3-Ingredient Sweet Potato Casserole With Maple Pecans

Yield: Serves 8–10
Active Time: 30 minutes
Total Time: 2 hours

Ingredients

• Olive oil (for pan)
• 5 1/2 pounds sweet potatoes, peeled, cut into 1 1/2" pieces
• 2 teaspoons kosher salt, divided, plus more
• 1 1/4 cups pure maple syrup, divided
• 2 cups pecan halves (about 7 ounces)
• 1 1/2 teaspoons freshly ground black pepper, divided

Preparation

• Preheat oven to 350°F. Oil a 3-qt. baking dish. Cook potatoes in a large pot of boiling salted water until very tender, about 12 minutes. Drain; let sit in colander 15 minutes.
• Meanwhile, heat 1/2 cup syrup in a large skillet over medium-high. Add pecans, 3/4 tsp. salt, and 1 tsp. pepper and cook, stirring constantly, until syrup has evaporated and pecans are glazed, about 5 minutes. Transfer to a parchment-lined rimmed baking sheet and let cool.
• Purée potatoes, 1 1/2 cups water, and remaining 3/4 cup syrup, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth. Transfer potato mixture to prepared baking dish.
• Coarsely chop pecans and sprinkle evenly over potato mixture.
• Bake casserole until top is lightly browned, about 40 minutes. Let sit 15 minutes before serving.

Do Ahead
Casserole can be assembled, without topping, 2 days ahead; cover and chill. Candied pecans can be made 2 days ahead; store in an airtight container at room temperature.

Notes

• nuts were a sticky mess; hard to cut; find a separate recipe for nuts next time

Avocado Salsa

• 2 avocados
• 1 medium tomato
• 1 medium red onion
• 1 small bell pepper
• 1 hot house cucumber
• 1 tsp coriander
• 1 tsp cumin
• 3 tbsp chopped cilantro
• 2 cloves garlic, creamed
• 2 tbsp lime juice
• 1 tbsp olive oil
• dash cayenne or chopped jalapeno
• sea salt to taste
• pepper to taste

Finely chop the onion.

Cut the avocado in half; remove the seed and slice in rind, then remove with spoon, place in small bowl with lime juice and set aside.

Cut tomatoes in half. Squeeze gently to remove seeds; chop finely. Place in separate bowl from avocados.

Remove seed from peppers and finely chop. Place in the bowl.

Cut cucumber length wise, scoop out seed, finely chop, place in the bowl.

Finely chop cilantro, place in bowl

Cream the garlic, place in bowl.

Finely chop the jalapeno, place in bowl, toss until combined.

Add coriander, cumin, olive, oil, salt, and pepper, toss.

Add avocado, gently combine.

Serve with fresh veggies or tortilla chips.

Zucchini Bread

• 1 cup brown sugar
• 1 cup white sugar
• 1 cup oil
• 3 eggs
• 2 cups grated zucchini - peeled
• 3 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• ¾ tsp cloves
• 1 tsp nutmeg
• 1 tsp cinnamon
• ½ tsp salt
• 1 tsp vanilla
• ½ cup chopped nuts
• 1 cup raisins

Beat eggs, gradually beat in sugars, then oil. Combine dry ingredients. Add to first mixture alternately with zuchinni. Stir in raisins, nuts, and vanilla. Pour into 2 greased and lightly floured loaf pans. Bake 1 hour at 325°. Let stand about 10 min and turn onto wire rack to cool. Can be glazed with lemon icing.

Banana Nut Muffins

From: Karen Penn

• 3 or 4 bananas smashed
• ⅓ cup melted butter
• ¾ cup sugar
• 1 egg beaten
• 1 tsp vanilla
• 1 tbsp espresso or strong coffee
• 1 tsp baking soda
• pinch of salt
• 1½ cup flour
• 1 cup chopped walnuts

Don't need to use mixed.

1. Preheat oven to 350°. With a wooden spoon, mix the butter into the mashed bananas in a large mixing bowl.
2. Mix in the sugar, egg, espresso, and vanilla.
3. Sprinkle the baking soda and salt over the mixture and mix in.
4. Add the flour, mix until it is just incorporated. Fold in chopped walnuts.
5. Pour mixture into a prepared muffin tin. Bake for 25-30 min. Check for done-ness with a toothpick inserted into the center of a muffin. They're done when toothpick comes out clean. Cool on a rack.

Makes 12 standard or 6 large muffins.

Amish Friendship Bread

• 3 cups flour
• 2 cups sugar
• 1½ cups milk
• ¾ - 1 cup oil (can use applesauce instead)
• 1 tsp vanilla
• 3 large eggs
• 1½ tsp baking powder
• ½ tsp salt
• ½ tsp baking soda
• 2 tsp cinnamon
• 1 large box vanilla instant pudding
• 1 cup chopped pecans and/or ½ cup raisins (optional)

Combine wet ingredients. Combine dry ingredients. Combine wet and dry.

Pour into 2 large well greased and sugared (sugar, cinnamon, flour mixture) loaf pans.

Bake @ 325 for 1 hour.

Chocolate Chip Cookies

From: Sherrie Casto

• 1½ cup sugar
• 2 cup brown sugar
• 1 lb butter or ½ butter crisco and ½ button or margarine
• 6 cup flour
• 3 eggs
• 2 Tbsp vanilla
• 1½ tsp soda
• 1½ tsp salt
• 3 cups chocolate chips

Cream butter and sugars. Add Eggs and vanilla.

Mix dry ingredients together in separate bowl.

Add dry ingredients to wet, gradually, 1 cup at a time until mixed.

Stir in chocolate chips

Bast @ 350° for 8-10 min.

Ultimate Chocolate Chip Cookies

Makes ~3 dozen cookies.

• ¾ cup (¾ stick) butter flavor shortening
• 1¼ cup firmly packed light brown sugar
• 2 tbsp milk
• 1 tbsp vanilla
• 1 egg
• 1¾ cup all purpose flour
• 1 tsp salt
• ¾ tsp baking soda
• 1 cup coarsely chopped pecans (optional)
• If nuts are omitted, add additional ½ cup semi-sweet chocolate chips.

Heat oven to 375°.

Place sheets of foil on counter top for cooling.

Combine shortening, brown sugar, and vanilla in a large bowl.

Beat at medium speed with mixer until well blended.

Beat eff into creamed mixture.

Combine flour, salt, and baking soda.

Mix into creamed mixture just until blended.

Stir in chocolate chips and pecans.

Drop rounded tablespoons of dough 3 inches apart onto ungreased baking sheet.

Bake 1 baking sheet at a time at 375° for 8-10 minutes for chewy cookies, or 11-13 minutes for crisp cookies. DO NOT OVERBAKE.

Cook 2 min on baking sheet.

Remove cookies to foil to cool completely.