Sweet Potato Puree With Bananas Buttered Pecans Recipes

SILKY SWEET POTATO PUREE

Steps:

• Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
• Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

BAKED SWEET POTATOES AND PECANS

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 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.

SWEET POTATO PUREE WITH BANANAS AND BUTTERED PECANS

Steps:

• Preheat oven to 425 degrees F.
• Pierce the sweet potatoes with a fork and bake until tender, about 1 hour. Roast the bananas, with the skins on, for the last 15 minutes of cooking time. When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor. Pulse until the potatoes are chunky.
• Add the butter and maple syrup, puree until smooth. Add the cinnamon, pumpkin pie spice and salt; puree to combine. Transfer to a shallow baking pan and smooth out the surface with a spatula.
• In a skillet, cook the pecans in butter over low heat and sprinkle with salt. Saute until well-coated, stirring occasionally, for about 5 minutes. Transfer the pecans to paper towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar. Bake at 300 degrees F until heated through, about 20 minutes.

SWEET POTATO AND APRICOT PURéE WITH PECAN STREUSEL

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.

SWEET POTATO PUREE

Steps:

• Heat oven to 350 degrees. Peel and mash sweet potatoes. In a bowl, combine them with butter, cream, eggs, cinnamon, vanilla, salt and 1/2 cup pecans. Blend thoroughly.
• Place mixture in a casserole; top with remaining pecans. Bake 30 minutes. (Purée may be made a day ahead and refrigerated; return to room temperature and bake).

BOURBON SWEET-POTATO PURéE WITH BUTTERED PECANS

Steps:

• Preheat oven to 425°F.
• Prick sweet potatoes with a fork and in a baking pan bake in middle of oven until tender, about 1 hour.
• When just cool enough to handle, peel potatoes and transfer half to a food processor. Add bourbon and 6 tablespoons butter and purée 30 seconds. Transfer purée to a large bowl. Purée remaining potatoes in food processor until completely smooth and transfer to bowl. Stir purée until combined well and season with salt and pepper. Transfer purée to a 2-quart gratin dish or other shallow baking dish. Purée may be made 2 days ahead and chilled, covered. Bring purée to room temperature before proceeding.
• Reduce temperature to 325° F.
• In a shallow baking pan spread pecans in one layer and bake in middle of oven until fragrant, about 10 minutes. Toss hot pecans with remaining 2 tablespoons butter and coarse salt. Pecans may be made 2 days ahead and kept in an airtight container at room temperature.
• Arrange pecans on top of purée and sprinkle with brown sugar. Bake purée in upper third of oven until heated through and pecans are slightly browned, about 30 minutes.

SWEET POTATO PUREE WITH BANANAS & BUTTERED PECANS

Steps:

• Preheat oven to 425 Pierce the sweet potatoes with a fork and bake until tender, about 1 hour.
• Roast the bananas, with the skins on, for the last 15 minutes of cooking time.
• When cool enough to handle, peel the potatoes and bananas and transfer to a food processor.
• Pulse until the potatoes are chunky.
• Add the butter and maple syrup, puree until smooth.
• Add the cinnamon,pumpkin pie spice and salt; puree to combine.
• Transfer to a shallow baking pan and smooth out the surface with a spatula.
• In a skillet, cook the pecans in butter over low heat and sprinkle with salt.
• Saute until well-coated, stirring occasionally, for about 5 minutes.
• Transfer the pecans to paper towels to drain.
• Arrange pecans on top of puree and sprinkle with brown sugar.
• Bake at 300 until heated through, about 20 minutes.

TYLER FLORENCE'S ROASTED SWEET POTATO BANANA PUREE

Steps:

• Preheat the oven to 400 degrees F. Prick the sweet potatoes all over with a fork and put them on a roasting pan. On another roasting pan prick bananas and lay out in a single layer. Roast sweet potatoes for 45 minutes until very soft and roast bananas for 25 minutes. Remove both pans from the oven and allow to cool slightly.
• In a small sauce pot heat cream with bay leaf until reduced by half, then keep warm until ready to puree potatoes and bananas.
• When the potatoes are cool enough to handle, scoop out the flesh into the bowl of a food processor. Add peeled bananas. Season with salt, add butter, cream, cinnamon, nutmeg, vanilla and puree until super smooth. Pour into an oven-proof gratin dish.
• Make the topping by combining flour, cold butter and brown sugar in the food processor and pulse until you have the texture of coarse bread crumbs. Sprinkle on top of the puree and place under the broiler until golden brown and crispy, about 4-5 minutes.
• TIPS.
• You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat it up in the oven.