Sweet Potato Puree With Bananas And Buttered Pecans Recipes

Steps:

• Preheat oven to 400°F. Pierce sweet potatoes with fork. Place on rimmed baking sheet or in roasting pan and bake until almost soft, about 40 minutes. Add bananas to roasting pan alongside sweet potatoes and bake until banana skins brown, about 10 minutes. Let sweet potatoes and bananas stand at room temperature until cool enough to handle, about 15 minutes (maintain oven temperature). Cut sweet potatoes in half. Scoop flesh from sweet potatoes into large bowl. Peel bananas; add to bowl. Add 1/2 cup butter and honey; beat with wooden spoon until blended and fluffy. Season to taste with salt. Transfer to 8- to 10-cup ovenproof baking dish.
• Mix nuts, sugar, and flour in bowl. Add 1/2 cup butter; mix with fingertips until coarse crumbs form. (Potatoes and streusel can be made 1 day ahead. Cover separately; chill. Before continuing, preheat oven to 400°F.) Sprinkle streusel over potatoes. Bake until top is golden brown and potatoes are hot, about 25 minutes.

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.

Steps:

• Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
• Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

Steps:

• 1. Prick sweet potatoes with a fork and bake in the middle of voen until tender, about 1 hour. 2. When cool enough to handle, peel and transfer half of the potatoes to a food processor. Add bourbon and 6 tablespoons of butter. Puree 30 seconds. Transfer puree to a large bowl and puree the remaining potatoes until completed smooth. Transfer to bowl. Season well with salt and pepper. 2. Transfer puree to a 2-quart shallow baking dish. 3. Reduce oven to 325. 4. In a shallow baking pan spread pecans in one layer and bake in the middle of oven until fragrant, about 10 minutes. Toss hot pecans with remaining 2 tablespoons butter and coarse salt. 5. Arrange pecans on top of puree and sprinkle with brown sugar. Bake in upper third of oven until heated through and pecans are slightly browned.

Steps:

• Preheat oven to 425 Pierce the sweet potatoes with a fork and bake until tender, about 1 hour.
• Roast the bananas, with the skins on, for the last 15 minutes of cooking time.
• When cool enough to handle, peel the potatoes and bananas and transfer to a food processor.
• Pulse until the potatoes are chunky.
• Add the butter and maple syrup, puree until smooth.
• Add the cinnamon,pumpkin pie spice and salt; puree to combine.
• Transfer to a shallow baking pan and smooth out the surface with a spatula.
• In a skillet, cook the pecans in butter over low heat and sprinkle with salt.
• Saute until well-coated, stirring occasionally, for about 5 minutes.
• Transfer the pecans to paper towels to drain.
• Arrange pecans on top of puree and sprinkle with brown sugar.
• Bake at 300 until heated through, about 20 minutes.

Steps:

• Preheat oven to 425°F.
• Prick sweet potatoes with a fork and in a baking pan bake in middle of oven until tender, about 1 hour.
• When just cool enough to handle, peel potatoes and transfer half to a food processor. Add bourbon and 6 tablespoons butter and purée 30 seconds. Transfer purée to a large bowl. Purée remaining potatoes in food processor until completely smooth and transfer to bowl. Stir purée until combined well and season with salt and pepper. Transfer purée to a 2-quart gratin dish or other shallow baking dish. Purée may be made 2 days ahead and chilled, covered. Bring purée to room temperature before proceeding.
• Reduce temperature to 325° F.
• In a shallow baking pan spread pecans in one layer and bake in middle of oven until fragrant, about 10 minutes. Toss hot pecans with remaining 2 tablespoons butter and coarse salt. Pecans may be made 2 days ahead and kept in an airtight container at room temperature.
• Arrange pecans on top of purée and sprinkle with brown sugar. Bake purée in upper third of oven until heated through and pecans are slightly browned, about 30 minutes.

Steps:

• Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans.
• Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well.
• Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter.
• Cook in a hot waffle iron. Garnish with more chopped pecans.

Steps:

• In a large saucepan, cover potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife, 15 to 20 minutes. Drain; puree in food processor.
• Add flavorings, if desired; puree. Maple-Butter: Add 2 tablespoons each melted butter and maple syrup. Serve puree with more butter and syrup. Orange-Ginger: Add 1/4 cup each milk and orange juice, 2 tablespoons melted butter, and 2 teaspoons minced fresh ginger. Lime-Cayenne: Add 1 tablespoon lime juice and a pinch of cayenne. Thin with a bit of cooking liquid, if needed.
• Season with salt and pepper; serve.

Steps:

• Preheat the oven to 400 degrees F. Prick the sweet potatoes all over with a fork and put them on a roasting pan. On another roasting pan prick bananas and lay out in a single layer. Roast sweet potatoes for 45 minutes until very soft and roast bananas for 25 minutes. Remove both pans from the oven and allow to cool slightly.
• In a small sauce pot heat cream with bay leaf until reduced by half, then keep warm until ready to puree potatoes and bananas.
• When the potatoes are cool enough to handle, scoop out the flesh into the bowl of a food processor. Add peeled bananas. Season with salt, add butter, cream, cinnamon, nutmeg, vanilla and puree until super smooth. Pour into an oven-proof gratin dish.
• Make the topping by combining flour, cold butter and brown sugar in the food processor and pulse until you have the texture of coarse bread crumbs. Sprinkle on top of the puree and place under the broiler until golden brown and crispy, about 4-5 minutes.
• TIPS.
• You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat it up in the oven.