Praline Sweet Potatoes
Are you looking for a new sweet potato casserole recipe for the holidays? These Praline Sweet Potatoes are the sweet potato recipe you've been dreaming of eating! They are the perfect side dish for Easter, Thanksgiving, or Christmas. An easy recipe that's also great to make ahead of time!
Servings: 4
Equipment
- baking sheet
- ramekins or baking dish
Ingredients
- 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
Instructions
- 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!
Notes
- Make sure not to over bake the sweet potatoes 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.
- Make up to two 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 can also use walnuts, hazelnuts, cashews, or even peanuts.