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Sweet Potato Casserole with Praline Topping
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| Sweet Potato Casserole with Praline Topping is a creation of Chef Alex Patout from New Orleans. I always double the topping recipe. The most difficult part is having the patience to slowly bring the topping to the soft ball stage. (You have to use a cooking thermometer otherwise the topping can turn out grainy. DO NOT OVERCOOK IT!!!) Another tip, I bake the sweet potatoes the night before, place them in a baking dish, cover them and refrigerate overnight otherwise you're eating at midnight. |
350 degree oven
Bake 5 large sweet potatoes or yams in the oven until tender. Remove from skins and mash well. Add 2 beaten eggs and 1 teaspoon vanilla. Place in baking dish. (I use an oblong shaped Corning Ware dish: 3 1/4" deep x 12" long & 8" across)
TOPPING: I double this recipe because we all like the pralines! Single recipe: 1/2 cup heavy cream, 1 cup light brown sugar, 1/3 cup melted butter, 1 cup chopped pecans.
Bring the cream to a simmer in a medium size kettle. Add the brown sugar and stir until it dissolves. ( I use a whisk for this) Then raise the heat to medium and cook to soft ball stage. This can take almost an hour so be very patient. Remove from heat and beat in melted butter and chopped pecans. Pour immediately over the sweet potato mixture and place into the oven, uncovered, until very hot and beginning to brown.
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