Sweet potato casserole with praline topping
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Eggs |
| 5 | pounds | Peeled sweet potatoes; boiled and mashed |
| ⅔ | cup | Sugar |
| ⅔ | cup | Margarine; melted |
| ⅓ | cup | Heavy cream |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Cinnamon |
| 1 | cup | Packed light brown sugar |
| ⅓ | cup | Flour |
| 1 | cup | Pecans; finely chopped |
| ⅓ | cup | Margarine; cut in small pieces |
| 12 | Pecan halves; for garnish | |
Directions
POTATO MIXTURE
TOPPING
OVEN: 350 Grease a shallow 2-quart baking dish.
POTATO MIXTURE: Beat eggs in a large bowl. Stir in potatoes til blended.
Add remaining ingredients; mix well. Spread evenly in prepared dish.
TOPPING: Mix sugar, flour and nuts in a medium-size bowl. Work in butter with hands til well blended. Sprinkle evenly over potato mixture.
Bake 60 to 70 minutes til topping is browned and bubbly.
Garnish with pecan halves.
Recipe By : LSS Collection
Posted to EAT-L Digest 25 November 96 Date: Tue, 26 Nov 1996 12:14:43 -0500 From: Linda Shapiro <lss@...>