Sweet Potato Puree With Bananas Buttered Pecans Recipes

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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

TYLER FLORENCE'S ROASTED SWEET POTATO BANANA PUREE



Tyler Florence's Roasted Sweet Potato Banana Puree image

Putting here for safe keeping. Food Network Star Tyler Florence made this on the Today Show this morning.

Provided by Debbwl

Categories     Vegetable

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 15

8 medium sweet potatoes, scrubbed
6 medium bananas
1/2 cup unsalted butter, at room temperature
salt, to taste
black pepper, to taste
1 1/2 cups heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 pinch nutmeg
1 teaspoon orange zest
2 bay leaves
1 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup unsalted butter, cut into cubes
1 cup of broken pecans

Steps:

  • Preheat the oven to 400 degrees F. Prick the sweet potatoes all over with a fork and put them on a roasting pan. On another roasting pan prick bananas and lay out in a single layer. Roast sweet potatoes for 45 minutes until very soft and roast bananas for 25 minutes. Remove both pans from the oven and allow to cool slightly.
  • In a small sauce pot heat cream with bay leaf until reduced by half, then keep warm until ready to puree potatoes and bananas.
  • When the potatoes are cool enough to handle, scoop out the flesh into the bowl of a food processor. Add peeled bananas. Season with salt, add butter, cream, cinnamon, nutmeg, vanilla and puree until super smooth. Pour into an oven-proof gratin dish.
  • Make the topping by combining flour, cold butter and brown sugar in the food processor and pulse until you have the texture of coarse bread crumbs. Sprinkle on top of the puree and place under the broiler until golden brown and crispy, about 4-5 minutes.
  • TIPS.
  • You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat it up in the oven.

Nutrition Facts : Calories 602.2, Fat 39.9, SaturatedFat 20.7, Cholesterol 97.7, Sodium 78.6, Carbohydrate 60.1, Fiber 6.5, Sugar 24.1, Protein 5.6

BOURBON SWEET-POTATO PURéE WITH BUTTERED PECANS



Bourbon Sweet-Potato Purée with Buttered Pecans image

Categories     Bourbon     Food Processor     Side     Bake     Thanksgiving     Vegetarian     Pecan     Sweet Potato/Yam     Gourmet

Yield Serves 8

Number Of Ingredients 6

6 pounds sweet potatoes (about 6 large)
3 tablespoons bourbon
1 stick (1/2 cup) unsalted butter, softened
2 cups pecan halves (about 8 ounces)
1 teaspoon coarse salt
2 tablespoons packed dark brown sugar

Steps:

  • Preheat oven to 425°F.
  • Prick sweet potatoes with a fork and in a baking pan bake in middle of oven until tender, about 1 hour.
  • When just cool enough to handle, peel potatoes and transfer half to a food processor. Add bourbon and 6 tablespoons butter and purée 30 seconds. Transfer purée to a large bowl. Purée remaining potatoes in food processor until completely smooth and transfer to bowl. Stir purée until combined well and season with salt and pepper. Transfer purée to a 2-quart gratin dish or other shallow baking dish. Purée may be made 2 days ahead and chilled, covered. Bring purée to room temperature before proceeding.
  • Reduce temperature to 325° F.
  • In a shallow baking pan spread pecans in one layer and bake in middle of oven until fragrant, about 10 minutes. Toss hot pecans with remaining 2 tablespoons butter and coarse salt. Pecans may be made 2 days ahead and kept in an airtight container at room temperature.
  • Arrange pecans on top of purée and sprinkle with brown sugar. Bake purée in upper third of oven until heated through and pecans are slightly browned, about 30 minutes.

SILKY SWEET POTATO PUREE



Silky Sweet Potato Puree image

Silky Sweet Potato Puree can be made two days in advance.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Sweet Potatoes

Yield 8

Number Of Ingredients 5

3 pounds whole sweet potatoes, pricked with a fork
½ teaspoon salt and freshly ground pepper, to taste
½ cup buttermilk
½ cup whole milk
6 tablespoons butter

Steps:

  • Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
  • Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 35.7 g, Cholesterol 25 mg, Fat 9.4 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 322.5 mg, Sugar 8.5 g

SWEET POTATO PUREE WITH CARAMELIZED BANANAS AND ORANGES



Sweet Potato Puree with Caramelized Bananas and Oranges image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
2 pounds sweet potatoes, peeled and thickly sliced
8 tablespoons unsalted butter
2 allspice berries
1 vanilla bean, split
1 cinnamon stick
1 piece star anise
1 orange, quartered
1 banana, sliced
3 tablespoons maple syrup
1/2 cup heavy cream

Steps:

  • Bring a pot of salted water to a boil. Add the sweet potatoes and cook until very soft, about 20 minutes. Drain the potatoes, then cover and keep warm.
  • Meanwhile, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the allspice, vanilla bean, cinnamon and star anise. Toast the spices, stirring occasionally, until fragrant, about 3 minutes. Add the orange quarters and banana slices, raise the heat to medium high and cook, flipping the fruit once, until slightly brown, about 2 minutes per side. Add the maple syrup to the skillet, cover, remove from the heat and set aside to allow the flavors to meld for about 30 minutes.
  • Squeeze the juice from the orange quarters into the syrup mixture and discard the peels. Remove and discard the spices, being careful not to lose any of the syrup.
  • Puree the warm sweet potatoes in a food processor, slowly adding the cream and remaining 6 tablespoons butter. Add the banana-syrup mixture and puree until fully incorporated. Season to taste with salt and pepper and serve warm.

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