Monday, November 21, 2011

A Southern Thanksgiving Classic: Sweet Potato Casserole with a Praline Crust

Happy Thanksgiving, y'all!

I make this every year, but only once...

A “praline” is a divine regional candy, made with sugars, butter, nuts and vanilla.  If you can’t get pecans, use walnuts.

2 large eggs, slightly beaten
1 cup granulated (white) sugar
1 3/4 cup brown sugar, divided
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla
5 cups (3 large or 4 medium) sweet potatoes*, peeled, boiled and mashed (don’t used canned, too mushy)
1 cup all-purpose flour
1 cup finely chopped pecans
3/4 cup (1 1/2 sticks) butter, melted

Preheat oven to 300 degrees. Spray a 9 x 13 x 2 inch baking dish with nonstick cooking spray or or rub with softened butter.

In a large bowl, beat the eggs, granulated sugar and 3/4 cup brown sugar together. Add the softened butter and vanilla; mix until creamy.  Stir in the sweet potatoes (it's OK if there are some lumps) and pour into the prepared baking dish.

In a small bowl, combine the remaining cup of brown sugar, flour, pecans and melted butter. Spread on top of potatoes. Bake 45 minutes.

*in some regions these are called “yams.”

Calories, fat grams, etc: You don’t want to know. Hey, it’s Thanksgiving!


Bloody Frida said...

ooh my husband will LOVE this! thanks!

Anonymous said...

A favorite recipe! I do cut down the sugar in the sweet potato mixture, which helps... only a little...

But yes. Thanksgiving comes but once a year.

Olfacta said...

Hi BF -- I've never met a man who didn't. Even my brother-in-law.

Olfacta said...

Hi MiWS -- With that much butter, who cares about the sugar...