Husband will not eat a sweet potato. Every time he sees me with some sweet potatoes he always asks in a pout, “Are we having REAL potatoes too??” Husband is Canadian so I let this slide.
I typically like my sweet potatoes dressed savory rather than sweet. I eat mine just like a baked potato with butter, salt and pepper. But around the holidays, this dish always makes its way to the table as it is a favorite among friends and family.
Sweet Potato Praline Casserole
4 lbs. sweet potatoes
3/4 – 1 cup sugar*
1 teaspoon vanilla
1/2 teaspoon salt
2 eggs, beaten
6 tablespoons butter, melted
1/2 cup all-purpose flour
1 cup brown sugar
1 heaping cup chopped pecans (here's the nut grinder I use)
1/2 cup butter, melted
Pinch of salt
Arrange sweet potatoes on a baking sheet lined with aluminum foil then pierce each with a fork a few times to vent. Bake at 400 degrees until tender (usually about an hour for large sweet potatoes). Check tenderness by inserting a knife into the thickest potato – knife should slide in easily with no resistance. Do not boil the potatoes or use canned ones. I mean it!
Allow sweet potatoes to cool to room temperature then remove the skins. Add sweet potatoes, sugar, vanilla, salt, eggs and butter to a medium bowl or stand mixer. Mix on medium speed with an electric mixer for 2 minutes or until fluffy. Spoon sweet potato mixture into a 9x9 casserole dish and spread evenly.
To make praline topping, combine flour, brown sugar, pecans, butter and salt in a small bowl and mix until combined. Mixture will be crumbly. Sprinkle praline crumbles evenly over sweet potato mixture. Bake at 350 degrees for 30-35 minutes.
*Start with 3/4 cup of sugar and add more if desired. Some sweet potatoes are much sweeter than others so the amount of sugar that you need can vary. Mix everything up to the eggs and taste it for sweetness. Make it as sweet as you like.