Pecan Sweet Potato Platter Recipes

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.

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°.

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.

Steps:

• Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.
• Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
• Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

Steps:

• Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan.
• In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
• Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
• Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
• Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
• Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
• Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.

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.

Steps:

• Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Place potato in a bowl; mash. Stir in the sugar, milk, egg, butter and vanilla until blended. Transfer to a 3-cup baking dish coated with cooking spray. , Combine topping ingredients; sprinkle over sweet potato mixture. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Steps:

• Place sweet potatoes in a large saucepan. or Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 30-45 minutes or until tender. drain; cool slightly and peel. In a large bowl, mash the potato pulp. Stir in the sugar, milk, butter, eggs and extracts., Pour into a greased 13-in. x 9-in. baking dish. Combine the topping ingredients until crumbly; sprinkle over the potato mixture. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Arrange half the sweet potatoes in the bottom of the prepared baking dish. Layer with half of the peach slices and dot with half the butter. Repeat layering with remaining sweet potatoes and peach slices and sprinkle with lemon juice. Combine the brown sugar, ginger, and salt and mix well.
• Sprinkle the sugar mixture over the potatoes and peaches. Dot the casserole with remaining butter, and pour in the liqueur (see Cook's Note). Cover pan with aluminum foil.
• Bake in the preheated oven until sweet potatoes are tender, about 1 hour. Remove foil, sprinkle with pecans, and continue baking 10 to 15 minutes, until pecans are toasted and fragrant.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange the sweet potatoes on a baking sheet, and bake in preheated oven for 1 hour.
• Cut a slit into the top of each potato. Carefully scoop out the pulp from the potato, leaving the skins intact; place the potato in a large bowl. Add the margarine and pineapple to the potato and stir together. Stuff the potato mixture back into the reserved potato skins. Sprinkle the pecans over each potato.
• Return the stuffed potato skins to the oven; bake another 12 minutes.

Steps:

• Cake: set an oven rack in the middle of the oven; preheat oven to 350°; butter three 8-inch round cake pans; line them with parchment or wax paper cut to fit; then butter the paper; dust all over with fine dry bread crumbs, invert the pans over paper and tap gently to shake out excess; set aside.
• Sift together the flour, baking powder, salt, ginger, and nutmeg; set aside.
• In a big bowl of an electric mixer, beat the sugar and oil just to mix.
• Add in egg yolks; beat to mix.
• On low speed, add the sifted dry ingredients in three additions alternating with the boiling water and vanilla in two additions; remove the bowl from the mixer and set aside.
• Note: to prepare the potatoes-peel them and then grate them on the fine grater of a food processor or with a hand-held grater set over a piece of foil; use the side of the grater that has small, round-not diamond-shaped-openings; measure 2 cups tightly packed.
• Stir the potatoes and then the pecans into the batter.
• In a small bowl of an electric mixer (with clean beaters), beat the whites until they hold a straight shape when the beaters are raised, but are not stiff or dry.
• Without being too thorough, fold about one-third of the whites into the batter, then fold in the remaining whites, handling as little as necessary until just incorporated.
• Divide the batter among the prepared pans and smooth the tops.
• Bake the three pans on the same oven rack for 30-35 minutes, until the cakes barely begin to come away from the sides of the pan (these layers might not spring back when pressed with a fingertip, even though they will be done).
• Cool in the pans for 2-3 minutes; then cover each pan with a rack, turn the pan and rack over, remove the pan and paper lining, cover with another rack, and turn over again, leaving the layers right side up to cool.
• When you are ready to ice the cake, place four 12x4 inch strips of parchment or wax paper in a square pattern around the sides of a large cake plate; place one layer on the plate.
• Stir the apricot preserves in a small saucepan over medium heat to melt.
• Then press through a strainer; with a teaspoon or pastry brush, spread the first cake layer with 1/3 of the preserves; reserve the remaining preserves.
• Icing: add the sugar, cream of tartar, and water in a 6-cup saucepan; with a wooden spoon stir over medium heat until the mixture begins to boil.
• Cover airtight and let boil 3 minutes (this keeps the steam in the pot and dissolves any sugar crystals that cling to the sides).
• Uncover and insert a candy thermometer; increase heat to high and let boil, without stirring, until the thermometer registers 242°.
• Shortly before the sugar syrup is done (or when the thermometer registers about 236°--soft ball stage), add the salt to the egg whites in the large bowl of an electric mixer and beat until the whites are stiff (if the sugar syrup is not ready, turn the beater to lowest speed and let it beat slowly until the syrup is ready; or you can let the whites stand, but no longer than necessary).
• When the syrup reaches 242°, turn the mixer to high speed and gradually add the syrup in a thin stream (it may be easiest if you pour the syrup into a pitcher and add it from the pitcher).
• Then continue to beat at high speed, scraping the bowl occasionally with a rubber spatula, for about 5 minutes or until the icing is quite thick and stiff (if necessary, beat some more; the icing may still be warm when it is used).
• Add the vanilla and almond extract a minute or two before the icing is stiff enough.
• Spread the first cake layer with icing about ½ inch thick.
• Place the second layer over it and spread with 1/3 of melted apricot preserves, and then cover it with a layer of icing about ½ inch thick.
• Cover with the third cake layer and the remaining preserves.
• Now, it is best to ice the sides first; use a long, narrow metal spatula to ice the sides, thinly at first, and then build it up until it is about ½ inch thick, or thicker.
• Smooth the sides; use the remaining icing on the top; spread it smooth.
• After the sides and the top are smooth and even, then, with the back of a teaspoon or with the spatula, form swirls and peaks evenly on the top of the cake.
• To coat the sides with the coconut, first spread out the coconut the length of a foil or wax paper next to the cake plate.
• Take a handful of the coconut in the palm of your hand and turn your hand to place the coconut on the sides of the cake, starting at the top and working your way down.
• When much of the coconut falls onto the plate, remove it with your fingers and replace it either on the cake or on the pile of coconut on the paper.
• Then, use a long, narrow metal spatula to pick up the coconut that has fallen to the plate and return it onto the sides of the cake.
• Finally, fold the paper strips around the bottom up against the cake, and the coconut that has fallen to the strip will stick to the base of the cake; last, sprinkle all the remaining coconut over the top.
• Remove the paper strips by pulling each one slowly and gently toward a narrow end.
• Since the cake is so high, use a long-bladed knife to cut it and dinner plates to serve it on.

Steps:

• Bake sweet potatoes till completely done--about 1 hour.
• While potatoes are baking, mix together the graham crackers, pecans, soft butter, brown sugar, nutmeg; set aside.
• When potatoes are done, scoop out them out in small to medium pieces, and arrange them in a single layer, closely touching on a platter.
• With your finger, crumble all of the topping randomly over the potatoes.
• Cover with plastic wrap.
• Microwave on medium till the potatoes are hot.
• Serve on the very same platter.