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Casserole, Sweet Potatoes w/Praline Topping I (D, TNT)
Source: Detroit Jewish News
Serves: 12

5 pounds sweet potatoes (yams)
1/3 cup dairy creamer or half-and-half
1/2 cup maple syrup
1 tsp. vanilla
3/4 tsp. salt
1 egg, lightly beaten

Praline Topping:
1/2 cup flour
1/2 cup brown sugar, packed
1/4 cup margarine or butter
1/2 cup pecans, chopped

Marshmallows, for garnish

Make Potatoes:
Cook the peeled and cubed sweet potatoes/yams in boiling, salted water until done. (I bake in the oven in their shells, then spoon out of their peelings into a bowl with all the additional peelings (not the topping), and mash together. Transfer to a lightly sprayed 9"x13" baking pan.

Pre-heat oven to 375°F.

Make Topping and Assembly:
Combine the flour and sugar in the processor and pulse a few times.

Add the margarine or butter, pulse a few times, add the pecans, pulse until combined but the pecans should remain visible.

Sprinkle the mixture over the potatoes in the baking dish, cover with foil and bake for 15 minutes, remove the foil and bake for additional 25 minutes.

To Serve:
Cover the baked and heated sweet potatoes with marshmallows (we let the children do this, it has become a family tradition), then place the sweet potato mixture with the marshmallows in the heated 375°F oven until the marshmallows are golden (or if in a hurry, use the broiler).

Posted by Elena Eder

Nutritional Info Per Serving: N/A