Sweet Potatoes with Pralines
Yield
4 servingsPrep
30 minCook
20 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
sweet potatoes, or yams
|
|
| ½ | cup |
butter
softened |
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅓ | cup |
milk
|
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | cup |
brown sugar, light
|
*
|
| ⅓ | cup |
butter
melted |
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
sweet potatoes, or yams
|
|
| 118 | ml |
butter
softened |
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
| 79 | ml |
milk
|
|
| 118 | ml |
heavy whipping cream
|
|
| 237 | ml |
brown sugar, light
|
*
|
| 79 | ml |
butter
melted |
|
| 237 | ml |
pecans
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Peel and boil sweet potatoes in a covered saucepan until tender - about 20 minutes.
Drain and mash.
Mix in the softened butter, sugar, vanilla, and milk.
Pour into a baking dish or casserole.
Bring cream to simmer in a small saucepan.
Add brown sugar and stir until dissolved.
Cook over medium heat to soft ball stage - 235 degrees F.
Remove from heat and beat in butter and pecans.
Pour over sweet potato mixture.
All of the above may be done up to 2 days in advance and stored in the fridge.
Then just heat in the oven until bubbling hot and enjoy.
