Best Sweet Potatoes With Pecan Praline Streusel Recipes

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SWEET POTATO CASSEROLE WITH PECAN STREUSEL



Sweet Potato Casserole with Pecan Streusel image

In this down-home sweet potato casserole, a crunchy pecan streusel replaces the traditional marshmallow topping.

Provided by Jennifer Segal

Categories     Holidays

Time 1h30m

Yield 6-8

Number Of Ingredients 11

3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunks
¼ cup (½ stick) unsalted butter, melted
¾ teaspoon salt
½ cup packed light brown sugar
⅛ teaspoon ground nutmeg
2 large eggs, lightly beaten
¼ cup (½ stick) unsalted butter
1 cup packed light brown sugar
⅓ cup flour
1 teaspoon ground cinnamon
1 cup pecans, coarsely chopped

Steps:

  • Preheat the oven to 350°F and set an oven rack in the middle position.
  • Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool.
  • Meanwhile, make the topping: Melt the butter in a medium bowl in the microwave. (Alternatively, melt it in a small pan over low heat and transfer to a medium bowl.) Add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little clumpy. Stir in the chopped nuts and set aside.
  • In a large bowl, mash the cooked and drained sweet potatoes with a potato masher or large fork until very smooth. Add the melted butter, salt, sugar, and nutmeg and mix well. Mix in the eggs. It's okay if there are some lumps. Set aside.
  • Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and bake, uncovered, for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.
  • Make-Ahead Instructions: You can assemble and refrigerate the casserole up to 2 days ahead of time.
  • Freezer-Friendly Instructions: You can freeze the unbaked sweet potato portion of the recipe, tightly covered, for up to 3 months. Before baking, defrost in the refrigerator for 24 hours and then proceed with the recipe instructions.

Nutrition Facts : Calories 489, Fat 22 g, Carbohydrate 70 g, Protein 6 g, SaturatedFat 8 g, Sugar 35 g, Fiber 7 g, Sodium 348 mg, Cholesterol 77 mg

PRALINE SWEET POTATOES



Praline Sweet Potatoes image

The best sweet potatoes you will ever eat!

Provided by MKENNON

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 40m

Yield 12

Number Of Ingredients 9

4 cups mashed sweet potatoes
½ cup white sugar
2 tablespoons vanilla extract
4 eggs, beaten
½ pint heavy cream
¼ pound butter
1 cup packed brown sugar
½ cup all-purpose flour
1 ¼ cups chopped pecans

Steps:

  • Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
  • Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
  • Bake for 30 minutes in the preheated oven.

Nutrition Facts : Calories 451.5 calories, Carbohydrate 52.5 g, Cholesterol 109.5 mg, Fat 25.1 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 10.7 g, Sodium 154.5 mg, Sugar 31.6 g

MOM'S SWEET POTATO BAKE



Mom's Sweet Potato Bake image

Mom loves sweet potatoes and fixed them often in this creamy, comforting baked sweet potato casserole. With its nutty topping, this side dish could almost serve as a dessert. It's a yummy treat! -Sandi Pichon, Memphis, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 12

3 cups cold mashed sweet potatoes (prepared without milk or butter)
1 cup sugar
3 large eggs
1/2 cup 2% milk
1/4 cup butter, softened
1 teaspoon salt
1 teaspoon vanilla extract
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup all-purpose flour
2 tablespoons cold butter

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.

Nutrition Facts : Calories 417 calories, Fat 16g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 435mg sodium, Carbohydrate 65g carbohydrate (47g sugars, Fiber 4g fiber), Protein 6g protein.

