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Tired of the same old marshmallows on your sweet potatoes? Set this rich, tasty side dish beside the turkey this year and introduce your family to a new favorite. —Amanda Dalvine, Orange Park, Florida
Nutritional Facts 2/3 cup equals 340 calories, 19 g fat (7 g saturated fat), 105 mg cholesterol, 68 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Sweet Potato Praline Swirl in Simple & Delicious October/November 2010, p49
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Reviewed on Nov. 05, 2012 by peggyarlene
IT WAS GREAT
Reviewed on Dec. 15, 2011 by fannie2360
It was flavorful; however, the casserole with the crunchy topping is better.
Reviewed on Nov. 28, 2011 by KristinR
It was ok, but I was looking for something special and this just didn't seem to be it. It was good, but not anything special to us.
Reviewed on Nov. 25, 2011 by JBurgel
I doubled the recipe except for the praline topping, it was perfect! Didn't need anymore than that. The family loved it and said it tasted like a dessert
Reviewed on Nov. 21, 2011 by ErikaMarion
Everyone in my family loved this recipe - it was delicious!!!!
Reviewed on Nov. 15, 2011 by lsr12
i should have followed my first instinct - to bake the sweet potatoes instead of boil them. Boiling took away a lot of the sweet potato flavor, leaving a rather bland mash. Thinking of mixing in some chunky applesauce to give it some flavor but made as is it is quite bland.
Reviewed on Nov. 08, 2011 by bakergirlmd
This recipe can be tightened up by reducing the heavy whipping cream to 1/4 cup. Also, I would increase ginger to 1/2 tsp and add 1/4 tsp nutmeg for flavor. If you want to to cut the sweetness of the brown sugar in the "ingredients" section, add about 1/8 tsp salt. That will balance the sweetness.For the praline sauce: You could swap out the sweetened condensed milk for heavy whipping cream. You could actually whip the whipping cream until it reaches firm peak, add white sugar to taste, and add 1/4 tsp vanilla vice 1/2 tsp. Fold into sweet potato mixture and you will have a light, fluffy dish instead of something overly sweet.
This recipe can be tightened up by reducing the heavy whipping cream to 1/4 cup. Also, I would increase ginger to 1/2 tsp and add 1/4 tsp nutmeg for flavor. If you want to to cut the sweetness of the brown sugar in the "ingredients" section, add about 1/8 tsp salt. That will balance the sweetness.
For the praline sauce: You could swap out the sweetened condensed milk for heavy whipping cream. You could actually whip the whipping cream until it reaches firm peak, add white sugar to taste, and add 1/4 tsp vanilla vice 1/2 tsp. Fold into sweet potato mixture and you will have a light, fluffy dish instead of something overly sweet.
Reviewed on Nov. 08, 2011 by mmharral
@ sirnielson: Why would you rate this a one-star when you obviously knew it was a recipe that you wouldn't be interested in? You plainly state that adding sugar to sweet potatoes ruins them, in your opinion, so why drag down the rating for a recipe that others might actually be interested in?
Reviewed on Nov. 07, 2011 by Have Your Cake & Lose Weight too
I am a diabetic so I have to swap some of the sugar out. I used a 50/50 blend of mashed carrots and sweet potatoes. I used evaporated fat free milk and skipped the brown sugar. I just drizzled sugar free syrup on top. It was a really good side dish bake and plenty sweet too.
Reviewed on Nov. 07, 2011 by sirnielson
anytie you add sugar to something that is naturally perfect in sweetness. Waht a waste my parents ruined a great vegtable in more growing up years launching them into sugar orbit with sugar and glopping on marshmellows. The first time I had them off of the grill and baked with just butter and some lemon pepper I stated I had know idea these are this good!
Reviewed on Nov. 07, 2011 by Aseleener
Sorry, I just couldn't get this dish to work for me. The sweet potato part was not sweet enough and was too loose (due to the cream). I made it a second time, trying to fix it, but it just came out "blah". The praline just kind of mixes in to the sweet potatoes and doesn't deliver the "wow" factor I was looking for. I'll stick to my traditional sweet potato casserole.
Reviewed on Nov. 07, 2011 by evamcp
Dellicious! But I lightened it up w/ Fat-free evaporated milk instead of cream & used egg substitute instead of eggs. This way I can splurge on the praline sauce on top!!
Reviewed on Nov. 30, 2010 by jabaker
Every year I end up trying a different sweet potato recipe because the one from the year before was just ok. This recipe was great, definitely a keeper, no need to look for another recipe.
Reviewed on Nov. 28, 2010 by lurky27
Made it for Thanksgiving & everyone loved it!~ Theresa
Made it for Thanksgiving & everyone loved it!
~ Theresa
Reviewed on Nov. 05, 2010 by nikispangler
This was so good it almost should be considered dessert! Easy to make and it came out scrumptious!
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