Mashed Caramel Pecan Sweet Potatoes Sugar Free Recipes

SLOW COOKER MASHED SWEET POTATOES WITH SPICY PECAN TOPPING

Steps:

• Place sweet potato chunks into a 4- or 5-quart slow cooker. Stir orange juice, brown sugar, 2 tablespoons melted butter, orange zest, and ginger in a bowl. Pour over the sweet potatoes.
• Cover and cook on Low until sweet potatoes are very tender, 4 to 5 hours. Stir every hour. Cooking time will vary with the size of the chunks and the age of the sweet potatoes.
• Meanwhile, line a rimmed baking sheet with parchment paper.
• Combine candied ginger, salt, cayenne pepper, and cinnamon in a small bowl. Set spice mixture aside.
• Heat pecans in a nonstick pan until lightly toasted, stirring or shaking the pan constantly, 4 to 5 minutes. Add 1 tablespoon butter and stir until melted. Mix in spice mixture and stir until pecans are coated. Sprinkle with brown sugar and water and mix to coat all the pecans. Cook until liquid evaporates, stirring constantly, about 2 more minutes.
• Spread out pecans on the prepared baking sheet in a single layer and allow to cool.
• Use a hand mixer or potato masher to mash the sweet potatoes with the remaining 2 tablespoons butter, cream, and salt. Lightly chop the cooled pecans and sprinkle on top. Garnish with fresh mint.

MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS

Steps:

• Preheat oven to 350. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use.
• Butter 13x9 glass baking dish. Cook potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Puree potatoes in food processor.
• Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in pureed potatoes. Transfer potato mixture to dish. Sprinkle pecan topping evenly over mixture.
• Bake until potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.

MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS

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.