Praline Sweet Potatoes

This sweet potato casserole has a sugared pecan topper, making it an ideal side dish for a special dinner.

Recipe from Midwest Living
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  • 4 medium sweet potatoes or yams (1-1/2 pounds)
  • 1/2- 3/4 cup granulated sugar
  • 1/4 cup butter, melted
  • 1/4 teaspoon salt
  • 1/2 cup evaporated milk
  • 2 beaten eggs
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter, melted and cooled slightly
  • 1/4 cup chopped pecans
Wash and peel potatoes; cut into quarters. Cook in enough boiling, lightly salted water to cover for 25 to 30 minutes or until tender; drain well.
Grease 8x8x2-inch baking dish. In a large mixing bowl, beat sweet potatoes with an electric mixer on low sped until smooth. Beat in the sugar, the 1/4 cup melted butter, and salt until well combined. Add milk and eggs. Beat until just combined. Spread in baking dish.
For topping:
In a small mixing bowl, combine brown sugar, flour, and 1 tablespoon melted butter. Stir in pecans. Sprinkle topping over the potato mixture. Bake in a 350 degree F oven 30 minutes or until set.

nutrition information

Per Serving: cal. (kcal) 365, Fat, total (g) 17, chol. (mg) 104, carb. (g) 50, fiber (g) 3, pro. (g) 6, sodium (mg) 257, Percent Daily Values are based on a 2,000 calorie diet
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