Sweet Potato Risotto With Pecans Recipes

SWEET POTATO RISOTTO

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes.
• Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.
• Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.
• Measure 3½ cups of water. Add ¾ cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
• Stir in the Parmesan and oregano.

CREAMY SWEET POTATO RISOTTO

Steps:

• Gather the ingredients.
• Heat 4 cups of vegetable broth to the boiling point; reduce heat to the lowest setting to keep it hot.
• Melt the butter in a medium saucepan. Add the minced shallot and pecans, cook until shallot is tender.
• Add the rice to the shallot and pecan mixture and cook, stirring, for 1 to 2 minutes. Stir in sweet potato. Stir about 3/4 cup of the hot broth into the rice mixture. Cook over medium-low heat, stirring constantly until the liquid has been absorbed.
• Stir about 3/4 cup of the hot broth into the rice mixture. Cook over medium-low heat, stirring constantly until the liquid has been absorbed. Continue adding liquid, about 1/4 cup to 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender, but not overly soft. The texture should be creamy and a little loose. This will take about 25 minutes and about 3 to 4 cups of broth. Remove the saucepan from the heat and add the Parmesan cheese.
• Taste and add salt and freshly ground black pepper to taste. Serve with extra Parmesan cheese and garnish with green onion or parsley, if desired.

SWEET POTATO RISOTTO

Steps:

• Spray 3-quart nonstick saucepan with cooking spray. Heat wine to boiling in saucepan over medium-high heat. Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook 1 minute, stirring constantly.
• Stir in sweet potato and 1/2 cup of the broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in an additional 1/2 cup broth. Continue cooking about 20 minutes, stirring constantly and adding broth 1/2 cup at a time after previous additions have been absorbed, until rice is creamy and just tender; remove from heat.
• Stir in remaining ingredients.

SWEET POTATO CASSEROLE WITH PECANS

Steps:

• In a large bowl, mash sweet potatoes. Add the eggs, sugar, flour, vanilla and salt; beat until smooth. Transfer to a greased 13x9-in. baking dish. , In a small bowl, combine the brown sugar, flour and pecans; cut in butter until crumbly. Sprinkle over sweet potato mixture. , Bake, uncovered, at 325° for 60-70 minutes or until a thermometer reads 160°. Refrigerate leftovers.

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.

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 AND PECAN RISOTTO

Steps:

• Heat vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot.
• In a medium saucepan, melt butter; add minced shallot and pecans; cook until shallot is tender.
• Add rice and cook, stirring, until well blended.
• Stir in sweet potato and about 3/4 cup of the hot broth into the rice mixture.
• Cook over medium-low heat, stirring constantly, until liquid is absorbed.
• Continue adding liquid, 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender; do not over cook, the texture should be creamy a little loose, approximately 25 minutes (amount of broth added will be between 2 1/2 and 3 cups).
• Stir in Parmesan cheese and green onion or parsley.
• Taste test and add salt and freshly ground black pepper as required.

TOASTED PECAN RISOTTO

Steps:

• In a saute pan, melt the butter and saute the pecans lightly. Add the rinsed rice and stir to coat. Add the water and cook on medium heat until absorbed. Add the milk and continue cooking until tender. Remove from the heat and stir in the raisins, orange zest, sugar, and vanilla extract. Cool over an ice bath then fold in the whipped cream. Keep chilled until ready to serve.

SWEET POTATO SOUFFLE WITH PECANS

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.

TRADITIONAL SWEET POTATO CASSEROLE WITH PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, transfer to a large bowl, and allow to cool.
• Mash potatoes to a smooth consistency with a fork or potato masher. Mix in raisins, coconut, sugar, 1/2 cup melted butter, eggs, and vanilla extract until well combined. Transfer potato mixture into a 9x13-inch baking dish.
• Mix together 1/2 cup melted butter, brown sugar, flour, and pecans in a bowl until moist and the mixture clumps together; sprinkle over potato mixture.
• Bake in the preheated oven until topping is golden brown, about 30 minutes.

SWEET POTATO RISOTTO

Steps:

• Heat 1 T butter in a saucepan and add onion and garlic. Cook for 3-4 minutes, stirring frequently, until onion is tender. Stir in rice and cook 1 minute more, stirring constantly.
• Add wine and cook until evaporated, stirring.
• Stir in sweet potato and 1/2 cup of broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in 1/2 cup additional broth. Continue cooking about 20 minutes,stirring constantly and adding 1/2 cup of broth at every time previous additions have been absorbed until rice is creamy and tender. Add the remaining butter and peas and cook until heated, stirring throughout. Remove from heat. Stir in remaining ingredients.