Are you looking for a new sweet potato recipe for the holidays? Let me just tell you, these Praline Sweet Potatoes need to be it. They are the perfect side dish for Easter, Thanksgiving, or Christmas. Keep reading and I will tell you why.
What Makes This Side Dish So Good?
The flavor is the best reason. If you grew up as I did with canned sweet potatoes topped with marshmallows at the holidays, there is a better life.
These are made from fresh-baked sweet potatoes, and instead of the really sweet marshmallows, these are topped with a butter/brown sugar mix and pecans. It is so good!
I also like these as they use sweet potato cubes instead of mashing them. There is something about mashed sweet potatoes that I just don't care for. If you like that texture better, go ahead and mash.
These are a dish you make completely ahead of time and just throw them in the oven the day of your meal. In fact, for our holidays, these are always made the day before.
These make really good leftovers! They are simple to reheat in the microwave and go really well with the other food you might have left after that holiday meal.
- Sweet Potatoes- you will want to make sure these have a firm flesh. If they are soft, they will not be as good. These will need to be baked. If you haven't baked a sweet potato before, here is how it goes. Wash them well, prick with a fork, place on a baking sheet and bake at 375 degrees until they are tender. Remove from the heat, all them to cool slightly, then peel the potatoes.
- Butter- This is a must for a delicious praline. If you are vegan, sub the dairy out for a vegan butter.
- Brown Sugar- It isn't praline without it!
- Pecans- I use whole pecans, but you can use pieces if you prefer.
- Cinnamon- It is the only spice in this recipe.
How To Make
Start by baking the sweet potatoes. To do this, wash them, poke them with a fork, place them on a baking sheet, and bake them until they are just barely tender. Because you will be cooking these again with the praline, do not overbake!
Once they are baked, remove and allow them to cool slightly. Then peel the potatoes. I just do this with my fingers by peeling it off. It is really easy to do.
Now, I do not like the mushed casserole-type dishes, so I cut my sweet potatoes into cubes. Place them in your baking dish. I made mine individual, so I divided mine between 4 ramekins.
Place the butter and the brown sugar in a microwave-safe bowl and cook for 30 seconds. Then mix and microwave for another 30 seconds. Mix in the cinnamon.
Add your pecans on top of the sweet potato cubes, then divide the praline mixture between the 4 ramekins.
You have a few options here, you can place them in the fridge and bake the next day. Or these can be baked or served right away. The last option is to bake them the day before, then just reheat for serving the next day.
And that is it! They are done.
This is a really simple dish, but let me share a few things that will help you make it perfectly the first time.
Make sure not to overbake with the first bake. Only cook until it is tender. If you happen to overcook it, you can always mash the potatoes then top with the praline.
This can hold in the fridge for 2 days before baking. If you know you will be busy with the preparations for the big meal for a few days, make this several days early. Check it off the list and work on something else.
While praline is traditionally made with pecans, you could also use walnuts, hazelnuts, cashews, or even peanuts.
It can be after it is baked. Although, it is a little weird after it thaws. The flavor is good, but the texture is a little off.
Yes, you can bake this in an 8x8, or if you have a crew that is into sweet potatoes, double it and bake in a 9x13.
It is a quick sub of changing out the dairy butter for vegan butter.
Other Side Dish Ideas
- Twice Baked Broccoli Potatoes
- Healthy Carrot Salad
- Wild Rice Casserole
- Autumn Kale Salad
- Brussel Sprouts Salad with Maple Dressing
Praline Sweet Potatoes
- baking sheet
- ramekins or baking dish
- 2 sweet potatoes My 2 were just a little over a pound for the 2 of them.
- 1 cup pecans whole or pieces
- 4 ounces butter
- ⅔ cup brown sugar
- ½ teaspoon cinnamon
- Wash your sweet potatoes, poke with a fork, and bake. I like to bake them on a baking sheet. Only bake until the are just barely tender.
- Remove them from the oven and let them cool slightly. Once they are cool enough to touch, peel off the skins. Cube the potatoes into 1-inch cubes.
- Divide them into the ramekins or baking dish. Sprinkle the pecans on top.
- Next, add the butter and brown sugar to a microwave-safe bowl and microwave for 1 minute. Mix in the cinnamon. This will be thick, don't worry, it finishes cooking in the oven. Spoon it over the top of the sweet potatoes.
- You can have 2 choices. The first is you can bake this right away. 375 degrees for about 20 minutes.
- Or you can wrap these and place them in the fridge for up to 3 days before baking. When you are ready, bake as instructed above.
- That is it! They are done. Both simple and delicious!