PIONEER WOMAN SOUL SWEET TATERS
Make and share this Pioneer Woman Soul Sweet Taters recipe from Food.com.
Provided by Amy V
Categories Yam/Sweet Potato
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.
- Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough-you don't want to be perfectly smooth.
- Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.
- Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.
- Bake in a 400-degree oven for 30 minutes, or until golden brown.
HASSELBACK SWEET POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Place a potato between the handles of 2 wooden spoons or chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoons or chopsticks will prevent you slicing all the way through. Repeat with the remaining potatoes.
- Mix together the butter, brown sugar and cinnamon with a pinch of salt and pepper in a small bowl.
- Place the sweet potatoes on a baking sheet. Using a spatula, spread the butter mixture all over the potatoes. Bake until tender and golden, 40 to 45 minutes. Transfer to a platter and garnish with the sage and rosemary.
SWEET SOUL 'TATERS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h35m
Yield 10 servings
Number Of Ingredients 11
Steps:
- For the sweet potatoes: Preheat the oven to 375 degrees F.
- Bake the sweet potatoes until fork-tender, 30 to 35 minutes. Remove the potatoes and raise the oven temperature to 400 degrees F.
- Slice the sweet potatoes in half and let them cool slightly. Scoop out the innards, place into a large bowl and give them a good mash, leaving some texture to the potatoes--no need to mash completely. Add the granulated sugar, milk, salt, vanilla extract and eggs. Stir and mash the mixture around--you don't want them to be perfectly smooth.
- Butter a 2-quart baking dish, pour in the potatoes and smooth out the top.
- For the topping: Combine the brown sugar and flour in a bowl. Throw in the butter and with a pastry cutter, cut together until thoroughly combined. Add the pecans and combine until the topping is nice and crumbly. Sprinkle the crumb mixture all over the top of the potatoes.
- Bake until golden brown, about 30 minutes.
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- Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes.
- When they are finished cooking slice them open and scrape out the flesh into a large bowl.Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt.
- With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter.
- With a pastry cutter or fork, mash together until thoroughly combined.Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.Bake in a 400-degree oven for 30 minutes, or until golden brown.
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