GINGERSNAP SWEET POTATO PRALINE PIE



Gingersnap Sweet Potato Praline Pie image

This luscious mix of sweet potatoes, spices and nuts is like serving pecan pie and sweet potato pie together. Bake it and watch everyone devour it. -Emily Hobbs, Ozark, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 17

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
1/4 cup butter, melted
FILLING:
1/4 cup butter, softened
1 cup plus 3 tablespoons packed brown sugar, divided
1-1/2 cups mashed sweet potatoes
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large egg yolks
1 can (5 ounces) evaporated milk
1 teaspoon vanilla extract
1-1/4 cups pecan halves
TOPPING:
1 cup heavy whipping cream
3 tablespoons maple syrup

Steps:

  • Preheat oven to 325°. In a small bowl, mix crushed cookies and melted butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool on a wire rack., Increase oven setting to 375°. In a large bowl, cream butter and 1 cup brown sugar until light and fluffy. Beat in sweet potatoes, spices and salt until blended. Beat in egg yolks, milk and vanilla. Pour into crust., Arrange pecans over filling; sprinkle with remaining brown sugar. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack. Refrigerate at least 2 hours before serving., In a small bowl, beat cream until it begins to thicken. Add maple syrup; beat until stiff peaks form. Serve with pie.

Nutrition Facts : Calories 659 calories, Fat 39g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 353mg sodium, Carbohydrate 74g carbohydrate (49g sugars, Fiber 4g fiber), Protein 7g protein.

STREUSEL-PECAN SWEET POTATOES



Streusel-Pecan Sweet Potatoes image

A hint of spice and citrus make a buttery, streusel-topped sweet potato casserole extra special.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 12

2 cups half-and-half
2 1/2 cups boiling water
6 tablespoons butter, melted
2 pouches (5.6 oz) Betty Crocker™ sweet potato mashed potatoes
1/2 teaspoon grated orange peel
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup packed brown sugar
3 tablespoons Gold Medal™ all-purpose flour
2 tablespoons butter, softened
1/2 cup pecan halves or chopped pecans

Steps:

  • Heat oven to 350°F. In 2-quart casserole, mix half-and-half, boiling water and melted butter. Add 2 pouches potatoes and remaining potatoes ingredients; stir well.
  • In small bowl, mix brown sugar and flour. With fork, cut in 2 tablespoons butter until crumbly. Stir in pecans; sprinkle over top.
  • Bake uncovered 28 to 30 minutes or until topping is golden.

Nutrition Facts : Calories 270, Carbohydrate 29 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 12 g, TransFat 0 g

SWEET POTATO CASSEROLE WITH PECANS



Sweet Potato Casserole with Pecans image

You can't have a holiday dinner without a sweet potato souffle! And this is a wonderful version. I got this from my mother-in-law, who got the recipe from a neighbor.

Provided by Mienna

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h35m

Yield 12

Number Of Ingredients 11

4 sweet potatoes, cut into chunks
1 ⅓ cups white sugar
¾ cup milk
3 eggs, beaten
¾ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 ½ cups brown sugar
1 ½ cups chopped pecans
¾ cup all-purpose flour
½ cup margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
  • Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
  • Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
  • Bake in preheated oven until pecan topping is hard, about 1 hour.

Nutrition Facts : Calories 436.3 calories, Carbohydrate 64.2 g, Cholesterol 47.7 mg, Fat 18.9 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 303.6 mg, Sugar 44.5 g

WONDERFUL SWEET POTATOES WITH PECAN PRALINE TOPPING



Wonderful Sweet Potatoes with Pecan Praline Topping image

I got this recipe from my niece who had served it at a family Thanksgiving get together a couple of years ago. I personally think these are the best sweet potatoes I've ever had. Definitly not low cal., but oh so delicious.

Provided by Marla in California

Categories     Yam/Sweet Potato

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

4 large sweet potatoes, peeled,cooked and mashed
1/2 cup butter
2 eggs
1 cup sugar
1 tablespoon vanilla
pumpkin pie spice
1/2 cup flour
1/3 cup butter
1 cup brown sugar
1 cup chopped pecans

Steps:

  • Mix together mashed potatoes, butter, eggs, vanilla and pumpkin pie spice.
  • Pour into a 9x13 baking dish.
  • Mix together flour, butter, brown sugar and pecans and crumble over the top of the sweet potato mixture.
  • Bake at 350 degrees for 30 minutes.

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