I've been making these for two years now for Thanksgiving and the difference between baking your sweet potatoes fresh rather than using the canned yams makes such a difference. These are so good. My only problem is that I'm torn every year whether to top them with the praline topping (mmmm) or the traditional marshmallows? Still, I don't know yet.
Sweet Potatoes with Praline Topping
3 lbs sweet potatoes
1 can (5oz) evaporated milk
4 Tbs unsalted butter, cut into pieces
2 eggs, lightly beaten
2 Tbs firmly packed light brown sugar
1 Tbs vanilla extract
1/2 tsp salt
1 cup firmly packed dark brown sugar
1/3 cup all purpose flour
4 Tbs unsalted butter, melted
1/3 cup (1 oz) chopped pecans
1/4 tsp salt
Preheat oven to 425. Line a baking sheet with foil.
Rinse the sweet potatoes and prick in several places with fork. Place on prepared baking sheet and bake until very soft when pierced with a knife, 1 1/4 to 1 1/2 hrs. Remove sweet potatoes from oven and reduce heat to 325.
When the potatoes are cool enough to handle, peel them and put the pulp in the bowl of a food processor. Add the evaporated milk, butter, eggs , brown sugar, vanilla and salt. Process until smooth andcreamy. Transfer to an 8 inch baking dish.
Topping: Combine brown sugar,flour,butter,pecans and salt in a medium bowl. Spoon topping over potatoes. Bake until topping is golden brown, 25-35 minutes.
Notes: The sweet potato puree can be made a day in advance and refrigerated. The topping can be prepared 3-5 days in advance and stored in a sealed plastic bag in the refrigerator.