Maple Sweetpotato Pecan Burgers Recipes

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MASHED MAPLE SWEET POTATOES



Mashed Maple Sweet Potatoes image

These sweet potatoes are a Thanksgiving favorite at my house.

Provided by JENNYWRITES

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 2h15m

Yield 12

Number Of Ingredients 11

4 large sweet potatoes
½ cup softened butter
1 cup heavy cream
2 tablespoons vanilla extract
½ cup packed light brown sugar
1 teaspoon salt
½ cup maple syrup
1 cup chopped pecans
2 eggs, beaten
2 tablespoons maple syrup
¼ cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  • Place sweet potatoes onto the prepared baking sheet, and bake in preheated oven until soft, 45 minutes to 1 hour. Remove from the oven and allow to cool slightly before peeling and placing into a large bowl.
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart casserole dish.
  • Mash the warm potatoes along with butter, cream, vanilla extract, brown sugar, salt, 1/2 cup maple syrup, 1 cup chopped pecans, and eggs. Spread mashed sweet potato into the prepared baking dish, and sprinkle with the remaining 2 tablespoons of maple syrup, and 1/4 cup of pecans.
  • Bake sweet potatoes in preheated oven until thoroughly hot, 30 to 35 minutes.

Nutrition Facts : Calories 448 calories, Carbohydrate 53.1 g, Cholesterol 78.5 mg, Fat 24.9 g, Fiber 5.7 g, Protein 5.1 g, SaturatedFat 10.5 g, Sodium 354.9 mg, Sugar 25.9 g

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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