SWEET POTATO DUTCH BABY WITH PRALINE SYRUP
Steps:
- Preheat oven to 400°. Place 2 tablespoons butter in a 10-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl butter to coat pan evenly. , Meanwhile, in a large bowl, whisk the eggs, milk and sweet potatoes until blended. Whisk in flour and salt. Pour into hot skillet. Bake until puffed and sides are golden brown and crisp, 20-25 minutes., In a small saucepan, combine the syrup, pecans and remaining 2 tablespoons butter. Cook and stir over medium heat until butter is melted. Remove pancake from oven; serve immediately with syrup.
Nutrition Facts : Calories 261 calories, Fat 14g fat (6g saturated fat), Cholesterol 115mg cholesterol, Sodium 210mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
HOMEMADE PUREED SWEET POTATO BABY FOOD
A quick and easy method for providing baby food for your little one without any added preservatives, sugar, or salt. Can store cooked puree for 3 days in refrigerator or 3 months in freezer.
Provided by tcasa
Categories Everyday Cooking
Time 40m
Yield 10
Number Of Ingredients 2
Steps:
- Fill a small saucepan with water; add sweet potatoes. Bring water to a boil and cook sweet potatoes until tender enough to break apart with a fork, 25 to 30 minutes.
- Transfer sweet potatoes to a food processor or an immersion blender cup, reserving the cooking water. Blend sweet potatoes until smooth. Add 1/2 to 3/4 cup cooking water and blend until desired consistency is reached.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 11.4 g, Fiber 1.7 g, Protein 0.9 g, Sodium 32.7 mg, Sugar 2.4 g
SWEET POTATO DUTCH BABY
I love a Dutch baby, so I created a savory version to serve for breakfast or brunch. Top with poached eggs, smoked salmon or sour cream. I also like to serve it with mixed greens tossed in olive oil and lemon juice. - Tom Doyle, Pittsburgh, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Place sweet potato and water in a microwave-safe bowl; microwave, covered, on high until potato is tender, 3-4 minutes; drain., Place butter in a 10-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. , Meanwhile, in a large bowl, whisk flour, 2 tablespoon Parmesan, sugar, tarragon, kosher salt and pepper. Place eggs, milk and sweet potato in a blender; process until blended. Add flour mixture; pulse until combined. Pour into hot skillet. Bake until puffed and sides are golden brown and crisp, 20-25 minutes. Sprinkle with remaining 2 tablespoons Parmesan. Serve immediately.
Nutrition Facts : Calories 219 calories, Fat 13g fat (7g saturated fat), Cholesterol 150mg cholesterol, Sodium 517mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.
PRALINE SWEET POTATOES
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
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
SWEET POTATO PRALINE CLOUD PIE - 2003 1ST PLACE SWEET POTATO
Steps:
- Preheat the oven to 350 degrees F.
- Mash sweet potatoes and combine with all of the other ingredients. Pour into pie shell and bake until firm, about 35 to 40 minutes.
- Meringue:
- Add the salt, vanilla and the lemon juice to egg whites. Beat until foamy. Add 6 tablespoons sugar, 1 at a time. Beat until sugar dissolves and mixture forms stiff peaks.
- Praline Topping:
- Combine the sugar, corn syrup, butter and vanilla in a medium saucepan. Cook and stir on medium heat until butter is melted and mixture is blended. Remove from heat.
- Spoon dollops of meringue in ring around outside edge of pie. Sprinkle pecans over the center of the pie. Drizzle all or part of the praline topping over the nuts, as desired. Bake for 15 minutes or until golden brown. Cool to room temperature before serving. Refrigerate leftover pie.
SWEET POTATO PRALINE SOUFFLE
Steps:
- Bake sweet potatoes in a preheated 350 degree oven for 1 hour until fork tender. Remove peels. In the bowl of an electric mixer, combine potatoes, cane syrup, condensed milk, butter and brown sugar. Add the orange juice, lemon zest and juice. Blend thoroughly with the paddle attachment until smooth. Sprinkle in the cinnamon sugar, nutmeg, raisins and pecans. Finally, remove the bowl from the mixer and add the pralines; fold gently through the mixture.
- Transfer mixture to a 2 1/2 quart flameproof baking dish. Bake in a preheated 350 degree oven for 20 minutes. Top with meringue. Return to oven and broil 7 minutes until the meringue is golden brown.
