Dear readers, I have just returned from another adventure on the other side of the globe, with Thanksgiving less than a week away! This year, to help simplify the preparations, after being away for a couple weeks, we’re taking the feast on the road to our daughter, Kayla’s house, to celebrate with the grand-kiddos! Kayla has volunteered to help out with hosting and some of the cooking—thank goodness! While Thanksgiving is by-far my favorite holiday and has always been the most cherished time to cook for my kids, I look forward to the change in plans and passing on some of our traditional recipes to Kayla, like our Fresh Cranberry Salad (click here for the recipe) and Sweet Potato Praline Casserole!
Growing up, sweet potatoes were something that came from a can, baked in a casserole with mini marshmallows melted on top. Needless to say, I was never crazy about sweet potatoes as a kid!
Several years ago, a friend brought sweet potato casserole as a covered dish for a holiday luncheon at work and I just fell in love with the creamy texture of the potatoes and crunchy pecan topping. Over the years I’ve tweaked the recipe and have found it to be one of my family’s favorites—and using fresh ingredients and a little bit of love, makes all the difference!
SWEET POTATO PRALINE CASSEROLE
POTATOES
3-4 Large Sweet Potatoes peeled and cubed
Fresh sprigs of Rosemary and Thyme
1/2 stick Salted Butter
1/2 Cup Brown Sugar
1/3 Cup Half&Half (or milk)
1 Tsp Vanilla plus a pinch of Love!
PRALINE TOPPING
1 Stick softened Salted Butter, cut into cubes
1 cup chopped Pecans
1/2 Cup Flour
3/4 Cup Brown Sugar
PREPARATION
1) Boil or Steam potatoes with the fresh herbs until fork tender
2) While potatoes are cooking, prepare the praline topping. In a stand mixer combine butter, brown sugar, flour and pecans until crumbly. Put this mixture in a small bowl and set aside.
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3) Once the potatoes are cooked to fork tender, immediately transfer to stand mixer and slightly mix potatoes on low (so they don’t go flying out of the bowl!) Add butter and brown sugar, mix on medium until incorporated, then gradually add half & half until creamy (but still thick), mix in vanilla last.
4) Transfer mashed sweet potatoes in a buttered casserole and top with the buttery praline goodness! Freeze, refrigerate or bake immediately.
I like making this the week or day ahead of Thanksgiving, then all you have to do is bake it day of at 375F for about 30-35 minutes or until mixture on top is browned and bubbly.
