Mapleglazedsweetpotatoeswithpecantopping Recipes

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LOADED MASHED POTATO CAKES



Loaded Mashed Potato Cakes image

Mashed potato cakes have been a staple in my southern family all throughout my childhood. I came up with this recipe when trying to put a new spin on an old favorite.

Provided by Teach09

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 55m

Yield 8

Number Of Ingredients 14

3 slices bacon
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
¼ teaspoon minced garlic
1 ¼ cups mashed potatoes
1 cup shredded American cheese
¾ cup all-purpose flour
1 egg, slightly beaten
¼ teaspoon prepared yellow mustard
⅛ teaspoon ground black pepper
1 dash hot sauce
1 tablespoon vegetable oil
2 tablespoons sour cream

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in skillet; crumble bacon.
  • Melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes. Transfer vegetables and bacon to large bowl; stir in mashed potatoes, American cheese, flour, egg, mustard, black pepper, and hot sauce.
  • Heat vegetable oil in a clean skillet over medium heat. Drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes. Serve with sour cream.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 16.2 g, Cholesterol 50.1 mg, Fat 12.1 g, Fiber 1 g, Protein 7.3 g, SaturatedFat 6.1 g, Sodium 428.2 mg, Sugar 1.1 g

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

PECAN-TOPPED SWEET POTATOES



Pecan-Topped Sweet Potatoes image

My mother-in-law gave me this fantastic recipe, and I like it even more every time I taste it. Vanilla and almond extract add a new twist to a classic dish.-Elizabeth Hill, Dalton, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8-10 servings.

Number Of Ingredients 12

6 medium sweet potatoes (about 3 pounds)
2/3 cup sugar
1 can (5 ounces) evaporated milk
1/3 cup butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon almond extract
TOPPING:
2 cups crisp rice cereal, crushed
2/3 cup packed brown sugar
3/4 cup chopped pecans
1/4 cup butter, melted

Steps:

  • Place sweet potatoes in a large saucepan. or Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 30-45 minutes or until tender. drain; cool slightly and peel. In a large bowl, mash the potato pulp. Stir in the sugar, milk, butter, eggs and extracts., Pour into a greased 13-in. x 9-in. baking dish. Combine the topping ingredients until crumbly; sprinkle over the potato mixture. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.

Nutrition Facts :

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