Saturday, February 22, 2014

Southern Praline Sweet Potato Casserole

6 large sweet potatoes (about 5 1/2 pounds)
3/4 cup milk
1/2 cup unsalted butter
3 eggs, lightly beaten
3/4 cup dark brown sugar, packed
For the Praline Topping
4 tablespoons unsalted butter
3/4 cup dark brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
3/4 cup heavy cream
1 1/2 cups coarsely chopped pecans
2 teaspoons vanilla

1  Preheat oven to 350 degrees F.
2  Pierce potatoes several times with a fork or ice pick and place on a baking pan; bake in preheated oven 1 1/4-1 1/2 hours or until potatoes are tender; set aside until cool.
3  In a small pan, heat milk and butter until hot but not boiling; keep warm.
4  Cut the potatoes in half and scoop out the insides into a mixing bowl and discard the skins.
Mash the potatoes with whatever method you prefer (masher, ricer, food mill, etc).
6  Stir milk into potatoes; add eggs and continue to blend until well combined; stir in brown sugar.
7  Butter a 9 X 13 inch casserole or baking dish and spread mixture into pan; set aside while making topping.
8  Melt the butter in a large saucepan over low heat; stir in the brown sugar, salt, cinnamon, nutmeg, cream.
9  Add pecans.
10  Heat to a simmer and cook, stirring constantly, until mixture is thick, 5-7 minutes (if mixture starts to boil, reduce heat slightly to maintain a simmer).
11  Remove from heat and stir in vanilla.
12  Pour topping over potatoes in dish, spreading with spatula.
13  Bake in preheated oven for 30 minutes, or until slightly crusty and set.
14  Serve immediately.

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