BAKED SWEET POTATOES AND PECANS
This winning holiday dish is almost a dessert before you get to the pie.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees. Generously butter a 2-quart casserole, and set aside. Bake the potatoes until almost tender, 25 to 30 minutes. Remove potatoes from oven, and set aside until cool enough to handle. Slip off the skins. Cut the potatoes into 1 1/2-inch thick rounds, and transfer to a large bowl.
- Add 5 tablespoons butter, 5 tablespoons brown sugar, cinnamon, and cayenne pepper; season with salt and pepper. Stir to combine; set aside.
- Melt the remaining 2 tablespoons of butter in a medium sauté pan set over medium-high heat. Add the remaining 2 tablespoons brown sugar and the pecans. Cook, stirring occasionally, until the pecans have been coated and have caramelized, about 3 minutes.
- Add the pecans to the sweet-potato mixture, and gently stir to combine. Transfer to he prepared casserole, and bake, stirring 2 or 3 times, until potatoes are caramelized and bubbly, 30 to 35 minutes. Serve immediately.
SWEET POTATO COOKIES II
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder, baking soda and salt into a bowl, and set aside.
- In a large bowl, cream together the butter and sugar until smooth. Stir in the lemon zest, honey, nutmeg and egg until well blended, then mix in the sweet potato. Stir in the flour using a large spoon until just blended in. Form tablespoons of dough into balls, and place onto ungreased baking sheets about 2 inches apart.
- Bake for 7 minutes in the preheated oven, or until the edges are starting to brown lightly. Let the cookies cool on the baking sheet for about 5 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 10.8 g, Cholesterol 11.9 mg, Fat 2.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 71 mg, Sugar 3.5 g
PECAN SWEET POTATO BAKE
The luscious sweet potato pecan recipe was handed down through my husband's family, and it's become a tradition for me to serve it during the holidays. Everyone loves it! -Nanci Keatley, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients; beat until light and fluffy. Transfer to a greased 11x7-in. baking dish. , For topping, combine the brown sugar and flour in a small bowl; cut in butter until crumbly. Fold in pecans. Sprinkle over sweet potato mixture. , Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.
Nutrition Facts :
SWEET POTATO CASSEROLE WITH PECANS
You can't have a holiday dinner without a sweet potato souffle! And this is a wonderful version. I got this from my mother-in-law, who got the recipe from a neighbor.
Provided by Mienna
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 64.2 g, Cholesterol 47.7 mg, Fat 18.9 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 303.6 mg, Sugar 44.5 g
SWEET POTATO-PECAN COOKIES
Got this one off of about.com's Southern Food forum. Haven't tried these, but I'm posting this for all the sweet potato addicts here!
Provided by yooper
Categories Drop Cookies
Time 35m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- In a large mixing bowl, sift together the flour, baking powder, baking soda, salt and nutmeg; set aside.
- In a seperate bowl, cream together the butter and sugar.
- Beat in the egg, sweet potato, vanilla and orange zest.
- Beat mixture into dry ingredients.
- Stir in the pecans.
- Lightly butter or spray with Pam 3 cookie sheets.
- Drop batter by teasponfulls onto sheets, leaving 1 1/2-inch space between each batter drop.
- Bake for 12-15 minutes or until cookies are browned.
- Cool on wire racks and store in an airtight container.
- If desired, you can make a glaze by mixing together 1 cup confectioners sugar and 2 tablespoons orange juice.
- Spread glaze over warm cookies.
Nutrition Facts : Calories 75.4, Fat 3.8, SaturatedFat 1.8, Cholesterol 12.7, Sodium 106.5, Carbohydrate 9.7, Fiber 0.5, Sugar 5, Protein 0.9
SWEET POTATO PIE COOKIES
If sweet potato is your pie of choice then these cookies are for you: They channel all the flavor of that Southern favorite in a fun two-bite package. The crust comes together quickly and gets pressed into a mini-muffin tin, no rolling necessary. We bake the crumble topping separately to keep it crisp and easy to put on the cookies after they come out of the oven. Any extra would be great on ice cream, yogurt or fruit-or make a double batch and keep it on hand for a quick topping for a future baked dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 24 cookies
Number Of Ingredients 26
Steps:
- For the filling: Preheat the oven to 350 degrees F. Prick the sweet potato in several places and place it on a baking sheet. Bake until very tender, 45 to 50 minutes. Let cool. Scrape the flesh into a bowl and mash until smooth. Measure out 1 cup purée; reserve the remaining purée for another use.
- Place the 1 cup sweet potato purée in a medium bowl. Add the brown sugar, granulated sugar, egg, cream, vanilla, cinnamon and nutmeg and whisk until smooth. Set aside.
- Meanwhile, for the crust: Spray a 24-cup mini-muffin tin with cooking spray. Stir together the flour, baking powder, cinnamon, nutmeg and salt in a medium bowl. Combine the granulated sugar and butter in a mixer fitted with the paddle attachment. Beat on high until light and fluffy, 1 to 2 minutes. Scrape down the sides of the bowl and add the egg and vanilla. Beat until smooth. Add the dry ingredients and beat on low just until combined to form a smooth dough.
