Sweetpotatopralineswirl Recipes

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.

Steps:

• Preheat the oven to 375 degrees F.
• Roll out the dough into a circle, about 12 to 13 inches in diameter. Gently press it into a 9-inch pie pan and crimp edges with your forefinger and thumb. Prick the bottom of the pie crust all over with the tines of a fork to keep it from puffing up in the oven. Refrigerate until well chilled, about 45 minutes.
• Put the sweet potatoes on a baking sheet and bake in the oven until very tender, about 45 minutes. Turn the oven down to 350 degrees F and remove potatoes from oven; allow to cool slightly before scooping the flesh into a food processor. Puree until smooth, then add the eggs, cream, brown sugar, sugar syrup and vanilla extract. Pulse a couple of times to combine, then add the cinnamon, nutmeg, and salt.
• Put the pie pan on a rimmed baking sheet and pour in the filling. Bake until the center is set, about 40 minutes. Let cool completely, then transfer the pie to the refrigerator.
• To make the praline topping, melt the butter in a small saucepan over medium-low heat and add the sugar, syrup, pecans and salt. Cook until the sugar dissolves and the mixture is smooth, about 3 to 5 minutes. Remove from the stovetop and let cool for 5 minutes.
• Remove the pie from the refrigerator and pour the praline topping over the cooled pie, spreading evenly with a spatula or by gently rolling the pie around at an angle so it hits the edges. Cool until topping has hardened, about 20 minutes. Serve.
• Combine the flour, ground pecans, sugar and salt in a large bowl. Add the butter and rub the butter pieces between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. Pour in the ice water and work it in until the dough holds together, being careful not to overmix. Squeeze a small amount together; if it is too crumbly, add some more ice water, a little at a time. Shape it into a smooth ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.

Steps:

• Preheat oven to 350. Lightly grease/spray a casserole dish.
• In a mixing bowl, mix together mashed sweet potatoes, sugar, vanilla, eggs and cream; mix well. Spread into prepared casserole dish.
• In a seperate bowl, mix butter, brown sugar, flour, pecans and cinnamon. Mix until crumbly; sprinkle over the mashed sweet potato mixture.
• Bake at 350 for 30 minutes.

Steps:

• Heat oven to 350°F.
• Mash potatoes in large bowl. Add dressing, 1/4 cup sugar, ginger and zest; mix well.
• Spoon into 1-1/2-qt. casserole. Combine nuts, remaining sugar, butter and cinnamon; sprinkle over potato mixture.
• Bake 30 min. or until heated through.

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender. , Drain potatoes and place in a large bowl; mash until smooth. , Preheat oven to 325°. Beat cream, eggs, brown sugar, vanilla, cinnamon and ginger with sweet potatoes; fold in pecans., Transfer to a greased 8-in. square baking dish. Combine sauce ingredients; spoon over potato mixture. Cut through with a knife to swirl the sauce., Bake, uncovered, 30-40 minutes or until a thermometer reads 160°.

Steps:

• Melt butter in a large skillet over medium heat. Add sweet potatoes; cover and cook over medium heat 5 minutes or until golden. Turn potato slices over. Reduce heat, cover, and cook 5 more minutes.
• Remove potatoes from skillet. Add apples; cook 5 minutes on each side or until tender and golden.
• Return potatoes to skillet. Add sugars, pecans, cinnamon, and salt, tossing to coat. Add 2 tablespoons water, stirring to loosen browned particles. Cook 5 minutes or until potatoes and apples are glazed and tender.

Steps:

