Sweet Potato Praline Cake Food

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SWEET POTATO PRALINE CASSEROLE



Sweet Potato Praline Casserole image

For a change from marshmallow-topped sweet potatoes, my mom served us this one. It became an instant favorite. -Caitlin Hooker, Austin, TX

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

2 large eggs, lightly beaten
6 cups mashed sweet potatoes (about 4 large)
1/2 cup sugar
1/2 cup butter, softened
1/3 cup 2% milk
1 teaspoon vanilla extract
TOPPING:
1/3 cup butter, melted
1 cup packed brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour

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.

Nutrition Facts :

SWEET POTATO CASSEROLE WITH PRALINE TOPPING



Sweet Potato Casserole With Praline Topping image

Make and share this Sweet Potato Casserole With Praline Topping recipe from Food.com.

Provided by 2Bleu

Categories     Yam/Sweet Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 (29 ounce) can sweet potatoes, drained
1/4 cup sugar
4 tablespoons butter, melted
2 eggs
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup pecans, chopped
4 tablespoons butter, melted
1/4 cup flour
1/2 cup light brown sugar

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.

Nutrition Facts : Calories 789.6, Fat 45.2, SaturatedFat 17.1, Cholesterol 154.1, Sodium 504.8, Carbohydrate 91.2, Fiber 9.2, Sugar 49.1, Protein 10

PRALINE SWEET POTATO BAKE



Praline Sweet Potato Bake image

I often serve this dish for Thanksgiving. It isn't overly sweet, and it's always popular with family and friends. I never serve it without someone wanting the recipe.-Kevin Bruckerhoff, Columbia, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 12

3 cups cold mashed sweet potatoes (about 2 pounds)
1/3 cup milk
1/4 cup packed brown sugar
1/4 cup butter, melted
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
TOPPING:
1/3 cup packed brown sugar
1/3 cup chopped pecans
3 tablespoons all-purpose flour
3 tablespoons butter, melted

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.

Nutrition Facts :

SWEET POTATO PRALINE CAKE



Sweet Potato Praline Cake image

Add sweet potatoes and pecans to Betty Crocker™ Super Moist™ yellow cake mix for a simple yet delicious dessert for any occasion.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 15

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup milk
1/2 cup vegetable oil
3 eggs
1 1/2 cups mashed cooked sweet potatoes
1 cup chopped pecans
3/4 cup butter, softened
3 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla
1 cup coarsely chopped praline pecans

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, beat cake mix, 3/4 cup milk, the oil, eggs and sweet potatoes with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in 1 cup chopped pecans. Pour batter into pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
  • In medium bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until light and fluffy. Beat in 1 tablespoon milk and the vanilla. Frost cake. Sprinkle with praline pecans.

Nutrition Facts : Calories 520, Carbohydrate 65 g, Fat 5, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 350 mg

SWEET POTATO AND PRALINE PIE



Sweet Potato and Praline Pie image

Provided by Tyler Florence

Categories     dessert

Time 3h30m

Yield 1 (9-inch) pie

Number Of Ingredients 21

Sweet Pecan Pie Crust, recipe follows
1 1/2 to 2 pounds sweet potatoes, about 3 medium-sized
2 large eggs
3/4 cup heavy cream
1/3 cup brown sugar
1/4 cup pure sugar cane syrup (recommended: Steen's)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons butter
1/4 cup white sugar
1/4 cup pure sugar cane syrup (recommended: Steen's)
1 cup toasted pecans, lightly crushed
Pinch salt
1 cup all-purpose flour
1/4 cup finely ground pecans
1 tablespoon sugar
Pinch salt
1 stick unsalted butter, chilled and cut into small pieces
2 tablespoons ice water, plus more if needed

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.

SWEET POTATO CAKE



Sweet Potato Cake image

Provided by Food Network

Categories     dessert

Time 3h

Yield 12 to 16 servings

Number Of Ingredients 19

2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 cup sugar
1 1/2 cups (3 sticks) margarine
1 cup brown sugar
3 large eggs
1 tablespoon vanilla extract
2 1/2 cups mashed cooked sweet potatoes
1/2 cup crushed pineapple, drained
1 cup raisins
1 cup chopped walnuts, plus additional for garnish, optional
16 ounces cream cheese, softened
1/3 cup butter, softened
1 tablespoon vanilla extract
3 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Set aside.
  • In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.
  • Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.
  • For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Gradually add sugar and beat on low speed until smooth.
  • Icing the cake: Place 1 cake layer, top-side down, on a cake platter. Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake. Take the next layer and place it on top, rounded-side up. Frost the top and sides of the cake with the remaining frosting. The cake should be refrigerated for about 1 hour to make sure the layers are set. Sprinkle chopped walnuts on top of cake, if desired.

SWEET POTATO SOUFFLE' WITH PRALINE TOPPING



Sweet Potato Souffle' with Praline Topping image

Make and share this Sweet Potato Souffle' with Praline Topping recipe from Food.com.

Provided by Crabbycakes

Categories     Yam/Sweet Potato

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lbs sweet potatoes, scrubbed
1/4 cup butter, melted
3/4 cup sugar
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
3 eggs
1/2 cup milk
1/2 cup brown sugar
1/2 cup pecans, chopped
1/3 cup flour
1/3 cup butter, melted

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.

