Streusel Pecan Sweet Potatoes Recipes

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HASSELBACK SWEET POTATO WITH PECAN STREUSEL



Hasselback Sweet Potato with Pecan Streusel image

Sweet potatoes come in different colors, from white to yellow to orange to orange-red. The darker the inside, the sweeter it is. I chose white because I was adding maple syrup and brown sugar, but any sweet potato will do.

Provided by Yoly

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h

Yield 1

Number Of Ingredients 11

1 large sweet potato
1 tablespoon unsalted butter, melted
½ teaspoon maple syrup
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
2 tablespoons brown sugar
2 teaspoons brown sugar
2 tablespoons finely chopped pecans
4 teaspoons all-purpose flour
4 teaspoons unsalted butter, cubed
⅛ teaspoon salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place sweet potato on a cutting board. Place a chopstick on either side. Cut the sweet potato into 1/8-inch-thick slices, making sure you don't cut all the way through. Transfer to a baking pan.
  • Mix melted butter, maple syrup, cinnamon, and vanilla extract together. Spoon over the sweet potato.
  • Bake in the preheated oven until tender, 45 to 60 minutes.
  • Using your hands, make streusel by combining 2 tablespoons plus 2 teaspoons brown sugar, pecans, flour, butter, and salt. Keep refrigerated until ready to use.
  • Remove the sweet potato from the oven and sprinkle streusel over the top. Place in the broiler until streusel starts to brown, 1 to 3 minutes.

Nutrition Facts : Calories 910.5 calories, Carbohydrate 139.7 g, Cholesterol 71 mg, Fat 36.9 g, Fiber 15.5 g, Protein 9.8 g, SaturatedFat 17.9 g, Sodium 554.9 mg, Sugar 57 g

STREUSEL-PECAN SWEET POTATOES



Streusel-Pecan Sweet Potatoes image

A hint of spice and citrus make a buttery, streusel-topped sweet potato casserole extra special.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 12

2 cups half-and-half
2 1/2 cups boiling water
6 tablespoons butter, melted
2 pouches (5.6 oz) Betty Crocker™ sweet potato mashed potatoes
1/2 teaspoon grated orange peel
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup packed brown sugar
3 tablespoons Gold Medal™ all-purpose flour
2 tablespoons butter, softened
1/2 cup pecan halves or chopped pecans

Steps:

  • Heat oven to 350°F. In 2-quart casserole, mix half-and-half, boiling water and melted butter. Add 2 pouches potatoes and remaining potatoes ingredients; stir well.
  • In small bowl, mix brown sugar and flour. With fork, cut in 2 tablespoons butter until crumbly. Stir in pecans; sprinkle over top.
  • Bake uncovered 28 to 30 minutes or until topping is golden.

Nutrition Facts : Calories 270, Carbohydrate 29 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 12 g, TransFat 0 g

STUFFED SWEET POTATOES WITH PECAN AND MARSHMALLOW STREUSEL



Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel image

Provided by Tyler Florence

Categories     side-dish

Time 1h20m

Yield 12 servings

Number Of Ingredients 8

12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
  • In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
  • Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

SWEET POTATO STREUSEL BARS



Sweet Potato Streusel Bars image

Sweet potatoes and pecans pair up in these streusel bars - a great Christmas dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 16

Number Of Ingredients 11

2 cups crushed pecan shortbread cookies (18 cookies)
1/4 cup butter or margarine, melted
2 cans (15 oz each) sweet potatoes in syrup, drained, mashed
1/3 cup packed brown sugar
1 teaspoon grated gingerroot
1 1/2 teaspoons grated orange peel
1 egg
1/2 cup Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/3 cup cold butter

Steps:

  • Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray.
  • In medium bowl, mix cookie crumbs and melted butter. Press mixture in bottom of pan. Bake 10 to 12 minutes or until set.
  • Meanwhile, in large bowl, mix sweet potatoes, 1/3 cup brown sugar, the gingerroot, orange peel and egg. In medium bowl, mix flour, 1/2 cup brown sugar and the pecans. Cut in 1/3 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly.
  • Spoon and spread filling evenly over crust. Sprinkle topping over filling; pat gently.
  • Bake 35 to 40 minutes or until center is set and edges are golden brown. Cool completely in pan on cooling rack. Cut into 4 rows by 4 rows. Store in refrigerator.

