Around the holidays, I’m always looking for ways to do things in advance. This sweet potato dish can be made ahead and frozen (!) so I love this one. It’s also family favorite. That’s saying a lot in a family that has traditionally been pretty indifferent about sweet potatoes.
SWEET POTATO PRALINE CASSEROLE
- 3 large eggs
- 5 pounds sweet potatoes (the darker orange ones), baked, peeled, mashed. I usually put my sweet potatoes in the mixer and mash them up that way.
- 2/3 c. granulated sugar
- 2/3 c. butter, melted (I use less – lower fat)
- 1/3 c. heavy cream
- 1/2 tsp. each cinnamon & allspice
Beat eggs in large bowl, stir in potatoes until blended, add rest of potato ingredients and put in greased shallow baking pan. I always use my rectangular glass pan.
At this point, if you want to freeze the casserole, tightly wrap with plastic and put in the deep freeze. When you’re ready to serve it, take it out of the freezer and let it thaw completely before proceeding to the next step. You can also refrigerate the potatoes overnight at this point.
- 1 cup brown sugar
- 1/3 c. flour
- 1 c. finely chopped pecans
- 1/3 c. butter, cut up
Mix sugar, flour and nuts in medium bowl, work in butter with hands till blended. (To save time, I use my kitchenaid mixer, but am very careful not to overmix this.) Sprinkle over potato mixture.
Bake 60-70 minutes at 350º until topping is browned and bubbly.