Purple Sweet Potato Casserole with Praline Topping
Author: Liz the Chef
Prep time:
Cook time:
Total time:
Serves: 6
- 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
- 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.
Recipe by Liz The Chef at https://lizthechef.com/purple-sweet-potato-casserole-praline-topping/
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