Purple sweet potatoes – who knew?! I thought it would be fun to use them in my version of my friend Jan’s sweet potato casserole with praline topping. Of course, “regular” sweet potatoes or yams work well here.
Jan’s recipe was adapted from one she found in Cooking Light over fifteen years ago. I put my spin on her recipe, adding more pecans and spice to the topping. The original recipe called for one egg white, but I threw in a whole egg, added a bit more butter and then some cream instead of the evaporated milk. The folks at CL probably would not approve…
Many thanks to Frieda’s Produce for sending me a generous bag of these purple beauties. Although the potatoes were provided at no cost to me, I received no compensation for this post.
TIP: This entire dish can be assembled a day ahead of serving, an ideal Thanksgiving “side”. Refrigerate overnight, then allow the casserole to come to room temperature – an hour or so – before baking.
- ¾ cup pecans, chopped and toasted
- ¾ cup all purpose unbleached flour
- ⅔ cup brown sugar, lightly packed
- ½ stick unsalted butter, melted
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- 1 pinch kosher salt
- 1 pinch cayenne pepper
- 3 pounds purple sweet potatoes
- ⅓ cup brown sugar, lightly packed
- ½ cup cream
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- Preheat oven to 350 degrees.
- For the topping, combine all the ingredients and set aside.
- Cook the potatoes, peeled and quartered, in boiling water until tender, about 20 minutes.
- Drain well.
- Using either a standing or handheld mixer, mash the potatoes with the sugar.
- Combine the cream, egg, vanilla and salt. Stir into the mashed potatoes.
- Add 1 cup of the topping to the potatoes and mix together.
- Butter a 2 quart casserole or soufflé dish. Spoon in potatoes and spread crumbles of the topping over the potatoes.
- Bake, uncovered, for 45 minutes, or until the topping has browned.