The basic recipe came from my cousin Andrea and I updated it with a few twists. Subtle spicing was added with just a little heat coming from the fresh ginger as well. A home run with even the "I hate sweet potato" crowd. I love the crunchy nutty topping contrasting against the soft custardy sweet potato in each bite.
And, I do know there is a difference between "Yams" and "Sweet Potato". The two really aren't interchangeable and you need to make certain you are getting Sweet Potatoes for this one as a yam just won't cut it. The only added sweetness to this is the praline topping which totally rocks.
Sweet Potato Praline
- 2 lbs sweet potatoes, peeled, cooked and mashed (about 4 cups).
- 1/4 c cream
- 1 egg, slightly beaten
- 1 t salt
- pepper to taste
- 1/8 t nutmeg
- 2 t fresh grated ginger
- Praline topping:
- 1/2 c brown sugar, packed
- 1/4 cup butter
- 1/4 c dark corn syrup
- Heaping 1/2 c chopped pecans
Beat together sweet potatoes, cream, egg, salt, pepper and spices. Spoon into well buttered shallow baking dish (2-3 quart size). Spread out mixture until even with back of spoon.
In small sauce pan over low heat add corn syrup, brown sugar and butter. Stir constantly until butter has melted and brown sugar has dissolved. Do not boil. Pour evenly over sweet potato mixture. Sprinkle nuts over the praline topping.
Bake in 350F oven until set, about 40-50 minutes. Topping will be soft when taken out of oven but will harden as it cools.