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String Beans in Pecan Sauce

1 pounds fresh string beans
¼ pounds Pecan Valley Pecan Pieces
¼ cup red wine vinegar
¼ cup onion minced
1 cup chicken stock
2 garlic cloves minced
2 teaspoons sweet paprika
3 tablespoons cilantro freshly and finely chopped
1½ teaspoons sea salt
3 quarts water

1. In mill or with a mortar and pestle, pulverize the pecans into a paste.
2. Combine the stock, onions, garlic, paprika, vinegar, salt, pecan paste and cilantro. Mix thoroughly.
3. Trim but do not cut the string beans. Bring the water to boil, add the string beans and boil them for 10 minutes.
4. Drain the beans well.
5. Add the beans to the pecan paste mixture and toss until coated completely with the mixture.
6. Serve at once.

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Sweet Potato and Apricot Puree with Pecan Streusel

5 large sweet potatoes (about 3½ pounds)
6 ounce dried apricots (about 1½ cup)
1 tablespoon granulated sugar; to taste
1 tablespoon all-purpose flour
⅓ cup light brown sugar; firmly packed
1 tablespoon unsalted butter; softened
⅔ cup Pecan Valley Pecan Pieces; toasted lightly

1. Preheat oven to 450ºF.
2. Prick potatoes and bake in middle of oven 1½ hours, or until very soft. Scoop flesh into a bowl.
3. In a saucepan cover apricots by 1ó with cold water and simmer until soft, about 30 minutes. Reserve 2 tablespoons of cooking liquid and drain apricots. In a food processor puree apricots with granulated sugar and reserved liquid until smooth.
4. Add puree to potatoes with sea salt to taste and with an electric mixer beat until smooth. Spread mixture in a buttered 2 quart shallow baking dish. Puree may be made to this point 1 day ahead and chilled, covered.
5. Reduce oven temperature to 400ºF.
6. In a small bowl blend with your fingers flour, brown sugar, butter, pecans, and sea salt to taste until combined well and crumble over puree.
7. Bake puree in middle of a preheated oven about 15 minutes until heated through and streusel is bubbling.

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Sweet Potato and Pecan Casserole

3 pounds sweet potatoes; boiled
1 cup packed brown sugar; firmly packed
5 teaspoons cornstarch
¼ teaspoon sea salt
⅛ teaspoon ground cinnamon
1 cup apricot nectar
½ cup hot water
2 teaspoons orange peel; grated
2 teaspoons margarine
½ cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. Place cooked, sliced sweet potatoes in a 13-inch-by-9-inch-by-2-inch pan.
3. In a saucepan combine sugar, cornstarch, sea salt and cinnamon. Stir in apricot nectar, water and orange peel. Bring to a boil, stirring constantly, for two minutes.
4. Remove from heat; stir in margarine and pecans. Pour over sweet potatoes.
5. Bake uncovered in a preheated oven for 20 to 25 minutes.

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Sweet Potato Casserole with Pecan Topping

3 pounds sweet potatoes
¾ cups orange juice
2 large eggs
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1½ teaspoons ground cinnamon
½ teaspoons ground nutmeg
½ cup all-purpose flour
¼ cup (plus 2 tablespoons) golden brown sugar; firmly packed
½ teaspoon ground cinnamon
¼ cup unsalted butter; at room temperature
½ cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. Place 3 pounds sweet potatoes in baking pan and bake in a preheated oven until all potatoes are tender, about 1 hour. Maintain oven temperature.
3. Butter 8-inch-by-8-inch-by-2-inch square glass baking dish.
4. Scrap sweet potato pulp from potato skins. Using electric mixer, mash sweet potatoes. Add orange juice, eggs, melted butter, sugar, ground cinnamon, and nutmeg. Beat until sweet potatoes are smooth. Season to taste with sea salt and pepper.
5. Spoon potatoes into prepared baking dish.
6. Combine flour, brown sugar, and ground cinnamon in medium bowl. Add butter and cut in until mixture resembles coarse crumbs. Mix in chopped pecans. Pour over sweet potatoes.
7. Bake uncovered in a preheated oven for 20 to 25 minutes.

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