This recipe isn’t exactly one for the health nuts, but I am going to say that the creamy texture of the sweet potatoes and the sweet, crunchy pralines create the perfect contrast. My grandfather requests that I make this every year!
Sweet Potatoes with Praline Topping
- 1 1/2 cups sugar
- 1 1/2 cups packed light brown sugar
- 1/8 teaspoon salt
- 3 tablespoons dark corn syrup
- 1 cup evaporated milk
- 2 tablespoons butter
- 1 teaspoon pure vanilla extract
- 1 1/2 cups pecan halves
- Butter the sides of a heavy 2-quart saucepan.
- Put the sugars, salt, corn syrup, milk, and butter in saucepan. Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil. Continue to cook to a soft ball stage, approximately 236 degrees F on a candy thermometer. (If you do a cold water test, drizzle a drop of candy into a glass of cold water, the ball of candy will flatten between your fingers when you take it out of the water.) Remove from heat and allow it to cool for 10 minutes.
- Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss.
- Quickly drop heaping tablespoons onto waxed paper. If the candy becomes stiff, add a few drops of hot water.
For creamy sweet potatoes:
- 4-5 sweet potatoes, scrubbed with skin still on
- 3 tablespoons butter
- 1/4 cups heavy whipping cream
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- In a pot of hot water, add sweet potatoes (leaving skins on) and boil until soft.
- Drain the water and allow sweet potatoes to cool.
- With a knife, peel skins off of potatoes. Note: The skins should easily come off.
- Add butter and mash potatoes until smooth.
- Add remaining ingredients and continue mashing until you reach the desired consistency.
- Take pralines (after taste testing them, of course) and crumble them on top of sweet potatoes taking measures to cover the entire dish.
- Bake at 350 for 30 minutes.