SWEET POTATOES WITH PECANS AND SAUSAGE
This recipes uses the dark orange colored sweet potatoes that are often sold in grocery stores under the name of yams. This is different spin on the usually sticky sweet potato casseroles that abound on Thanksgiving tables.
Provided by Vickie Eastwood
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Form sausage into round patties. Place patties in a large, deep skillet. Cook over medium high heat until brown. Drain and set aside.
- Wash yams, prick with fork and place on baking sheet. Bake for 1 hour or until yams are soft. Set aside to cool.
- Cut cooled yams into 1 to 2 inch cubes and place in 2 1/2 quart casserole dish. Add sausage, butter, brown sugar, pecans and cinnamon. Mix thoroughly, cover and bake for 30 to 40 minutes or until hot and bubbly.
Nutrition Facts : Calories 823.5 calories, Carbohydrate 72.8 g, Cholesterol 74 mg, Fat 53.1 g, Fiber 10 g, Protein 16.5 g, SaturatedFat 17.1 g, Sodium 792.3 mg, Sugar 26.3 g
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.
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
SWEET POTATOES WITH PECANS AND SAUSAGE
This recipes uses the dark orange colored sweet potatoes that are often sold in grocery stores under the name of yams. This is different spin on the usually sticky sweet potato casseroles that abound on Thanksgiving tables.
Provided by Vickie Eastwood
Categories Sweet Potato Casserole
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Form sausage into round patties. Place patties in a large, deep skillet. Cook over medium high heat until brown. Drain and set aside.
- Wash yams, prick with fork and place on baking sheet. Bake for 1 hour or until yams are soft. Set aside to cool.
- Cut cooled yams into 1 to 2 inch cubes and place in 2 1/2 quart casserole dish. Add sausage, butter, brown sugar, pecans and cinnamon. Mix thoroughly, cover and bake for 30 to 40 minutes or until hot and bubbly.
Nutrition Facts : Calories 823.5 calories, Carbohydrate 72.8 g, Cholesterol 74 mg, Fat 53.1 g, Fiber 10 g, Protein 16.5 g, SaturatedFat 17.1 g, Sodium 792.3 mg, Sugar 26.3 g
CRANBERRY-PECAN SWEET POTATO CASSEROLE
Pecans, cranberries and sweet potatoes, oh my! This side will vanish before your eyes once you put it out.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 3 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the sweet potato, sugar, cranberries, butter, egg and vanilla. Transfer to a greased shallow 2-cup baking dish., Combine the pecans, brown sugar and flour. Cut in butter until crumbly. Sprinkle over top., Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 436 calories, Fat 23g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 159mg sodium, Carbohydrate 55g carbohydrate (36g sugars, Fiber 4g fiber), Protein 4g protein.
SWEET POTATO AND SAUSAGE STUFFING
Make and share this Sweet Potato and Sausage Stuffing recipe from Food.com.
Provided by Candace Michelle
Categories Yam/Sweet Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook sausage meat breaking it into small pieces.
- Add onion, celery and seasonings.
- Continue to cook until meat is tender.
- Drain off fat.
- Combine sausage mixture with crumbs and sweet potatoes.
- Mix thoroughly.
Nutrition Facts : Calories 426.9, Fat 21.7, SaturatedFat 7, Cholesterol 54.5, Sodium 909.4, Carbohydrate 40.5, Fiber 4.3, Sugar 8.7, Protein 16.7
SWEET POTATO AND PEACH CASSEROLE WITH PECAN TOPPING
Splurge and enjoy this decadent side dish for the holidays or a special occasion. This is a nice change from the usual sweet potato casserole. The peaches compliment the sweet potatoes, and a little peach schnapps liqueur adds to the flavor. You don't have to be concerned about the alcohol content of the schnapps as the alcohol evaporates during the cooking process, but you can substitute the schnapps with peach nectar if you prefer. You can find peach nectar in the juice section of your grocery store.
