Forget about leftovers when it comes to this casserole—there never are any. The children sneak back for seconds, and some adults sneak back for seconds, even thirds. It’s that good. My husband, the dishwasher in the family, can be found scraping leftover caramelized, crusty bits of topping from the pan before he puts it in the sink to soak.
Serves 8 to 10
| About the Chef |
| Diane Morgan’s cookbooks are always full of great information but are also delightful to read. From Dressed to Grill to Midnight Munchies, this Oregon-based cooking teacher is always cooking up something fun. |
| Potatoes |
| 6 |
large dark orange-fleshed sweet potatoes (probably labeled “yams”; about 5½ pounds), scrubbed |
| ¾ |
cup milk |
| ½ |
cup (1 stick) unsalted butter |
| 3 |
large eggs, lightly beaten |
| ¾ |
cup packed dark brown sugar |
| Praline Topping |
| 4 |
tablespoons unsalted butter |
| ¾ |
cup packed dark brown sugar |
| ½ |
teaspoon salt |
| ½ |
teaspoon ground cinnamon |
| ½ |
teaspoon freshly grated nutmeg |
| ¾ |
cup heavy (whipping) cream |
| 1½ |
cups pecans, coarsely chopped |
| 2 |
teaspoons pure vanilla extract |
Preheat the oven to 350ºF. Pierce each potato several times with a fork and place in a baking pan. Bake until the potatoes are tender when pierced with a fork, 1¼ to 1½ hours. Set aside until cool enough to handle.
In a small saucepan, heat the milk and butter until the butter has melted and the mixture is hot, but not boiling. Cut the potatoes in half, and scoop the flesh into a large bowl, discarding the skins. Use a potato masher, ricer, or food mill to mash the potatoes. Stir the milk mixture into the potatoes. Whisk in the eggs and continue whisking until well combined with the potato mixture. Add the brown sugar and stir until thoroughly blended. Butter a 9-by-13-inch baking pan, or an 11-inch round oven-to-table casserole. Spread the sweet potato mixture evenly in the casserole. Set aside while making the topping. Increase the oven temperature to 375ºF.
To make the praline topping: Melt the butter in a 2-quart saucepan over low heat. Stir in the brown sugar, salt, cinnamon, nutmeg, cream, and pecans. Heat to a simmer and cook, stirring constantly, until the sugar has dissolved and the mixture is thick, about 5 minutes. If the mixture begins to boil and splatter, turn down the heat to maintain a simmer. Remove from heat, then stir in the vanilla. Pour the topping evenly over the sweet potatoes, spreading it with a rubber spatula.
Bake the casserole until the topping is slightly crusty and set, about 30 minutes. Serve immediately.
