Praline Sweet Potato Casserole...
I tried this last year, and it's my new sweet potato casserole recipe. My old one is gone and forgotten.
Praline Sweet Potato Casserole
6 large sweet potatoes, scrubbed
3/4 cup milk
1/2 cup (1 stick) unsalted butter
3 large eggs
3/4 cup packed dark brown sugar
Praline Topping:
4 tbsp. unsalted butter
3/4 cup packed dark brown sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
3/4 cup heavy (whipping) cream
1 1/2 cups pecans, coarsely chopped
2 tsp. vanilla
Preheat the oven to 350 degrees. Pierce each potato several times with a fork (??? No, I don't do this...) and place in a baking pan. Bake until the potatoes are tender when pierced with a fork, about 90 minutes. 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 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 whisking until well combined with the potato mixture. Add the brown sugar and stir until thoroughly blended. Butter a 9X13-inch baking pan. Spread the sweet potato mixture evenly in the casserole. Set aside while making the topping, Increase the oven temperature to 375 degrees.
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 five 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 slighly crusty and set, about 30 minutes. Serve immediately.
FromThe Thanksgiving Table by Diane Morgan. EXCELLENT cookbook. I highly recommend it.
Praline Sweet Potato Casserole
6 large sweet potatoes, scrubbed
3/4 cup milk
1/2 cup (1 stick) unsalted butter
3 large eggs
3/4 cup packed dark brown sugar
Praline Topping:
4 tbsp. unsalted butter
3/4 cup packed dark brown sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
3/4 cup heavy (whipping) cream
1 1/2 cups pecans, coarsely chopped
2 tsp. vanilla
Preheat the oven to 350 degrees. Pierce each potato several times with a fork (??? No, I don't do this...) and place in a baking pan. Bake until the potatoes are tender when pierced with a fork, about 90 minutes. 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 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 whisking until well combined with the potato mixture. Add the brown sugar and stir until thoroughly blended. Butter a 9X13-inch baking pan. Spread the sweet potato mixture evenly in the casserole. Set aside while making the topping, Increase the oven temperature to 375 degrees.
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 five 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 slighly crusty and set, about 30 minutes. Serve immediately.
From
posted by Cortney at 8:28 PM
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