Wonderful Sweet Potatoes With Pecan Praline Topping 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.

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 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.

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 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.

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.

PECAN-TOPPED SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan. or Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 30-45 minutes or until tender. drain; cool slightly and peel. In a large bowl, mash the potato pulp. Stir in the sugar, milk, butter, eggs and extracts., Pour into a greased 13-in. x 9-in. baking dish. Combine the topping ingredients until crumbly; sprinkle over the potato mixture. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.

SWEET POTATO CASSEROLE WITH PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
• Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
• Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
• Bake in preheated oven until pecan topping is hard, about 1 hour.

SWEET POTATO CASSEROLE WITH PECAN TOPPING

Steps:

• Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and place in a food processor. Add the eggs, butter, milk and extracts; cover and process until smooth. Pour into a greased 1-1/2-qt. baking dish. , In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until set.

SWEET POTATOES WITH PECAN CRUMB TOPPING

Steps:

• Preheat oven to 375°F.
• Place potatoes in boiling water and simmer for 20 min, or until tender; drain and cool slightly.
• Place potatoes in a large bowl; add half and half, 3/4 cup brown sugar, 1 tsp salt and vanilla and beat at medium speed until smooth (or mash with potato masher to desired consistancy).
• Add eggs and mix well; scrape into a 13 x 9 dish coated with cooking spray.
• For topping: sprinkle marshmallows over top.
• Combine flour, 1/4 cup brown sugar, and 1/4 tsp salt in medium bowl.
• Cut in butter until mixture resembles coarse meal; stir in pecans and sprinkle over potatoes.
• Bake for 30-40 min, or until golden brown.

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.