Nutrition Facts : Calories 260, Carbohydrate 30 g, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 130 mg

STREUSEL SWEET POTATOES



Streusel Sweet Potatoes image

"When I was visiting my husband's family in North Carolina, I sampled this wonderful Southern specialty," recounts Marilyn Hallman of Mt. Prospect, Illinois. A sugary pecan topping sweetened the comforting creation spiced with cinnamon and nutmeg.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 2 servings.

Number Of Ingredients 13

1-1/2 cups mashed sweet potatoes
1/4 cup whole milk
1 large egg, lightly beaten
2 tablespoons sugar
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
TOPPING:
1/4 cup chopped pecans
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter, melted

Steps:

  • In a large bow, combine the first eight ingredients. Spoon into a greased 3-cup baking dish. Combine the topping ingredients; sprinkle over potato mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.

Nutrition Facts : Calories 740 calories, Fat 32g fat (13g saturated fat), Cholesterol 156mg cholesterol, Sodium 263mg sodium, Carbohydrate 107g carbohydrate (70g sugars, Fiber 6g fiber), Protein 10g protein.

SWEET POTATOES WITH PECAN PRALINE STREUSEL



Sweet Potatoes With Pecan Praline Streusel image

It wouldn't be the holidays without them! This casserole side dish can be made with just a hint of sweet or decadent enough for dessert! The pecan streusel caramelizes on top to make a pecan-pie like topping. This is one of those family recipes that you may need to play with the ingredient amounts a bit.

Provided by MommyMakes

Categories     Yam/Sweet Potato

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

6 -8 sweet potatoes
1/4 cup butter
1 dash cinnamon
2 tablespoons brown sugar
1 (16 ounce) bag mini marshmallows
1/2 cup flour
1/2 cup brown sugar
1/2 cup butter, melted
cinnamon
1 cup chopped toasted pecans

Steps:

  • Wash and skin potatoes, chop into large chunks.
  • Boil potatoes until tender and mash.
  • Stir in butter, cinnamon, brown sugar and mini marshmallows to taste.
  • 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.

GLAZED APPLES AND SWEET POTATOES WITH PECAN STREUSEL TOPPING



Glazed Apples and Sweet Potatoes with Pecan Streusel Topping image

Apples, sweet potatoes, and raisins baked with a ham glaze and a pecan and rolled oats streusel topping bring delicious autumn flavors to the dinner table.

Provided by Crosse & Blackwell

Categories     Trusted Brands: Recipes and Tips     Crosse & Blackwell®

Time 1h35m

Yield 12

Number Of Ingredients 13

Crisco® Original No-Stick Cooking Spray
4 medium sweet potatoes, cooked* then cut into 3/8-inch slices
4 medium Gala apples, cored, peeled, and cut into 8 wedges
1 cup golden raisins
1 (10 ounce) jar Crosse & Blackwell® Premium Ham Glaze
½ teaspoon salt
⅔ cup packed brown sugar
⅓ cup Pillsbury BEST® All Purpose Flour
⅓ cup chopped pecans
⅓ cup quick rolled oats
¾ teaspoon cinnamon
¼ teaspoon salt
¼ cup cold butter, sliced

Steps:

  • Heat oven to 350 degrees F. Coat 13 x 9-inch baking dish with no-stick cooking spray.
  • Combine sliced cooked sweet potatoes, apples, raisins, ham glaze and salt in a large bowl. Spread evenly into prepared dish.
  • For Streusel: Mix brown sugar, flour, pecans, rolled oats, cinnamon and salt in a medium bowl. Cut in butter with pastry blender until mixture is crumbly. Spread evenly over sweet potato mixture. Bake uncovered 50 to 60 minutes or until potatoes are fork-tender and topping is golden brown.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 57 g, Cholesterol 10.2 mg, Fat 6.6 g, Fiber 4.5 g, Protein 2.7 g, SaturatedFat 2.7 g, Sodium 252.6 mg, Sugar 27.1 g

