Praline Sweet Potato Casserole Recipe
Are you looking for a highly accoladed Praline Sweet Potato Casserole recipe? Praline Sweet Potato Casserole goes perfectly as Side Dish. The Praline Sweet Potato Casserole is made with Vegetable which is easily available at any grocery store. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
6 large dark-orange-fleshed sweet potatoes (probably labeled "yams"; about 5 1/2 pounds), scrubbed
3/4 cup milk
1/2 cup (1 stick) unsalted butter
3 large eggs, lightly beaten
3/4 cup packed dark brown sugar
PRALINE TOPPING
4 tablespoons unsalted butter
3/4 cup packed dark brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 cup heavy (whipping) cream
1 1/2 cups pecans, coarsely chopped
2 teaspoons vanilla
Directions
Preheat the oven to 350°F.
Pierce each potato several times with a fork and place in a baking pan.
Bake until the potatoes are tender when pierced with a fork, l 1/4 to 1 1/2 hours.
Set aside until cool enough to handle.
In a small saucepan, heat the milk and butter until the butter has melted and the mixture is hot but not boiling.
Cut the potatoes in half, and scoop the flesh into a large bowl, discarding the skins.
Use a potato masher, ricer, or food mill to mash the potatoes.
Stir the milk mixture into the potatoes.
Whisk in the eggs and continue whisking until well combined with the potato mixture.
Add the brown sugar and stir until thoroughly blended.
Butter a 9-by-13-inch baking pan, or an 11-inch round oven-to-table casserole.
Spread the sweet potato mixture evenly in the casserole.
Set aside while making the topping.
Increase the oven temperature to 375°F.
TO MAKE THE PRALINE TOPPING Melt the butter in a 2-quart saucepan over low heat.
Stir in the brown sugar, salt, cinnamon, nutmeg, cream, and pecans.
Heat to a simmer, and cook, stirring constantly, until the sugar has dissolved and the mixture is thick, about 5 minutes.
If the mixture begins to boil and splatter turn down the heat to maintain a simmer.
Remove from the heat and stir in the vanilla.
Pour the topping evenly over the sweet potatoes, spreading it with a rubber spatula.
Bake the casserole until the topping is slightly crusty and set, about 30 minutes.
Pierce each potato several times with a fork and place in a baking pan.
Bake until the potatoes are tender when pierced with a fork, l 1/4 to 1 1/2 hours.
Set aside until cool enough to handle.
In a small saucepan, heat the milk and butter until the butter has melted and the mixture is hot but not boiling.
Cut the potatoes in half, and scoop the flesh into a large bowl, discarding the skins.
Use a potato masher, ricer, or food mill to mash the potatoes.
Stir the milk mixture into the potatoes.
Whisk in the eggs and continue whisking until well combined with the potato mixture.
Add the brown sugar and stir until thoroughly blended.
Butter a 9-by-13-inch baking pan, or an 11-inch round oven-to-table casserole.
Spread the sweet potato mixture evenly in the casserole.
Set aside while making the topping.
Increase the oven temperature to 375°F.
TO MAKE THE PRALINE TOPPING Melt the butter in a 2-quart saucepan over low heat.
Stir in the brown sugar, salt, cinnamon, nutmeg, cream, and pecans.
Heat to a simmer, and cook, stirring constantly, until the sugar has dissolved and the mixture is thick, about 5 minutes.
If the mixture begins to boil and splatter turn down the heat to maintain a simmer.
Remove from the heat and stir in the vanilla.
Pour the topping evenly over the sweet potatoes, spreading it with a rubber spatula.
Bake the casserole until the topping is slightly crusty and set, about 30 minutes.
