SWEET POTATO CASSEROLE WITH PECAN TOPPING
Thanksgiving wouldn't be the same for Scott Jones without this sensational side dish. "The caramelized pecan topping is a great change from marshmallows, but I don't think it's any lighter," he writes from Tulsa, Oklahoma. "Can you trim it down?"
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and place in a food processor. Add the eggs, butter, milk and extracts; cover and process until smooth. Pour into a greased 1-1/2-qt. baking dish. , In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until set.
Nutrition Facts :
SWEET POTATOES WITH PECAN CRUMB TOPPING
My fave way to make sweet potatoes. Always requested to bring for Turkey day meals. The topping puts these above the rest!
Provided by F-16 momma
Categories Lunch/Snacks
Time 40m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Place potatoes in boiling water and simmer for 20 min, or until tender; drain and cool slightly.
- Place potatoes in a large bowl; add half and half, 3/4 cup brown sugar, 1 tsp salt and vanilla and beat at medium speed until smooth (or mash with potato masher to desired consistancy).
- Add eggs and mix well; scrape into a 13 x 9 dish coated with cooking spray.
- For topping: sprinkle marshmallows over top.
- Combine flour, 1/4 cup brown sugar, and 1/4 tsp salt in medium bowl.
- Cut in butter until mixture resembles coarse meal; stir in pecans and sprinkle over potatoes.
- Bake for 30-40 min, or until golden brown.
MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS
This maple-sweetened mashed sweet potato casserole has a brown sugar and pecan topping that bakes into a crunchy candylike crust.
Categories Thanksgiving Side Sweet Potato/Yam Bon Appétit Food Processor Nut Bake Vegetarian Kid-Friendly Pecan Fall Maple Syrup Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield 12-14 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
- Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
- Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
- Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.
SWEET POTATOES WITH A PECAN TOPPING
Creamy sweet potatoes topped with a crunchy pecan topping that has melted/caramelized into a delicious layer between the topping and the potatoes.
Provided by Karen From Colorado
Categories Yam/Sweet Potato
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash potatoes and bake them in a 350 degree oven for 35 to 40 minutes or until fork tender.
- Slice cooked potatoes in half and scoop out the insides into a large bowl.
- Add the sugar, milk, eggs, vanilla, and salt; mash with a potato masher.
- In a separate bowl, combine brown sugar, pecans, flour, and butter.
- Mash together with a pastry cutter or fork, until thoroughly combined.
- Spread the sweet potato mixture in a baking dish.
- Sprinkle the crumb mixture all over the top.
- Bake at 400 for 30 minutes, or until golden brown.
Nutrition Facts : Calories 659.6, Fat 27.9, SaturatedFat 9.9, Cholesterol 106.7, Sodium 574.9, Carbohydrate 99, Fiber 4.6, Sugar 73.2, Protein 7.7
SQUASH CASSEROLE WITH CRUNCHY PECAN TOPPING
My mom always made this at Thanksgiving, and it was loved by everyone! It is a great alternative to candied yams or sweet potato casserole. If you don't use all the topping, you can freeze the rest for future use.
Provided by Lana
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
- Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
- Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
- Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash.
- Bake squash in preheated oven until topping is lightly brown, about 40 minutes.
Nutrition Facts : Calories 343.4 calories, Carbohydrate 51.7 g, Cholesterol 68.4 mg, Fat 14.9 g, Fiber 6.4 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 226.1 mg, Sugar 26.3 g
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