SWEET POTATO STREUSEL



Sweet Potato Streusel image

Provided by Veronica Betancourt

Categories     Ginger     Dessert     Bake     Coconut     Pecan     Sweet Potato/Yam     Bon Appétit     California

Yield Makes 12

Number Of Ingredients 14

Filling
3 pounds sweet potatoes (about 3 large), peeled, cut into 1-inch pieces
1/4 cup (1/2 stick) butter, room temperature
1/4 cup sugar
1 cup half and half
2 eggs
1/3 cup chopped crystallized ginger (about 1 1/2 ounces)
1 teaspoon vanilla extract
Topping
1 cup (packed) golden brown sugar
1/2 cup all purpose flour
1/2 cup (1 stick) butter, room temperature
1 cup chopped pecans
1 cup sweetened flaked coconut

Steps:

  • For Filling:
  • Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until tender, about 8 minutes. Drain; return to same pot. Stir potatoes over medium-high heat until excess liquid evaporates. Remove from heat. Add butter and sugar and mash potatoes until almost smooth. Mix in half and half, eggs, ginger and vanilla. Season with salt. Spread in prepared dish (filling will be about 1 inch thick).
  • For toppings:
  • Rub together sugar, flour and butter in medium bowl until moist crumbs form. Mix in pecans and coconut. (Filling and topping can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Preheat oven to 350°F. Sprinkle topping over filling. Bake until filling is set and topping is brown, about 40 minutes. Let stand 10 minutes. Cut into squares and serve.

SWEET POTATO AND APRICOT PURéE WITH PECAN STREUSEL



Sweet Potato and Apricot Purée with Pecan Streusel image

Categories     Fruit     Side     Bake     Vegetarian     High Fiber     Casserole/Gratin     Apricot     Pecan     Sweet Potato/Yam     Fall     Gourmet

Yield Serves 6 to 8

Number Of Ingredients 7

5 large sweet potatoes (about 3 1/2 pounds)
6 ounces dried apricots (about 1 1/2 cups)
1 tablespoon granulated sugar, or to taste
1 tablespoon all-purpose flour
1/3 cup firmly packed light brown sugar
1 tablespoon unsalted butter, softened
2/3 cup chopped pecans (about 3 ounces), toasted lightly

Steps:

  • Preheat oven to 450°F.
  • Prick potatoes and bake in middle of oven 1 1/2 hours, or until very soft. Scoop flesh into a bowl.
  • In a saucepan cover apricots by 1 inch with cold water and simmer until soft, about 30 minutes. Reserve 2 tablespoons cooking liquid and drain apricots. In a food processor puree apricots with granulated sugar and reserved liquid until smooth.
  • Add puree to potatoes with salt to taste and with an electric mixer beat until smooth. Spread mixture in a buttered 2-quart shallow baking dish. Puree may be prepared up to this point 1 day ahead and chilled, covered.
  • Reduce oven temperature to 400°F.
  • In a small bowl blend with your fingers flour, brown sugar, butter, pecans, and salt to taste until combined well and crumble over puree. Bake puree in middle of oven until heated through and streusel is bubbling, about 15 minutes.

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Top Asked Questions

How do you cook pecan streusel sweet potato casserole?
In this down-home sweet potato casserole, a crunchy pecan streusel replaces the traditional marshmallow topping. Preheat the oven to 350°F and set an oven rack in the middle position. Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes.
How do you make a sweet potato streusel cake?
In a small bowl, mix together the brown sugar, flour and pecans. Cut the butter into small chunks. Use a pastry blender to cut the butter into the sugar mixture until it is coarse crumbs. Mix the vanilla into the streusel topping. Sprinkle the streusel over the sweet potato mixture.
How to bake sweet potatoes with pecans?
In a small bowl, combine the brown sugar, pecans, flour and butter with a pastry blender. Spread the potato mixture evenly into a baking dish. Sprinkle with the pecan topping. Bake at 400 degrees F until golden brown on top, about 25 minutes.
How to bake sweet potatoes for casserole?
Bake the sweet potatoes at 375°F until tender. Peel the skins and mash the sweet potatoes in a bowl. Mix in the other ingredients. Spread in a casserole pan, top with pecan streusel topping. Bake at 400°F another 25 minutes. Can I make Sweet Potato Casserole Ahead?

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