Best Maple Pecan Sweet Potatoes Recipes

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MAPLE GLAZED SWEET POTATOES WITH PECAN TOPPING



Maple Glazed Sweet Potatoes With Pecan Topping image

You may prepare and bake this complete dish hours ahead, and let sit at room temperature, just rewarm in a 375 degree oven, uncovered for about 20 minutes.

Provided by Kittencalrecipezazz

Categories     Yam/Sweet Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup pure maple syrup, plus
2 tablespoons maple syrup (1/2 cup plus 2 tbsps in all)
6 tablespoons butter (no subs!)
1/2 cup flour
1/2 cup brown sugar, packed (or use 1/2 cup unpacked)
7 tablespoons butter
1/2-1 teaspoon salt
1 1/2 cups chopped pecans
4 lbs sweet potatoes, peeled and cut into about 1/4-inch slices (you can slice them larger but you might have to increase the cooking time slightly)
boiling water, with
1 tablespoon salt

Steps:

  • Set oven to 400 degrees F.
  • Butter a 13 x 9-inch baking dish.
  • In a large pot bring water with about 1 tablespoon salt to a full boil.
  • Add in sweet potatoes and bring back to a boil; simmer/blanch for about 5 minutes (no more than 5 minutes at a boil); drain and rinse under COLD water; pat dry slightly with paper towels.
  • Arrange the potatoes in the buttered dish, overlapping slighty.
  • Sprinkle with about 1/2 - 1 teaspoon salt.
  • Pour the maple syrup over potatoes in the dish.
  • Dot with about 6 tablespoons butter.
  • Cover with foil, and bake until the potatoes are ALMOST tender (about 25-30 minutes).
  • In a small bowl or cup mix the flour and brown sugar together.
  • Add in 7 tablespoons butter; rub together with fingers until mixture resembles coarse crumbs; mix in pecans.
  • Remove the dish from oven and sprinkle the pecan mixture over over the potatoes.
  • Return to oven (uncovered) to bake for another 20 minutes.

Nutrition Facts : Calories 863.7, Fat 44.9, SaturatedFat 17.6, Cholesterol 66.2, Sodium 1710.6, Carbohydrate 113, Fiber 12, Sugar 51.4, Protein 8.6

HASSELBACK MAPLE PECAN SWEET POTATOES RECIPE - (3.6/5)



Hasselback Maple Pecan Sweet Potatoes Recipe - (3.6/5) image

Provided by dlperkins

Number Of Ingredients 9

2 medium sweet potatoes
1 tablespoon vegetable oil
Salt and black pepper, to taste
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/4 cup pecans,chopped
1/4 cup maple syrup
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt

Steps:

  • Preheat oven to 425°F (218 degrees Celsius). Place a sweet potato between two chopsticks for stability and knife guidance. Every ¼-inch along the length of the sweet potato, slice ⅞ of the way through, or until the knife hits the chopsticks. (The chopsticks will help prevent the knife from cutting all the way through the sweet potato.) Repeat with the second potato. Brush the sweet potatoes with the vegetable oil. Place in a small baking dish and season with salt and pepper to taste. Bake the sweet potatoes for about 30 to 40 minutes, or until soft. In a small bowl, combine the melted butter, ground cinnamon, chopped pecans, maple syrup, vanilla extract, and kosher salt. Stir to mix. Spoon the maple syrup mixture over and in between the baked sweet potato slices, pushing the pecan pieces in between each slice. Return the filled sweet potatoes to the oven and bake an additional 8 to 10 minutes.

MAPLE PECAN-GLAZED SWEET POTATOES



Maple Pecan-Glazed Sweet Potatoes image

Looking for a delicious side dish idea? Then check out this maple and pecan glazed sweet potato recipe.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 8

1 cup apple juice
4 teaspoons cornstarch
1/2 cup maple-flavored syrup
1/2 teaspoon cinnamon
1 tablespoon margarine
1/8 teaspoon salt
2 lb. sweet potatoes (about 3 large), peeled, cut into 3/4-inch cubes (about 5 cups)
2 tablespoons chopped pecans

Steps:

  • In small bowl, combine 2 tablespoons of the apple juice and cornstarch; mix well. Set aside.
  • In large nonstick skillet or Dutch oven, combine remaining apple juice, syrup, cinnamon, margarine and salt; mix well. Bring to a boil. Add potatoes; stir to coat well. Return to a boil. Reduce heat; cover and simmer 8 to 10 minutes or just until potatoes are tender.
  • Stir cornstarch mixture into potato mixture; cook and stir over medium-high heat until bubbly and thickened. Spoon into serving bowl. Sprinkle with pecans.

Nutrition Facts : Calories 120, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 6 g, TransFat 0 g

COCONUT WHIPPED SWEET POTATOES WITH MAPLE-PECAN DRIZZLE



Coconut Whipped Sweet Potatoes with Maple-Pecan Drizzle image

Sweet potatoes simmered in coconut milk until tender, whipped until smooth, and topped with a warm maple syrup and pecan mixture. Dairy-free and delicious!

