Sweet Potato Praline

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Make sure you use evaporated milk in this recipe—regular milk will work, but the flavor won’t be nearly as good.

Servings:

Approx. Prep Time:

10 min.

Approx. Cook Time:

60 min.

Ingredients

2/3 cup Buttermilk Biscuit Mix

2 cups sweet potatoes, cooked and mashed

1/2 cup brown sugar

1/2 cup (1 stick) butter, melted

1 cup evaporated milk

3 large eggs, lightly beaten

2 tsp vanilla

1/4 tsp nutmeg

1/4 tsp allspice

1/2 tsp salt

1 cup pecans, whole or chopped

1/2 cup dark brown sugar

2 tsp corn syrup

1/2 tsp vanilla

pinch of salt

Directions:

Preheat oven to 350°F. Puree sweet potato in food processor until smooth. Add sugar, butter, House-Autry Buttermilk Biscuit Mix, evaporated milk, eggs, vanilla, nutmeg, allspice and salt; blend well. Pour into a buttered 2-quart casserole dish. Cook 50 minutes, or until filling is slightly puffed and center barely jiggles when shaken.

Praline Topping: Combine pecans, brown sugar, corn syrup, vanilla and a pinch of salt, mixing well to ensure pecans are well coated. Scatter evenly over cooked casserole; bake for 10 minutes, or until topping is bubbling around the edges. Serve at room temperature; store leftovers in refrigerator.

Nutrition Information* (click for full nutrition info)

*Nutrition analyses based on ESHA Research databases

Meal Suggestions:

If you MUST eat sweet potato casserole with marshmallows, top with 1/2 cup of mini marshmallows during the last 5 minutes of cooking.