Mashed Sweet Potatoes with Pecans Recipe

Mashed Sweet Potatoes with Pecans Recipe

Mix all ingredients, except topping and put in casserole dish. For topping, put together the brown sugar and melted butter and pour on top of sweet potatoes in casserole. Add in as many pecans as you want to the top. Bake at 375 degrees for 20 to 25 min.

Ingredients. 1 egg white. 2 tbsp brown sugar. 1 1/2 tsp chili powder. 3/4 tsp salt. 1/4 tsp cayenne pepper. 1 1/2 cups pecan pieces. 8 large sweet potatoes. 1/4 cup brown sugar.

How do you make sweet potatoes with pecans?

Directions Place sweet potato in a small saucepan; cover with water. When cool enough to handle, peel and cut into 1/4-in. In a small bowl, combine the brown sugar, pecans, pineapple juice, lemon juice and cinnamon; sprinkle over sweet potato slices. Bake, uncovered, at 350° for 15 minutes or until bubbly and heated through.

Are mashed potatoes healthy?

Ingredients

  • 1 Can of potatoes whole, sliced or diced
  • 1 cup water
  • 2 Tbs butter
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ cup Grated parmesan cheese
  • ¼ Cup sour cream
  • ¼-½ cup milk using milk depends on how thick or thin you like your potatoes, see notes
  • Salt and Pepper to taste Make sure to taste first!

Mashed Sweet Potatoes With Pecans Recipe

Place sweet potatoes in a nonstick skillet over medium high heat with slices of butter until melted. I pulled out my large nonstick skillet and added the sweet potatoes. I sliced up 5 tablespoons of butter and stirred them with the potatoes until they were melted.

Directions. Step 1. In a large stockpot, cook sweet potatoes in boiling water about 25 minutes or until tender. Step 2. Meanwhile, in a small skillet over medium heat, heat1 tablespoon each of the butter and brown sugar until melted, stirring constantly. Add pecans; cook and stir for 2 minutes.

Pour butter mixture over sweet potatoes and stir to combine. In a large non-stick skillet over medium heat, melt coconut oil. Add shredded coconut and pecans; cook and stir until coconut and pecans are toasted, about 3 minutes. Remove from heat and stir in brown sugar. Spoon over mashed potato mixture in baking dish.

Mashed Sweet Potatoes with Bourbon, Molasses and Pecans. Serves 12. 4 pounds sweet potatoes. 1 cup heavy cream, warmed. ¼ cup bourbon. 1/3 cup brown sugar. ¼ cup molasses. ¼ teaspoon salt. Pecan topping (recipe follows) Directions: Pre-heat oven to 350°. Bake potatoes for one hour to one hour and 20 minutes or until fork tender and syrup begins to bubble out.

Steps to Make It. Gather the ingredients. Preheat the oven to 350 F. Butter a 2-quart casserole or baking dish. In a large bowl, combine the mashed sweet potatoes with the brown sugar, milk, melted butter, eggs, and vanilla extract. Mix thoroughly and spoon the mixture into the prepared baking dish.

Butter-Pecan Mashed Sweet Potatoes Recipe

Preparation. Preheat oven to 400°F. Pierce sweet potatoes with fork. Place on rimmed baking sheet or in roasting pan and bake until almost soft, about 40 minutes.

Wrap each sweet potato with aluminum foil and bake in a preheated 400 degree F oven for about 1 hour, or until soft. Let cool slightly and cut each potato down the center. Scrape the insides of each potato into a large bowl, discard the skins.

Hold the marshmallows and brown sugar, I've got something even better for you! 1. Place washed sweet potatoes in the pressure cooker pot on a trivet above the water 2. Cook until very soft 3. The peels should slip right off. 1. Toss pecans in butter, syrup, and spices 2. Spread onto a sheet pan.

The sweet version of potato skins, these sweet potatoes are dressed up with orange zest, vanilla bean, and honey. best canned sweet potato recipe : In a 9x13 inch dish add the sweet potatoes and pour the brown sugar butter mixture on the top. For my sweet potatoes, i use yams, which in the usa, are still sweet potatoes, but they have orange flesh.

Blend ¼ cup of the pecans into the Honest Earth Sweet Potatoes. Divide between two 1-cup ramekins sprayed with pan release. Mix remaining ingredients except the remaining pecans. Once combined, stir in the remaining ¼ cup of pecans and sprinkle topping on sweet potato casserole before baking. Bake for about 15 minutes or until heated through.

The Best Mashed Sweet Potatoes with Pecans

2 While the potatoes cool slightly, combine the butter, brown sugar, cream, vanilla, and remaining 1/2 teaspoon salt in a mixing bowl. Peel the warm potatoes (the jackets should slip right off), cut them into large chunks, and toss them in the bowl. Mash until the mixture is combined. Serve warm, garnished with pecan pieces (if using).

Mashed Sweet Potatoes with Pecans . Get this all-star, easy-to-follow Mashed Sweet Potatoes with Pecans recipe from Food Network Kitchen. Visit original page with recipe. Bookmark this recipe to cookbook online. Directions Put all the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil.

Drain, let the hot potatoes cool in a colander for 15 minutes. Puree in a food processor until smooth. Beat the eggs, maple syrup, vanilla, lemon juice, and salt in a large bowl. Mix in the pureed sweet potatoes. Transfer the sweet potato casserole ingredients to the 9x13 baking dish. Sprinkle the pecan mix over the top.

1/2 cup flour. 1 cup chopped pecans. INSTRUCTIONS. 1 Preheat oven to 400°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch baking dish.

