Butter Pecan Sweet Potato Crunch Recipe 415

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SWEET POTATO CASSEROLE WITH BUTTER PECAN CRUMBLE TOPPING



Sweet Potato Casserole with Butter Pecan Crumble Topping image

This is the BEST sweet potato casserole ever! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans.

Provided by Averie Sunshine

Categories     Sides, Salads & Vegetables

Time 1h15m

Number Of Ingredients 15

4 pounds raw sweet potatoes, diced into large chunks and boiled
2 large eggs
1/4 cup unsalted butter, softened
1/2 cup milk (I used unsweetened cashewmilk)
1/2 cup light brown sugar, packed
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt, or to taste
1/4 teaspoon ground nutmeg, optional
1/4 teaspoon cinnamon, optional
5 tablespoons unsalted butter, melted
2/3 cup light brown sugar, packed
1/2 cup all-purpose flour
1/4 teaspoon salt, or to taste
1 cup Fisher Pecan Halves

Steps:

  • To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.
  • Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
  • To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
  • Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
  • To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
  • Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
  • Add the pecans and toss to incorporate.
  • Evenly turn topping out over filling.
  • Bake the sweet potato casserole for about 45 minutes (or cover and refrigerate for up to 24 hours if you're prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes.
  • Serve immediately. Extra will keep airtight for up to 1 week in the fridge.

Nutrition Facts : Calories 569 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 24 grams fat, Fiber 8 grams fiber, Protein 8 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 358 grams sodium, Sugar 39 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

SWEET POTATO CRUNCH



Sweet Potato Crunch image

This is a fun and yummy dish for Thanksgiving. People who don't eat sweet potatoes usually love it!

Provided by bakerbaker

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h30m

Yield 10

Number Of Ingredients 11

6 sweet potatoes
⅓ cup butter
2 tablespoons white sugar
½ cup milk
2 eggs, beaten
1 teaspoon vanilla extract
¾ cup brown sugar
¾ cup sweetened flaked coconut
¾ cup chopped pecans
3 tablespoons all-purpose flour
3 tablespoons melted butter

Steps:

  • 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, 20 to 30 minutes. Drain and peel.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl. Beat milk, eggs, and vanilla extract into sweet potato mixture using an electric mixer until smooth; pour 1/2 the mixture into a 9x13-inch casserole dish.
  • Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons butter until evenly coated. Sprinkle 1/2 the topping over sweet potato mixture. Pour remaining sweet potato mixture over topping and sprinkle with remaining topping.
  • Bake in the preheated oven until cooked through and topping is lightly browned, about 1 hour.

Nutrition Facts : Calories 314.9 calories, Carbohydrate 35.4 g, Cholesterol 63.6 mg, Fat 18.3 g, Fiber 3.7 g, Protein 4.2 g, SaturatedFat 8.5 g, Sodium 149 mg, Sugar 19.4 g

PECAN SWEET POTATO BAKE



Pecan Sweet Potato Bake image

The luscious sweet potato pecan recipe was handed down through my husband's family, and it's become a tradition for me to serve it during the holidays. Everyone loves it! -Nanci Keatley, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 12

3 cups mashed sweet potatoes
2 large eggs
1/2 cup sugar
1/4 cup half-and-half cream
1/4 cup butter, softened
2 teaspoons vanilla extract
1/8 teaspoon salt
TOPPING:
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 cup cold butter, cubed
1/2 cup chopped pecans

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°.

Nutrition Facts :

BUTTER PECAN SWEET POTATO CRUNCH RECIPE - (4.1/5)



Butter Pecan Sweet Potato Crunch Recipe - (4.1/5) image

Provided by cecelia26_

Number Of Ingredients 10

1 can (29 oz) Princella or Sugary Sam Cut Sweet Potatoes, drained and mashed
1 12 oz. can Evaporated milk
1 cup Sugar
3 Eggs
1 tsp. Vanilla
1 Tbsp. Cinnamon
1/2 regular-size Yellow cake mix (dry)
1 cup Pecans, chopped
1/2 cup Butter or margarine, melted
Whipped topping

Steps:

  • Preheat oven to 350°F. In large bowl, combine first six ingredients. Pour sweet potato mixture into greased 9" x 13" cake pan. Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans. Bake for approximately 1 hour. Cool. Cut into squares. Serve with whipped topping.

BUTTER PECAN SWEET POTATO CRUNCH



Butter Pecan Sweet Potato Crunch image

Make and share this Butter Pecan Sweet Potato Crunch recipe from Food.com.

