 1/4 cup pepitas, and 1 tsp ancho chile powder. Cook, stirring occasionally, until oats are golden and pepitas are toasted, about 6 minutes. Transfer to a small bowl and cool. Stir in 8 tsp brown sugar, 4 tsp olive oil, and 1/4 tsp salt. Sprinkle over casserole and bake until crisp, about 10 minutes. SmartPoints value (1/2 cup): 6
- SWEET POTATO CASSEROLE WITH ORANGE GREMOLATA Mix 2/3 cup chopped fresh flat-leaf parsley, 2 minced small garlic cloves, and 1 tsp grated orange zest in a small bowl. Sprinkle over casserole just before serving. SmartPoints value (1/2 cup): 4
Nutrition Facts : Calories 70 kcal
CANDIED SWEET POTATOES WITH BROWN SUGAR AND PECANS
Steps:
- Preheat the oven to 375° F. Lightly spray a 9x13-inch baking dish with non-stick cooking spray.
- Wash and peel the sweet potatoes. Slice them into 1/4 inch slices and place them in the baking dish.
- In a medium-sized pot, combine the butter, brown sugar, cinnamon, ginger, and salt. Heat over medium until just boiling. Remove from the heat and pour over the sweet potatoes. Cover the dish with aluminum foil and bake for 45 minutes or until the sweet potatoes are tender.
- To make the topping, stir together the melted butter, brown sugar, flour, and pecans.
- Remove the sweet potatoes from the oven and remove the foil. Sprinkle the topping mixture over the potatoes and cook for an additional 15 minutes.
BREAKFAST SWEET POTATO BOWL
This breakfast sweet potato bowl is filling and delicious! The sweetness of the potatoes paired with the crispiness of the apples and the crunch of the pecans makes for a hearty and delicious breakfast (or lunch or snack).
Provided by Aimee
Categories Breakfast Main Course Snack Veggie
Time 2h5m
Number Of Ingredients 7
Steps:
- Prepare the cooked sweet potato via your preferred method (baking, microwaving then baking, instant pot, etc.)
- Scoop out the insides of the sweet potato into a bowl.
- Mash the sweet potato together with the cinnamon, butter, and salt until incorporated.
- Sprinkle the brown sugar over the top of the sweet potato.
- Dice the apple into small chunks and add on top of the sweet potato.
- Add the pecans to the bowl and enjoy!
Nutrition Facts : Calories 677 kcal, Carbohydrate 78 g, Protein 7 g, Fat 41 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 60 mg, Sodium 909 mg, Fiber 14 g, Sugar 33 g, UnsaturatedFat 22 g, ServingSize 1 serving
SWEET POTATOES WITH PECANS AND BLUE CHEESE
This is a $400 winner in Better Homes and Gardens and sent in by Debbie Reid of Clearwater, Florida. It has a nice balance of sweet and salty and uses my favorite ingredient--blue cheese!
Provided by pamela t.
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel sweet potatoes and cut into thin wedges.
- Peel and chop onion.
- Preheat oven to 375 degrees.
- In 15 x 10 pan place potatoes, onion and drizzle with 2 T olive oil.
- Salt and pepper to taste.
- Bake for 30-35 minutes, stirring once.
- Meanwhile, in a skillet, melt butter over medium heat, stir in pecans, brown sugar and 1/4 t salt.
- Cook and stir about 3 minutes until pecans are coated with sugar.
- remove from heat and let cool on foil.
- For dressing:.
- whisk together honey, vinegar, garlic, 1/4 t salt, 1/4 t pepper.
- Slowly whisk in remaining olive oil until combined.
- Whisk in 1 T blue cheese.
- Transfer potatoes and onions to serving plate.
- Drizzle with dressing and remaining blue cheese.
- Sprinkle with pecans.
STUFFED SWEET POTATOES WITH PECAN AND MARSHMALLOW STREUSEL
Try out this decadent sweet side for a sweet potato treat like you've never had before.
Provided by Tyler Florence
Categories bake,Fall,nuts,potatoes,side,thanksgiving,Winter
Time 1h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400ºF.
- 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.
STOVETOP CANDIED SWEET POTATOES WITH PECANS
These Vegan Stovetop Candied Sweet Potatoes are packed with flavor and totally fuss-free! Coated in a spiced brown sugar glaze, they make a delicious Thanksgiving side or festive fall dessert.
