Praline Sweet Potatoes Recipe

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Most Helpful Positive Review

Nov 26, 2004

Wow! This was the hit of Thanksgiving! It is very creamy and rich, so if you don't care for very sweet sweet potatoes, I suggest omitting the 1/2 c. of white sugar. I only used 1T of vanilla (that was plenty!), 3 extra large eggs, and added a sprinkle of cinnamon. I do think that the recipe is a bit vague when it came to the topping though. My topping came out perfectly and here's what I did. I let the butter come to room temp and cubed it. I mixed it with the other topping ingredients until the butter was well blended, there should be no loose flour or sugar. I baked it uncovered and had to let it go about 45 minutes. At 30 minutes, the top was still watery. You MUST leave it in until the topping is crisp on the edges and firm in the middle, that’s what makes it so good. I didn't see a need to double the topping recipe. This recipe is perfect to make the day before. Just make the sweet potato part, cover, and put in the refrigerator overnight. Make the topping right before you pop it in the oven and it’s perfect!

—RETROINDIGO

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Most Helpful Critical Review

Dec 24, 2003

AWESOME! I did make a few changes. I used brown sugar instead of white and used only two eggs to give it more of a mashed sweet potato feel instead of a pie texture. Oh, I cut the vanilla back to one tablespoon, it's plenty.I also added 1/4 teaspoon salt, it really enhances the flavor. I've made this many times and I never used all the topping, I like it to resemble a side dish, not dessert. But everyone loves it and we have it numerous times throughout the winter months. Thank you!

—Rebecca

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537 Ratings

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Nov 13, 2003

I made these twice, the first time I followed the recipe and found the potatoes to be a little too sweet for my familys taste but LOVED the topping. The second time I used your topping & I mashed the potatoes with a little cream, butter, cinnamon s&p &1 tsp vanilla. They were SOOO good. I had all 15 of my guests raving & asking for the recipe.

—TAYLORJOESMOM

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Dec 21, 2007

My entire family LOVED this recipe! It was such a hit. I used my mix master fitted with the wire whisk attachment to cream all the casserole ingredients together, and it worked really well. It turned out so smooth and creamy. I added about 3 tsp of cinnamon, and about 2 tsp of nutmeg which I think, was a really nice addition. I had a little trouble with the topping. Nothing serious, it may have been my fault actually (I might have measured the butter wrong I later realized) . It wasn't crumbly at all so I added extra flour and brown sugar until it got to the consistency that I was happy with. I mixed about 1 cup of chopped pecans in the the butter/sugar mixture and evenly sprinkled it on top. I then used 1 small bag (about a cup) of whole pecans and made a boarder around the edge. (The whole pecans got toasted during the cooking process and were SO GOOD!) I then sprinkled just a little extra cinnamon and nutmeg on top. I was able to make this in the morning and cover it and chill it until that evening when I put it in the oven. DELICIOUS! This will be added to the Family Holiday Faves! Thank so so much for sharing the recipe!

—Chelsey Wolnowski

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Nov 30, 2002

This was the most amazing sweet potato recipe I have ever eaten..everyone was licking their plates.. I couldn't keep my daughter out of the pan.. she had a spoon in her hands the whole time and when you would turn around she was eating it... so if you are having many people to dinner, you better make two of these recipes.. when I bought my potatoes I made sure I got all the same size.. then I cooked one in the microwave to see how much potatoe I would get.. it yields 1/2 cup so then I put 7 sweet potatoes in a 9x12 pan in a 400 degree oven for 1 1/2 hrs until they were well done then took out all the sweet potatoe with a spoon.. it was exactly 4 cups.. I used 1/3 cup sugar and 1/4 cup firmly packed brown sugar because I like the flavor of brown sugar in sweet potatoes and added 1/2 tsp salt to the mixture, it brings out more of the flavor.. I also baked it an additional 10 min.. all ovens are different.. I was told I have to make another one today for the left over turkey...

—Sherry

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Apr 11, 2004

I made this for Easter dinner. I LOVE sweet potatoes, but hate the mess of "candying" them. This was the perfect solution. I used canned sweet potatoes to cut down on prep time and cut the sugar in half. I also just mixed all topping ingredients without the butter, then melted the butter and drizzled it on top. I also used only 1 egg, as I didn't want to take a chance on the dish being runny. It was excellent. Just sweet enough, and the vanilla added the perfect touch. Will make this often.

—HEIDI186

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Nov 22, 2002

Wonderful! I got so many compliments on this dish. It is sweet, but its a nice compliment to a Holiday dinner. I added more brown sugar and marshmallows for a nice thick topping. Thank you!

—MARYBETH

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Aug 29, 2002

Absolutely AWESOME! Five stars +. And easy and fast to make, too. Thank you for sharing such a great recipe. It will be a Thanksgiving tradition for us from now on.

—MIHAELA

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Nutrition

Calories
451 kcal
23%

Carbohydrates
52.5 g
17%

Cholesterol
118 mg
39%

Fat
25.1 g
39%

Fiber
2.7 g
11%

Protein
5.9 g
12%

Sodium
155 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Praline Sweet Potatoes

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 451
Calories from Fat: 226

% Daily Value *
Total Fat 25.1g 39 %
Saturated Fat 10.7g 53 %
Cholesterol 118mg 39 %
Sodium 155mg 6 %
Potassium 298mg 8 %
Total Carbohydrates 52.5g 17 %
Dietary Fiber 2.7g 11 %
Protein 5.9g 12 %
Sugars 31.6g
Vitamin A 160 %
Vitamin C 8 %
Calcium 9 %
Iron 21 %
Thiamin 16 %
Niacin 19 %
Vitamin B6 16 %
Magnesium 15 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.