Praline Pecan Sweet Potato Recipe

This recipe comes  from Ruth’s Chris and makes a delicious side dish for Thanksgiving.

If anyone is wondering, like me, about the difference between a yam and a sweet potato, I learned that most U.S. grocery stores use the term “yams” for the red-skinned-orange-inside sweet potatoes (to distinguish them from the brown-skinned-white-inside ones). An actual yam is rarely found in traditional stores. You can learn more about the distinction at www.ncsweetpotatoes.com.

Ingredients:

Sweet Potato Mixture

3 cups mashed sweet potatoes*
1/2 cup (1 stick) butter
1/2 cup cream (or half and half)
1 cup sugar
½ teaspoon salt
2 teaspoons vanilla
2 eggs, well beaten

Praline Topping

1 cup brown sugar
1/3 cup flour
1 cup pecans, chopped
1/2 cup butter, melted

*This is about 3 lbs or 3 large sweet potatoes.

Directions:

1. Peel the sweet potatoes and cut into about 8 pieces each.

2. Place the cut potatoes in a large pot. Cover with water (try to cover the top of the potatoes by about 2″). Bring to a boil, and boil for about 30 minutes or until tender (a knife should glide right through the potatoes).

3. Drain the potatoes and place them in a mixing bowl with butter. Allow the butter to melt slightly on the hot potatoes.

4. Mix the potatoes and butter with an electric mixer; add the remaining ingredients and beat until smooth and fluffy. I actually place the mixture in a blender to make it extra smooth.

5. Place the sweet potato mixture in a greased casserole dish, and cook at 350 degrees for 25-30 minutes.

6. Meanwhile, make the topping. Whisk together the brown sugar and flour. Then, add the pecans and melted butter.

7. Sprinkle praline mixture on top of the sweet potatoes and bake another 10 minutes until browned.

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