Provided by Caitlin Shoemaker
Categories Side
Time 30m
Number Of Ingredients 9
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.
CREAMY POTATO-CARROT SOUP
In this sweet and savory potato and carrot soup, carrots and apple lend the sweet notes, while potato and half-and-half add a savory counterpoint and a layer of creaminess. The bay leaf gives it a depth of flavor. Top this simple soup with celery leaves and a drizzle of half-and-half.
Provided by Liv Dansky
Categories Healthy Fall Soup & Stew Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Heat oil in a large heavy pot over medium heat. Add onion, celery, salt and pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes.
- Add broth, carrots, potatoes, apple and bay leaf to the pot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the carrots and potatoes are tender, about 20 minutes. Discard the bay leaf.
- Working in batches, if necessary, pour the soup into a blender. Secure the lid on the blender, remove the center piece to allow steam to escape and place a clean towel over the opening. Process until smooth, 45 seconds to 1 minute. (Alternatively, puree soup in the pot with an immersion blender until smooth. Use caution when blending hot liquids.) Return the soup to the pot and stir in lemon juice and 1/2 cup half-and-half. Top each serving with celery leaves, if desired, and drizzle each with 1 teaspoon half-and-half.
Nutrition Facts : Calories 144 calories, Carbohydrate 23 g, Cholesterol 7 mg, Fat 6 g, Fiber 4 g, Protein 3 g, SaturatedFat 2 g, Sodium 286 mg, Sugar 8 g
SWEET POTATO CASSEROLE WITH PECANS
You can't have a holiday dinner without a sweet potato souffle! And this is a wonderful version. I got this from my mother-in-law, who got the recipe from a neighbor.
Provided by Mienna
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 64.2 g, Cholesterol 47.7 mg, Fat 18.9 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 303.6 mg, Sugar 44.5 g
SWEET POTATOES WITH BLUE CHEESE AND PECANS
Provided by John Currence
Categories Side Christmas Thanksgiving Vegetarian Low Sodium Dinner Blue Cheese Cream Cheese Pecan Root Vegetable Sweet Potato/Yam Fall Winter Christmas Eve Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Roast sweet potatoes on a rimmed baking sheet until tender, about 1 hour. Let cool slightly.
- Remove skins and transfer sweet potatoes to a large heavy saucepan over low heat. Add cream cheese and butter. Mash until well blended and creamy. Season with salt and pepper. Stir over low heat until hot.
- Spoon into a warm serving dish and garnish with cheese and pecans.
BROWN SUGAR GLAZED SWEET POTATOES WITH TOASTED PECANS
These easy brown sugar glazed sweet potatoes are delicious with the toasted pecans. A few cinnamon sticks and some apple cider add unexpected flavor.
Provided by Diana Rattray
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 462 kcal, Carbohydrate 81 g, Cholesterol 31 mg, Fiber 6 g, Protein 4 g, SaturatedFat 8 g, Sodium 77 mg, Sugar 55 g, Fat 15 g, ServingSize Makes About 4 Servings, UnsaturatedFat 0 g
More about "sweet potatoes and pecans food"
ROASTED SWEET POTATOES WITH PECANS AND CRANBERRIES ...
From modernhoney.com
5/5 (4)Category Side DishCuisine AmericanTotal Time 20 mins
- Heat grill for 5 minutes. Place sweet potatoes in a bowl and drizzle olive oil all over sweet potatoes. Sprinkle with cinnamon and salt. Toss all together. Spread out sweet potatoes on the grill (may need to cook only half at a time). Close grill and cook for 10 minutes, flipping every few minutes, until fork tender.
- Set oven to 400 degrees. Lightly spray a baking sheet with non-stick cooking spray. Spread out sweet potatoes on baking sheet. Drizzle olive oil all over sweet potatoes. Sprinkle with cinnamon and salt. Toss all together.
HEALTHY SWEET POTATO CASSEROLE WITH PECANS - THE REAL FOOD ...
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5/5 (3)Total Time 1 hr 45 minsCategory Side-DishCalories 245 per serving
SWEET POTATOES WITH BROWN SUGAR AND PECANS RECIPE | REAL ...
