Baked Sweet Potatoes With Raisins And Pecans Recipes

SWEET POTATO CASSEROLE WITH WHITE RAISIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix eggs, sugar, melted butter, raisins, milk, and vanilla extract in a large mixing bowl. Add mashed sweet potatoes; stir to combine. Spread the sweet potato mixture into the prepared baking dish.
• Mix brown sugar and flour together in a small bowl. Mash butter into the mixture with a fork until crumbly; add pecans and stir. Sprinkle the brown sugar mixture over the sweet potato mixture.
• Bake in preheated oven until golden brown, about 30 minutes.

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.

BAKED SWEET POTATOES WITH RAISINS AND PECANS

Steps:

• Preheat oven to 400 degrees.
• Spread sweet potatoes in a single layer in a 9x13 inches baking dish.
• Sprinkle with raisins and chopped pecans.
• In a small bowl, mix butter, syrup and water together.
• Pour mixture over over potatoes.
• Cover baking dish with aluminum foil.
• Bake for 50-60 minutes, until potatoes are tender.

SWEET POTATOES WITH BRANDY AND RAISINS

Steps:

• Pour brandy over raisins in a small bowl, cover, and allow to stand for 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish with the softened butter.
• Place sweet potatoes on a baking sheet, and bake in preheated oven until tender, about 30 minutes. Remove and allow to cool until cool enough to handle, then peel the potatoes and slice them 1/2 inch thick. Arrange the potato slices in the prepared baking dish, and sprinkle with sugar and brandy-soaked raisins.
• Return the sweet potatoes to the oven, and bake 30 to 40 minutes until hot and bubbly.

NUTTY SWEET POTATO BAKE WITH RAISINS AND MARSHMALLOWS

Steps:

• Place sweet potatoes and enough water to cover in large saucepan or Dutch oven. Cover and cook for 25-35 minutes or just until tender. Drain; cool slightly and peel. In a large bowl, mash potatoes. Stir in butter, sugar and raisins. Place in a 2-qt. baking dish; sprinkle with nuts and marshmallows. Bake, uncovered, at 350° for 30 minutes or until heated through and marshmallows begin to brown.

SOUTHERN SWEET POTATO BREAD WITH PECANS

Steps:

• Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan.
• In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
• Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.

ROASTED SWEET POTATOES WITH HONEY AND PECANS

Steps:

• Preheat the oven to 400 degrees F. Pierce the sweet potatoes all over with a fork and microwave on high until cooked through, 8 to 12 minutes, turning them over halfway through the cooking time. Start checking for doneness during the last 4 minutes of cooking time. They should feel soft when you squeeze them. Cut into thick rounds and arrange decoratively in a small or medium baking dish.
• Stir together the melted butter, honey, cinnamon, allspice, ginger and 1/4 teaspoon salt until smooth. Pour over the potatoes and toss to coat. Roast until the honey butter is bubbly and the potatoes are glazed, about 20 minutes. Sprinkle with a pinch of salt and top with pecans.