Yield: 6 servings
Measure | Ingredient |
---|---|
5 \N | Sweet potatoes or yams |
½ cup | Butter, softened |
½ cup | Sugar |
2 \N | Eggs, beaten |
1 teaspoon | Vanilla |
⅓ cup | Milk |
½ cup | Heavy cream |
1 cup | Light brown sugar |
⅓ cup | Melted butter |
1 cup | Chopped pecans |
Contributed to the echo by: Janice Norman Originally from: Alex Patout SWEET POTATOES WITH PRALINES Preheat oven to 350F.
Peel and boil sweet potatoes in a covered saucepan until tender - about 20 min. Drain and mash. Mix in the softened butter, sugar, vanilla, and milk. Pour into a baking dish or casserole.
Bring cream to simmer in a small saucepan. Add brown sugar and stir until dissolved. Cook over medium heat to soft ball stage - 235F.
Remove from heat and beat in butter and pecans. Pour over sweet potato mixture.
All of the above may be done up to 2 days in advance and stored in the fridge. Then just heat in the oven until bubbling hot and enjoy.