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Sweet Potato Puree with Praline Topping Recipe

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This recipe for Sweet Potato Puree with Praline Topping is from Passing on Treasured Recipes - The Best from the Past and the Present, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 large sweet potatoes, washed and dried
1 Cup of heavy cream, as needed
3 oz. Melted butter, as needed
2 tbsp. Light brown sugar
2 tsp. Ground cinnamon
1 tsp. Nutmeg, or to taste
salt and pepper, to taste

Praline Topping:
1/2 cup butter
1 cup brown sugar
1 tbsp cinnamon
1/4 tsp nutmeg
1 cup chopped pecans
1/3 cup self rising flour
Directions:
Directions:
In a pre-heated 400 degree oven, roast the sweet potatoes for about 1 hour until tender. Remove from the oven, and using rubber gloves, peel while they are hot. Put the peeled sweet potatoes through a food mill, turning into a large mixing bowl.

Add all the butter and then drizzle with the heavy cream while mixing, to make a consistent puree. Do not make too loose. Season with the cinnamon, nutmeg, brown sugar, and salt and pepper to taste. Place the mixture in an oblong oven-proof casserole, add topping;

Topping Directions:
Mix with a fork and spread over top of potato puree.

Bake for 35 minutes at 325F. Use foil on top and remove for the last 5 minutes.
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
You can prepare the potato puree up to one day in advance, then place in a preheated 375 degree oven for 20 minutes until hot, then add the topping and cook.

TOPPING - adapted from Kendra Harmer - after tasting her praline topping there was no way I would ever use marshmallows again!

 

 

 

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