Sweet Potato Praline Casserole | Sugar for Breakfast: Sweet Potato Praline Casserole

Tuesday, December 9, 2014

Sweet Potato Praline Casserole

Sweet potato casserole covered in mini marshmallows are a thing of past.
Well, at least for me.
I enjoy sweet potatoes when they have a bit of a crunch from pecans.
And the warm sweetness from brown sugar.
Seriously. So very good.
That's why this is my absolute favorite side dish at Thanksgiving (or any big meal that requires a huge casserole-sized-dish of potatoes covered in brown sugary goodness).
My sister is vegetarian, therefore says she doesn't want the praline topping on her's.
I feel like deep-down , she is longing for it though!
So I always leave one strip of the casserole topping-free. (Don't tell her how much sugar is in the sweet potatoes - she'd beat me up) ;)


I snapped this photo before popping it in the fridge the night before Thanksgiving and sent it to her!


As with most casseroles, this is easy to whip up the night before a dinner and just cook it when you cook everything else for dinner.
I mixed everything for the potatoes, sprinkled on the topping, and then let it hang out in the fridge until the next day. Works wonderfully!
I could eat this almost as a dessert. It reminds me of sweet potato pie with a crunchy praline topping on it.
Just, take my word for it - you need to make this ASAP!

Sweet Potato Praline Casserole

by Emily Chhouy
Prep Time: 15 min
Cook Time: 30 min
Ingredients (10 servings)
    For Potatoes
    • 8 sweet potatoes, large - all about the same size
    • 1 cup sugar
    • 1 teaspoon salt
    • 1 teaspoon vanilla
    • 2 eggs, slightly beaten
    • 6 tablespoons butter, melted
    For Praline
    • 1 cup brown sugar
    • 1/2 cup flour
    • 1/2 cup butter, melted
    • 1 1/4 cup pecans, coarsely chopped
    Instructions
    For Potatoes
    Preheat oven to 400 degrees.
    Line a baking sheet with foil and spray lightly with nonstick spray.
    Cut a few slits in each potato and place on the baking sheet.
    Bake until the potatoes are fork tender (30-45 minutes or so, depending on size of potatoes).
    Set baking sheet aside to allow the potatoes to cool completely.
    Remove the skins and place the potatoes in a large mixing bowl or stand mixer bowl.
    Add the sugar, salt, vanilla, eggs, and butter to the potatoes and mix until they are well combined.
    Spread into a casserole dish, either 9x9 for a thicker potato, or an 8x11.
    For Praline
    In a small mixing bowl, combine the brown sugar, flour, melted butter and chopped pecans.
    Mix together until it just holds together.
    Sprinkle over the top of the sweet potatoes.
    Bake in 350 degree oven for 30-35 minutes, until praline starts to darken.
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