Nutrition Facts : Calories 1047.9, Fat 41.7, SaturatedFat 19.8, Cholesterol 234, Sodium 700.8, Carbohydrate 162.2, Fiber 8.7, Sugar 114.1, Protein 11.9

SWEET POTATO POUND CAKE



Sweet Potato Pound Cake image

Since we are originally from Texas, we naturally love sweet potatoes, but this sweet potato cake deserves to be a tradition in any home, whether you're from the South, East, North or West. My Montana husband rancher loves it and I get great revues from ladies I've treated with it at various social events. - Diane Mannix, Helmville, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups cold mashed sweet potatoes
GLAZE:
1 cup confectioners' sugar
1 teaspoon grated orange zest
3 to 5 teaspoons orange juice

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff). , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.

Nutrition Facts :

HOUSE OF BLUES SWEET POTATO CHEESECAKE W/PRALINE SAUCE



House of Blues Sweet Potato Cheesecake w/Praline Sauce image

Make and share this House of Blues Sweet Potato Cheesecake w/Praline Sauce recipe from Food.com.

Provided by Crabbycakes

Categories     Cheesecake

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 cups finely ground gingersnap crumbs
3/4 cup toasted pecans, ground
6 tablespoons unsalted butter, melted
8 ounces cream cheese or 8 ounces mascarpone cheese, softened
1/2 cup sugar
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup pureed sweet potato (or yam; the orange kind, not the yellow kind)
5 eggs
1/2 cup heavy cream
8 ounces unsalted butter
1 cup dark brown sugar, packed
1 cup heavy cream
1/2 cup chopped toasted pecans

Steps:

  • In a large mixing bowl, mix the ground pecans and cookie crumbs; add the melted butter and mix well.
  • To form the crust, press the crumb mixture into the bottom of a 9-inch springform pan.
  • Refrigerate for at least 30 minutes.
  • In a mixer, beat the cream or Mascarpone cheese until smooth, then add the sugars and spices and beat until the mixture is light and fluffy, approximately 3-4 minutes.
  • Add the sweet potato purée and mix until just blended.
  • Add the eggs one at a time, scraping bowl after each egg.
  • Stir in heavy cream at low speed until completely blended.
  • Pour the filling into into the pan.
  • Put the pan into a 1 to 1/2 inch bain marie, or warm water bath (it's a good idea to wrap the bottom and sides of the springform pan to prevent water from leaking in.) Cook the cheesecake in the bain marie for 50 minutes at 350°F.
  • Cool the cheesecake at room temperature for 45 minutes.
  • Chill for at least 4 hours before serving.
  • While the cheesecake is cooling, make the praline sauce: melt the butter in a saucepan, then add the brown sugar, cream and pecans.
  • Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes.
  • Keep warm.
  • To serve, place each serving a slice of pie onto a dessert plate, then spoon a pool of warm praline sauce over and around each serving.
  • Top with a dollop of fresh whipped cream, and garnish with a sprig of mint.
  • YIELD: 8 servings.

Nutrition Facts : Calories 1093.5, Fat 77.7, SaturatedFat 39.6, Cholesterol 308.4, Sodium 452.6, Carbohydrate 93.8, Fiber 3.3, Sugar 62.4, Protein 11.6

SWEET POTATO CHEESECAKE WITH PRALINE TOPPING



Sweet Potato Cheesecake With Praline Topping image

This is a recipe that I came across while browsing the December issue of Essence Magazine. Sounds like a lot of steps but very easy to make. It's an exciting twist to ordinary cheesecake, even if you are not a big sweet potato fan.

Provided by BootyDC316

Categories     Cheesecake

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 16

1 3/4 cups graham crackers or 1 3/4 cups gingersnap crumbs
3 tablespoons sugar
1 pinch salt
1/4 cup unsalted butter, melted
3/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt (optional)
1 lb cream cheese, at room temperature
2 teaspoons pure vanilla extract
3 large eggs
1 cup sweet potato puree
1/2 cup pecan halves
1 tablespoon butter
2 tablespoons brown sugar, packed

Steps:

  • Crust:.
  • Butter 9-inch springform pan.
  • In medium-size bowl, mix crumbs, sugar and salt.
  • Drizzle with butter; stir until dry ingredients are evenly moist.
  • Pour into prepared pan; pat even layer of crumbs over bottom of pan and up sides.
  • Refrigerate 30 minutes.
  • Preheat oven at 350 degrees.
  • Filling:.
  • In large bowl, using electric mixer, beat cream cheese at medium speed until creamy. Scrape down sides with rubber spatula.
  • With mixer running add light brown sugar, cinnamon, nutmeg, ginger, salt, and vanilla. Add eggs one at a time, beating after each.
  • Blend in sweet potatoes.
  • Scrape filling into chilled crust; smooth top.
  • Bake at 350 degrees until set, about 40 minutes. Let cool on wire rack.
  • Topping:.
  • Coarsely chop pecans.
  • In small skillet, melt butter.
  • Add pecans; sprinkle with sugar.
  • Cook, stirring until sugar melts and nuts are toasted and caramel-coated; let cook briefly.
  • Spoon mixture around edge of cheesecake.
  • Refrigerate until time to serve.

PRALINE SWEET POTATOES



Praline Sweet Potatoes image

The best sweet potatoes you will ever eat!

Provided by MKENNON

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 40m

Yield 12

Number Of Ingredients 9

4 cups mashed sweet potatoes
½ cup white sugar
2 tablespoons vanilla extract
4 eggs, beaten
½ pint heavy cream
¼ pound butter
1 cup packed brown sugar
½ cup all-purpose flour
1 ¼ cups chopped pecans

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.

Nutrition Facts : Calories 451.5 calories, Carbohydrate 52.5 g, Cholesterol 109.5 mg, Fat 25.1 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 10.7 g, Sodium 154.5 mg, Sugar 31.6 g

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