PRALINE SWEET POTATOES
Sweet potato casserole gets even sweeter with praline-style topping! Add orange zest and ginger for an amazing citrusy, smooth and crunchy side.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 1h
Yield Makes 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
SWEET POTATO PRALINE CASSEROLE
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
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 :
PRALINE SWEET POTATOES
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
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
SWEET POTATO PRALINE SWIRL
Tired of the same old marshmallows on your sweet potatoes? Set this rich, tasty side dish beside the turkey this year and introduce your family to a new favorite. -Amanda Dalvine, Orange Park, Florida
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender. , Drain potatoes and place in a large bowl; mash until smooth. , Preheat oven to 325°. Beat cream, eggs, brown sugar, vanilla, cinnamon and ginger with sweet potatoes; fold in pecans., Transfer to a greased 8-in. square baking dish. Combine sauce ingredients; spoon over potato mixture. Cut through with a knife to swirl the sauce., Bake, uncovered, 30-40 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 340 calories, Fat 19g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 68mg sodium, Carbohydrate 40g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
SWEET POTATO PRALINE SWIRL
Was sent this along with some other recipes from another site and it's enoough differant from other similar ones I decided to post it. Sounds like a great holiday side - and as I don't care for the old marshmellow ones that my Mom loved, think this might just be what I'm looking for.
Provided by Bonnie G 2
Categories Vegetable
Time 1h10m
Yield 1 Cassarole, 6 serving(s)
Number Of Ingredients 12
Steps:
- Place sweet potatoes in a large saucepan and cover with water.
- Bring to a boil.
- Reduce heat; cover and cook for 10-15 minutes or until tender.
- Drain potatoes and place in a large bowl; mash until smooth.
- Beat in the cream, eggs, brown sugar, vanilla, cinnamon and ginger; fold in pecans.
- Transfer to a greased 8-in. square baking dish.
- Combine sauce ingredients; spoon over potato mixture.
- Cut through with a knife to swirl the sauce.
- Bake, uncovered, at 325° for 30-40 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 334.3, Fat 17.9, SaturatedFat 7.2, Cholesterol 96.9, Sodium 88.7, Carbohydrate 39.3, Fiber 2.4, Sugar 30.3, Protein 5.1
PRALINE SWEET POTATO CASSEROLE
Make and share this Praline sweet potato casserole recipe from Food.com.
Provided by Cindy Andrews
Categories Yam/Sweet Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine potatoes, butter, brown sugar, orange juice, salt and cinnamon.
- Mix well.
- Spoon into buttered 2 qt casserole.
- Spread topping over mixture.
- Bake 350 degrees for 30 minutes.
- For topping: Mix all ingredients until well blended.
Nutrition Facts : Calories 339.3, Fat 16.7, SaturatedFat 7.8, Cholesterol 30.5, Sodium 423.1, Carbohydrate 46.9, Fiber 4.9, Sugar 26, Protein 3.1
SWEET POTATO CINNAMON SWIRL BREAD
Roasted, puréed sweet potatoes lend moisture, flavor and a rich golden color to this hybrid breakfast bread and pastry. Here, a batter-like layer added to the yeasted dough, referred to as a wine loaf, helps prevent those gaps that often form in swirled breads. This recipe bakes beautifully in a small Pullman loaf pan, but any 1 1/2-pound-capacity loaf pan will do. If you can spare a slice, it makes a beautiful overnight French toast.
Provided by Laurie Ellen Pellicano
Categories breakfast, brunch, lunch, snack, breads, pastries
Time 2h
Yield One 9- to 10-inch loaf
Number Of Ingredients 19
Steps:
- Prepare the dough: In a small bowl, mix together the warm water and yeast. Let sit, undisturbed, for 1 minute, then whisk to dissolve. Let sit until frothy, about 5 minutes.
- In a medium bowl, whisk together 2 3/4 cups flour, salt, nutmeg and mace. Set aside.
