Balsamic Sweet Potato and Walnut Pie Dining and Cooking

UMP University of Minnesota Press Blog Holiday recipe spectacular

1 Prepare & roast the sweet potatoes. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise; cut crosswise into 1/2-inch pieces. Line a sheet pan with foil. Transfer the sweet potato pieces to the foil. Drizzle with olive oil and season with salt and pepper.

FileSweet potato flaky pastry.jpg Wikipedia

Make filling: Place the potato skins back in the baking pan. Mash the baked potato flesh in a bowl until smooth. Mix in the Greek yogurt, pumpkin pie spice, maple syrup (and brown sugar, if using) and salt. Scoop this filling into the sweet potato skins (I get 6 skins out of 4 baked potatoes). Make Topping: In a separate bowl, mix all topping.

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Instructions. Preheat the oven to 200 C / 395 F. Line a flat baking tray with parchment paper. Place sweet potato wedges in the tray, inner side up, and drizzle them with olive oil. Sprinkle evenly with 1 teaspoon of salt. Place in the oven, middle shelf for 30 minutes.

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Simmer for 15 minutes, or until they get fork tender. Drain the remaining water and allow the sweet potatoes to cool down. (If you're using canned mashed sweet potato puree, skip this step) To make the crumb Topping, combine Light Brown Sugar with Granulated Sugar, AP Flour, Cold Butter cubes, and chopped Walnuts.

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Heat a large pot of salted water to a boil. Peel the potatoes and add to pot. Cook 20-30 min., until mostly tender. Remove potatoes with a slotted spoon and let cool. 2. Meanwhile, coat a 9x13-inch baking dish with cooking spray. In a 10-inch skillet, add the walnuts and toast on medium 1-2 min., until golden, stirring constantly.

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Walnut and Brown Sugar Topping. In a small bowl combine the walnuts, flour, brown sugar and granulated sugar and whisk together using a fork. Pour in the melted butter and use the fork to stir until crumbs form. Break up any large crumbs with the fork. Place the bowl in the refrigerator while you make the sweet potato casserole.

Balsamic Sweet Potato and Walnut Pie Dining and Cooking

Topping. While the sweet potatoes are cooking, melt butter in a small skillet over medium heat. Once butter is melted, stir in brown sugar, cinnamon, vanilla extract, and salt until combined. Add in pecans and walnuts and toss until well coated. Cook for 2-4 minutes until the nuts are toasted and you smell a nutty aroma.

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For topping, dump the chopped walnuts, Bob's Red Mill 1 to 1 Gluten Free Baking Flour, brown sugar and softened butter into a small mixing bowl. Blend together with a fork until crumbly. Set aside. Peel the sweet potatoes with a fork. Cube the sweet potatoes and put them in a large mixing bowl.

Balsamic Sweet Potato and Walnut Pie Dining and Cooking

Add all of the ingredients for the herbed ricotta to a small bowl and stir well to combine. Refrigerate until ready to use. Preheat the oven to 400 degrees F. Use a sharp knife to slice the sweet potatoes into 1/4-inch to 1/2-inch thick rounds. Add the sweet potato slices to a large mixing bowl and drizzle with avocado oil.

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Mash the potatoes. Add the ingredients to the bowl and mix well. Pour the sweet potato mixture into the bowl. Crumble the brown sugar topping over the sweet potato mixture. Bake for 40 minutes or until the topping is golden brown. Serve immediately. Add the potatoes to a baking dish.

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Instructions. In a large mixing bowl, use a potato masher to mix up the cooked sweet potato, eggs, butter, vanilla and sugar. Transfer to a greased casserole dish and set aside. In a separate bowl, mix up the topping ingredients: flour, nuts, butter, brown sugar and (optional) pinch of salt.

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Preheat your oven to 350°F. Bring a large pot of water to a boil on the stovetop. Boil the chopped sweet potatoes for about 10 minutes, until soft and tender. Drain the sweet potatoes and return them to the pot or to a large mixing bowl. Mash the sweet potatoes with a potato masher until creamy and smooth.

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Preheat the oven to 400 degrees F. Grab a baking sheet. Prepare the sweet potatoes. Wash the sweet potatoes and pierce each of them with a fork to create holes in the skin. Place the prepared sweet potatoes on a baking tray. Bake the sweet potatoes for about 30 minutes, until they are fully cooked. Prepare the topping.

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Cook 20-30 min., until mostly tender. Remove potatoes with a slotted spoon and let cool. Meanwhile, coat a 9x13-inch baking dish with cooking spray. In a 10-inch skillet, add the walnuts and toast on medium 1-2 min., until golden, stirring constantly. Remove from pan and reserve nuts. Wipe out skillet. In same skillet, melt the butter on.

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Step 1. Preheat oven to 400°. Mix sugar and 1 Tbsp. hot water in a small bowl until sugar dissolves. Add walnuts and toss to coat. Spread out on a baking sheet. Toast, tossing halfway through.

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Baking time may vary depending on the thickness of the slices. Meanwhile, mix maple syrup, chopped walnuts, cinnamon, and thyme in a bowl. Remove the baking tray. Top each sweet potatoes slices with about 1 teaspoon of the above mixture. Put the tray back into the oven and bake for another 8-10 minutes.