Sweet Potatoes With Sugared Pecans Food

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 CHEESECAKE WITH CANDIED PECANS

Steps:

• To make the crust: Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
• Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool. Butter or spray a pan with vegetable spray.
• To make the cheesecake batter: Raise oven temperature to 450 degrees F.
• In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add sugar and salt. Add the eggs 1 at a time, then add sour cream, flour, and spices. Lower speed and add sweet potato puree. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 1 1/2 hours or until cake center is firm.
• For candied pecans: Melt the sugar and cook until temperature reaches 310 degrees F. Stir in nuts until completely coated. Pour onto buttered baking pan. Try to keep the nuts in individual pieces or pulse in food processor for praline effect.
• Let the cake cool completely in pan on rack for 30 minutes, then wrap in plastic, still in pan, and refrigerate until completely chilled. Loosen pan sides and remove cheesecake. Carefully slice cake with knife dipped in hot water, then wiped. Garnish with candied pecans.

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.

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.

BAKED SWEET POTATOES WITH BROWN SUGAR-PECAN BUTTER

Steps:

• Try this method for toasting the pecans: Sprinkle chopped pecans on a paper plate and microwave on high for 1 or 2 minutes, they should smell toasted when they are done.
• Scrub, but do not peel, the potatoes.
• Pierce them in several places with a fork.
• Microwave on HIGH for 12 minutes until done.
• Meanwhile, combine the butter, sugar, and pecans.
• Once potatoes are done, slice length wise, about 2/3 of the way down (do not cut through) and push end toward each other to "fluff" the potato and create a well for the butter.
• Place a scoop of butter mixture into the center and wrap in foil until serving.

CANDIED SWEET POTATOES WITH PECANS

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.

SWEET POTATO PIE WITH CANDIED PECANS AND COCONUT

Steps:

• For the crust: Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined. Add half of the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue pulsing until no pieces are larger than peas. Add 2 tablespoons of the ice water and pulse until combined. Add just enough of the remaining 1 to 2 tablespoons ice water, a little at a time, and pulse until the dough just comes together and holds its shape when squeezed. Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well. Refrigerate until firm, at least 1 hour or up to overnight.
• Roll out the dough on a lightly floured surface to an 11-inch circle and fit it into a 9-inch pie plate. Crimp the edges and refrigerate the dough until chilled, about 20 minutes.
• Preheat the oven to 350 degrees F. Prick the bottom and sides of the crust several times with the tines of a fork. Fit a piece of aluminum foil over the crust and fill the foil with pie weights or dry beans. Bake until the edges of the crust are golden, 20 to 25 minutes. Remove the foil and weights, return the crust to the oven and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer. Cool completely.
• For the filling: While the crust cools, use a fork to prick the yams all over. Place them on a rimmed baking sheet and roast with the oven still at 350 degrees F until very soft, 45 minutes to 1 hour. Set aside until cool enough to handle. Peel and mash until very smooth; you should have about 2 cups. Transfer the mash to a medium bowl and add the cream, brown sugar, vanilla, allspice, ginger, salt and eggs. Whisk just until smooth. Gently tap the bottom of the bowl a few times to release any air bubbles.
• Pour the filling into the cooled crust and bake until the center of the pie is set and no longer shiny, 1 hour to 1 hour 10 minutes; if the edges of the crust brown too quickly, cover them loosely with foil. Transfer the pie to a wire rack to cool.
• For the topping: Heat the butter in a medium skillet over medium heat until melted. Stir in the brown sugar, vanilla and salt, stirring until the mixture starts to bubble. Stir in the pecans and cook until the nuts are toasted and have absorbed most of the buttery sugar mixture, 3 to 5 minutes. Remove from the heat and gently stir in the coconut. Spoon over the pie and press gently to adhere to the filling. Let stand at least 20 minutes to cool. Serve the pie with whipped cream if desired.

WHIPPED SWEET POTATOES AND BROWN SUGAR PECAN BAKE

Steps:

• Set oven to 400 degrees.
• Place the sweet potatoes on a cookie sheet and prick all over with a fork.
• Bake for about 1 hour or until JUST fork-tender (do not over-bake them!).
• Cool slightly and cut in half.
• Scoop out the pulp and place in a large bowl (discard the peel).
• Add in brown sugar (starting with 1/3 cup) butter, lemon juice, orange peel, cinnamon, allspice, nutmeg and egg yolk.
• Using an electric mixer, beat until smooth.
• Season with salt and pepper to taste, and adjust the brown sugar and spices to taste.
• Add in toasted pecans and mix to combine.
• Spread the mixture in a large baking dish.
• At this point you can cover and refrigerate up to 1 day before baking.
• Bake in a 350 degree oven for about 25 minutes.

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.

WHIPPED SWEET POTATOES WITH BROWN SUGAR-PECAN TOPPING

Steps:

• Make sweet potatoes:.
• Preheat oven to 400°F.
• Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes.
• Drain; transfer potatoes to large bowl and add butter.
• Using electric mixer, beat until smooth.
• Add egg, sugar, spice and salt; beat to blend.
• Transfer mixture to 8 x 8-inch baking dish.
• (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.).
• Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.
• Meanwhile, prepare topping:.
• Mix together all ingredients in medium bowl.
• Spoon topping evenly over potatoes.
• Bake until golden brown and crisp, about 10 minutes longer.

CANDIED SWEET POTATOES WITH PECANS

Steps:

• Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or just until tender. Drain. , When cool enough to handle, peel and cut into 1/4-in. slices. Place in a greased shallow 2-cup baking dish. , In a small bowl, combine the brown sugar, pecans, pineapple juice, lemon juice and cinnamon; sprinkle over sweet potato slices. Dot with butter. , Bake, uncovered, at 350° for 15 minutes or until bubbly and heated through.

SWEET POTATOES WITH PECANS & SAUSAGE

Steps:

• **Preheat oven to 350**.
• Form sausage into round patties. Cook over medium high heat until brown. Drain and set aside.
• Wash potaotes, prick with fork & place on baking sheet. Bake for 1hour or until yams atr soft. Set aside to cool. Peel and cut cooled potatoes into 1-2" cubes and place in 2.5qt casserole dish.
• Add sausage, butter, brown sugar, pecans & cinnamon. Mix thoroughly, cover and bake for 30-40mins or until hot and bubbly.

ORANGE GLAZED SWEET POTATOES WITH PECANS

Steps:

• Preheat oven to 375. Bake potatoes until very tender -- about 1 hour and 20 minutes. Let cool, and reduce oven heat to 350.
• Scoop potatoes out of peels and mash until desired texture. Stir in remaining ingredients and place in casserole dish (9 X 9).
• Combine topping ingredients and sprinkle over potatoes. Bake until done at 350 -- about 1/2 hours.
• Optional: stud with 9 pecan halves at even intervals before returning to oven, just to make it look pretty.

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).