There are four kinds of dishes:
- Those that look bad and taste how they look.
- Ones that look great, but don’t taste very good.
- Those that don’t look very good in the photos but taste great.
- Look and taste awesome!
This is a #3.
The pictures don’t do the flavor justice. Sweet and hearty together.
There is not much to this.
Peel the potatoes after cooking.
Mash, mash, mash.
If you don’t have one, get a good candy/oil thermometer. After going through three others, I found this one online. It has a sliding clip that ensures it does not fall over or slide in completely.
Not much to look at, but the taste!
A perfect side dish, or even dessert, for the fall!
Sweet Potato Praline Casserole
Makes: 6 – 8
- 5 large sweet potatoes or yams
- 1/3 cup milk
- 1/2 cup (1/4 pound) softened butter
- 1/2 cup heavy cream
- 1/2 cup sugar
- 1 cup light brown sugar
- 2 eggs beaten
- 1/3 cup melted butter
- 1 teaspoon vanilla
- 1 cup chopped pecans
Preheat oven to 350 degree F. Scrub the sweet potatoes or yams well and place them in the oven. Bake until tender, about 40 minutes, and remove. When they are cool enough to handle, halve them and scoop out the insides into a large mixing bowl. Mash well. You should have about 3 cups.
Mix the softened butter into the mashed yams or sweet potatoes along with the sugar, eggs, vanilla, and milk. Pour the mixture into a baking pan or casserole dish.
Bring the cream to a simmer in a small saucepan. Add the brown sugar and stir until it dissolves. Cook the mixture over medium heat until it reaches the soft-ball stage on a candy thermometer. Remove from heat and beat in the butter and the chopped pecans. Pour this mixture over the yams. Bake until very hot and beginning to brown.