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Sweet Potato Praline Casserole
Makes 6 to 8 servings/Recipe from Chef Alex Patout's "Cajun Home Cooking." You can make the sweet potato puree ahead of time, then warm it and add the topping.
5 large sweet potatoes
1/2 cup (1 stick) softened butter
1 /2 cup granulated sugar
2 eggs, beaten
1 teaspoon vanilla
1/3 cup milk
1/2 cup heavy cream
1 cup light brown sugar
1/3 cup melted butter
1 cup chopped pecans
1. Preheat oven to 350°F. Scrub sweet potatoes and place in the oven. Bake until tender, about 40 minutes, and remove. When they are cool enough to handle, halve them and scoop out the insides into a large mixing bowl. Mash well. You should have about 3 cups.
2. Mix in softened butter, 1/2 cup granulated sugar, eggs, vanilla, and milk. Pour the mixture into a baking pan or casserole dish.
3. Bring the cream to a simmer in a small saucepan. Add the brown sugar and stir until it dissolves. Cook the mixture over medium heat until it reaches the soft-ball stage (235°F) on a candy thermometer. Remove from heat and beat in the melted butter and pecans. Pour mixture over the sweet potatoes. Bake until very hot and beginning to brown.
Makes 6 to 8 servings/Recipe from Chef Alex Patout's "Cajun Home Cooking." You can make the sweet potato puree ahead of time, then warm it and add the topping.
5 large sweet potatoes
1/2 cup (1 stick) softened butter
1 /2 cup granulated sugar
2 eggs, beaten
1 teaspoon vanilla
1/3 cup milk
1/2 cup heavy cream
1 cup light brown sugar
1/3 cup melted butter
1 cup chopped pecans
1. Preheat oven to 350°F. Scrub sweet potatoes and place in the oven. Bake until tender, about 40 minutes, and remove. When they are cool enough to handle, halve them and scoop out the insides into a large mixing bowl. Mash well. You should have about 3 cups.
2. Mix in softened butter, 1/2 cup granulated sugar, eggs, vanilla, and milk. Pour the mixture into a baking pan or casserole dish.
3. Bring the cream to a simmer in a small saucepan. Add the brown sugar and stir until it dissolves. Cook the mixture over medium heat until it reaches the soft-ball stage (235°F) on a candy thermometer. Remove from heat and beat in the melted butter and pecans. Pour mixture over the sweet potatoes. Bake until very hot and beginning to brown.