- Roll the dough into 24 (1-tablespoon size) balls. Press a ball into each muffin cup, covering the sides and bottoms to make cookie crusts. Refrigerate to firm up the crusts, about 30 minutes.
- While the crusts chill, make the crumble topping: Toss the flour, pecans, brown sugar, granulated sugar, cinnamon, salt and nutmeg together in a bowl. Drizzle with the melted butter and toss well with a fork until the mixture clumps together with some crumbs and some larger clumps. Spread on a parchment-lined baking sheet and bake at 350 degrees F until golden and crisp, 15 to 20 minutes. Let cool.
- Pour the filling into the chilled cookie crusts and bake at 350 degrees F until the crusts are golden and the filling is set, 25 to 30 minutes.
- Let the cookies sit in the pan until cool enough to handle, 5 to 10 minutes. Remove from the pan and place on a wire rack. Press the cooled crumble topping onto the cookies and let cool before serving.
BROWN ANGEL ICED SWEET POTATO COOKIES
Steps:
- Preheat oven to 400 degrees F.
- For the cookies: In a medium mixing bowl, sift together the flour, nutmeg, baking powder, baking soda, and salt, and set aside. Whisk together, with an electric mixer, the butter and sugar. Add the egg, molasses, butter extract, sweet potato and orange zest. Carefully fold dry ingredients into butter-sugar mixture with a rubber spatula. Stir in the pecans, if using. Drop spoonfuls of dough onto parchment-lined cookie sheet. Bake for 12 to 15 minutes or until golden brown. Transfer to a wire rack to cool. Decorate with cream cheese icing.
- For the cream cheese icing: In a large mixing bowl, using an electric mixer, blend cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. Add the maple or vanilla extract, and mix on high speed until incorporated. Pipe the cream cheese frosting on cookies in any desired pattern with a piping bag or a plastic baggie with a hole cut at the corner. You can also warm the frosting in a microwave for a few seconds until smooth and drizzle the frosting onto the cookies.
SWEET POTATO PECAN PIE
Make and share this Sweet Potato Pecan Pie recipe from Food.com.
Provided by Nancy Van Ess
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees fahrenheit.
- With mixer, beat hot yams and butter until smooth.
- Add condensed milk, cinnamon, orange rind, vanilla extract, nutmeg, salt, and egg; mix well.
- Pour mixture into crust.
- Bake 20 minutes.
- Meanwhile, make Pecan Topping: Beat together egg, corn syrup, brown sugar, melted butter and maple flavoring. Stir in chopped pecans.
- Remove pie from oven; reduce oven to 350 degrees fahrenheit.
- Spoon Pecan Topping on pie.
- Bake 25 minutes longer or until set.
- Cool.
- Serve warm or at room temperature.
- Garnish with orange zest twist, if desired.
- Refrigerate any leftovers.
Nutrition Facts : Calories 590, Fat 30.4, SaturatedFat 10.3, Cholesterol 83.5, Sodium 405, Carbohydrate 73.5, Fiber 4.2, Sugar 45.9, Protein 9.2
SWEET POTATO SOUFFLE WITH PECANS
My grandmother makes this sweet potato souffle recipe every Thanksgiving. It's just so full of love and memories (and pecans!) that it needs to be shared. -Natalie Gray, Moreland, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 1 serving.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Combine eggs, butter, corn syrup and sugar in large bowl until creamy. Add mashed potatoes and milk. Spoon mixture into a greased 2-qt. baking dish. Combine brown sugar, flour, butter and pecans. Sprinkle evenly on top of sweet potato mixture. Bake until puffy and golden brown, about 30 minutes.
Nutrition Facts : Calories 406 calories, Fat 23g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 190mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 3g fiber), Protein 5g protein.
SWEET POTATO AND PECAN WAFFLES
Make a big batch of these bright orange waffles when you want to slow down and make a nice, hot breakfast-then freeze the leftovers to pop in the toaster on mornings that aren't so slow.
Provided by Cara Clark
Categories HarperCollins Breakfast Waffle Sweet Potato/Yam Pecan Oat Dairy Free
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine all of the ingredients except the pecans in a blender or food processor and blend until relatively smooth (there may still be some lumps; that's okay). Fold in the pecans.
- Preheat a waffle iron to medium heat and grease with cooking spray. Pour about ¾ cup of the batter into the center of the waffle iron. Press closed and cook until the waffle is golden brown and the edges are slightly crisp, 3 to 4 minutes. Flip and repeat on the other side. Serve warm topped with pecans and a drizzle of maple syrup, if desired.
More about "sweet potato pecan cookies recipes"
SWEET POTATO-PECAN COOKIES | BETTER HOMES & GARDENS
From bhg.com
4/5 (3)Total Time 50 minsServings 48Calories 109 per serving
- Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until fluffy, scraping sides of bowl occasionally. Beat in egg and the 1 teaspoon vanilla until combined. Beat in mashed sweet potato.
