SWEET POTATOS W/PECANS??

[Guest guest]

DOES ANYONE HAVE A RECIPE FOR MASHED SWEET POTATOES WITH PECANS? I RECENTLY

ATE THIS IN A CAFE AND FORGOT TO ASK ABOUT THE RECIPE. IT WAS DELICIOUS.

[Guest guest]

Here's some recipes with mashed sweet potatoes & pecans.

 

* Exported from MasterCook *

 

New England Stuffed Sweet Potatoes

 

Recipe By : Cooking Light Magazine, September 1996

Serving Size : 6 Preparation Time :0:00

Categories : Luncheon Pastry

 

Amount Measure Ingredient -- Preparation Method

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6 8 ounce whol sweet potatoes

1/3 cup chopped pecans -- toasted

1/4 cup dried cranberries

1/4 cup maple syrup

1 tablespoon peeled fresh ginger -- grated

1/2 teaspoon salt

1/4 teaspoon ground red pepper

 

1. Preheat oven to 375 oF.

2. Wrap potatoes in foil; bake at 375 oF for 1 hour or until tender.

3. Unwrap potatoes. Split open each potato, and scoop out pulp, leaving a

1/4 inch thick shell. Combine pulp, pecans, and remaining ingredients.

Stuff shells with 3/4 cup potato mixture; place on baking sheet. Bake at

375 oF for 10 minutes or until thoroughly heated.

 

Yield: 6 servings.

 

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Nutr. Assoc. : 0 0 2928 0 26076 0 0

 

* Exported from MasterCook *

 

Sweet Potato Casserole With Praline Topping

 

Recipe By : Cooking Light Magazine, Dec 1997

Serving Size : 8 Preparation Time :0:00

Categories : Potatoes Side Dishes

Casseroles

 

Amount Measure Ingredient -- Preparation Method

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1 cup all-purpose flour

2/3 cups packed brown sugar

1/4 cup chopped pecans -- toasted

1/4 cup stick margarine -- melted

1/2 teaspoon ground cinnamon

4 medium sweet potatoes

--peeled and halved

--about 2 1/2 pounds

1/2 cup granulated sugar

1 1/2 teaspoon vanilla extract

1 large egg white

5 ounces fat-free evaporated milk

cooking spray

 

1. Preheat oven to 350°F.

 

2. Combine first 5 ingredients in a small bowl, stirring to form a streusel.

Set aside.

 

3. Place potatoes in a Dutch oven; add water to cover. Bring to a boil;

cover, reduce heat, and simmer 30 minutes or until very tender. Drain well;

mash in a large bowl. Stir in 1 cup streusel, granulated sugar, vanilla, egg

white, and milk. Spoon into a 2-quart casserole coated with cooking spray;

top with remaining streusel. Bake at 350° for 45 minutes.

 

Yield: 8 servings (serving size: 3/4 cup).

 

Calories 376 (21% from fat); fat 8.8g (sat 1.4g, mono 4.1g, poly 2.6g);

protein 5.4g; carbohydrates 70.1g; fiber 3.8g; cholesterol 1mg; iron 1.9mg;

sodium 115mg; calcium 97mg.

 

Busted by Gail Shermeyer <4paws

* Exported from MasterCook *

 

Sweet Potato-Bourbon Tart

 

Recipe By : Cooking Light Magazine, Dec 1997

Serving Size : 10 Preparation Time :0:00

Categories : Potatoes Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons sugar

2 tablespoons stick margarine

1/4 teaspoon salt

1 ounce block-style fat-free cream cheese

--about 4 teaspoons

1 teaspoon vanilla extract

1 large egg

1 1/4 cup all-purpose flour

4 medium sweet potatoes

--about 2 1/4 pounds

3/4 cups packed brown sugar

3 tablespoons bourbon

--or 1/4 teaspoon rum extract

--and 3 tablespoons water

2 tablespoons stick margarine

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

2 large eggs

cooking spray

2 teaspoons water

1 large egg white -- lightly beaten

1/4 cup chopped pecans

 

1. Preheat oven to 400°F.

 

2. Combine first 4 ingredients in a medium bowl; beat at medium speed of a

mixer until light and creamy. Add vanilla and 1 egg; beat well. Gradually

add flour, beating at low speed until moist. Press mixture gently into a

5-inch circle on heavy-duty plastic wrap; cover with additional plastic

wrap. Chill 1 hour.

 

3. While dough chills, bake sweet potatoes. Bake at 400° for 55 minutes or

until very tender. Cool. Reduce oven temperature to 350°F. Peel potatoes;

place potato pulp, brown sugar, and next 8 ingredients (brown sugar through

eggs) in a large bowl. Beat at medium speed of a mixer until smooth; set

aside.

 

4. Roll dough, still covered, into an 11-inch circle. Remove 1 sheet of

plastic wrap, and fit dough into a 3-inch tart pan coated with cooking

spray. Remove top sheet of plastic wrap. Spoon potato mixture into prepared

crust. Combine 2 teaspoons water and egg white, and brush edges of dough

with egg white mixture. Sprinkle potato mixture with chopped pecans. Bake

tart at 350° for 1 hour or until puffy and set. Cool on a wire rack.

 

Yield: 10 servings.

 

Busted by Gail Shermeyer <4paws

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