65 souffle pecans Recipes

cooked and mashed sweet potatoes , from about 2 to 3 small baked potatoes, granulated sugar, eggs, beaten, milk, unsalted butter, about 1 stick, melted, vanilla extract, salt, light brown sugar, unsalted butter, about 1/2 stick, cubed, at room temperature, self-rising cake flour, chopped pecans

prep time : 30 minutes, cook time : 1 hour, total time : 1 hour, 30 minutes, carrots, peeled and cut into 1/2-inch dice, eggs, firmly-packed brown sugar, butter, softened to room temperature, all-purpose flour, milk, orange juice, baking powder, cinnamon, ground nutmeg, chopped pecans, firmly-packed light brown sugar, all-purpose flour, butter, softened to room temperature, preparation, preheat oven to 350 degrees f. grease or spray a 9 x 13 casserole dish with cooking spray., place carrots in a large saucepan and cover with water by 1 inch. bring to a boil. cook, uncovered, until carrots are tender when pierced with a fork, 12-15 minutes. drain., place carrots and remaining ingredients in a food processor fitted with a metal blade (you may have to do this in batches). puree until smooth., spread into prepared casserole dish ., combine topping ingredients. sprinkle over carrot mixture ., bake 50-60 minutes ., my picture here does not have the nut topping

sweet potatoes, unpeeled ,cut into pieces, water , as needed, unsalted butter, cut into pieces,at room temperature, granulated sugar, eggs, self-rising flour, milk, salt, vanilla extract, coconut extract, almond extract, chopped pecans, dark brown sugar , firmly packed, cinnamon

sweet potatoes, butter, room temperature, eggs, beaten, evaporated milk, vanilla , good, sugar, bourbon (optional), butter, melted and cooled, light brown sugar, flour, pecans, chopped, marshmallows (optional)