From realsimple.com
4/5 (13)Total Time 1 hr 5 minsServings 8Calories 259 per serving
- Heat oven to 375° F. Poke the sweet potatoes with a fork all over, about six times. Place them on a baking sheet lined with foil and bake until very tender, about 45 minutes to 1 hour.
- Cut the sweet potatoes in half lengthwise and, with a knife, make crosshatch marks, cutting into the potatoes about halfway through. Place the sweet potatoes on the baking sheet and set aside.
- In a medium bowl, combine the brown sugar, butter, and pecans (if using). Spoon the mixture onto the 8 sweet-potato halves. Heat in oven until the potatoes are hot and the sugar and nuts are browned, about 20 to 25 minutes. Serve hot or warm.
GLAZED SWEET POTATOES WITH HONEY AND PECANS – WELLPLATED.COM
From wellplated.com
5/5 (9)Total Time 1 hr 45 minsCategory Side DishCalories 341 per serving
- Place rack in the center of the oven and preheat to 375 degrees F. Scrub the potatoes (leave the peels on), then place whole on a sheet of aluminum foil. Place the foil directly on the baking rack. Bake for 45 minutes to 1 hour, until slightly soft when squeezed (they do not need to be cooked all the way through). Set aside until cool enough to handle, then remove the skins. Cut into 3/4-inch chunks and set aside.
- Meanwhile, in a medium skillet over medium heat, add the pecans and lightly toast until fragrant, about 3-4 minutes (watch them carefully so that they do not burn). Add butter and coconut oil, let melt, then add the honey, cinnamon, nutmeg, salt, and cayenne. Allow the mixture to simmer and bubble for 4 to 5 minutes. Carefully add the whiskey—stand back a bit from the pan, as the honey mixture will begin to bubble violently. Let simmer for 5 additional minutes, until slightly reduced. The glaze will still seem a bit liquidy
- Lightly grease an 9x9-inch baking dish or similar 2-quart casserole dish with cooking spray. Scatter the sweet potatoes and apples in the baking dish, alternating between the two so you have a mix throughout. Pour the whiskey-pecan glaze over the top. Bake at 375 degrees for 20-30 minutes, until the apples are softened (they do not need to be completely mushy—just fork tender) and the dish is fully warmed throughout.
CANDIED SWEET POTATOES WITH BROWN SUGAR AND PECANS - LEMON ...
From lemonblossoms.com
4.7/5 (3)Total Time 1 hr 5 minsCategory Side DishCalories 299 per serving
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil or parchment paper for easy clean up.
SWEET POTATO CASSEROLE WITH PECANS - SWIRLS OF FLAVOR
From swirlsofflavor.com
4.5/5 (2)Total Time 2 hrsCategory Side DishCalories 376 per serving
- Preheat oven to 425F. Arrange sweet potatoes on baking sheet. Bake 1 hour or until potatoes are tender. Let cool slightly and then remove and discard skins.
- In bowl combine flour, 1/3 cup granulated sugar, 1/3 cup brown sugar, pecans and 2 tsp. cinnamon until blended. Stir in 10 Tbs. melted butter until moist crumb mixture forms. Using hands shape into crumbs and arrange over sweet potatoes.
SWEET POTATO PECAN PUREE WITH CARAMELIZED ONIONS ...
From adventuresincooking.com
5/5 (1)Category Side DishServings 6Total Time 1 hr 30 mins
- Melt the butter with the olive oil in a large frying pan over medium high heat. Add the onions and stir to coat i the mixture, then reduce heat to low. Continue cooking until the onions are a deep gold and smell slightly sweet, about 1 hour, stirring every 5 to 10 minutes. Remove from heat and set aside.
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SWEET POTATO GRATIN WITH CHILE-SPICED PECANS RECIPE - JOSE ...
From foodandwine.com
5/5 Category Sweet PotatoServings 12Total Time 2 hrs
- Preheat the oven to 375°. Roast the sweet potatoes on a large baking sheet for about 1 hour and 10 minutes, until tender.
- Meanwhile, in a skillet, melt the butter. Add the pecans, sugar and chipotle powder and cook over moderate heat, stirring, until the sugar starts to caramelize and the pecans are well-coated, 8 minutes. Spread the pecans on a parchment-lined baking sheet, sprinkle with salt and let cool.
