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.
Beat sweet potatoes, white sugar, vanilla, eggs, butter, milk, and coconut (if using) with a mixer until well blended. Place mixture into a 2-quart casserole dish that has been well greased with butter. Combine brown sugar, flour, and pecans in a bowl. Spread pecan topping over the sweet potato mixture. Bake at 350 degrees for 55 minutes.
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.
Can I make sweet potatoes day before?
You can parboil sweet potatoes right before baking them, earlier in the day or even the day before you plan to finish your dish. Partially cooking sweet potatoes can make these slow-cooking vegetables a weeknight-ready favorite.
What is the recipe for sweet potatoes?
Preheat oven to 375 degrees F (190 degrees C). Boil the sweet potatoes in a large saucepan approximately 10 minutes, or until tender. In a large bowl, mix together the sweet potatoes, brown sugar, milk, butter and flour. Bake 30 minutes in the preheated oven.
Pecan-Topped Sweet Potatoes Recipe: How to Make It
Steps: For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes.
Making the pecan topping. In a small bowl add ¼ cup of dark brown sugar, 1½ tbsp of flour, 1/2 tsp of salt, ½ tsp of ground cinnamon, a pinch of nutmeg, 1 cup of crushed pecan nuts, and 1½ tbsp of melted butter. Mix all the ingredients for the topping together. Spread the topping over the mashed sweet potato filling.
Drain potatoes, reserving juice. Mash. Heat butter and sweet potatoes and some juice, whipping till consistency of thick mashed potatoes. Add in seasonings and sugar and mix well. Spread in a lightly greased 6 qt baking dish and top with minced pecans. Bake, covered at 375 degrees for 1 hour. Remove cover and lightly brown, about 5 min.
If you don’t have a hand mixer you can use a potato masher. Preheat oven to 350F. Coat a 9” x 13” casserole dish with non-stick cooking spray. Transfer the mashed sweet potatoes into the dish and smooth top with a spatula. In a small bowl, mix to combine melted butter, flour, brown sugar, cinnamon, salt, and nutmeg. Stir in pecans.
Ingredients. 4 medium sweet potatoes. ¼ cup butter, softened. ¼ cup cream cheese, softened. ½ cup milk. ¼ cup maple syrup. 2 eggs. 1 teaspoon vanilla extract. ½ teaspoon salt.
Streusel-Pecan Sweet Potatoes Recipe
Making the Sweet Potato Casserole 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.
2 1/2 lbs. sweet potatoes or yams, cooked and peeled 2 eggs 3/4 c. brown sugar 1/2 c. butter, melted 1 tsp. salt 1 tsp. cinnamon Orange juice (up to 1 c. depending on need) 1/2 tsp. orange flavoring 1 c. pecan halves
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.
For the Topping: 2/3 cup brown sugar 1/2 cup all-purpose flour 1 teaspoon cinnamon 1/4 teaspoon salt 1 cup chopped pecans, optional 4 tablespoons unsalted butter, melted
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.
Pecan Topped Sweet Potatoes
Peel the steamed sweet potatoes and add the filling ingredients. 3. Whip the filling until smooth and creamy with a hand mixer . 4. Measure out the ingredients for the pecan praline topping. 5. Mash together the ingredients for the topping until you have pea-sized chunks of butter. 6. Spread the filling into the pan.
Drain potatoes, reserving juice. Mash. Melt butter and sweet potatoes and some juice, whipping until consistency of thick mashed potatoes. Add seasonings and sugar and mix well. Spread in a lightly greased 6 quart baking dish and top with chopped pecans. Bake, covered at 375 degrees for 1 hour. Remove cover and lightly brown, about 5 minutes.
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.
2 1/2 lbs. sweet potatoes or yams, cooked and peeled 2 eggs 3/4 c. brown sugar 1/2 c. butter, melted 1 tsp. salt 1 tsp. cinnamon Orange juice (up to 1 c. depending on need)
FOR THE TOPPING, crush corn flakes by hand to equal 2 cups (about 4 cups from the box). Stir in unpacked brown sugar and chopped pecans. Set aside. Just before the casserole is done, melt butter and add to dry topping mix. Stir until thoroughly moist. Remove casserole from oven, reduce heat to 400 degrees, and spread topping over top.
Candied Sweet Potatoes with 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.
Combine first 8 ingredients in a large bowl; beat at medium speed with an electric mixer until smooth. Add whipping cream; stir well. Pour into a lightly greased 3-quart slow cooker. Advertisement. Step 2. Combine pecans and remaining 3 ingredients in a small bowl. Sprinkle over sweet potatoes. Step 3.
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.
Meanwhile, prepare Pecan Crust: Place brown sugar and butter in a small microwaveable bowl. Heat on high power for about 20 seconds, until melted. Carefully remove the sweet potatoes from the oven and top with the pecans. Drizzle the brown sugar mixture over the pecans. Return to the oven and bake an additional 15 minutes, until golden and bubbly.
