Best 13 Sweet Potatoes With Glazed Pecans Recipes

GLAZED SWEET POTATOES

Steps:

• If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.

CANDIED SWEET POTATOES WITH PECANS

Steps:

• Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or just until tender. Drain. , When cool enough to handle, peel and cut into 1/4-in. slices. Place in a greased shallow 2-cup baking dish. , In a small bowl, combine the brown sugar, pecans, pineapple juice, lemon juice and cinnamon; sprinkle over sweet potato slices. Dot with butter. , Bake, uncovered, at 350° for 15 minutes or until bubbly and heated through.

CANDIED SWEET POTATOES WITH PECANS

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.

WHISKEY-GLAZED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Place the potatoes on a baking sheet and cook the potatoes whole, do not pierce. Bake for 45 minutes to 1 hour. Lightly squeeze the potatoes - if they are soft, they are done. Let cool.
• In a small saute pan over high heat, add the pecans and lightly toast. Add 4 tablespoons of butter, reduce the heat to medium, add the agave and spices, and allow to simmer for 4 to 5 minutes. Add the whiskey and continue to simmer for 5 minutes more.
• Peel the potatoes and cut into 1/2-inch slices. Butter the bottom and sides of an 8 by 8-inch baking dish. Arrange the sweet potatoes, alternating with the apples. Pour the whiskey-pecan mixture over the top and place in the oven.
• Bake for 30 minutes, basting the top with the whiskey sauce once at 15 minutes.
• Remove and serve immediately.

SWEET POTATO AND CANDIED PECANS BRUSCHETTA

Steps:

• Preheat the oven to 375°F / 190°C. Line a baking sheet with foil.
• In a medium bowl, toss together the sweet potatoes, maple syrup and olive oil. Spread the sweet potatoes evenly on the prepared baking sheet. Bake in the oven for 25-30 minutes, until softened.
• In the meantime, line a dinner plate with parchment paper.
• In a small bowl, combine the brown sugar, water, vanilla extract and salt. Set aside.
• In a small frying pan on medium heat, melt the butter. Add in the pecans and toast, stirring constantly, until the pecans and butter just start to brown. Pour the brown sugar mixture over the pecans, and toast, stirring constantly, for an additional 45 seconds. Remove from heat and cool on the parchment paper, separating the pecans so they don't stick to one another.
• Preheat the broiler in the oven. Slice the loaf of bread into appetizer size pieces, or if you prefer, keep the slices larger. Drizzle a bit of olive oil on one side of each slice of bread. Broil the bread in the oven (or use a toaster oven) until the tops are just toasted, about 3 minutes. Remove from the oven and allow to cool for a few minutes.
• Spread on a a thin layer of ricotta cheese. Top with the roasted sweet potatoes and candied pecans. Garnish each with a few rosemary leaves.
• Serve immediately.

MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS

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.

BROWN SUGAR GLAZED SWEET POTATOES WITH TOASTED PECANS

Steps:

• Peel the sweet potatoes and slice into rounds about 1/4-inch thick. If the potatoes are very thick, cut in half lengthwise before slicing.
• In a large heavy skillet or Dutch oven over medium-low heat, melt the butter.
• When the butter is melted and begins to foam, add the brown sugar, cinnamon sticks, if using, and the water. Bring to a simmer.
• Add the sweet potato slices to the sugar mixture and stir to coat well. Cover and simmer, stirring and turning frequently, for about 25 to 30 minutes, or until the sweet potatoes are tender.
• Meanwhile, in a dry skillet over medium heat, toast the pecan halves. Cook the pecans until they begin to brown lightly and smell toasty, turning frequently. Immediately pour the toasted pecans out onto a plate to stop the cooking process.
• Remove the cover from the skillet or Dutch oven and add the toasted pecan halves. Continue cooking -- while gently turning the sweet potatoes frequently -- until the juices are reduced to a thick syrup and the potatoes are nicely glazed. Watch carefully for scorching.

SOUTHERN CANDIED SWEET POTATO CASSEROLE WITH PECANS

Steps:

• Preheat the oven to 350 degrees F.
• Use a mandolin, a food processor with a slicing blade, or sharp knife to slice the sweet potatoes as thin as possible, 1/8 of an inch or less.
• Spray a 9-inch round baking dish with sides at least 2 1/2 to 3 inches high, lightly with non-stick cooking spray.
• Place the sweet potato slices around the dish in a circular pattern. Set aside.
• Mix the brown sugar, cinnamon, nutmeg, salt, and cloves in a small bowl and sprinkle it evenly over the sweet potato slices.
• Top evenly with the cubes of butter.
• Cover the dish with either aluminum foil or a lid and bake for 75 minutes.
• Remove the casserole from the oven and remove the foil or lid.
• Sprinkle the pecans evenly over the top and bake for an additional 10 minutes.
• Let sit for about 10 minutes before serving.

MOLASSES GLAZED SWEET POTATOES WITH SAGE & PECANS

Steps:

• Heat oven to 375 degrees F. Line 2 baking sheets with foil. Coat sweet potatoes with 3 tablespoons oil. Place on prepared baking sheets. Bake 28 to 32 minutes until fork tender.
• Heat remaining 3 tablespoons oil in large skillet over medium-high heat. Add sage leaves. Cook 1 to 2 minutes or until edges begin to brown. Remove with slotted spoon.
• Add sweet potatoes to skillet. Cook 2 minutes over medium-high heat. Add molasses, cinnamon and red pepper. Cook 2 to 3 minutes, stirring occasionally, until molasses thickens. Season with salt. Place in serving dish. Top with crumbled sage leaves and pecans.

ROASTED SWEET POTATOES WITH PECANS AND SPICED MAPLE SAUCE

Steps:

• Heat oven to 450 degrees F and arrange rack in the middle.
• While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes. Remove from oven and set aside.
• Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and freshly ground black pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 40 to 45 minutes.
• Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in maple syrup and cayenne and let cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.

MAPLE GLAZED SWEET POTATOES WITH PECAN TOPPING

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.

CANDIED SWEET POTATOES WITH BROWN SUGAR AND 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.

3-INGREDIENT SWEET POTATO CASSEROLE WITH MAPLE PECANS

Steps:

• Preheat oven to 350°F. Oil a 3-qt. baking dish. Cook potatoes in a large pot of boiling salted water until very tender, about 12 minutes. Drain; let sit in colander 15 minutes.
• Meanwhile, heat 1/2 cup syrup in a large skillet over medium-high. Add pecans, 3/4 tsp. salt, and 1 tsp. pepper and cook, stirring constantly, until syrup has evaporated and pecans are glazed, about 5 minutes. Transfer to a parchment-lined rimmed baking sheet and let cool.
• Purée potatoes, 1 1/2 cups water, and remaining 3/4 cup syrup, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth. Transfer potato mixture to prepared baking dish.
• Coarsely chop pecans and sprinkle evenly over potato mixture.
• Bake casserole until top is lightly browned, about 40 minutes. Let sit 15 minutes before serving.
• Do Ahead
• Casserole can be assembled, without topping, 2 days ahead; cover and chill. Candied pecans can be made 2 days ahead; store in an airtight container at room temperature.