- In a large bowl, using a wooden spoon, beat together the 5 tablespoons butter and the sugar to form a paste. You are not looking for a lot of air; you just want the mixture to look cohesive.
- Break the egg into a small bowl or cup and stir with a fork to break up the yolk a bit, then add to the creamed sugar base. Beat with a sturdy wooden spoon to combine. Add the sweet potato purée and continue beating until mostly incorporated; the mixture will look curdled. Stir in the yeast mixture.
- Add the flour mixture and stir to create a soft, shaggy dough. Turn it out onto a flour-dusted surface and knead and fold the edges of the dough into the center until it comes together.
- Continue kneading for about 8 minutes, adding flour as necessary if the dough gets sticky until you form a smooth but tender ball. This is a wetter dough and may absorb up to 1/4 cup more flour, so keep adding as you knead. (Alternately, this whole process can be done in a mixer, using the beater attachment on low to combine the butter and sugar until creamy. Stream in the beaten egg, followed by the sweet potato purée and finish with the flour. Once all the flour is added, switch to the dough hook and mix on medium-low for 6 to 8 minutes. Three minutes into kneading, check for tackiness and add flour if the dough does not come cleanly off the hook.)
- Scrape any leftover bits from the large bowl and discard. Grease with a little butter or oil, nest the dough in the bowl turning it once to coat lightly. Cover with a plate, pot lid or wet towel and let sit in a warm place until doubled in volume 1 1/2 to 2 hours.
- Punch down the dough, fold the edges into the center, flip the dough over and cover with a pot lid or an inverted plate. Chill overnight in the refrigerator (or at least 8 hours).
- The next morning, soak the raisins in boiling water to cover and let them sit for 10 minutes to plump. Drain well and set aside. Grease a 1 1/2-pound-capacity loaf pan (such as a 9-by-4-inch small Pullman or a 10-by-5-inch loaf pan) with softened butter or oil.
- Make the wine loaf: In a small bowl, whisk together the flour, baking powder, salt and cinnamon. In a separate small bowl, beat together the butter and sugar to make a paste. Add the egg and beat to combine. Add the flour mixture and stir until smooth and uniform. Keep at room temperature.
- Remove dough from the fridge; it should be puffy and nearly doubled in size. Turn the dough out onto a lightly floured surface. Roll the dough out into an oblong sheet that is about 18-by-6 inches, using a little flour if necessary to keep it from sticking.
- Spread the wine loaf across the surface of the dough in a thin, even layer, using an offset spatula or sturdy rubber spatula.
- Scatter the plumped raisins over the battered dough, pressing lightly to adhere, then sprinkle very lightly with additional cinnamon to lightly coat.
- Roll the dough up lengthwise, shaping it into a tight 6-inch-long log. When finished, rock the loaf back and forth a bit on the surface and press on both ends with your hands to even it out. You want the loaf to fit snugly in the bottom of the pan. To adjust the dimensions, roll it a little more to elongate it or press the ends a few more times to make it shorter. Lift it up and slip the loaf into the buttered loaf pan, seam-side down.
- Let rise at room temperature, covered loosely with a sheet of lightly greased plastic wrap, until doubled and brimming in your pan, about 3 hours.
- When your loaf looks close to ready, heat the oven to 375 degrees and position a rack in the center.
- Brush the surface of the loaf with cream, and bake for 50 minutes to 1 hour 15 minutes, rotating after 30 minutes to ensure even coloring. The loaf should be a deep golden brown and register 200 degrees when tested with a thermometer. (If the loaf is browning too quickly, you can tent with aluminum foil halfway through baking.)
- Remove from the oven and, using oven mitts or towels, bang the pan on all sides on the counter to release the loaf, carefully unmolding it onto a cooling rack. Let loaf cool completely before slicing. (If you cut it when hot, you may dry out the interior.) Store bread in an extra large sealed bag for 2 to 3 days, slice it before bagging for easy toasting. You can also freeze it in resealable freezer-safe plastic bags, whole or sliced.
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