Southern Candied Sweet Potato Casserole With Pecans Recipes

SWEET POTATO CASSEROLE WITH PECANS

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.

SOUTHERN CANDIED SWEET POTATO CASSEROLE WITH PECANS

Steps:

• Preheat the oven to 350 degrees F.
• Use a mandolin, a food processor with a slicing blade, or sharp knife to slice the sweet potatoes as thin as possible, 1/8 of an inch or less.
• Spray a 9-inch round baking dish with sides at least 2 1/2 to 3 inches high, lightly with non-stick cooking spray.
• Place the sweet potato slices around the dish in a circular pattern. Set aside.
• Mix the brown sugar, cinnamon, nutmeg, salt, and cloves in a small bowl and sprinkle it evenly over the sweet potato slices.
• Top evenly with the cubes of butter.
• Cover the dish with either aluminum foil or a lid and bake for 75 minutes.
• Remove the casserole from the oven and remove the foil or lid.
• Sprinkle the pecans evenly over the top and bake for an additional 10 minutes.
• Let sit for about 10 minutes before serving.

SOUTHERN CANDIED SWEET POTATOES

Steps:

• Peel the sweet potatoes and cut them into slices.
• Melt the butter in a heavy skillet and add the sliced sweet potatoes.
• Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.

SWEET POTATO CASSEROLE WITH PECANS

Steps:

• In a large bowl, mash sweet potatoes. Add the eggs, sugar, flour, vanilla and salt; beat until smooth. Transfer to a greased 13x9-in. baking dish. , In a small bowl, combine the brown sugar, flour and pecans; cut in butter until crumbly. Sprinkle over sweet potato mixture. , Bake, uncovered, at 325° for 60-70 minutes or until a thermometer reads 160°. Refrigerate leftovers.

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.

CANDIED SWEET POTATOES WITH PECANS

Steps:

• Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or just until tender. Drain. , When cool enough to handle, peel and cut into 1/4-in. slices. Place in a greased shallow 2-cup baking dish. , In a small bowl, combine the brown sugar, pecans, pineapple juice, lemon juice and cinnamon; sprinkle over sweet potato slices. Dot with butter. , Bake, uncovered, at 350° for 15 minutes or until bubbly and heated through.

SWEET POTATO CASSEROLE RECIPE

Steps:

• Potatoes can be boiled, drained, and then mashed OR cooked in a slow cooker or Instant Pot (my favorite method - see note for directions!).
• Preheat oven to 375 and mash your cooked sweet potatoes.
• Add eggs, vanilla, 1/2 cup melted butter, brown sugar, salt, and milk (or heavy cream) and mix until smooth. (I like my potatoes to have a bit of texture so I don't whip them for too long).
• Spread potato mixture in the bottom of a greased 9x13 baking dish.
• In a bowl combine brown sugar, flour, 1/3 cup melted butter, and pecans and mix well (with a spoon, not a mixer). Sprinkle mixture over potatoes (it's okay if potatoes aren't completely covered).
• Bake uncovered for about 20-25 minutes until pecans are caramelized.
• Sprinkle marshmallows evenly over pecan mixture. Return to oven for another 5-7 minutes or until marshmallows are puffy and lightly browned. Serve and enjoy!

CANDIED SWEET POTATOES WITH BROWN SUGAR AND PECANS

Steps:

• Preheat the oven to 375° F. Lightly spray a 9x13-inch baking dish with non-stick cooking spray.
• Wash and peel the sweet potatoes. Slice them into 1/4 inch slices and place them in the baking dish.
• In a medium-sized pot, combine the butter, brown sugar, cinnamon, ginger, and salt. Heat over medium until just boiling. Remove from the heat and pour over the sweet potatoes. Cover the dish with aluminum foil and bake for 45 minutes or until the sweet potatoes are tender.
• To make the topping, stir together the melted butter, brown sugar, flour, and pecans.
• Remove the sweet potatoes from the oven and remove the foil. Sprinkle the topping mixture over the potatoes and cook for an additional 15 minutes.