Pecan Apple Sweet Potatoes Recipes

Steps:

• Scrub potatoes; pierce several times with a fork. Place on a foil-lined 15x10x1-in. baking pan. Bake at 400° for 45-60 minutes or until tender. , When cool enough to handle, cut off a thin slice from the top of each potato; discard. Scoop out pulp, leaving 1/4-in. thick shells; transfer to a large bowl. Mash pulp with butter, adding brown sugar and orange zest. Fold in apple and pecans., Spoon into potato shells. Return to baking pan. Bake 15-20 minutes longer or until heated through.

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.

Steps:

• In a large bowl, combine the first 7 ingredients; beat until light and fluffy. Transfer to a greased 11x7-in. baking dish. , For topping, combine the brown sugar and flour in a small bowl; cut in butter until crumbly. Fold in pecans. Sprinkle over sweet potato mixture. , Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.

Steps:

• Preheat oven to 350°. Combine pie filling, sweet potatoes, cinnamon and pie spice in a greased 13x9-in. baking dish. Sprinkle with cake mix and cheese; dot with butter. Drizzle with caramel and sprinkle with pecans. Bake until golden brown, 45-50 minutes. Let stand 10 minutes. Serve warm, with ice cream or whipped cream if desired.

Steps:

• Cut sweet potatoes into thin slices. In a large bowl, combine the sweet potatoes, pie filling, butter and cinnamon. Transfer to a greased 1-1/2-qt. baking dish., In a small bowl, combine the topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Steps:

• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
• In a small bowl, mix brown sugar, cinnamon and nutmeg.
• Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.
• In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.
• Bake in the preheated oven 30 minutes, or until lightly browned.

Steps:

• Heat the oven to 400 degrees. Generously butter a 2-quart casserole, and set aside. Bake the potatoes until almost tender, 25 to 30 minutes. Remove potatoes from oven, and set aside until cool enough to handle. Slip off the skins. Cut the potatoes into 1 1/2-inch thick rounds, and transfer to a large bowl.
• Add 5 tablespoons butter, 5 tablespoons brown sugar, cinnamon, and cayenne pepper; season with salt and pepper. Stir to combine; set aside.
• Melt the remaining 2 tablespoons of butter in a medium sauté pan set over medium-high heat. Add the remaining 2 tablespoons brown sugar and the pecans. Cook, stirring occasionally, until the pecans have been coated and have caramelized, about 3 minutes.
• Add the pecans to the sweet-potato mixture, and gently stir to combine. Transfer to he prepared casserole, and bake, stirring 2 or 3 times, until potatoes are caramelized and bubbly, 30 to 35 minutes. Serve immediately.

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.

Steps:

• Wash and prick potatoes.
• Bake at 350 for 1 hour.
• cool. Peel the skin off and discard.
• Put the potatoes and the first 4 ingredients into a bowl. Using a mixer, mix until blended. Pour pototoes into one large casserole dish or two medium sized.
• Melt 4 T. butter and 1/2 cup brown sugar in a sauce pan.
• Add the apples and saute until light brown - 10 minutes.(skip this step if you're only using pecans).
• Add the flour and pecans.
• Pour on top of the sweet potatoes.
• Bake at 350 for 35-40 minutes.

Steps:

• Place sweet potatoes in a 4-qt. slow cooker. In a small bowl, mix applesauce, brown sugar, melted butter and cinnamon; pour over potatoes., Cook, covered, on low 4-5 hours or until potatoes are tender. If desired, sprinkle with pecans before serving. Serve with a slotted spoon.