Sweet potato casserole is a holiday classic, but the addition of brown sugar, pecans and whipping cream in our praline-inspired recipe takes this side dish to a whole new level. Praline Sweet Potato Casserole Active Time: 30 minutes Total Time: 1 hour 40 minutes Serves: 12 5 pounds sweet potatoes, peeled and cut into 2-inch chunks 1¼ cups packed Schnucks light brown sugar, divided 12 tablespoons cold Schnucks unsalted butter (1½ sticks), divided ¾ cup Schnucks all-purpose flour, divided ½ teaspoon ground nutmeg 1¼ teaspoons ground cinnamon, divided 13 cups chopped pecans ½ cup Schnucks whipping cream 2 teaspoons pure vanilla extract ½ teaspoon salt ¼ teaspoon ground allspice 4 Schnucks large eggs, lightly beaten 1. Preheat oven to 350°F. In 6- to 8-quart saucepot, add potatoes and enough water to cover by 1 inch; cover and heat to boiling over high heat. Cook uncovered, 10 to 12 minutes or until tender. Drain potatoes well, return to same saucepot. 2. Meanwhile, in food processor with knife blade attached, add 1 cup packed brown sugar, 8 tablespoons butter (1 stick), cut in pieces, ½ cup flour, nutmeg and ½ teaspoon cinnamon; pulse until well combined. Transfer mixture to medium bowl; stir in pecans. Refrigerate until ready to use. 3. With potato masher, mash potatoes; add cream, vanilla, salt, allspice and remaining ¼ cup packed brown sugar, 4 tablespoons butter, ¼ cup flour and ¾ teaspoon cinnamon. Mash until well combined. Add eggs and mash until well blended. Place ungreased 13 x 9-inch glass or ceramic baking dish on foil-lined rimmed baking pan. Spread potato purée evenly in dish; sprinkle pecan mixture over purée. Bake uncovered 45 to 55 minutes or until edges bubble, top is lightly browned and internal temperature reaches 145°F. Cool 10 minutes before serving. Each serving: about 510 calories, 26 g total fat (11 g saturated), 115 mg cholesterol, 144 mg sodium, 65 g carbohydrate, 5 g fiber, 7 g protein
Posted on: Mon, 22 Dec 2014 12:10:00 +0000
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