Provided by taurusita
Categories Vegetable
Time 1h
Yield 1/2 cup servings, 10 serving(s)
Number Of Ingredients 13
Steps:
- Directions:.
- Preheat oven to 350 degrees. Butter a 9 inch casserole dish (2 1/2 quarts), or coat well with non-stick cooking spray.
- Sweet potato casserole directions:.
- Mix together all casserole ingredients until well combined. Place in prepared casserole dish.
- Topping directions:.
- In a pan on medium heat, melt together butter and brown sugar. Stir in pecans to coat. Sprinkle over the top of sweet potato mixture.
- Bake for 30 minutes. Serve hot.
- VARIATIONS: If desired, double the recipe for pecan topping.
- You can substitute pecan topping with miniature marshmallows if you want. Place enough marshmallows to cover the sweet potato mixture and bake until marshmallows are lightly browned.
Nutrition Facts : Calories 261.6, Fat 12.7, SaturatedFat 3.6, Cholesterol 12.2, Sodium 518, Carbohydrate 36.2, Fiber 4.6, Sugar 18.5, Protein 3
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.
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.
SEARED SWEET POTATOES WITH SAUSAGE AND RADICCHIO
Provided by Sara Kramer
Categories Kid-Friendly Dinner Lunch Sausage Sweet Potato/Yam Bon Appétit Small Plates
Number Of Ingredients 18
Steps:
- Sweet potatoes and nuts Preheat oven to 400°. Mix garlic and 3 tablespoons oil in a small bowl. Prick sweet potatoes all over with a fork and rub with half of garlic oil; set remaining garlic oil aside. Season with salt and roast on a rimmed baking sheet, turning once, until flesh is soft and yielding, 45-55 minutes. Remove from oven; reduce heat to 350°.
- Toss pecans and remaining 1/2 teaspoon oil on a rimmed baking sheet; season with salt. Toast, tossing once, until slightly darkened and fragrant, 8-10 minutes.
- Let sweet potatoes cool slightly, then cut in half lengthwise. Brush cut sides with reserved garlic oil. Heat a large heavy skillet over medium. Cook sweet potatoes, cut side down, pressing lightly with a spatula, until browned and charred in spots, about 5 minutes. Transfer to a plate and reserve skillet.
- Sausage and assembly:
- Place radicchio in a large bowl. Heat 2 tablespoons oil in reserved skillet over medium-high. Cook sausage, breaking up with a spoon, until browned and cooked through, about 5 minutes. Stir in Aleppo pepper. Transfer meat to a plate with a slotted spoon and pour off all but 2 tablespoons fat from skillet.
- Reduce heat to medium. Combine pomegranate molasses, vinegar, and 1/4 cup water in skillet, stirring to combine and scraping pan to loosen browned bits. Bring to a simmer and cook, stirring often, until sauce is slightly thickened, about 3 minutes, then drizzle over radicchio. Add reserved sausage and toss to coat; season with salt.
- Mix yogurt and remaining 1 teaspoon oil in a small bowl, thinning with a little water to make pourable; season with salt. Divide yogurt among plates and top with sweet potatoes. Arrange sausage mixture over, along with any pan juices. Top with pecans and mint.
HEARTY SAUSAGE & SWEET POTATOES
Steps:
- In a large microwave-safe bowl, combine potatoes, 1 tablespoon oil and salt. Microwave, covered, on high for 6-8 minutes or until tender, stirring every 2 minutes., Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; remove with a slotted spoon., In same skillet, heat remaining oil over medium-low heat. Add apple and carrot; cook, covered, 5-7 minutes or until carrot is just tender, stirring occasionally. Return sausage to pan. Stir in sweet potatoes and seasonings; cook, covered, 10-12 minutes or until carrot is tender.
Nutrition Facts : Calories 409 calories, Fat 25g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 793mg sodium, Carbohydrate 34g carbohydrate (15g sugars, Fiber 4g fiber), Protein 12g protein.
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