As my mom can attest, I kind of have a thing for sweet potatoes. They are just fabulous, especially when you add brown sugar! This Praline Sweet Potato recipe is on my to make list every year for Thanksgiving and Christmas.
This is also a great make ahead recipe. Bake the sweet potatoes in their skins the day before and put them in the fridge. When they are cold, the the sweet potatoes shrink in their skins which makes them super easy to peel. Believe me I have burned my fingers trying to peel sweet potatoes more than once before. It’s totally worth baking them the day/night before, plus it saves prep time the day you are cooking your meal.
- 1 1/2 cups cooled mashed sweet potatoes (about 3 medium, cooked, peeled, and mashed)
- 3 Tbsp milk
- 2 Tbsp brown sugar
- 2 Tbsp melted butter
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
- 3 Tbsp brown sugar
- 1 1/2 Tbsp flour
- 1 1/2 Tbsp melted butter
- 3 Tbsp chopped pecans (scant 1/4 cup)
Preheat oven to 350° F. In an electric mixer, beat the sweet potatoes, milk, brown sugar, butter, egg, vanilla, and salt until fluffy.
Transfer sweet potatoes into an 8 or 9" baking dish that has been sprayed with non-stick cooking spray.
In a small bowl, combine the topping ingredients until evenly incorporated. Sprinkle the topping around the top of the sweet potatoes.
Bake uncovered for 30-35 minutes until puffed.
This recipe is seriously so good, you could probably get away with serving it as a dessert instead of as a side dish!