Best Candied Sweet Potato Casserole With Pecans By Callmepmccom Recipes

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CANDIED SWEET POTATOES WITH BROWN SUGAR AND PECANS



Candied Sweet Potatoes with Brown Sugar and Pecans image

Provided by Stacey Little | Southern Bite

Categories     Side Dish

Time 1h15m

Number Of Ingredients 10

3 pounds medium sweet potatoes
1/2 cup butter
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
3 tablespoons butter, melted
1/2 cup firmly packed brown sugar
3 tablespoons all-purpose flour
3/4 cup coarsely chopped 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.

CANDIED SWEET POTATO CASSEROLE



Candied Sweet Potato Casserole image

Make and share this Candied Sweet Potato Casserole recipe from Food.com.

Provided by LizCl

Categories     Low Protein

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

1 (40 ounce) can sweet potatoes, drained
1 cup brown sugar
1/4 cup orange juice
3 tablespoons butter
1/2 teaspoon salt
1/2 cup pecans, chopped (optional)
1 -2 cup miniature marshmallow

Steps:

  • Combine the brown sugar, orange juice, butter and salt in a saucepan; bring to a boil and cook over low heat 5 minutes.
  • Arrange the sweet potatoes in a shallow baking dish and pour the syrup over them.
  • Bake in a 375 degree oven for 40-45 minutes, basting a few times, until glazed.
  • Remove casserole from oven; stir gently to coat sweet potatoes wirh syrup.
  • Top with pecans and marshmallows.
  • Increase oven temperature to 400 degrees and bake for another 7-10 minutes or until marshmallows are golden brown.

Nutrition Facts : Calories 382.8, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 359.7, Carbohydrate 81.6, Fiber 5.7, Sugar 48.9, Protein 3.2

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.

CANDIED SWEET POTATOES WITH PECANS



Candied Sweet Potatoes with Pecans image

This is my favorite style of a Thanksgiving or Christmas time sweet potato side dish, since I'm not really a big fan of whipped sweet potatoes with marshmallow toppings. This is a very sweet dish (candied) but more to my liking. The spice and pecans add a whole new level of taste and texture.

Provided by Stiritup

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 2h20m

Yield 12

Number Of Ingredients 6

4 pounds orange-fleshed sweet potatoes
1 cup packed dark brown sugar
½ cup unsalted butter, softened
½ cup chopped pecans
1 teaspoon pumpkin pie spice
2 teaspoons unsalted butter, softened

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place on a baking sheet.
  • Bake potatoes in the preheated oven until you can easily pierce them halfway through with a sharp knife, about 1 1/2 hours. Remove from the oven and allow to cool until easily handled, at least 20 minutes. Leave the oven on.
  • Meanwhile, mix brown sugar, 1/2 cup butter, pecans, and pumpkin pie spice for topping in a bowl until thoroughly combined.
  • Peel the cooled sweet potatoes and cut crosswise into 3/4-inch thick slices.
  • Lightly grease a 9x13-inch ceramic or glass baking dish with 2 teaspoons butter. Spread potato slices in a single layer in the dish and spoon a bit of topping over each slice. Add remaining potato slices in a second layer and sprinkle with remaining topping.
  • Bake, uncovered, in the preheated oven until bubbly and browned, about 20 minutes. Use a serving spoon to dish this out, making sure to get to some of the sauce from the bottom for each serving.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 49.3 g, Cholesterol 22 mg, Fat 12 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 89.6 mg, Sugar 24.4 g

AMANDA HESSER'S SWEET POTATO CASSEROLE



Amanda Hesser's Sweet Potato Casserole image

Bake a homey, pecan-topped casserole with this recipe from "The Essential New York Times Cookbook," by Amanda Hesser.Also try: James Beard's Pureed Parsnips

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 12

6 large sweet potatoes
3 tablespoons packed light-brown sugar
3 tablespoons packed dark-brown sugar
2 large eggs, beaten
1/4 cup freshly squeezed orange juice
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
3 tablespoons unsalted butter, slightly softened
1/4 cup packed light-brown sugar
1/4 cup packed dark-brown sugar
3/4 cup chopped pecans

Steps:

  • Preheat oven to 375 degrees.
  • Make the sweet potatoes: Place sweet potatoes on a baking sheet and roast until very tender, about 1 hour and 20 minutes. Remove from oven and let cool slightly. Reduce oven temperature to 350 degrees.
  • When potatoes are cool enough to handle, cut in half, scoop flesh into a bowl and mash until smooth. You should have 4 to 5 cups of mashed sweet potato. Stir in brown sugars, eggs, orange juice, butter, vanilla, and salt; transfer to an 8-inch square baking dish.
  • Make the topping: In a small bowl, mix together butter, brown sugar, and pecans. Sprinkle over sweet potato mixture. Transfer to oven and bake until nuts are toasted and casserole has puffed, about 30 minutes. Serve.

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