Sweet Potato Soup With Buttered 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.

BAKED SWEET POTATOES AND PECANS

Steps:

• Heat the oven to 400 degrees. Generously butter a 2-quart casserole, and set aside. Bake the potatoes until almost tender, 25 to 30 minutes. Remove potatoes from oven, and set aside until cool enough to handle. Slip off the skins. Cut the potatoes into 1 1/2-inch thick rounds, and transfer to a large bowl.
• Add 5 tablespoons butter, 5 tablespoons brown sugar, cinnamon, and cayenne pepper; season with salt and pepper. Stir to combine; set aside.
• Melt the remaining 2 tablespoons of butter in a medium sauté pan set over medium-high heat. Add the remaining 2 tablespoons brown sugar and the pecans. Cook, stirring occasionally, until the pecans have been coated and have caramelized, about 3 minutes.
• Add the pecans to the sweet-potato mixture, and gently stir to combine. Transfer to he prepared casserole, and bake, stirring 2 or 3 times, until potatoes are caramelized and bubbly, 30 to 35 minutes. Serve immediately.

SWEET POTATO SOUP WITH BUTTERED PECANS

Steps:

• In a kettle cook the onion, the leek, the garlic, and the carrots with the bay leaf in the butter over moderate heat, until the vegetables are softened.
• Salt and pepper to taste.
• Add the sweet potatoes, peeled, halved lengthwise, and sliced thin, the russet potato, peeled, halved lengthwise, and sliced thin, the 5 cups broth, the wine, and the water.
• Simmer the mixture, covered for 15 to 20 minutes, or until the potatoes are very tender.
• Discard the bay leaf.
• In a blender puree the mixture in batches until it is very smooth, transferring it as it is pureed to a large saucepan.
• Add the additional broth to thin the soup to the desired consistency, and season the soup with salt and pepper.
• The soup may be made 1 day in advance, kept covered and chilled, and reheated.
• In a skillet cook the pecans in the butter with salt to taste over moderate heat, stirring occasionally, for 10 minutes, or until they are golden brown.
• Transfer them to paper towels to drain.
• The pecans may be made 2 days in advance and kept in an airtight container or a resealable plastic bag.
• Divide the soup among bowls and top each serving with a dollop of the creme fraiche and some of the buttered pecans.