Recipe Talk

PRALINE-TOPPED SWEET POTATOES

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3 sweet potatoes

1/2 c. chopped pecans

1/3 c. brown sugar

1/4 c. butter

1/4 tsp. salt

1/4 tsp. vanilla

Bake the sweet potatoes 1 hour. (Canned sweet potatoes
may be substituted.) Let cool, peel, slice in half and place in
baking dish. Melt butter in pan; add brown sugar, salt,
vanilla and blend. Add half the chopped pecans and pour over

sweet potatoes. Place in oven at 350 degrees for 10 to 15 minutes to
heat before serving. Sprinkle with remaining pecans. Makes 6
servings.

Nutritional Information Per Serving: 251 calories, 108
mg. sodium, 12 g. fat and 35 g. carbohydrates.

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Reggie's Sweet Potato Pie Recipe courtesy Reggie Southerland

1 (40-ounce) can cut sweet potatoes in light syrup

7 ounces sweetened condensed milk

4 tablespoons melted butter

2 large eggs

1 teaspoon pumpkin pie spice

1 teaspoon pure vanilla extract

1 lemon, zest grated

1/2 lemon, juiced

1/2 teaspoon sea salt

2 tablespoons heavy cream

1 (8 or 9-inch) frozen deep-dish pie crust shell

For the pecan topping: optional

1 cup raw pecans

1/2 cup heavy cream

1/2 cup brown sugar

Pinch salt

Preheat the oven to 350 degrees F.
Drain sweet potatoes of their juice. Place sweet potatoes in an 11-cup food processor. Add the rest of the ingredients, except heavy cream, to food processor. Process mixture until smooth. Using a pastry brush, brush heavy cream over the surface of the frozen pie shell. Spoon sweet potato mixture into pie crust smoothing the top over. (Stop here and look below if using pecan topping.) Place on baking sheet and bake in the middle lower third of the oven for 45 minutes. Remove from oven and allow to cool in the refrigerator for several hours or overnight.

For the pecan topping: optional
In a medium saucepan place all ingredients over medium heat. Bring to a boil, reduce heat and cook, stirring constantly for 8 minutes. Remove from heat, allow to cool slightly but still warm and pliable.

Add sweet potato filling to piecrust, spreading evenly over bottom of crust. Next, carefully spoon pecan mixture over sweet potato filling. Place on a sheet pan in the lower third of a 350 degree F oven and bake for 45 minutes to 1 hour. Remove from oven allow to cool in the refrigerator for several hours or overnight.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 24 hours
Cook Time: 45 minutes
Yield: 6 to 8 servings

Episode#: SH0912
Copyright ? 2006 Television Food Network, G.P., All Rights Reserved

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Sweet Potato Casserole From Food Network Kitchens


2 1/2 pounds sweet potatoes (about 3 large), scrubbed

2 large eggs, lightly beaten

3 tablespoons unsalted butter, melted, plus more for the preparing the pan

2 tablespoons packed dark brown sugar

1 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Pinch freshly grated nutmeg

Freshly ground black pepper

1/4 cup coarsely chopped pecans

Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool.
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth.

Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake until puffed, about 30 minutes. Serve immediately.

Copyright 2001 Television Food Network, G.P. All rights reserved

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Yield: 6 servings

Episode#: BW2E17
Copyright ? 2006 Television Food Network, G.P., All Rights Reserved