Best Sweet Potatoes And Black Walnuts Recipes

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SWEET POTATO CASSEROLE WITH WALNUTS



Sweet Potato Casserole With Walnuts image

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

Provided by carrie sheridan

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

4 cups sweet potatoes, cooked and mashed
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 eggs, beaten
1/4 cup brown sugar
2 1/2 tablespoons dry sherry
1/4 teaspoon salt
3/4 cup black walnut, chopped
1/2 teaspoon freshly grated nutmeg

Steps:

  • Preheat oven to 350 degrees.
  • With electric mixer (do not use a food processor)whip all ingredients, except walnuts and nutmeg, until light.
  • Stir in walnuts and put in a buttered casserole dish. Spread evenly and grate fresh nutmeg over the top.
  • Bake 45 minutes until golden.

Nutrition Facts : Calories 394.8, Fat 29.6, SaturatedFat 14.3, Cholesterol 114.6, Sodium 216.3, Carbohydrate 22.8, Fiber 2.8, Sugar 9.9, Protein 7.7

MASHED SWEET POTATOES



Mashed Sweet Potatoes image

Need a swift side dish? Try these spiced sweet potatoes from out Test Kitchen. They're quick to cook and easy to mash in a food processor.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 7

3 medium sweet potatoes (2 pounds), peeled and quartered
1/4 cup butter, cubed
3 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon pepper

Steps:

  • Place steamer basket and 1 cup water in a 6-qt. electric pressure cooker. Set potatoes in basket. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. , Transfer sweet potatoes to a food processor; discard cooking liquid. Add butter, honey, salt, nutmeg, cinnamon and pepper; cover and process until smooth.

Nutrition Facts : Calories 195 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 283mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

MAPLE-WALNUT SWEET POTATOES



Maple-Walnut Sweet Potatoes image

Topped with dried cherries and walnuts, this side is downright delicious. Even people who aren't into sweet potatoes will grab a second scoop. -Sarah Herse, Brooklyn, New York

Provided by Taste of Home

Categories     Side Dishes

Time 5h15m

Yield 12 servings

Number Of Ingredients 7

4 pounds sweet potatoes (about 8 medium)
3/4 cup coarsely chopped walnuts, divided
1/2 cup packed light brown sugar
1/2 cup dried cherries, coarsely chopped
1/2 cup maple syrup
1/4 cup apple cider or juice
1/4 teaspoon salt

Steps:

  • Peel and cut sweet potatoes lengthwise in half; cut crosswise into 1/2-in. slices. Place in a 5-qt. slow cooker. Add 1/2 cup walnuts, brown sugar, cherries, syrup, cider and salt; toss to combine., Cook, covered, on low 5-6 hours or until potatoes are tender. Sprinkle with remaining walnuts.

Nutrition Facts : Calories 298 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 70mg sodium, Carbohydrate 62g carbohydrate (37g sugars, Fiber 5g fiber), Protein 4g protein.

SLOW-COOKER SWEET POTATOES WITH WALNUTS AND POMEGRANATE



Slow-Cooker Sweet Potatoes with Walnuts and Pomegranate image

This slow-cooker side dish is perfect for a comforting autumn meal and makes an easy, festive addition to your holiday lineup, thanks to the flavorful combination of lemon, walnuts and pomegranate seeds.

Provided by Food Network Kitchen

Categories     side-dish

Time 4h25m

Yield 10 servings

Number Of Ingredients 11

3/4 cup firmly-packed dark brown sugar
1 stick (8 tablespoons) unsalted butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
Kosher salt
5 pounds medium sweet potatoes (about 7), peeled and sliced into 1-inch-thick rounds
2 tablespoons cornstarch
1 cup walnut pieces
1/4 cup fresh lemon juice
1/4 cup pomegranate seeds
1/4 cup fresh parsley leaves, roughly chopped

Steps:

  • Position an oven rack in the center of the oven, and preheat to 350 degrees F. Stir together the sugar, butter, cinnamon, cumin and 1/2 teaspoon salt in a small bowl.
  • Toss the sweet potatoes with the cornstarch in a large mixing bowl. Transfer half the sweet potatoes to a 6-quart slow cooker. Spoon half the sugar-butter mixture on top. Add the remaining potatoes and sugar-butter mixture. Cook, covered, on low until the sweet potatoes are tender but not mushy, about 4 hours.
  • Meanwhile, spread the walnuts out on a baking sheet, and bake until very golden brown, 10 to 12 minutes. Let cool, then roughly chop.
  • When the sweet potatoes are tender, gently stir in the lemon juice. Transfer the potatoes to a shallow serving dish, and let sit for 10 minutes (the sauce will thicken as it sits). Toss the potatoes in the sauce to coat. Sprinkle with the chopped walnuts, pomegranate seeds and parsley.

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