• Prepare the dough: In a small bowl, mix together the warm water and yeast. Let sit, undisturbed, for 1 minute, then whisk to dissolve. Let sit until frothy, about 5 minutes.
• In a medium bowl, whisk together 2 3/4 cups flour, salt, nutmeg and mace. Set aside.
• In a large bowl, using a wooden spoon, beat together the 5 tablespoons butter and the sugar to form a paste. You are not looking for a lot of air; you just want the mixture to look cohesive.
• Break the egg into a small bowl or cup and stir with a fork to break up the yolk a bit, then add to the creamed sugar base. Beat with a sturdy wooden spoon to combine. Add the sweet potato purée and continue beating until mostly incorporated; the mixture will look curdled. Stir in the yeast mixture.
• Add the flour mixture and stir to create a soft, shaggy dough. Turn it out onto a flour-dusted surface and knead and fold the edges of the dough into the center until it comes together.
• Continue kneading for about 8 minutes, adding flour as necessary if the dough gets sticky until you form a smooth but tender ball. This is a wetter dough and may absorb up to 1/4 cup more flour, so keep adding as you knead. (Alternately, this whole process can be done in a mixer, using the beater attachment on low to combine the butter and sugar until creamy. Stream in the beaten egg, followed by the sweet potato purée and finish with the flour. Once all the flour is added, switch to the dough hook and mix on medium-low for 6 to 8 minutes. Three minutes into kneading, check for tackiness and add flour if the dough does not come cleanly off the hook.)
• Scrape any leftover bits from the large bowl and discard. Grease with a little butter or oil, nest the dough in the bowl turning it once to coat lightly. Cover with a plate, pot lid or wet towel and let sit in a warm place until doubled in volume 1 1/2 to 2 hours.
• Punch down the dough, fold the edges into the center, flip the dough over and cover with a pot lid or an inverted plate. Chill overnight in the refrigerator (or at least 8 hours).
• The next morning, soak the raisins in boiling water to cover and let them sit for 10 minutes to plump. Drain well and set aside. Grease a 1 1/2-pound-capacity loaf pan (such as a 9-by-4-inch small Pullman or a 10-by-5-inch loaf pan) with softened butter or oil.
• Make the wine loaf: In a small bowl, whisk together the flour, baking powder, salt and cinnamon. In a separate small bowl, beat together the butter and sugar to make a paste. Add the egg and beat to combine. Add the flour mixture and stir until smooth and uniform. Keep at room temperature.
• Remove dough from the fridge; it should be puffy and nearly doubled in size. Turn the dough out onto a lightly floured surface. Roll the dough out into an oblong sheet that is about 18-by-6 inches, using a little flour if necessary to keep it from sticking.
• Spread the wine loaf across the surface of the dough in a thin, even layer, using an offset spatula or sturdy rubber spatula.
• Scatter the plumped raisins over the battered dough, pressing lightly to adhere, then sprinkle very lightly with additional cinnamon to lightly coat.
• Roll the dough up lengthwise, shaping it into a tight 6-inch-long log. When finished, rock the loaf back and forth a bit on the surface and press on both ends with your hands to even it out. You want the loaf to fit snugly in the bottom of the pan. To adjust the dimensions, roll it a little more to elongate it or press the ends a few more times to make it shorter. Lift it up and slip the loaf into the buttered loaf pan, seam-side down.
• Let rise at room temperature, covered loosely with a sheet of lightly greased plastic wrap, until doubled and brimming in your pan, about 3 hours.
• When your loaf looks close to ready, heat the oven to 375 degrees and position a rack in the center.
• Brush the surface of the loaf with cream, and bake for 50 minutes to 1 hour 15 minutes, rotating after 30 minutes to ensure even coloring. The loaf should be a deep golden brown and register 200 degrees when tested with a thermometer. (If the loaf is browning too quickly, you can tent with aluminum foil halfway through baking.)
• Remove from the oven and, using oven mitts or towels, bang the pan on all sides on the counter to release the loaf, carefully unmolding it onto a cooling rack. Let loaf cool completely before slicing. (If you cut it when hot, you may dry out the interior.) Store bread in an extra large sealed bag for 2 to 3 days, slice it before bagging for easy toasting. You can also freeze it in resealable freezer-safe plastic bags, whole or sliced.

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, sweet potatoes, sugar, butter, milk and vanilla. Transfer to a greased 11x7-in. baking dish. In a small bowl, mix butter, brown sugar, pecans and flour; sprinkle over top. Bake, uncovered, 50-60 minutes or until top is browned.

Steps:

• Cut potatoes into cubes, Place in a large sauce pan cover with water, add salt and boil about 20 ,inutes until tender, Drain.
• Mash potatoes, add green onions and garlic mix to blend.
• Add butter,hot milk,egg yolks,pepper and nutmeg. whip until light and fluffy then add parsley.
• Add mozzarella cheese,sausage and parmesan cheese.
• Spoon mixture into a buttered ovenproof dish, sprinkle with herbs and arrange the sausage slices around outer edge of potatoe mixture.Heat under broiler until lightly browned and hot, 5-10 minutes.