Thursday, November 19, 2009

Sweet Potatoes with Praline Topping

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

Serves ~8

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.

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