Prailine Topped Sweet Potatoes Food

SWEET POTATO PRALINE CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, sweet potatoes, sugar, butter, milk and vanilla. Transfer to a greased 11x7-in. baking dish. In a small bowl, mix butter, brown sugar, pecans and flour; sprinkle over top. Bake, uncovered, 50-60 minutes or until top is browned.

SWEET POTATO CASSEROLE WITH PRALINE TOPPING

Steps:

• FILLING: Mash potatoes in a medium sized bowl. Add all the other filling ingredients; mix well. Pour into a greased deep dish pie pan or 8x8 deep casserole dish.
• TOPPING: Mix all ingredients well and sprinkle over top of potato mixture.
• Bake at 350°F for 30 minutes.

PRALINE SWEET POTATO BAKE

Steps:

• In a bowl, beat the sweet potatoes, milk, brown sugar, butter, egg, vanilla and salt until fluffy. Transfer to a greased 1-1/2-qt. baking dish. , Combine topping ingredients until blended; sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.

PRAILINE-TOPPED SWEET POTATOES

Steps:

• In food processor, puree yams with 6 tablespoons melted butter and 2 tablespoons cream. Add eggs and 1/2 cup brown sugar; process until blended. Spread the potato mixture in shallow 2-quart baking dish.
• Preheat oven to 375 degrees F. In small saucepan, combine remaining melted butter, cream and brown sugar, the pecans, cinnamon, nutmeg and salt. Bring to boiling; simmer 5 minutes. Remove from heat; stir in vanilla. Spoon over center of potato mixture. Bake 20 minutes, or until bubbly. If desired, garnish with toasted pecan halves.

SWEET POTATO PRALINE SOUFFLE

Steps:

• Bake sweet potatoes in a preheated 350 degree oven for 1 hour until fork tender. Remove peels. In the bowl of an electric mixer, combine potatoes, cane syrup, condensed milk, butter and brown sugar. Add the orange juice, lemon zest and juice. Blend thoroughly with the paddle attachment until smooth. Sprinkle in the cinnamon sugar, nutmeg, raisins and pecans. Finally, remove the bowl from the mixer and add the pralines; fold gently through the mixture.
• Transfer mixture to a 2 1/2 quart flameproof baking dish. Bake in a preheated 350 degree oven for 20 minutes. Top with meringue. Return to oven and broil 7 minutes until the meringue is golden brown.

PRALINE SWEET POTATOES

Steps:

• Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
• Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
• Bake for 30 minutes in the preheated oven.

SWEET POTATO AND PRALINE PIE

Steps:

• Preheat the oven to 375 degrees F.
• Roll out the dough into a circle, about 12 to 13 inches in diameter. Gently press it into a 9-inch pie pan and crimp edges with your forefinger and thumb. Prick the bottom of the pie crust all over with the tines of a fork to keep it from puffing up in the oven. Refrigerate until well chilled, about 45 minutes.
• Put the sweet potatoes on a baking sheet and bake in the oven until very tender, about 45 minutes. Turn the oven down to 350 degrees F and remove potatoes from oven; allow to cool slightly before scooping the flesh into a food processor. Puree until smooth, then add the eggs, cream, brown sugar, sugar syrup and vanilla extract. Pulse a couple of times to combine, then add the cinnamon, nutmeg, and salt.
• Put the pie pan on a rimmed baking sheet and pour in the filling. Bake until the center is set, about 40 minutes. Let cool completely, then transfer the pie to the refrigerator.
• To make the praline topping, melt the butter in a small saucepan over medium-low heat and add the sugar, syrup, pecans and salt. Cook until the sugar dissolves and the mixture is smooth, about 3 to 5 minutes. Remove from the stovetop and let cool for 5 minutes.
• Remove the pie from the refrigerator and pour the praline topping over the cooled pie, spreading evenly with a spatula or by gently rolling the pie around at an angle so it hits the edges. Cool until topping has hardened, about 20 minutes. Serve.
• Combine the flour, ground pecans, sugar and salt in a large bowl. Add the butter and rub the butter pieces between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. Pour in the ice water and work it in until the dough holds together, being careful not to overmix. Squeeze a small amount together; if it is too crumbly, add some more ice water, a little at a time. Shape it into a smooth ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.

