Pecan Sweet Potatoes

Introduction

History

The exact origins of Pecan Sweet Potatoes are unknown, but sweet potatoes have been a staple in Southern cuisine for centuries. Pecans are also a popular ingredient in Southern cooking, so it's no surprise that the two were eventually combined to create this delectable dish.

Ingredients

How to prepare

Variations

Notes

1. Other nuts can be used in the topping, almonds or peanuts serve admirably.
2. Stores well frozen.

Cooking Tips & Tricks

Be sure to cook the sweet potatoes until they are soft and easily mashed to ensure a smooth base for the dish.

- For a richer flavor, you can use whole milk or even cream instead of skim milk in the base.

- Make sure to evenly distribute the topping over the sweet potato mixture to ensure a crunchy and delicious finish.

Serving Suggestions

Pecan Sweet Potatoes are the perfect side dish for a holiday meal or special occasion. They pair well with roasted turkey, ham, or even grilled chicken.

Cooking Techniques

Baking is the best cooking technique for Pecan Sweet Potatoes, as it allows the flavors to meld together and the topping to become crunchy and delicious.

Ingredient Substitutions

If you don't have almond extract, you can use additional vanilla extract in the base mixture. You can also use walnuts or another type of nut in place of pecans in the topping.

Make Ahead Tips

You can prepare the sweet potato mixture and topping ahead of time and store them separately in the refrigerator. When you're ready to bake, simply assemble the dish and bake as directed.

Presentation Ideas

Serve Pecan Sweet Potatoes in a decorative baking dish or individual ramekins for a beautiful presentation. You can also garnish with additional chopped pecans for a festive touch.

Pairing Recommendations

Pecan Sweet Potatoes pair well with a variety of main dishes, including roasted meats, grilled chicken, or even a vegetarian casserole. They also go well with a side of green beans or a fresh salad.

Storage and Reheating Instructions

Leftover Pecan Sweet Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F (177°C) for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Pecan Sweet Potatoes contains approximately 250 calories.

Carbohydrates

Each serving of Pecan Sweet Potatoes contains approximately 40 grams of carbohydrates.

Fats

Each serving of Pecan Sweet Potatoes contains approximately 10 grams of fats.

Proteins

Each serving of Pecan Sweet Potatoes contains approximately 2 grams of proteins.

Vitamins and minerals

Sweet potatoes are a great source of vitamin A, vitamin C, and potassium.

Alergens

This recipe contains nuts (pecans) and dairy (margarine, milk), so it may not be suitable for those with nut or dairy allergies.

Summary

Pecan Sweet Potatoes are a delicious and nutritious side dish that is relatively low in calories and high in vitamins and minerals.

Summary

Pecan Sweet Potatoes are a delicious and comforting side dish that is perfect for any holiday meal or special occasion. With a creamy sweet potato base and a crunchy pecan topping, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Pecan Sweet Potatoes. It was a crisp autumn day, the leaves were falling from the trees in a beautiful array of colors and the smell of cinnamon and nutmeg filled the air. My dear friend Martha had invited me over for dinner, and she served this delectable dish as a side to her savory roast chicken. From the first bite, I knew I had to learn how to make it myself.

Martha graciously shared the recipe with me, explaining that it had been passed down in her family for generations. She had learned it from her own grandmother, who had learned it from her mother, and so on. The secret, she said, was in the perfect balance of sweet and savory flavors, the buttery pecans adding a delightful crunch to the soft, creamy sweet potatoes.

I was determined to master this recipe, to make it a staple at my own family dinners. So, armed with Martha's handwritten instructions, I set out to recreate the dish in my own kitchen. I gathered the ingredients - sweet potatoes, pecans, brown sugar, butter, cinnamon, nutmeg, and a dash of salt - and got to work.

The first step was to peel and chop the sweet potatoes into bite-sized pieces. I then boiled them until they were tender but still held their shape. While the potatoes cooked, I toasted the pecans in a dry skillet until they were fragrant and golden brown. The smell filled my kitchen, and I knew I was on the right track.

Next, I melted butter in a saucepan and added the brown sugar, cinnamon, nutmeg, and a pinch of salt. The mixture bubbled and caramelized, creating a rich, sweet sauce that would coat the sweet potatoes and pecans. I poured this over the cooked potatoes and tossed everything together until each piece was coated in the luscious sauce.

Finally, I transferred the mixture to a baking dish and topped it with the toasted pecans. Into the oven it went, the scent of warm spices and roasted nuts filling the air. As the dish baked, the flavors melded together, creating a symphony of sweet, savory, and crunchy.

When the timer dinged, I pulled the dish out of the oven and marveled at the golden-brown crust that had formed on top. The pecans had caramelized and the sweet potatoes had absorbed all the flavors of the sauce. I couldn't wait to dig in.

I served the Pecan Sweet Potatoes alongside a perfectly roasted chicken, just like Martha had done. My family's eyes widened as they took their first bites, savoring the flavors and textures of the dish. They declared it a winner, a new family favorite that would be requested at every holiday meal from then on.

As the years went by, I continued to make Martha's Pecan Sweet Potatoes, tweaking the recipe here and there to suit my family's tastes. I added a touch of orange zest for brightness and a sprinkle of flaky sea salt for contrast. Each time I made the dish, I thought of Martha and her grandmother, grateful for their generosity in sharing this treasured recipe with me.

Now, as I pass the recipe on to my own grandchildren, I hope they will appreciate the history and tradition behind it. I hope they will take the time to peel and chop the sweet potatoes, to toast the pecans just right, to mix the sauce with care and attention. And I hope that, with each bite, they will feel the love and connection that comes from sharing a delicious meal with family and friends.

For me, Martha's Pecan Sweet Potatoes will always hold a special place in my heart, a reminder of the day I first learned to make it and the joy it has brought to my family ever since. And as I sit down to enjoy a plateful of this comforting dish, surrounded by loved ones, I am grateful for the memories and traditions that have been passed down through the generations.

Categories

| American Recipes | Pecan Recipes | Southern Desserts | Sweet Potato Recipes |

Recipes with the same ingredients