Sweet Potato And Candied Pecans Bruschetta Recipes

SWEET POTATO AND CANDIED PECANS BRUSCHETTA

Steps:

• Preheat the oven to 375°F / 190°C. Line a baking sheet with foil.
• In a medium bowl, toss together the sweet potatoes, maple syrup and olive oil. Spread the sweet potatoes evenly on the prepared baking sheet. Bake in the oven for 25-30 minutes, until softened.
• In the meantime, line a dinner plate with parchment paper.
• In a small bowl, combine the brown sugar, water, vanilla extract and salt. Set aside.
• In a small frying pan on medium heat, melt the butter. Add in the pecans and toast, stirring constantly, until the pecans and butter just start to brown. Pour the brown sugar mixture over the pecans, and toast, stirring constantly, for an additional 45 seconds. Remove from heat and cool on the parchment paper, separating the pecans so they don't stick to one another.
• Preheat the broiler in the oven. Slice the loaf of bread into appetizer size pieces, or if you prefer, keep the slices larger. Drizzle a bit of olive oil on one side of each slice of bread. Broil the bread in the oven (or use a toaster oven) until the tops are just toasted, about 3 minutes. Remove from the oven and allow to cool for a few minutes.
• Spread on a a thin layer of ricotta cheese. Top with the roasted sweet potatoes and candied pecans. Garnish each with a few rosemary leaves.
• Serve immediately.

CANDIED SWEET POTATOES WITH PECANS

Steps:

• Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or just until tender. Drain. , When cool enough to handle, peel and cut into 1/4-in. slices. Place in a greased shallow 2-cup baking dish. , In a small bowl, combine the brown sugar, pecans, pineapple juice, lemon juice and cinnamon; sprinkle over sweet potato slices. Dot with butter. , Bake, uncovered, at 350° for 15 minutes or until bubbly and heated through.

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.

SWEET POTATO CASSEROLE WITH PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
• Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
• Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
• Bake in preheated oven until pecan topping is hard, about 1 hour.