2 hrs 10 mins
Sue Lau's Note:
Forget about having to heat up leftovers with this dish. There won't be any.
My Private Note
Units: US | Metric
- 6 large sweet potatoes (about 5 1/2 pounds)
- 3/4 cup milk
- 1/2 cup unsalted butter
- 3 eggs, lightly beaten
- 3/4 cup dark brown sugar, packed
For the Praline Topping
- 1Preheat oven to 350 degrees F.
- 2Pierce 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.
- 3In a small pan, heat milk and butter until hot but not boiling; keep warm.
- 4Cut the potatoes in half and scoop out the insides into a mixing bowl and discard the skins.
- 5Mash the potatoes with whatever method you prefer (masher, ricer, food mill, etc).
- 6Stir milk into potatoes; add eggs and continue to blend until well combined; stir in brown sugar.
- 7Butter a 9 X 13 inch casserole or baking dish and spread mixture into pan; set aside while making topping.
- 8Melt the butter in a large saucepan over low heat; stir in the brown sugar, salt, cinnamon, nutmeg, cream.
- 9and pecans.
- 10Heat 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).
- 11Remove from heat and stir in vanilla.
- 12Pour topping over potatoes in dish, spreading with spatula.
- 13Bake in preheated oven for 30 minutes, or until slightly crusty and set.
- 14Serve immediately.
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Nutritional Facts for Southern Praline Sweet Potato Casserole
Serving Size: 1 (196 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 657.0
- Calories from Fat 386
- Total Fat 42.9 g
- Saturated Fat 18.5 g
- Cholesterol 149.2 mg
- Sodium 259.3 mg
- Total Carbohydrate 65.0 g
- Dietary Fiber 5.0 g
- Sugars 45.1 g
- Protein 7.2 g