Hello Twice-Baked Sweet Potatoes with Chipotle Pecan Streusel! How amazing do these things look?
After seeing this tantalizing recipe on cookincanuck.com I just had to share it with you!
Twice-Baked Sweet Potatoes with Chipotle Pecan Streusel
Sweet Potatoes:
6 medium red-skinned sweet potatoes (also called yams)
1 tbsp canola oil
5 tbsp unsalted butter, cut into small pieces
1/4 cup pure maple syrup
1/2 tsp ground cinnamon
1/4 tsp chipotle chile powder
Pinch salt
Chipotle Pecans:
3 tbsp unsalted butter
1 1/3 cups pecans
1 tbsp plus 1 tsp granulated sugar
3/4 tsp chipotle chile powder
Pinch salt
Streusel:
2 tbsp all-purpose flour
2/3 cup packed brown sugar
2 tbsp unsalted butter, slightly softened
2/3 cup chipotle pecans, chopped
Sweet potatoes:
Preheat oven to 350 degrees F. Set one rack in the lowest position and the other in the middle of the oven. Place a foil-lined baking sheet on the lowest rack.
Rub sweet potatoes with canola oil. With a fork, pierce each potato 5 to 6 times in different places around the potato. Place the potatoes directly on the upper rack and bake until tender when pierced with a fork, about 1 hour. Remove from the oven and place on a cutting board to cool slightly.
Cut each potato in half lengthwise. Gently scoop out the flesh, leaving a 1/4-inch layer of potato. Place 8 of the potato shells on a large baking sheet and discard the remaining shells. Place the sweet potato flesh in a large saucepan set over medium heat. Using a whisk, mash and vigorously stir the sweet potato until slightly dry, about 5 minutes. Add butter, maple syrup, cinnamon, chipotle chile powder, and salt. Whisk until the mixture is smooth.
Evenly divide the sweet potato mixture between the shells.
Chipotle Pecans:
Melt butter in a large skillet set over medium heat. Add pecans, chipotle chile powder, and sugar to the skillet and cook, stirring, until the sugar begins to caramelize and the pecans are coated with the sauce, 4 to 5 minutes. Make sure the pecans do not burn. Spread the pecans on a baking sheet lined with parchment paper, sprinkle with salt, and cool.
Streusel:
In a medium bowl, combine flour, brown sugar, chopped pecans, butter, and salt. Using your fingers, mix the ingredients together until combined.
Sprinkle the streusel mixture evenly over the mashed sweet potatoes. Bake until the streusel mixture is melted together and beginning to bubble, about 15 minutes. Serve.
Serves 8.
Another great (and healthy) recipe on the same site is this beautiful dish of Green Beans with Balsamic Roasted Shallots. These lightly blanched green beans are topped with sweet, roasted shallots that are simmered in a light, syrupy mixture of balsamic vinegar and reduced chicken broth. This dish is not only flavorful and bright, but refreshingly healthy and low-fat, thanks to the lack of butter.
Here’s the recipe:
Green Beans with Balsamic Roasted Shallots
Adapted from The Bon Appetit Cookbook
6 large shallots
4 tsp olive oil, divided
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 cup low-sodium vegetable or chicken broth
2 tsp granulated sugar
1 tbsp balsamic vinegar
1 1/4 lb. green beans, end trimmed
Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
Peel and cut shallots in half through the root, leaving the root intact. Place the shallots in a medium bowl and toss with 2 teaspoons olive oil, salt, and pepper. Place the shallots, cut side down, on prepared baking sheet and roast until the bottom side of the shallots are deep brown, 15 to 18 minutes.
While the shallots are roasting, pour vegetable or chicken broth into a large skillet. Set over medium-high heat and boil until the chicken broth reduces to 1/4 cup, 5 to 6 minutes. Add granulated sugar and balsamic vinegar, bring to a boil, and stir until the sugar is dissolved. Add the roasted shallots to the chicken broth mixture, reduce heat to medium-low, and simmer about 5 minutes, until the sauce coats the shallots. The shallot mixture can be made up to a day ahead, then gently reheated over low heat before serving.
Bring a large pot of salted water to a boil over medium-high heat. Add green beans and cook until the green beans are tender-crisp, about 2 minutes. Drain immediately. Toss the green beans with 2 teaspoons olive oil. Arrange on a serving platter and top with roasted shallots. Serve.
Serves 4 as a side dish.
If you’d like to see pictures along with the full recipes go to cookincanuck.com
Have a very Happy Thanksgiving!!!!
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