Provided by Crafty Lady 13

Categories     Dessert

Time 1h5m

Yield 15-20 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans cut sweet potatoes, drained and maxhed
1 (12 ounce) can evaporated milk
1 cup sugar
3 eggs
1 tablespoon cinnamon
1 teaspoon vanilla
0.5 (18 1/4 ounce) package yellow cake mix (dry)
1 cup chopped pecans
1/2 cup butter or 1/2 cup margarine, melted
whipped topping

Steps:

  • Preheat oven to 350 degrees F. In a large bowl, combine sweet potatoes, evaporated milk, sugar, eggs, cinnamon and vanilla. Pour sweet potato mixture into greased 13 x 9 cake pan.
  • Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans.
  • Bake for approximately 1 hour, or until center is firm. Chill well. Cut into squares. Serve with whipped topping.

Nutrition Facts : Calories 326.4, Fat 16.1, SaturatedFat 6, Cholesterol 65.5, Sodium 226.3, Carbohydrate 42, Fiber 2.8, Sugar 23.6, Protein 5.2

BUTTER-PECAN SWEET POTATOES



Butter-Pecan Sweet Potatoes image

This sweet and spicy side dish is sure to be a crowd-pleaser on Thanksgiving.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 7

8 medium sweet potatoes (5 pounds)
2 tablespoons olive oil
Coarse salt
2 tablespoons butter, cut into small pieces
2 tablespoons light-brown sugar
1/3 cup pecan pieces
1/8 teaspoon cayenne pepper

Steps:

  • Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.
  • Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.
  • Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.

MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS



Mashed Sweet Potatoes With Brown Sugar and Pecans image

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

For the topping:
1 cup (packed) golden brown sugar
½ cup chopped pecans (about 2 ounces)
¼ cup (½ stick) chilled butter, cut into ¼-inch pieces
For the sweet potatoes:
5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1½-inch pieces
4 large eggs
3 tablespoons pure maple syrup
2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
2 teaspoons salt

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.

ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH



Roasted Sweet Potatoes With Cinnamon Pecan Crunch image

Change your typical mashed sweet potatoes with this colorful, easy side dish. Saigon cinnamon is the best choice for this dish but, of course, any cinnamon will work well.

Provided by Annacia

Categories     Yam/Sweet Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup firmly packed brown sugar, divided
2 tablespoons orange juice
2 teaspoons pure vanilla extract
1 1/2 teaspoons cinnamon, divided
1/2 teaspoon salt
3 lbs sweet potatoes, peeled and cut into 1-inch chunks
1 cup dried cranberries
4 tablespoons butter, divided
1/4 cup flour
1 cup chopped pecans

Steps:

  • Preheat oven to 400°F
  • Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1 teaspoon of the cinnamon and salt in large bowl.
  • Add sweet potatoes and cranberries; toss to coat well.
  • Spoon into 13x9-inch baking dish.
  • Dot with 2 tablespoons of the butter.
  • Cover with foil.
  • Bake 30 minutes.
  • Meanwhile, mix flour, remaining 1/4 cup brown sugar and 1/2 teaspoon cinnamon in small bowl.
  • Cut in remaining 2 tablespoons butter with a fork until coarse crumbs form.
  • Stir in pecans.
  • Remove sweet potatoes from oven and stir gently.
  • Sprinkle with pecan topping.
  • Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

Nutrition Facts : Calories 368.8, Fat 15.7, SaturatedFat 4.5, Cholesterol 15.3, Sodium 285.8, Carbohydrate 54.8, Fiber 7.3, Sugar 21.8, Protein 4.5

SWEET POTATO CRUNCH



Sweet Potato Crunch image

This is a quick and easy sweet potato dish that can be eaten as part of the meal, or as a dessert. I never carry any home when I take this recipe to get togethers.

Provided by Jellyqueen

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

2 eggs
1/2 cup evaporated milk
3/4 cup sugar
1/4 cup margarine
1 teaspoon vanilla flavoring
1 (28 ounce) can sweet potatoes, drained
1 cup brown sugar
1/2 cup margarine
1/2 cup self-rising flour
1 cup chopped pecans

Steps:

  • Mix eggs, milk, sugar, margarine, vanilla and sweet potatoes. Mix until smooth.
  • Pour in to a well-buttered 13x9 baking dish.
  • Mix together all ingredients for topping.
  • Crumble on top of sweet potato mixture.
  • Bake at 350 degrees for 30 to 45 minutes.

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