- In a medium bowl stir together flour, baking powder, baking soda, cinnamon, and salt. Add flour mixture to sweet potato mixture, beating until combined.
- Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake about 10 minutes or until edges start to brown. Transfer to a wire rack; cool.
- For frosting, in a small mixing bowl beat cream cheese on medium speed until smooth. Beat in powdered sugar, maple syrup, and the 1 1/2 teaspoons vanilla until combined. Spread frosting over cookies. Top each cookie with a pecan half.
SWEET POTATO PECAN COOKIES | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
Cuisine AmericanCategory DessertServings 25Estimated Reading Time 8 mins
RECIPE: SWEET POTATO AND PECAN BREAD (RACHEL ALLEN)
From maisoncupcake.com
SWEET POTATO COOKIES WITH MAPLE PECAN FROSTING - TWO …
From twosisterscrafting.com
10 BEST SWEET POTATO COOKIES RECIPES | YUMMLY
From yummly.com
ICED SWEET POTATO COOKIES WITH ROASTED PECANS!
From instructables.com
BEST SWEET POTATO COOKIES RECIPE — HOW TO MAKE SWEET …
From delish.com
SWEET POTATO MAPLE PECAN BREAKFAST COOKIES RECIPE
From livestrong.com
SWEET POTATO PECAN COOKIES RECIPE | CDKITCHEN.COM
From cdkitchen.com
SWEET POTATO PECAN COOKIES - AT ELIZABETH'S TABLE
From atelizabethstable.com
Cuisine Plant-BasedCategory DessertsServings 21Total Time 30 mins
SWEET POTATO COOKIES WITH PRALINE PECAN GLAZE RECIPE
From nola.com
PECAN SWEET POTATO APPETIZERS RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
PECAN SWEET POTATOES - RECIPE - COOKS.COM
From cooks.com
SMOKY SPICED-PECAN ROASTED SWEET POTATOES RECIPE - SERIOUS EATS
From seriouseats.com
SOUTHERN SWEET POTATO CASSEROLE WITH BROWN SUGARED PECANS
From abountifulkitchen.com
PRETTY SWEET POTATO CASSEROLE W/ PEPPER PECANS - THE ENDLESS …
From theendlessmeal.com
SOFT SWEET POTATO COOKIES - MIND OVER MUNCH
From mindovermunch.com
SWEET POTATO, RAISIN, AND PECAN COOKIES - VEGGIES BY CANDLELIGHT
From veggiesbycandlelight.com
SWEET POTATO, RAISIN & PECAN COOKIES - TASTY KITCHEN
From tastykitchen.com
SWEET POTATO BITES WITH MARSHMALLOWS & PECANS - AVERIE COOKS
From averiecooks.com
SWEET POTATO BREAKFAST COOKIES - EATING BIRD FOOD
From eatingbirdfood.com
SWEET POTATO CASSEROLE WITH PECAN TOPPING {VIDEO} - THE COOKIE …
From thecookierookie.com
HEALTHY SWEET POTATO COOKIES | KID-FRIENDLY, HIGH IN PROTEIN
From theleangreenbean.com
SWEET POTATO PECAN BREAD - % SWEET POTATO PECAN BREAD - MARIA'S …
From mariasmixingbowl.com
PECAN TOPPED SWEET POTATOES
From shutterbean.com
PECAN SWEET POTATO CASSEROLE RECIPE - COOKIE AND KATE
From cookieandkate.com
SWEET POTATO CASSEROLE WITH PECAN TOPPING RECIPE - DELISHABLY
From delishably.com
SWEET POTATO COOKIES WITH PECAN | VITACOST BLOG
From vitacost.com
SWEET POTATO PECAN CRUNCH PIE – RECIPE AFFINITY
From recipeaffinity.com
PECAN SWEET POTATO THUMBPRINTS - COOKIE DOUGH AND OVEN MITT
From cookiedoughandovenmitt.com
SWEET POTATO PECAN QUICK BREAD | KATE'S RECIPE BOX
From katerecipebox.com
SWEET POTATO PECANS CASSEROLLE - RECIPES - COOKS.COM
From cooks.com
SWEET POTATO CASSEROLE COOKIES - BAKER BETTIE
From bakerbettie.com
SWEET POTATO PECAN PIE - BAKE FROM SCRATCH
From bakefromscratch.com
SWEET POTATO COOKIES WITH PECANS & MAPLE GLAZE
From cookwhatyoulove.com
SWEET POTATO PECAN PIE - CHEERFUL COOK
From cheerfulcook.com
SWEET BUTTER PECAN COOKIES - SWEET POTATO BUTTER! - GOOD DEE'S
From gooddees.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #yams-sweet-potatoes #north-american #drop-cookies #desserts #lunch #fruit #potatoes #vegetables #american #southern-united-states #oven #fall #finger-food #holiday-event #kid-friendly #winter #cookies-and-brownies #nuts #dietary #christmas #thanksgiving #seasonal #comfort-food #taste-mood #equipment #number-of-servings #presentation
You'll also love