Praline-topped Sweet Potato Casserole

SugaryWinzy Sweet Potato Casserole

Sweet potato casserole is a Thanksgiving staple in my house.  This casserole is made from fresh sweet potatoes, and topped with pralines and marshmallows that make it even more scrumptious.  I once thought I would use canned sweet potatoes just to save on time, but I found it too syrupy.  Fresh sweet potatoes can be found in the produce section and are really inexpensive.  Moreover, you get all the beta-carotene, vitamins and minerals, plus they actually taste better than the canned version.  But, that’s not to say I’m averse to using canned.  Definitely, if it saves time then go for whatever makes life easier.

 

 

SugaryWinzy Sweet Potato Casserole

Start out by placing 2 ½ to 3 pounds of unpeeled sweet potatoes, in a pot.  Fill the pot with water enough to cover the sweet potatoes.  Place a lid over the pot and cook over medium heat for 35 to 40 minutes or until the sweet potatoes are very soft and tender and can easily be pierced with a fork.

 

 

SugaryWinzy Sweet Potato Casserole

Drain the sweet potatoes in a colander and run them under cold water.  The skins will fall off so easily when you peel them.

 

 

SugaryWinzy Sweet Potato Casserole

Here are the ingredients to be mixed with the cooked sweet potatoes.

 

 

SugaryWinzy Sweet Potato Casserole

I used a pastry blender to mash the sweet potatoes because I like the texture to be on the rough side with a few chunks here and there.  You can also use a food processor if you want it to be perfectly smooth.

 

 

SugaryWinzy Sweet Potato Casserole

Then just add the rest of the ingredients and mix well with a rubber spatula.  It’s so easy to mix I didn’t even bother to take out the stand mixer.  I do test along the way to check on flavor.  I thought it needed just a little bit more orange juice so I added another tablespoon and ended up using a total of 3 tablespoons of orange juice.  This recipe is pretty flexible.  Just adjust the flavors according to what suits you best.

 

 

SugaryWinzy Sweet Potato Casserole

And now here are the praline topping ingredients—dark brown sugar, butter and pecans.

 

 

SugaryWinzy Sweet Potato Casserole

Mix the praline ingredients in a bowl with a fork until well combined and the butter is evenly distributed.

 

 

SugaryWinzy Sweet Potato Casserole

Spoon half of the sweet potato mixture into a baking dish and spread evenly.  Spread half of the praline mixture evenly over the sweet potatoes.  Repeat with the rest of the sweet potatoes then top with the rest of the pralines.  Arrange mini marshmallows on top and bake in a pre-heated oven at 350 F just until marshmallows are lightly browned, between 7 – 10 minutes.

 

 

SugaryWinzy Sweet Potato Casserole

Remove from oven and serve warm.

 

 

SugaryWinzy Sweet Potato Casserole

You think of side dishes as savory, but this is one side dish that’s sweet.  It’s not exactly dessert even though it tastes like dessert.

 

 

SugaryWinzy Sweet Potato Casserole

The fragrance of cinnamon will waft in the air as you spoon this delicious casserole.

 

 

SugaryWinzy Sweet Potato Casserole

It’s all about that wonderful tradition of sitting down with your family to a Thanksgiving meal of turkey, salad, maybe a green bean casserole, cranberry sauce, mashed potatoes and yes, sweet potato casserole.  If there’s any left over the next day, spoon a serving into a bowl and microwave for about 30 seconds to reheat.  The flavor will be absolutely intense when it mingles with the semi-melted marshmallows.

 

 

SugaryWinzy Sweet Potato Casserole

This dish can be made the day before.  Just assemble it without the marshmallows, cover tightly and refrigerate.  Then the following day just top it with marshmallows and bake!

 

Praline-topped Sweet Potato Casserole

Ingredients:

For the sweet potato filling:

  • 2 ½ – 3 pounds sweet potatoes
  • ¼ cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon allspice
  • 1/8 teaspoon salt
  • 2 tablespoons butter at room temperature
  • 2 tablespoons milk
  • 2 tablespoons orange juice

For the praline topping:

  • 1 cup dark brown sugar
  • 3 tablespoons butter
  • ¾ cup chopped pecans
  • Marshmallows

Directions:

For the sweet potatoes:

  1. Place unpeeled sweet potatoes in deep cooking pot and fill with water enough to cover sweet potatoes.
  2. Bring water to a boil, then cook for about 35 – 40 minutes, or until sweet potatoes are very soft and tender.
  3. Transfer sweet potatoes into a colander, run over cold water and peel when cool to the touch.
  4. Transfer peeled sweet potatoes into a mixing bowl and mash with a pastry blender.  Or use a food processor and process until desired consistency is reached.
  5. Add the butter, milk, sugar, orange juice, cinnamon, allspice, salt and mix well with a rubber spatula.
  6. Start preheating oven to 350 F.

For the praline topping:

Combine the dark brown sugar, butter and pecans in a bowl and mix with a fork until well mixed and the butter is evenly distributed.

Assembly:

Spoon half of the sweet potatoes into an oven-safe baking dish, top with half of the praline topping, then add the remaining sweet potato filling ending with the second half of the praline topping.  Arrange mini marshmallows over the praline topping.

Bake until marshmallows are lightly brown, between 7 – 10 minutes.  Serve warm.

Praline-topped Sweet Potato Casserole
 
Author:
Serves: 8
Prep time:
Bake time:
Total time:
 
Delicious casserole made from fresh sweet potatoes and topped with pecan pralines and marshmallows
Ingredients
For the sweet potato filling:
  • 2 ½ - 3 pounds sweet potatoes
  • ¼ cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon allspice
  • ⅛ teaspoon salt
  • 2 tablespoons butter at room temperature
  • 2 tablespoons milk
  • 2 tablespoons orange juice
For the praline topping:
  • 1 cup dark brown sugar
  • 3 tablespoons butter
  • ¾ cup chopped pecans
  • Marshmallows
Preparation
For the sweet potatoes:
  1. Place unpeeled sweet potatoes in deep cooking pot and fill with water enough to cover sweet potatoes.
  2. Bring water to a boil, then cook for about 35 – 40 minutes, or until sweet potatoes are very soft and tender.
  3. Transfer sweet potatoes into a colander, run over cold water and peel when cool to the touch.
  4. Transfer peeled sweet potatoes into a mixing bowl and mash with a pastry blender. Or use a food processor and process until desired consistency is reached.
  5. Add the butter, milk, sugar, orange juice, cinnamon, allspice, salt and mix well with a rubber spatula.
  6. Start preheating oven to 350 F.
For the praline topping:
  1. Combine the dark brown sugar, butter and pecans in a bowl and mix with a fork until well mixed and the butter is evenly distributed.
Assembly:
  1. Spoon half of the sweet potatoes into an oven-safe baking dish, top with half of the praline topping, then add the remaining sweet potato filling ending with the second half of the praline topping. Arrange mini marshmallows over the praline topping.
  2. Bake until marshmallows are lightly brown, between 7 – 10 minutes. Serve warm.

 

 SugaryWinzy Sweet Potato Casserole

 Praline-topped Sweet Potato Casserole

 

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