Southern pecans add flavor to dishes

Pecans are the king of nuts in the South. The locally native tree is cultivated primarily for the seeds that they produce. Of course, the wood from the tree is often used in smokers to bring distinct flavor to meats.

There are many uses for pecans. Today, I want to share with you three recipes. The first uses the nut as a highlight, Mashed Sweet Potatoes with Pecan Topping. The second and third are traditional desserts, Pecan Pralines and Classic Pecan Pie. So gather up your pecans, and Let’s head to the kitchen!

Mashed Sweet Potatoes with Pecan Topping

Here’s a different take on sweet potatoes. Normally, marshmallows are used as a topping. Today, the topping is made with pecans. Use the optional ingredients to make this recipe your own.

6 large sweet potatoes

1 stick butter

3/4 cup half and half

Salt and pepper

Hot sauce (optional)

Brown sugar (optional)

Pumpkin pie spice (optional)

1/3 cup packed brown sugar

1 tablespoon water

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 cup chopped pecans

Preheat oven to 375℉.

Bake potatoes for 75 minutes or until tender. Remove from oven and cool; reduce heat to 350℉.

Peel potatoes and purée with butter and half and half. Season to taste with salt, pepper, hot sauce, and/or brown sugar (for those who like their sweet potatoes spiced, you can add up to 1 1/2 teaspoons pumpkin pie spice). Spoon evenly into a greased two quart baking dish.

Combine brown sugar, water, salt, and cinnamon in a small bowl and mix well. Add chopped pecans and mix well. Evenly spoon mixture over sweet potatoes in baking dish. Bake at 350℉ for 45 minutes or until hot and browned around the edges.

Pecan Pralines

This traditional New Orleans treat is always a crowd pleaser.

3 cups sugar (white, brown or combination)

1 cup heavy cream

2 tablespoons water

1/2 teaspoon salt

2/3 stick butter

2 cups chopped pecans

1 teaspoon vanilla

Combine sugar, cream, water, and salt in a heavy-bottomed saucepan and stir well. Place over medium-high heat and bring to a boil, stirring constantly. Once at a boil, reduce heat to medium and cook, stirring constantly, until a candy thermometer registers 236℉ to 240℉ (soft ball). Remove from heat, add butter and let stand until temperature has reduced to 160℉ (do not stir). Add pecans and stir well with a wooden spoon. Add vanilla and stir constantly until candy begins to set up and thicken. Drop by heaping spoonfuls onto wax paper, working fast. Let cool completely.

Classic Pecan Pie

A great way to dress up pecan pie is to serve it with a little caramel sauce.

1 cup corn syrup

3 eggs

1 cup sugar

2 tablespoons butter, melted

1 teaspoon pure vanilla extract

1 1/2 cups pecans

1 (9-inch) unbaked or frozen deep-dish pie crust

Preheat oven to 350℉.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour into pie crust.

Bake on center rack of oven for 60 to 70 minutes. Cool for two hours on wire rack before serving.

I remember when I was younger picking pecans and shelling them. We would gather at our house or my grandmothers. It would turn into a day long event. For some reason, I am not particularly fond of pecans. There is something about the texture that makes me prefer other nuts. That doesn’t stop me from using them in my kitchen. Every holiday season, I am always making pecan pies. And of course, my Praline King Cakes for the Carnival season.