Purple Sweet Potato Casserole with Praline Topping
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Serves: 6
 
Purple sweet potatoes are the base for this Thanksgiving "side".
Ingredients
  • Topping:
  • 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
  • Potatoes:
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. For the topping, combine all the ingredients and set aside.
  3. Cook the potatoes, peeled and quartered, in boiling water until tender, about 20 minutes.
  4. Drain well.
  5. Using either a standing or handheld mixer, mash the potatoes with the sugar.
  6. Combine the cream, egg, vanilla and salt. Stir into the mashed potatoes.
  7. Add 1 cup of the topping to the potatoes and mix together.
  8. Butter a 2 quart casserole or soufflé dish. Spoon in potatoes and spread crumbles of the topping over the potatoes.
  9. Bake, uncovered, for 45 minutes, or until the topping has browned.
Recipe by Liz The Chef at http://lizthechef.com/2014/11/24/purple-sweet-potato-casserole-praline-topping/