PRALINE MASHED SWEET POTATOES

Steps:

• Preheat oven to 350. Lightly grease/spray a casserole dish.
• In a mixing bowl, mix together mashed sweet potatoes, sugar, vanilla, eggs and cream; mix well. Spread into prepared casserole dish.
• In a seperate bowl, mix butter, brown sugar, flour, pecans and cinnamon. Mix until crumbly; sprinkle over the mashed sweet potato mixture.
• Bake at 350 for 30 minutes.

SWEET POTATOES WITH PECAN PRALINE STREUSEL

Steps:

• Wash and skin potatoes, chop into large chunks.
• Boil potatoes until tender and mash.
• Stir in butter, cinnamon, brown sugar and mini marshmallows to taste.
• Mix in a separate bowl, flour, sugar, cinnamon, and pecans, drizzle melted butter over mixture and stir to moisten, mixture should resemble chunky crumbs.
• Pour potatoes mixture into casserole dish and cover with a thin layer of mini-marshmallows.
• Top with pecan mixture.
• Bake at 350ºF for 30 minutes or until brown and bubbly.

PRALINE SWEET POTATOES

Steps:

• Heat oven to 350°F.
• Mash potatoes in large bowl. Add dressing, 1/4 cup sugar, ginger and zest; mix well.
• Spoon into 1-1/2-qt. casserole. Combine nuts, remaining sugar, butter and cinnamon; sprinkle over potato mixture.
• Bake 30 min. or until heated through.

WONDERFUL SWEET POTATOES WITH PECAN PRALINE TOPPING

Steps:

• Mix together mashed potatoes, butter, eggs, vanilla and pumpkin pie spice.
• Pour into a 9x13 baking dish.
• Mix together flour, butter, brown sugar and pecans and crumble over the top of the sweet potato mixture.
• Bake at 350 degrees for 30 minutes.

SOUTHERN PRALINE SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Pierce potatoes several times with a fork or icepick and place on a baking pan; bake in preheated oven 1 1/4-1 1/2 hours or until potatoes are tender; set aside until cool.
• In a small pan, heat milk and butter until hot but not boiling; keep warm.
• Cut the potatoes in half and scoop out the insides into a mixing bowl and discard the skins.
• Mash the potatoes with whatever method you prefer (masher, ricer, food mill, etc).
• Stir milk into potatoes; add eggs and continue to blend until well combined; stir in brown sugar.
• Butter a 9 X 13 inch casserole or baking dish and spread mixture into pan; set aside while making topping.
• Melt the butter in a large saucepan over low heat; stir in the brown sugar, salt, cinnamon, nutmeg, cream.
• and pecans.
• Heat to a simmer and cook, stirring constantly, until mixture is thick, 5-7 minutes (if mixture starts to boil, reduce heat slightly to maintain a simmer).
• Remove from heat and stir in vanilla.
• Pour topping over potatoes in dish, spreading with spatula.
• Bake in preheated oven for 30 minutes, or until slightly crusty and set.
• Serve immediately.

GRANDMA LOUISE'S SWEET POTATO CASSEROLE WITH PRALINE TOPPING

Steps:

• Heat oven to 350°F.
• Grease a shallow 2-quart baking dish.
• Potato Mixture: Beat eggs in a large bowl.
• Stir in potatoes until blended.
• Add remaining ingredients; mix well.
• Spread evenly in prepared baking dish.
• Topping: Mix sugar, flour and nuts in a medium-size bowl.
• Work in butter with hands until well blended.
• Sprinkle evenly over potato mixture.
• Bake 60 to 70 minutes until topping is browned and bubbling.
• Garnish with pecan halves.

SWEET POTATO SOUFFLE' WITH PRALINE TOPPING

Steps:

• Preheat oven to 350 degrees.
• Butter a 2 quart baking dish.
• Set aside.
• In a large saucepan, boil potatoes in water to cover until tender.
• Drain and cool slightly; peel and quarter potatoes.
• In a large bowl, combine sweet potatoes, butter, sugars, salt, vanilla, cinnamon, eggs and milk.
• Beat to combine.
• Pour into prepared baking dish.
• To make topping, combine brown sugar, pecans, flour and butter in a small mixing bowl.
• Mix until crumbly.
• Sprinkle mixture over potato mixture.
• Bake for 35 to 40 minutes or until golden brown and slightly firm.