Sweet Potato Praline

Gawd I wish I had taken an pic of this one so you could see it in all its glory...but feasting was more important on Thanksgiving rather than documenting what we were eating.

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.

Chocolate Praline Dessert

I'm not sure where I got this from, I suspect it came out of one of my Mom's massive collection of church or PTA cook books. Given the HUGE amount of butter involved I'd guess it was from one of books issued back in Farmington MO when we lived back there in the 70's.

Really a lot of simple steps. Do put aside a long period from start to finish as there are several chilling periods between layers lasting an hour or two each. Fair warning, but the end result is well worth it.

Praline Chocolate Dessert

2 c Oreo cookie crumbs
½ c butter
1 c chopped pecans

Praline
1 ½ c butter cubed
1 c brown sugar
1 t vanilla

Filling
2 pkg (8 oz) cream cheese softened
½ c confectioners sugar
1/3 c brown sugar

Ganache
1 c (6 oz) semisweet chocolate chips
½ c heavy whipping cream

Pecan halves

In small bowl combined cookie crumbs and butter. Press into bottom of a 9 inch greased springform pan. Bake at 350 for 10 minutes. Cool on a wire rack. Sprinkle with pecans.

In large saucepan over medium heat bring butter and brown sugar to a boil, stirring constantly. Reduce heat, simmer, uncovered for 10 minutes. Remove from heat, stir in vanilla. Pour over pecans. Refrigerate for 1 -2 hours until set.

In large mixing bowl, put filling ingredients until smooth. Spread over praline layer. Refrigerate for 1 – 2 hours until set.

For ganache, in a microwave safe bowl melt chocolate chips with cream, stir until smooth. Cool slightly, spread over filling. Refrigerate for 1-2 hours until set. Carefully run a knife around edge of pan to loosen, remove sides of pan. Garnish with pecan halves. Refrigerate leftovers. 14-16 servings

Make sure you use a really good chocolate for the ganache. Do be careful with the melting of the higher cocoa solid chocolates as they will burn or seize faster than the usual chips you get at the groc. I used a Valhrona 85% cocoa solid bittersweet chocolate as regular semi-sweet is still to sweet to counter the rich filling and praline.