- Cut the potatoes in half lengthwise and scoop the flesh into the bowl of a food processor; discard the skins. Add the honey, cinnamon, allspice and cloves to the processor and puree. Add the cream and puree. Season with salt and pepper.
- Scrape the potatoes into a 9-by-13-inch baking dish; scatter the marshmallows on top. Bake in the top third of the oven for 25 minutes, until the marshmallows are golden. Sprinkle with the pecans and serve.
SWEET POTATO CASSEROLE WITH MARSHMALLOWS AND PECANS | THE ...
From theanthonykitchen.com
4.5/5 (17)Total Time 1 hr 35 minsCategory Main CourseCalories 298 per serving
- Coat sweet potatoes evenly with canola oil. On a rimmed baking sheet, roast sweet potatoes at 400° for 50 minutes, or until fork-tender. Remove from the oven and set aside until cool enough to handle.
- Transfer the flesh of the sweet potatoes to a large mixing bowl. Add brown sugar, eggs, butter, cream, vanilla, salt, allspice, cloves, and cinnamon (if using) to the bowl as well. Using a handheld mixer on medium-low speed, or a sturdy whisk, beat the mixture until smooth and evenly combined.
SWEET POTATOES WITH PECANS AND PARMESAN RECIPE - REAL SIMPLE
From realsimple.com
5/5 Total Time 1 hr 10 minsServings 8Calories 297 per serving
- In a large bowl, toss the sweet potatoes with the Parmesan, 2 tablespoons of the oil, 1 teaspoon salt, and ¼ teaspoon black pepper; transfer to the prepared baking dish. Cover tightly with foil and bake until tender, 45 to 50 minutes.
- Meanwhile, in a small bowl, combine the pecans, sugar, thyme, cayenne, the remaining tablespoon of oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
- Remove the foil from the baking dish, sprinkle the pecan mixture over the potatoes, and continue to bake, uncovered, until the pecans are toasted, 10 to 12 minutes.
ROASTED SWEET POTATOES WITH MAPLE & PECANS - DELICIOUS …
From deliciousaffood.com
Cuisine AmericanCategory Side DishServings 8Total Time 50 mins
- Add coconut oil, salt, cinnamon, ground ginger and black pepper to the bowl of sliced sweet potatoes and mix. Once the sweet potatoes are fully coated, pour them into a baking dish and pop them into the oven for 35 minutes.
- After 35 minutes remove the sweet potatoes from the oven. Drizzle on the maple syrup and pecans and pop them back into the over for an additional 5 minutes.
SWEET POTATO, PECAN, CHIPOTLE AND CREMA PUREE - PATI JINICH
From patijinich.com
4.8/5 (5)Servings 8Cuisine MexicanCategory Side Dish
- Place pecans, nutmeg and thyme in a small saucepan and cover with the milk. Set over low heat, once it comes to a gentle simmer, turn off heat and cover. Let it sit while the sweet potatoes cook.
- Bring salted water to a rolling boil over high heat in a large saucepan. Add the sweet potatoes, making sure the water covers them and reduce heat to medium. Continue to cook at a medium simmer until the sweet potatoes are completely cooked through, soft, and the tip of a paring knife can easily go through any piece, about 15 to 20 minutes. Drain and reserve.
- Place half of the sweet potatoes and half of the pecan and milk mixture in a food processor. Puree until completely smooth, then scrape into a bowl. Repeat with the remaining sweet potatoes and pecan and milk mixture, but this time add the adobo sauce and 1/4 teaspoon salt. Puree until completely smooth and scrape onto same bowl.
- Set the same large saucepan you used to cook the sweet potatoes over medium heat. Add the butter, once it melts and bubbles, add the sweet potato mix. Stirring with a spatula, pour in the cream and cook for a couple minutes more, until completely heated through. Serve.
SWEET POTATO PUREE WITH PECANS AND MAPLE SYRUP | METRO
From www1-ppr.metro.ca
Servings 12Total Time 1 hr 10 mins
MAPLE ROASTED SWEET POTATOES WITH PECANS- HEALTHY INSPIRATION
From jenniferhuntnutrition.com
Servings 6Estimated Reading Time 3 mins
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