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 10

3 pounds sweet potatoes (peeled and cut into approx. 3/4-inch cubes)
1 14-ounce can coconut milk*
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon cayenne pepper
1/16 teaspoon a generous pinch ground cloves
1/2 teaspoon kosher salt (plus more to taste)
1/3 cup chopped raw pecans
1/3 cup pure maple syrup

Steps:

  • Place a large pot over medium heat. Add the sweet potatoes, coconut milk, 2 tablespoons maple syrup, cinnamon, nutmeg, cayenne, cloves, and 1/2 teaspoon kosher salt to the pot. Stir to combine.
  • Bring to a simmer, then reduce heat to low. Cover and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
  • Remove pot from heat and remove lid. Let cool until a bit safer to handle - I give it about 5 minutes.
  • While the potatoes are cooling a bit, make the maple-pecan drizzle. Place the pecans and 1/3 cup maple syrup in a small saucepan and set over low heat. Cook, stirring frequently, until warm and bubbling, a couple of minutes (depending on your stove top). Remove from heat.
  • Using a hand mixer, whip the potatoes, starting on low speed and then gradually increasing to high speed to help decrease splatter. Be careful! Note that if you have a non-stick pan, you may want to transfer the potatoes to a bowl first so you don't risk getting any teflon in your potatoes. Teflon potatoes bad!
  • Taste the potatoes and add more salt if desired. Scoop into a serving bowl and spoon the warm maple-pecan drizzle over the top. Serve.

Nutrition Facts : ServingSize 1 /8 of recipe, Calories 237 kcal, Sugar 20 g, Sodium 174 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 48 g, Fiber 6 g, Protein 3 g

MAPLE PECAN SWEET POTATOES



Maple Pecan Sweet Potatoes image

Lime juice and maple syrup bring sweet, tangy flavors to these sweet potatoes. They taste even better the day after you make them.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 1h

Yield Serves four

Number Of Ingredients 5

3 large sweet potatoes (about 2 1/4 pounds), scrubbed
3 tablespoons maple syrup
3 tablespoons lime juice
3/4 cup water
1/4 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate the sweet potatoes in a single layer. Cut the sweet potatoes in half lengthwise, then into wedges if they're fat. Combine the maple syrup, lime juice and water, and toss with the sweet potatoes in the baking dish until they are thoroughly coated. Cover the dish tightly with foil, and bake 45 minutes until tender.
  • Turn up the heat to 425 degrees. Uncover the dish, baste the sweet potatoes with the syrup in the baking dish and sprinkle on the pecans. Continue to bake uncovered until the sweet potatoes are thoroughly tender, about 15 minutes. Remove from the heat and serve, or allow to cool slightly before serving.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 5 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 105 milligrams, Sugar 17 grams

MAPLE-PECAN ROASTED SWEET POTATOES



Maple-Pecan Roasted Sweet Potatoes image

Maple spice-roasted sweet potatoes with pecan praline is the savory-sweet side dish your holiday (or weeknight dinner) spread needs.

Provided by @MakeItYours

Number Of Ingredients 10

1 cup pecans, roughly chopped ((sub walnuts))
1/4 cup plus 2 Tbsp. maple syrup, divided
3/4 tsp. kosher salt, divided
1/2 tsp. ground cinnamon, divided
1/8 tsp. cayenne pepper
2 lbs. sweet potatoes, peeled and sliced crosswise into ½" rounds
2 medium shallots, peeled and quartered
2 Tbsp. olive oil
2 Tbsp. unsalted butter
Orange or lime zest for garnish (optional)

Steps:

  • Preheat oven to 425ºF. Line a small baking sheet or plate with parchment paper. Combine pecans, 1/4 cup maple syrup, 1/4 tsp. salt, 1/4 tsp. cinnamon, and cayenne in a small saucepan. Cook mixture over medium-high until bubbly and thickened, about 4 to 5 minutes. Pour onto parchment paper and spread in an even layer. Allow mixture to cool completely while you prepare remainder of recipe.
  • Toss sweet potatoes and shallots with olive oil and remaining 1/2 tsp. salt. Spread evenly on a large rimmed baking sheet, avoiding too much overlap, if possible. Bake until sweet potatoes are almost tender, about 15 minutes.
  • Meanwhile, microwave butter in a small bowl until melted. Stir in remaining 2 Tbsp. maple syrup and 1/4 tsp. cinnamon. Remove sweet potatoes from oven and brush with maple butter. Flip the sweet potato slices over, then brush the other side with remaining maple butter. Place back in the oven for 10 more minutes, until browned and caramelized.
  • Transfer roasted sweet potatoes and shallots to a serving platter and scatter pecan praline mixture overtop. Garnish with orange or lime zest, if desired.

MAPLE PECAN SWEET POTATOES



Maple Pecan Sweet Potatoes image

This recipe can be made up to 2 days in advance. Just bake the potatoes and assemble the casserole. Then refrigerate and bake just before serving. My kids have always fought over the marshmallow or pecan topping....this one has both.

Provided by Lynette ! @breezermom

Categories     Potatoes

Number Of Ingredients 13

2 3/4 pound(s) sweet potatoes
1/4 cup(s) half-and-half cream
3 tablespoon(s) butter, melted
3 tablespoon(s) maple syrup
1 teaspoon(s) kosher salt
1/2 teaspoon(s) black pepper, freshly ground
1/4 teaspoon(s) vanilla extract
1/4 teaspoon(s) ground cinnamon
1/8 teaspoon(s) ground allspice
1 large egg, lightly beaten
- cooking spray
1/2 cup(s) miniature marshmallow
3 tablespoon(s) pecans, chopped

Steps:

  • Preheat oven to 400 degrees.
  • Pierce the sweet potatoes several times with a fork; place on a foil lined baking sheet. Bake at 400 degrees for 1 hour or until tender. Cool slightly; seel and mash in a large bowl.
  • Reduce the oven temperature to 350 degrees.
  • Stir the half-and-half and the next 8 ingredients (through egg) into the sweet potatoes. Spoon the mixture into a 2 quart baking dish coated with cooking spray. Bake at 350 degrees for 15 minutes.
  • Sprinkle with the mini marshmallows and chopped pecans. Bake 12 minutes or until the marshmallows are slightly melted. Serve immediately.

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