Mashed Sweet Potatoes are a delicious change from our favorite mashed potatoes!With a creamy texture and delicious buttery flavor, they are the perfect side dish for any meal! While many recipes for mashed sweet potatoes (or Sweet Potato Casserole) have added ingredients like marshmallows or pecans, I prefer mashed sweet potatoes to be smooth and creamy.

Butter Pecan Mashed Sweet Potatoes Recipe

Boil the sweet potatoes over medium heat until fork tender, about 20 minutes. Preheat the oven to 425°F. Drain the sweet potatoes and add to a large mixing bowl. Mash using a potato masher or fork. Stir in the ghee, maple syrup, cinnamon and half of the pecans. Pour into a large casserole dish and top with the remaining pecans.

Reduce the oven temperature to 350 degrees. Once the potatoes are cool enough to safely handle, slice each one in half. Use a big spoon to scoop the insides into a large mixing bowl, then discard the skins. Add the melted butter, milk, maple syrup, vanilla, nutmeg and salt to the bowl.

Dice into 1 to 2-inch pieces. Add the potatoes to the water and cook until tender when pierced with a fork, about 15 to 20 minutes. Drain the water and puree the potatoes with an electric mixer or hand masher. Mix in the butter, syrup, and cinnamon until thoroughly combined and smooth being careful not to overmix. Top with the pecans and serve.

Mash the sweet potato with a little butter, salt, pepper and a dash of cinnamon or nutmeg. Return the mashed potatoes to the sweet potato shells and reserve. For the brown sugar & pecan topping combine brown sugar, flour, and chopped pecans. Then stir in melted butter. The mixture should be thick and crumbly, not soupy.

Combine mashed sweet potato's, butter, vanilla, sugar, eggs and a can of evaporated milk. Use a hand beater to make it easier on yourself. Pour sweet potato mixture into a 9x13 dish. In a separate bowl, mix together the melted butter, brown sugar, flour, and then add the pecans. Pour the pecan topping on top of the sweet potato mixture.

Pecan Sweet Potato Bake Recipe: How to Make It

Turn down to medium-low, cover and gently boil for about 20 minutes. About halfway through boiling, preheat the oven to 375 degrees. Once tender, drain the potatoes and transfer to a large mixing bowl. Add the butter, milk, brown sugar, vanilla, salt, and eggs to the mixing bowl with potatoes.

Pulse until the ingredients are incorporated but still crumbly. Add the pecans and pulse a few more times. Sprinkle the crumble mixture onto the mashed sweet potatoes and bake in a 400 degree oven for about 20 minutes or until topping is crisp and golden brown.

Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet. Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs.

Mashed Sweet Potatoes with Rosemary Pecans Decorate your mashed potatoes with pecans, rosemary, and maple syrup instead of sour cream. Get the Mashed Sweet Potatoes with Rosemary Pecans recipe.

Add the sweet potatoes, coconut milk, 2 tablespoons maple syrup, cinnamon, nutmeg, cayenne, cloves, and 1/2 teaspoon kosher salt to the pot. Stir to combine. Bring to a simmer, then reduce heat to low. Cover and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove pot from heat and remove lid.

Mashed Sweet Potatoes with Pecan Butter Recipe

For the Sweet Potatoes. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil or parchment paper for easy clean up. Spread the sweet potatoes in a single layer on the baking sheet and pour the melted butter and olive oil over the sweet potatoes. Sprinkle the brown sugar and ground ginger.

Heat oven to 425°F. Prick sweet potatoes with fork and place on plate. Microwave on High 6 minutes; turn each potato over and cook until soft, 6 minutes more. Let stand until cool enough to handle. Meanwhile, on rimmed baking sheet, toss pecans with oil, then Parmesan, cayenne, 2 teaspoons rosemary and 1⁄2 teaspoon salt.

Bake for 45 minutes or until the potatoes are tender and the liquid in the bottom of the dish is reduced to about 1/2 cup. Sprinkle the potatoes with the pecans. Spoon or brush the bourbon mixture from the bottom of the dish over the potatoes. Step 4 Bake for 5 minutes.

Drain water from slow cooker. Using a potato masher, mash the sweet potatoes right in the slow cooker. Stir in milk, butter, maple syrup, lemon juice, vanilla, salt, cinnamon, nutmeg, and ginger. Smooth surface of sweet potatoes and evenly sprinkle with toasted pecans. Cover and cook for 15 to 30 more minutes until heated through.

Combine remaining 1/4 teaspoon salt, oats, pecans, almond meal, and 2 tablespoons syrup in a bowl. Add remaining 1 tablespoon butter and canola oil; toss to coat. Sprinkle oat mixture over potatoes. Bake at 375°F for 18 minutes or until surface is golden. Remove pan from oven; drizzle with remaining 1 tablespoon maple syrup.

Bourbon Mashed Sweet Potatoes with Candied Pecans

Preheat oven to 400. Place sweet potatoes on a foil-lined baking sheet and bake at 400 for one hour. Remove from oven and reduce oven temp to 375. Once the sweet potatoes are cool enough to handle, peel the skins off and place the potatoes in a large bowl. Add 2 tablespoons of butter, 1 tablespoon of brown sugar, bourbon and salt.

1. Wash, peel, and dice the potatoes into large pieces. 2. Place potatoes into the bottom of the Instant Pot and pour in the water. 3. Lock on the Instant Pot lid, set the valve to seal and turn on manual high pressure for 10 minutes. Once the potatoes have finished cooking, do a quick release for the steam.

The Casserole. Grease your crockpot then add in cubed potatoes, brown sugar, cinnamon, nutmeg, cloves, salt, evaporated milk, vanilla, and cubed butter. Cover and cook on HIGH for 3–4 hours. Uncover and add in eggs. Use a hand-mixer to beat the sweet potatoes with the eggs until creamy. Sprinkle your pecan streusel over the top.