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Sweet Potato Praline Swirl Recipe

Sweet Potato Praline Swirl Recipe photo by Taste of Home

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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

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Sweet Potato Praline Swirl Recipe

Prep: 25 min. Bake: 30 min.

Yield: 6 Servings

25 30 55

Ingredients

2 medium sweet potatoes, peeled and cubed
1/2 cup heavy whipping cream
2 eggs
1/4 cup packed brown sugar
3 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup chopped pecans
PRALINE SAUCE:
1/3 cup packed brown sugar
1/4 cup sweetened condensed milk
2 teaspoons butter, melted
1/2 teaspoon vanilla extract

Directions

Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Drain potatoes and place in a large bowl; mash until smooth. Beat in the cream, eggs, brown sugar, vanilla, cinnamon and ginger; fold in pecans.
Transfer to a greased 8-in. square baking dish. Combine sauce ingredients; spoon over potato mixture. Cut through with a knife to swirl the sauce.
Bake, uncovered, at 325° for 30-40 minutes or until a thermometer reads 160°. Yield: 6 servings.

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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Reviews for Sweet Potato Praline Swirl

Sweet Potato Praline Swirl

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(11-15) of 15 reviews

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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

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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