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Praline Sweet tater casserole

Screaming Eagle

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Haven't tried this but here it is:


Praline Sweet Potato Casserole


Recipe from The Thanksgiving Table by Diane Morgan (Chronicle

Books, 2001)


(Serves 8 to 10)


Forget about leftovers when it comes to this casserole--there

never are any. The children sneak back for seconds, and some

adults sneak back for seconds, even thirds. It's that good. My

husband, the dishwasher in the family, can be found scraping

leftover caramelized, crusty bits of topping from the pan before

he puts it in the sink to soak.


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


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 pure vanilla extract


Preheat the oven to 350ºF. 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, 1 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 375ºF.

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

heat, then 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. Serve immediatel

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