Sweet Potato Praline Casserole Recipes

PRALINE SWEET POTATO BAKE

Steps:

• In a bowl, beat the sweet potatoes, milk, brown sugar, butter, egg, vanilla and salt until fluffy. Transfer to a greased 1-1/2-qt. baking dish. , Combine topping ingredients until blended; sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.

PRALINE SWEET POTATOES

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.

PRALINE SWEET POTATO CASSEROLE

Steps:

• Combine potatoes, butter, brown sugar, orange juice, salt and cinnamon.
• Mix well.
• Spoon into buttered 2 qt casserole.
• Spread topping over mixture.
• Bake 350 degrees for 30 minutes.
• For topping: Mix all ingredients until well blended.

SWEET POTATO PRALINE CASSEROLE BY ALEX PATOUT'S

Steps:

• Preheat oven to 350 degree F. Scrub the sweet potatoes or yams well and place them 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. Mix the softened butter into the mashed yams or sweet potatoes along with the sugar, eggs, vanilla, and milk. Pour the mixture into a baking pan or casserole dish. 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 on a candy thermometer. Remove from heat and beat in the butter and the chopped pecans. Pour this mixture over the yams. Bake until very hot and beginning to brown. Serves: Serves 6 - 8.

SOUTHERN PRALINE SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Pierce potatoes several times with a fork or icepick and place on a baking pan; bake in preheated oven 1 1/4-1 1/2 hours or until potatoes are tender; set aside until cool.
• In a small pan, heat milk and butter until hot but not boiling; keep warm.
• Cut the potatoes in half and scoop out the insides into a mixing bowl and discard the skins.
• Mash the potatoes with whatever method you prefer (masher, ricer, food mill, etc).
• Stir milk into potatoes; add eggs and continue to blend until well combined; stir in brown sugar.
• Butter a 9 X 13 inch casserole or baking dish and spread mixture into pan; set aside while making topping.
• Melt the butter in a large saucepan over low heat; stir in the brown sugar, salt, cinnamon, nutmeg, cream.
• and pecans.
• Heat to a simmer and cook, stirring constantly, until mixture is thick, 5-7 minutes (if mixture starts to boil, reduce heat slightly to maintain a simmer).
• Remove from heat and stir in vanilla.
• Pour topping over potatoes in dish, spreading with spatula.
• Bake in preheated oven for 30 minutes, or until slightly crusty and set.
• Serve immediately.