Ingredients 3 cups mashed sweet potatoes 2 large eggs 1/2 cup sugar 1/4 cup half-and-half cream 1/4 cup butter, softened 2 teaspoons vanilla extract 1/8 teaspoon salt TOPPING: 1/2 cup packed brown sugar 2 tablespoons all-purpose flour 1/4 cup cold butter, cubed 1/2 cup chopped pecans
Ingredients 2 large eggs, beaten 1 cup butter, melted 1/2 cup light corn syrup 1/2 cup sugar 4 cups mashed sweet potatoes 1 (14 ounces) evaporated milk 1 cup packed brown sugar 1/3 cup all-purpose flour 1/3 cup butter, melted 1 cup chopped pecans
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.
What does a baked potato taste like?
The potatoes have a magnificent salt crisp crust with a moist, tender inside. You can make a baked potato just like they do. It takes just an extra step or two to make your everyday baked potato taste like it came from a steakhouse.
Can sweet potato casserole with pecan topping?
Sweet Potato Casserole with Pecan Topping is the perfect mix of sweet, creamy, and crunchy. This recipe needs to be on every Thanksgiving and Christmas table, but it’s just as good to eat all throughout fall and winter. This Sweet Potato Casserole with Pecan Topping is a Thanksgiving classic.
What is the recipe for baked sweet potatoes?
Directions Preheat oven to 425º. On a baking sheet, prick sweet potatoes all over with a fork. Bake until tender, 45 to 50 minutes. Let cool, then split the tops open with a knife and top with a pat of butter. Season with salt and pepper and serve.
Sweet Potato Brown Sugar Pecan Bake
In a small bowl, mix the first six ingredients. Place sweet potatoes in a 3-qt. slow cooker coated with cooking spray; sprinkle with brown sugar mixture. Drizzle with butter. Cook, covered, on low 5–6 hours or until sweet potatoes are tender. Turn off slow cooker.
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.
To make the cooked, cooled, and mashed sweet potatoes: Peel 3 large or 4 medium sweet potatoes, cut them into 1-inch slices, and put them in a saucepan. Cover them with water, bring to a boil, and lower the heat to medium-low. Cover the pan and cook for about 15 minutes, or until the potatoes are very tender.
Make the sweet potato filling: Preheat oven to 350°. Place the sweet potatoes on a parchment-lined sheet tray and roast until tender, about 1 hour. Remove from the oven; let cool.
Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping. 3 Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
Cranberry Pecan Sweet Potato Bake
Preheat oven to 425 F. Line the pie crust with foil and fill with pie weights; bake for 12 minutes. Remove the pie weights and foil and set aside. Mash sweet potatoes with half of the butter (1/4 cup). Let cool. Add heavy cream, brown sugar, eggs, vanilla, spices, and brandy, bourbon, or orange juice.
The full recipe is at the bottom of this page, but here’s a quick overview of what you’ll need & how to make it: 5 pounds sweet potatoes (about 4 – 5 large potatoes) ¼ cup ghee (or vegan butter) ½ cup dairy-free milk (I used oat milk) 3 tablespoons maple syrup. 1 teaspoon vanilla. 1 teaspoon ground cinnamon.
For mashed sweet potatoes, all it takes are a few simple steps: Bring a pot of salted water to boil. Add potatoes (sliced into 1 ½ inch thickness) to pot. Cook about 25 minutes or until tender. Blend potatoes with electric mixer (on low), adding milk according to recipe. Microwaved.
Sweet potato recipes are really loved by many. It’s not just because of their sumptuous taste but the numerous ways that you can cook potatoes. This season, try this Autumn-Inspired Butter Pecan Sweet Potato recipes at home and experience a new way to bake potatoes. You will definitely love potatoes more than ever with this easy to make recipe.
How to Make Sweet Potato Casserole. Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and then parchment paper. Easy clean-up is always a must in our kitchen. Poke a few holes on all sides of the potatoes with a fork. Bake for 1 hour or until a knife inserts easily in the center.
How to Bake Sweet Potatoes to Perfection
Making Pecan Topping. In a small bowl add 1/4 cup of dark brown sugar, 1 and 1/2 tbsp of flour, 1/2 tsp of salt, 1/2 tsp of ground cinnamon, a pinch of nutmeg, 1 cup of crushed pecan nuts, and 1 and 1/2 tbsp of melted butter. Mix all the ingredients for the topping together. Spread the topping over the mashed sweet potato filling.
Add the egg, melted butter, cinnamon powder, almond milk, honey, salt, vanilla extract and goat cheese. With a hand mixer, puree until smooth. Grease a 9x9 baking pan and add the potato mixture. Top the casserole with the pecans. Bake for 24 - 30 minutes, or until heated through.
Sprinkle the butter pecan mixture over the top of the sweet potato filling. To Bake: Preheat the oven to 400°F. Bake room-temperature sweet potato casserole for 30 minutes or until the topping is golden brown. To Freeze: Wrap the dish in aluminum foil and freeze for up 6 months.
With lots of spice and bright orange flavor, this heartwarming sweet potato dish is perfect for fall, winter and special holiday meals. The citrus and honey make for a delightful spin on a traditional sweet potato casserole. —Billie Moss, Walnut Creek, California
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.
