Tuesday, December 9, 2014

Sweet Potato Casserole with Praline Topping

From my kitchen to yours, one of the best sweet potato casseroles I've ever eaten, bar none. There have been many variations of this recipe over the years, but none of them any better than this one contributed to Woman's Day Magazine years ago by a woman named Bette Haney. This wonderful casserole is a favorite on our holiday table year after year. In the picture, the sweet potatoes are on the bottom right of the plate. Tomorrow I will post my favorite recipe for stuffing, pictured between the turkey and mashed potatoes. Blessings...

Recipe:

3 large eggs
5 lbs. fresh sweet potatoes, boiled, drained and mashed (6 cups)
2/3 cup sugar
2/3 cup butter, melted
1/3 cup heavy cream (fat-free 1/2 and 1/2 works just fine)
1 tsp. vanilla extract
1/2 tsp. nutmeg
1/2 tsp. allspice

1. Heat oven to 350 degrees. Grease a 9 x 13-inch pan.
2. Beat eggs. Add to mashed sweet potatoes with the other ingredients; mix well. Spread in prepared pan.

Topping:
1 cup packed brown sugar
1/3 cup flour
1/3 cup butter
1 cup chopped pecans

1. Mix sugar, flour and nuts. Cut in butter until crumbly. Sprinkle over potatoes.
2. Bake 1 hour or until mixture is hot and bubbly.

Yield: Serves 12
Note: recipe can easily be cut in half and baked in a 8 x 8-inch pan.





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3 comments:

  1. Sandra Black DuffyNovember 20, 2016 at 5:13 PM

    I've had this recipe, clipped from Woman's Day, dog-eared and spattered with grease, in my favorite recipes binder for probably more than 40 years. It is one of our favorites every Thanksgiving! There was another of Bette Haney's recipes in that same issue that I make every Thanksgiving as well. I'd like to share it with you inc case you haven't seen it before.

    Bette Haney's Corn Pudding

    4 large eggs
    6 tbsp butter or margarine, melted
    2 tbsp flour
    1 tbsp sugar
    1/2 tsp salt
    1/4 tsp each ground red pepper and nutmeg
    1 3/4 cups whole, white corn kernels (thawed if frozen) or 1 can, drained
    1 can creamed yellow corn
    1 cup heavy cream

    Heat oven to 350 degrees F. Grease a deep 1 1/2-quart baking dish. Beat eggs in a large bowl. Sitr in butter, flour, sugar, salt, pepper and nutmeg until blended, then stir in remaining ingredients. Pour into prepared baking dish. Bake 1 hour and 15 minutes or until knife inserted near center comes out clean. Makes 10 servings.

    ReplyDelete
  2. SuzanneDecember 1, 2016 at 12:46 PM

    Thank you so much for sharing this recipe! Blessings...

    ReplyDelete
  3. JanaNovember 14, 2017 at 11:33 AM

    I've used this recipe for YEARS and shared. Bless Betty's heart..
    :)

    ReplyDelete