Return to Main Recipes Page/Return to Home Page
Potatoes:
Praline Topping:
Marshmallows, for garnish
Make Potatoes:
Pre-heat oven to 375°F.
Make Topping and Assembly:
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:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
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
1/2 cup flour
1/2 cup brown sugar, packed
1/4 cup margarine or butter
1/2 cup pecans, chopped
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.
Combine the flour and sugar in the processor and pulse a few times.
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).