Whipped Sweet Potatoes With Brown Sugar Pecan Topping Recipes

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WHIPPED SWEET POTATOES AND BROWN SUGAR PECAN BAKE



Whipped Sweet Potatoes and Brown Sugar Pecan Bake image

Adjust all spices to taste. Make this up to a day in advance, refrigerate then bake the following day. Make certain to bake the sweet potatoes not boil them.

Provided by Kittencalrecipezazz

Categories     Yam/Sweet Potato

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 sweet potatoes
1/3 cup brown sugar (use more if desired)
1/4 cup butter, room temperature (not melted!)
1 egg yolk
1 tablespoon fresh lemon juice
1 -2 teaspoon orange zest
1 teaspoon cinnamon
3/4 teaspoon allspice
1 teaspoon nutmeg
salt and pepper
1 1/2 cups toasted pecans (can use more or less pecans)

Steps:

  • Set oven to 400 degrees.
  • Place the sweet potatoes on a cookie sheet and prick all over with a fork.
  • Bake for about 1 hour or until JUST fork-tender (do not over-bake them!).
  • Cool slightly and cut in half.
  • Scoop out the pulp and place in a large bowl (discard the peel).
  • Add in brown sugar (starting with 1/3 cup) butter, lemon juice, orange peel, cinnamon, allspice, nutmeg and egg yolk.
  • Using an electric mixer, beat until smooth.
  • Season with salt and pepper to taste, and adjust the brown sugar and spices to taste.
  • Add in toasted pecans and mix to combine.
  • Spread the mixture in a large baking dish.
  • At this point you can cover and refrigerate up to 1 day before baking.
  • Bake in a 350 degree oven for about 25 minutes.

Nutrition Facts : Calories 426.8, Fat 28.2, SaturatedFat 6.9, Cholesterol 51.8, Sodium 132.4, Carbohydrate 42.9, Fiber 6.9, Sugar 18.5, Protein 5.1

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.

WHIPPED SWEET POTATOES WITH BROWN SUGAR-PECAN TOPPING



Whipped Sweet Potatoes with Brown Sugar-Pecan Topping image

Categories     Side     Bake     Christmas     Thanksgiving     Vegetarian     Kid-Friendly     Pecan     Sweet Potato/Yam     Fall     Bon Appétit     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 12

For sweet potatoes
22 ounces red-skinned sweet potatoes (yams; about 2 large), peeled, cut into 1-inch pieces
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
6 tablespoons sugar
1 teaspoon pumpkin pie spice
Pinch of salt
For topping
1 1/2 cups cornflakes, crushed
1/2 cup (packed) brown sugar
1/2 cup chopped pecans
6 tablespoons (3/4 stick) unsalted butter, melted

Steps:

  • Make sweet potatoes:
  • Preheat oven to 400°F. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to large bowl and add butter. Using electric mixer, beat until smooth. Add egg, sugar, spice and salt; beat to blend. Transfer mixture to 8 x 8-inch baking dish. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.
  • Meanwhile, prepare topping:
  • Mix together all ingredients in medium bowl.
  • Spoon topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer.

WHIPPED SWEET POTATOES WITH BROWN SUGAR-PECAN TOPPING



Whipped Sweet Potatoes With Brown Sugar-Pecan Topping image

Make and share this Whipped Sweet Potatoes With Brown Sugar-Pecan Topping recipe from Food.com.

Provided by Juenessa

Categories     Yam/Sweet Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

22 ounces red-skinned sweet potatoes, peeled, cut into 1-inch pieces (yams, about 2 large)
6 tablespoons unsalted butter, room temperature
1 large egg
6 tablespoons sugar
1 teaspoon pumpkin pie spice
1 pinch salt
1 1/2 cups corn flakes, crushed
1/2 cup packed brown sugar
1/2 cup chopped pecans
6 tablespoons unsalted butter, melted

Steps:

  • Make sweet potatoes:.
  • Preheat oven to 400°F.
  • Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes.
  • Drain; transfer potatoes to large bowl and add butter.
  • Using electric mixer, beat until smooth.
  • Add egg, sugar, spice and salt; beat to blend.
  • Transfer mixture to 8 x 8-inch baking dish.
  • (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.).
  • Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.
  • Meanwhile, prepare topping:.
  • Mix together all ingredients in medium bowl.
  • Spoon topping evenly over potatoes.
  • Bake until golden brown and crisp, about 10 minutes longer.

Nutrition Facts : Calories 768.2, Fat 45.8, SaturatedFat 23.2, Cholesterol 144.5, Sodium 233.6, Carbohydrate 88.5, Fiber 6.3, Sugar 53.7, Protein 6.3

SWEET POTATOES WITH PECAN CRUMB TOPPING



Sweet Potatoes With Pecan Crumb Topping image

My fave way to make sweet potatoes. Always requested to bring for Turkey day meals. The topping puts these above the rest!

Provided by F-16 momma

Categories     Lunch/Snacks

Time 40m

Yield 16 serving(s)

Number Of Ingredients 12

2 1/4 lbs sweet potatoes, peeled and chopped
1 cup half-and-half
3/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla
2 eggs
1 1/2 cups miniature marshmallows
1/4 teaspoon salt
1/2 cup flour
1/4 cup packed brown sugar
2 tablespoons chilled butter, cut into small pieces
1/2 cup pecans, chopped

Steps:

  • Preheat oven to 375°F.
  • Place potatoes in boiling water and simmer for 20 min, or until tender; drain and cool slightly.
  • Place potatoes in a large bowl; add half and half, 3/4 cup brown sugar, 1 tsp salt and vanilla and beat at medium speed until smooth (or mash with potato masher to desired consistancy).
  • Add eggs and mix well; scrape into a 13 x 9 dish coated with cooking spray.
  • For topping: sprinkle marshmallows over top.
  • Combine flour, 1/4 cup brown sugar, and 1/4 tsp salt in medium bowl.
  • Cut in butter until mixture resembles coarse meal; stir in pecans and sprinkle over potatoes.
  • Bake for 30-40 min, or until golden brown.

SWEET POTATO CASSEROLE WITH PECAN TOPPING



Sweet Potato Casserole with Pecan Topping image

Thanksgiving wouldn't be the same for Scott Jones without this sensational side dish. "The caramelized pecan topping is a great change from marshmallows, but I don't think it's any lighter," he writes from Tulsa, Oklahoma. "Can you trim it down?"

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 11

1-3/4 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch pieces
2 eggs
1/2 cup butter, softened
1/3 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
TOPPING:
1 cup packed brown sugar
1/3 cup all-purpose flour
2 tablespoons plus 1-1/2 teaspoons cold butter
1/3 cup chopped pecans

Steps:

  • Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and place in a food processor. Add the eggs, butter, milk and extracts; cover and process until smooth. Pour into a greased 1-1/2-qt. baking dish. , In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until set.

Nutrition Facts :

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