Praline Sweet Potatoes

Next week I get to head back to the gym and I’m so anxious to get going again. Yes, I want to work off these extra pregnancy pounds, but I enjoy more the non-physical benefits of working out every morning. That hour is sacred alone time for me. I plan out my day, ponder on my life and leave feeling empowered for the day ahead.
So on that healthy note, I thought I would post this very unhealthy dish. If you think you don’t like sweet potatoes, you have to give these a try. They are amazing and converted me to sweet potatoes about 7 years ago. They are a necessity on our Thanksgiving and Christmas table.

Praline Sweet Potatoes

3 C mashed sweet potatoes (cook in the microwave)
1/2 C sugar
1 Tb vanilla
2 eggs
1/4 pint heavy cream
1/4 pound butter
1 C brown sugar
1/2 C flour
1 C chopped pecans
1. Spray 2 quart casserole dish with nonstick spray. Heat oven to 350 degrees.
2. Mix together the sweet potatoes, sugar, vanilla, eggs and cream. Spread in the casserole dish.
3. With a pastry cutter, cut together the butter, brown sugar and flour until crumbly. Mix in the pecans and sprinkle over the potatoes. Bake for 30 minutes.

Comments

  1. Anonymous says

    I hated sweet potatoes up until these, we had these at thanksgiving and all I can say is that they were AWESOME!!!!

  2. says

    If you do, I would use whole milk but your result will be a lot more watery and not as creamy. I would try evaporated skim milk instead if you are trying to reduce the amount of fat. Good luck!

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