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August 2, 2011
Praline Sweet Potatoes
Comforting Potatoes
Prep time:
16 minutesBake time:
12-16 minutes“This is one sweet potato recipe that everyone would eat, so Grandma was careful to be sure to make enough.”
Ingredients
Serves 6
- 1 (29-ounce) can sweet potatoes
- 3/4 cup firmly packed light brown sugar, divided
- 5 tablespoons butter, divided
- 1 tablespoon plus 2 teaspoons whipping cream, divided
- 3/8 teaspoon salt, divided
- 1/2 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Directions
1
Preheat oven to 350ºF. Butter an 8 × 8-inch baking dish.
2
Place undrained sweet potatoes in a large saucepan. Cook over medium heat until heated through, about 8 minutes; drain.
3
Combine the sweet potatoes, 1/4 cup brown sugar, 3 tablespoons butter, 2 teaspoons whipping cream and 1/4 teaspoon salt in a large bowl. Mash with a potato masher until smooth. Spoon into prepared baking dish.
4
Combine remaining brown sugar, butter, whipping cream and salt in a small saucepan. Cook the mixture over medium heat, stirring continually, until butter is melted.
5
Add the pecans, cinnamon, nutmeg, ginger and cloves to the brown sugar mixture and mix well. Spread on top of sweet potato mixture. Bake until hot and bubbly, about 12 to 16 minutes.
Variations(0)
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Grandma's Secret Tip
Grandma's Secret Tip
For sweet potatoes with an even more delightful, fluffy texture, Grandma baked fresh sweet potatoes rather than using canned sweet potatoes. She selected 3 large or 5 medium sweet potatoes, then baked them at 350°F for 1 hour before proceeding with the recipe.
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