Best Sweet Potato And Pecan Risotto Recipes

SWEET POTATO AND PECAN RISOTTO

Steps:

• Heat vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot.
• In a medium saucepan, melt butter; add minced shallot and pecans; cook until shallot is tender.
• Add rice and cook, stirring, until well blended.
• Stir in sweet potato and about 3/4 cup of the hot broth into the rice mixture.
• Cook over medium-low heat, stirring constantly, until liquid is absorbed.
• Continue adding liquid, 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender; do not over cook, the texture should be creamy a little loose, approximately 25 minutes (amount of broth added will be between 2 1/2 and 3 cups).
• Stir in Parmesan cheese and green onion or parsley.
• Taste test and add salt and freshly ground black pepper as required.

YUMMY SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
• In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
• In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
• Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

MOM'S SWEET POTATO BAKE

Steps:

• Preheat oven to 325°. In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over sweet potato mixture. Bake, uncovered, until a thermometer reads 160°, 45-50 minutes.