Pecan-topped Sweet Potato Casserole recipe: Here is how to make a dish for your holiday table of Pecan-Topped Sweet Potato Casserole. It consists of luscious, spiced, whipped sweet potatoes, with a wonderful crumbly mixture of brown sugar, butter, flour and pecans on top. Festive and scrumptious!
Sweet Potato Pie with Pecan Topping Recipe
Preheat an oven to 450ºF. Line a baking sheet with aluminum foil. Using a fork, pierce each sweet potato 4 to 6 times and wrap separately with foil. Place on the prepared baking sheet, transfer to the oven and bake until a fork easily pierces the center of the potatoes, 1 to 1 1/2 hours.
Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
Measure the mashed sweet potato into a bowl. To the sweet potatoes, add butter, milk, maple syrup, brown sugar, vanilla extract, cinnamon, and salt and stir well. Transfer the sweet potato filling to a 9 by 13 casserole dish. Add pecan crumbs, butter, brown sugar, and salt to a bowl and mix with a rubber spatula to combine.
Mix in a separate bowl, flour, sugar, cinnamon, and pecans, drizzle melted butter over mixture and stir to moisten, mixture should resemble chunky crumbs. Pour potatoes mixture into casserole dish and cover with a thin layer of mini-marshmallows. Top with pecan mixture. Bake at 350ºF for 30 minutes or until brown and bubbly.
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.
Crispy Pecan Topped Sweet Potato Casserole
Add half the sweet potatoes and cook, turning once, until starting to brown in spots, 2 to 4 minutes total. Reduce heat to medium-low and cook, turning frequently, until tender, 3 to 5 minutes more. Transfer to a large bowl; cover to keep warm. Repeat with 1 tablespoon oil and the remaining butter and sweet potatoes.
After 15 minutes, open the lid, toss the sweet potatoes, and sprinkle with chopped pecans. Close the lid to continue cooking. Step 5. Place all topping ingredients in a medium bowl and mix until fully combined. Step 6. When cooking is complete, remove basket from pot.
Top with Marshmallows + Pecans – next, top each sweet potato with a ¼ cup of marshmallows and 2 tablespoons of pecans. Bake – once topped, return the sweet potatoes to the oven and bake for 15 minutes, until the marshmallows are golden brown, then remove from the oven and serve.
Spicy Bourbon Pecans, ½ the recipe. Directions. Preheat the oven to 350 degrees F. Mix mashed sweet potatoes with the remaining ingredients until smooth. Grease the pan with butter and spread the sweet potato mixture evenly. Top with spicy bourbon pecans and bake for 25–30 minutes. Let the casserole cool for 10 minutes before serving.
Prep: Preheat oven to 350°F. Line a 7×11 inch baking pan with baking parchment. Beat wet ingredients: In a large bowl, beat the butter and both sugars with an electric mixer until creamy, about 5 minutes. Add the eggs and continue beating until light in color and foamy. Stir in the maple syrup and sweet potato purée.
Sweet Potato Pecan Pie Recipe
Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 400°F (200°C). Drain sweet potatoes and transfer to a large bowl. Toss with 3 tablespoons (45ml) oil and season to taste with salt and pepper. Spread sweet potatoes on 2 rimmed baking sheets and roast until bottom sides are browned, about 30 minutes.
Start by baking sweet potatoes and letting them cool a bit before peeling, which can be done ahead of time. The potatoes are beaten until creamy with sugar, butter, eggs, vanilla, and half-and-half. Then, it's topped with a quick and easy brown sugar and pecan crumble and baked until puffed and crisp on top.
Instead of the pecans I made the gingersnaps/pecan topping from the sweet potate pudding recipe in Nov 2011. A nice combo and big hit with the family. A Cook from West Chester, PA /
Cut in half and fluff with a fork. Bake sweet potatoes for 45 minutes. Cut in half and fluff with a fork. 1. Prep Sweet Potatoes. Get Recipe. Top with coconut butter, almond butter, coconut flakes, pecans, dark chocolate and cinnamon. Enjoy warm. Top with coconut butter, almond butter, coconut flakes, pecans, dark chocolate and cinnamon.
A healthier sweet potato casserole with butternut squash, sweetened with maple syrup, and topped with toasted, lightly sweetened pecans. The perfect side dish for fall and holiday gatherings. Make The Recipe. GF VG V DF NS. 2-Ingredient Sweet Potato Hash Browns. Easy, delicious 2-ingredient sweet potato hash browns!
Pecan-Topped Sweet Potato Casserole Recipe
Mash and Whip sweet potatoes and and rinse beaters a couple of times in between beating and then continue to beat all remaining filling ingredients in except for the pecan topping and mix well. Sprinkle a little cinnamon and sugar in bottoms of each pie shell and fill with sweet potato mix.
An indulgent take on sweet potatoes, this recipe mashes them with a mix of orange juice, brown sugar and butter, then covers and bakes them with a coconut and pecan streusel-like topping.
Preheat the oven to 350 degrees. Pour the sweet potato filling into a pie crust. Sprinkle the praline topping over the top. The flour we added to the praline mixture will allow it to float on top of the crust. Carefully place it in the oven and bake for 45 minutes until the pie is no longer wobbly in the center.