Sweet potato casserole photo by bengarland
The sweet potato is a very southern food, and we eat them all year. You’ll find lots of Thanksgiving recipes for sweet potatoes, and this is one of the best. It has a smooth sweet potato mixture with a crunchy, nutty topping. You can use canned sweet potatoes for this recipe, but if you do, the results won’t be nearly as tasty!
Holle’s Sweet Potatoes with Praline Topping recipe
What you’ll need:
- 2 pounds sweet potatoes
- 1 beaten egg
- ½ cup plus 2 tablespoons melted butter
- 1 cup packed brown sugar
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup chopped or broken pecans
Directions: Butter a 1 ½-quart baking dish and preheat oven to 400 degrees.
Bake whole sweet potatoes on a cookie sheet for about 45 minutes, or until soft. Remove flesh from peels and place in a large bowl. Cool and mash sweet potatoes. Reduce oven heat to 350 degrees.
Add egg, ½ cup butter, ½ cup brown sugar, 1 teaspoon cinnamon, salt, ginger, and cloves to sweet potatoes. Mix well and spoon into casserole dish.
Combine remaining brown sugar, 2 tablespoons melted butter, ½ teaspoon cinnamon, and nuts. Sprinkle over sweet potatoes.
Bake for 30-35 minutes.