Sweet Potato Casserole with Praline Topping
A 40 (+) year tradition in our family this casserole is always on our holiday table. Top the leftovers with whipped cream and call it dessert!
Servings: 8
Ingredients
SWEET POTATO CASSEROLE:
- 4 c. mashed sweet potatoes (about 3-4 lg. roasted sweet potatoes)
- 1/4 c. unsalted butter melted
- 1/4 c. heavy cream
- 2 lg. eggs
- 1/4 c. brown sugar packed
- 1/2 tsp. salt
- 1 tsp. vanilla extract
PRALINE TOPPING:
- 1/2 c. all-purpose flour
- 1/2 c. brown sugar packed
- 1/4 c. unsalted butter melted
- 1/4 tsp. salt
- 3/4 c. chopped pecans
Instructions
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
- ROASTED SWEET POTATOES: Bake sweet potatoes in their own jackets (do not peel). Wash each potato and prick with a fork. Bake on prepared baking sheet for 40 to 60 minutes (depending on the size of the potatoes) or until soft when poked with a fork. Let potatoes cool, peel and mash for casserole.
- Preheat oven to 350 degrees. Butter a 2-quart or 9 x 13-inch baking dish; set aside.
- SWEET POTATO CASSEROLE: In a large bowl, using an electric hand mixer, beat warm mashed sweet potatoes, melted butter, heavy cream, eggs, brown sugar, salt, and vanilla until combined. Spread sweet potato mixture in prepared baking dish.
- PRALINE TOPPING: In a medium bowl, combine flour, brown sugar, melted butter, salt, and pecans, stir until moist and the mixture clumps together. Sprinkle mixture over the top of the sweet potatoes in an even layer. Bake for 25-30 minutes or until golden brown. Enjoy!!
Speak Your Mind