Sweet Potato Mousse With Gooey Praline Sauce Recipes

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SWEET POTATO MOUSSE WITH GOOEY PRALINE SAUCE



Sweet Potato Mousse With Gooey Praline Sauce image

This is the BEST way to eat sweet potatoes! The praline sauce goes perfectly with the sweet potatoes and the pecans give it a great crunch. Enjoy -- and happy eating!

Provided by Cooking Ventures

Categories     Yam/Sweet Potato

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 15

5 lbs medium sweet potatoes (about 6 to 7)
1/4 cup sour cream
5 tablespoons honey
1/2 teaspoon table salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon clove
2 eggs
1 teaspoon vanilla
1 cup heavy cream
1 1/2 cups brown sugar
2 tablespoons honey
6 tablespoons butter
1/2 teaspoon cinnamon
1 cup pecans (or more to taste)

Steps:

  • Preheat the oven to 350°F Wash the sweet potatoes and prick them all over with a fork. Wrap each potato individually with aluminum foil. Bake for 1 1/2 hours or until the potatoes are very soft. Carefully unwrap the hot potatoes and place them on a cooling rack. Slice lengthwise through each potato and spread them open. If baking the mousse the same day, leave the oven on while you are preparing everything else.
  • While the potatoes are baking, butter the bottom and sides of a 2-quart casserole dish. Sprinkle the bottom of the dish evenly with the pecans.
  • Also while the potatoes are baking, make the praline sauce by combining the brown sugar, honey, butter, and cinnamon in a saucepan over medium heat. Allow the mixture to come to a simmer then cook for 2 minutes. Pour the warm sauce over the pecans in the bottom of the dish. Make sure the mixture has cooled and solidified (waiting at least 10 minutes) before adding any of the sweet potatoes on top.
  • When the sweet potatoes have cooled enough to handle, remove the skins and put the pulp in a mixing bowl. If needed, use gloves or paper towels to keep from burning your hands. Using a mixer equipped with a whisk attachment, whip the potatoes until smooth (about 2 to 4 minutes at medium speed). Add the sour cream, honey, spices and salt and beat until combined. Next, add the eggs and vanilla and beat until incorporated. Finally, add the heavy cream and whisk to combine. Spoon the sweet potato mousse into the dish with the cooled praline sauce.
  • Bake the mousse until the center has reached an internal temperature of about 155F (about 1 hour and 10 minutes). Serve hot. When serving, make sure to dig all of the way to the bottom to get some of that gooey praline sauce with each spoonful.
  • Alternate Preparation: On the day before serving, do Steps 1 through 4. However, make sure the potatoes have cooled completely before adding them to the mixer. After completing Step 4, cover and refrigerate overnight.
  • On the day of serving, remove the dish from the refrigerator and allow it to come to room temperature (45 minutes to an hour). About 20 minutes before baking, start preheating the oven to 350°F Bake the potatoes until they have reached an internal temperature of 155F (about 1 hour and 20 minutes).

Nutrition Facts : Calories 6135.2, Fat 259.2, SaturatedFat 116.5, Cholesterol 957.5, Sodium 3302.6, Carbohydrate 931.1, Fiber 82.5, Sugar 539.3, Protein 66.5

SWEET POTATO SOUFFLE' WITH PRALINE TOPPING



Sweet Potato Souffle' with Praline Topping image

Make and share this Sweet Potato Souffle' with Praline Topping recipe from Food.com.

Provided by Crabbycakes

Categories     Yam/Sweet Potato

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lbs sweet potatoes, scrubbed
1/4 cup butter, melted
3/4 cup sugar
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
3 eggs
1/2 cup milk
1/2 cup brown sugar
1/2 cup pecans, chopped
1/3 cup flour
1/3 cup butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • Butter a 2 quart baking dish.
  • Set aside.
  • In a large saucepan, boil potatoes in water to cover until tender.
  • Drain and cool slightly; peel and quarter potatoes.
  • In a large bowl, combine sweet potatoes, butter, sugars, salt, vanilla, cinnamon, eggs and milk.
  • Beat to combine.
  • Pour into prepared baking dish.
  • To make topping, combine brown sugar, pecans, flour and butter in a small mixing bowl.
  • Mix until crumbly.
  • Sprinkle mixture over potato mixture.
  • Bake for 35 to 40 minutes or until golden brown and slightly firm.

Nutrition Facts : Calories 1047.9, Fat 41.7, SaturatedFat 19.8, Cholesterol 234, Sodium 700.8, Carbohydrate 162.2, Fiber 8.7, Sugar 114.1, Protein 11.9

PRALINE SWEET POTATOES



Praline Sweet Potatoes image

The best sweet potatoes you will ever eat!

Provided by MKENNON

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 40m

Yield 12

Number Of Ingredients 9

4 cups mashed sweet potatoes
½ cup white sugar
2 tablespoons vanilla extract
4 eggs, beaten
½ pint heavy cream
¼ pound butter
1 cup packed brown sugar
½ cup all-purpose flour
1 ¼ cups chopped pecans

Steps:

  • Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
  • Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
  • Bake for 30 minutes in the preheated oven.

Nutrition Facts : Calories 451.5 calories, Carbohydrate 52.5 g, Cholesterol 109.5 mg, Fat 25.1 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 10.7 g, Sodium 154.5 mg, Sugar 31.6 g

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