Maple Sweetpotato Pecan Burgers Recipes

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MAPLE GLAZED SWEET POTATOES WITH PECAN TOPPING



Maple Glazed Sweet Potatoes With Pecan Topping image

You may prepare and bake this complete dish hours ahead, and let sit at room temperature, just rewarm in a 375 degree oven, uncovered for about 20 minutes.

Provided by Kittencalrecipezazz

Categories     Yam/Sweet Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup pure maple syrup, plus
2 tablespoons maple syrup (1/2 cup plus 2 tbsps in all)
6 tablespoons butter (no subs!)
1/2 cup flour
1/2 cup brown sugar, packed (or use 1/2 cup unpacked)
7 tablespoons butter
1/2-1 teaspoon salt
1 1/2 cups chopped pecans
4 lbs sweet potatoes, peeled and cut into about 1/4-inch slices (you can slice them larger but you might have to increase the cooking time slightly)
boiling water, with
1 tablespoon salt

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.

Nutrition Facts : Calories 863.7, Fat 44.9, SaturatedFat 17.6, Cholesterol 66.2, Sodium 1710.6, Carbohydrate 113, Fiber 12, Sugar 51.4, Protein 8.6

3-INGREDIENT SWEET POTATO CASSEROLE WITH MAPLE PECANS



3-Ingredient Sweet Potato Casserole With Maple Pecans image

Maple syrup pumps up the flavor of puréed sweet potatoes and provides a sweet glaze for extra-peppery candied pecans in this classic Thanksgiving side.

Provided by Anna Stockwell

Categories     3-Ingredient Recipes     Thanksgiving     Sweet Potato/Yam     Pecan     Maple Syrup     Dinner     Side     Wheat/Gluten-Free     Vegan     Vegetarian     Dairy Free

Yield 8-10 servings

Number Of Ingredients 6

Olive oil (for pan)
5 1/2 pounds sweet potatoes, peeled, cut into 1 1/2" pieces
2 teaspoons kosher salt, divided, plus more
1 1/4 cups pure maple syrup, divided
2 cups pecan halves (about 7 ounces)
1 1/2 teaspoons freshly ground black pepper, divided

Steps:

  • Preheat oven to 350°F. Oil a 3-qt. baking dish. Cook potatoes in a large pot of boiling salted water until very tender, about 12 minutes. Drain; let sit in colander 15 minutes.
  • Meanwhile, heat 1/2 cup syrup in a large skillet over medium-high. Add pecans, 3/4 tsp. salt, and 1 tsp. pepper and cook, stirring constantly, until syrup has evaporated and pecans are glazed, about 5 minutes. Transfer to a parchment-lined rimmed baking sheet and let cool.
  • Purée potatoes, 1 1/2 cups water, and remaining 3/4 cup syrup, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth. Transfer potato mixture to prepared baking dish.
  • Coarsely chop pecans and sprinkle evenly over potato mixture.
  • Bake casserole until top is lightly browned, about 40 minutes. Let sit 15 minutes before serving.
  • Do Ahead
  • Casserole can be assembled, without topping, 2 days ahead; cover and chill. Candied pecans can be made 2 days ahead; store in an airtight container at room temperature.

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