PRALINE-SWEET POTATO CHEESECAKE
It's natural for this cheesecake to have cracks on the top, but they will be covered by the buttery praline mixture. As a cheesecake lover, this is a very delicious and different cheesecake, I love it!!
Provided by Chef mariajane
Categories < 60 Mins
Time 55m
Yield 16 serving(s)
Number Of Ingredients 24
Steps:
- FOR THE PRALINE: Coat a 1-inch sheet of auminum foil with cooking spray. Place 1/3 cup granulated sugar, 3 tablespoons water, corn syrup, and 1/2 teaspoons vanilla in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve sugar evenly, about 5 minutes. Continue cooking 5 minutes or until golden. Remove from heat; carefully stir in pecans, 2 tablespoons butter, and salt. Immediately pour onto prepared foil, spreading to a thin layer. Cool completely. Break praline into small pieces. Place in a food processor, and process until ground.
- FOR THE CRUST: Combine cracker crumbs, 3 tablespoons granulated sugar, melted butter and 1 Tbps. water in a bowl. Toss with a fork. Press crumbs in to bottom and up sides of a 9-inch springform pan coated iwth cooking spray. Bake at 350F for 10 minutes. Cool on a wire rack. Reduce oven temperature ot 325°F.
- FOR THE FILLING: Place sweet potatoes in food processor; process until smooth. Remove from processor. Combine brown sugar, cheeses, and sour cream in processor; process until smooth. Add puréed potatoes, flour, and the remaining ingredients, and process until smooth. Add one-half of ground praline mixture; plulse 3 times or until blended. Pour filling into crust. Bake 325F fo 55 minutes. Turn off oven. (Do not remove cheesecake from oven). Let cheesecake stand in oven for 1 hour. Remove from oven; cool on a wire rack. Cover and chill 3 hours or overnight. Sprinkle top with remaining ground praline mixture before serving.
Nutrition Facts : Calories 301.9, Fat 9.4, SaturatedFat 3.2, Cholesterol 39.6, Sodium 271.8, Carbohydrate 48, Fiber 2.5, Sugar 27.5, Protein 7.5
SWEET POTATO PECAN WAFFLES WITH PRALINE PEACHES
Whip up this better batter for more nourishing waffles! With puréed, canned sweet potatoes in the batter, these delicious waffles are rich in flavor and loaded with the antioxidant beta carotene. Topped with a praline peach sauce, Sweet Potato Pecan Waffles with Praline Peaches can be enjoyed for breakfast, brunch or even dessert!
Provided by cannedfood
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat a medium skillet over medium heat for 1 minute. Add 2 tablespoons chopped pecans and brown sugar. Stir until sugar melts and coats the nuts; be careful that they do not burn; set aside.
- Purée sweet potatoes (with their syrup) and milk in a blender until smooth; set aside.
- Preheat a non-stick waffle iron. Mix waffle mix, sweet-potato mixture and egg yolks in a large bowl until well combined. Stir in the remaining, uncooked pecans; set aside.
- Beat egg whites in a clean bowl with a whisk until they hold a firm shape, and fold into the waffle batter; set aside for 5 minutes.
- Meanwhile, strain juice from peaches into a large skillet. Stir in honey and boil over high heat until lightly thickened, about 5 minutes, stirring often. Stir in peaches and reserved sugar-glazed pecans; keep warm.
- Lightly coat the interior of the preheated waffle iron with spray oil. Pour about 1/3 of batter onto the hot waffle iron and cook until puffed, brown and crisp, according to manufacturer's directions. Repeat with remaining batter. Serve immediately with peach topping.
- Servings: 12.
- Nutritional Information Per Serving: Calories 230; Total fat 5g; Saturated fat 0.5g; Cholesterol 35mg; Sodium 420mg; Carbohydrate 42g; Fiber 3g; Protein 5g; Vitamin A 60%DV*; Vitamin C 10%DV; Calcium 15%DV; Iron 10%DV.
- *Daily Value.
Nutrition Facts : Calories 127.1, Fat 4.3, SaturatedFat 0.7, Cholesterol 36.1, Sodium 39.4, Carbohydrate 21.2, Fiber 2.4, Sugar 14.2, Protein 2.7
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