Praline Sweet Potato Bake Recipe: How to Make It
Bake sweet potatoes: Bake for 20 minutes, until the bottoms are starting to brown. Add maple syrup mixture: Combine maple syrup, brown sugar and chopped pecans. Flip the sweet potato slices, then divide maple syrup mixture evenly over the sweet potatoes. Finish baking for 5 minutes, or until syrup is bubbly.
A creamy sweet potato filling is topped with a fluffy meringue and baked to perfection in this vintage dessert. "I have always been a fan of sweet potato pie but this recipe tops them all!" says home cook Cynthia Gunn. "I predict that this recipe will be a family favorite handed down for generations."
Crispy Oatmeal Pecan Topping. In my opinion, the topping is what makes sweet potato casserole so yummy, so of course I had to include it in this baked oatmeal recipe.. The oatmeal topping is made of coconut sugar (or brown sugar), chopped pecans, rolled oats and coconut oil.Mix the ingredients together and sprinkle on the oatmeal bake before baking.
Marshmallow Topping: Omit the topping ingredients and finish the twice-baked sweet potatoes with mini marshmallows. Bake until the marshmallows are lightly browned. Omit the pecans, or replace them with chopped walnuts. For over-filled sweet potatoes, bake an extra potato. Add the flesh to the filling mixture, and discard the extra shell.
Bake either a small whole sweet potato or cut a larger one in half and only bake one part. You can prepare the sweet potato ahead, mash and refrigerate the pulp, covered, for up to 2 days. I recommend adding the maple pecan topping just before serving so that the pecans retain their crunch and the maple syrup does not get 'lost' in the mixture.
Roasted Sweet Potatoes Recipe with Maple Pecan Glaze
Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash. Measure 3 cups mashed sweet potato and transfer to a large bowl.
Add melted butter, nutmeg, salt, and ground black pepper. Mix to combine. Place the sweet potato puree into a baking dish. Set aside. Mix pecans with melted butter, cinnamon, and monk fruit. Add this mixture on top of the sweet potato puree. Bake at 350 F uncovered for 20 minutes or until pecans are lightly toasted.
Place pecans on an oven-proof plate. Place sweet potatoes in the back of the preheated oven and pecans in the front. Bake until pecans are toasted, 15 to 30 minutes. Meanwhile, melt butter in a skillet over medium heat. Add apple, raisins, and cranberries and cook for 3 minutes.
Place the sweet potato skins (the "boats") on a baking sheet. Add the sweet potato flesh to a medium bowl and mash well. Add the dark brown sugar, maple syrup, coconut oil, cinnamon and vanilla. Continue to mash until smooth. Now stir in the eggs and 1/4 cup coconut milk. If the sweet potatoes seem too thick add another 1/4 cup of coconut milk.
Remove from heat; cool completely. Step 3. Combine flour, baking powder, and salt in a large bowl. Cut 1/2 cup butter into flour mixture with a pastry blender until crumbly; stir in pecans. Combine 3/4 cup mashed sweet potato, sour cream, brown sugar, and maple syrup; add to flour mixture, stirring just until dry ingredients are moistened.
Pecan Sweet Potato Casserole Recipe
With bourbon, spiced sweet potatoes, molasses, and pecans, it’s sure to be the hit of the party. You start by making a pre-baked pie crust spiked with bourbon, make a spiced sweet potato filling, and a molasses-sweetened bourbon topping. These elements are layered with pecan halves, then baked and served every so slightly warm.
HOW TO MAKE SWEET POTATO CASSEROLE WITH PECAN TOPPING. STEP 1. Boil 5 peeled and cubed sweet potatoes in a large saucepan for about 20 minutes, or until fork tender. STEP 2. Preheat the oven to 350 degrees F and spray a 9×13 baking dish with cooking spray.
DIRECTIONS. Set oven rack to second-lowest position. Grease a 9-inch springform pan. In a mixing bowl, combine butter sugar, eggs and vanilla; add in sour cream and mashed sweet potatoes. In a large mixing bowl, combine flour, baking powder, baking soda and salt.
Preheat oven to 350*F. Prepare Honey Sweet Potatoes according to package directions. Let cool slightly. In a medium-sized bowl, combine cooked honey Sweet Potatoes and remaining ingredients (expect for the pecans). Divide the mixture among eight slots in the muffin tin.
Cornmeal adds crunch, and mashed sweet potatoes lend creaminess to this weekend favorite. Yellow- or white-fleshed sweet potatoes have a dry and crumbly texture when baked and are not moist enough to make tender pancakes, so use the orange variety. For convenience, roast a sweet potato the night before. Serve with maple syrup, butter, and fresh fruit, if desired.
Yummy Sweet Potato Casserole
300g sweet potato, peeled and grated. 100g chopped pecans. 180g self raising flour. pinch of salt. 1 tsp ground cinnamon. 1/2 tsp freshly grated nutmeg. 1/2 tsp mixed spice. You will also need a 13 x 23 cm loaf tin – but I used 2lb size and only used 85% of the mix. The recipe can be found on page 74 of Rachel Allen Bake.
Preheat oven to 350° and line a muffin tin with 12 cupcake liners. In a large bowl, mix cake mix with canned sweet potato, cinnamon, and nutmeg until well combined.
1 teaspoon vanilla extract and/or ¼ teaspoon almond extract, to taste (optional) In a saucepan, bring the milk to a boil. Remove from the heat and set aside. In a bowl, beat the egg and the yolk with ¼ cup sugar until foamy. Add the flour and slowly pour in the hot milk while beating constantly until smooth and lump-free.