This Sweet Potato Casserole with Praline Topping is decadent – a real treat for the holiday season. Roasted sweet potatoes and sweet spices ensure lots of flavor, and the praline topping takes this sweet potato casserole over the top.
I grew up eating sweet potato casserole with toasted marshmallows on top. Although I have fond memories of this childhood version of sweet potato casserole, I decided to make a different version with a praline topping recently for a friend. This Sweet Potato Casserole with Praline Topping received such rave reviews that I decided to post it here. This is not alight casserole, but it is the perfect way to treat your guests this holiday season.
I found the original recipe in a Cook’s Illustrated magazine and amped it up with more spices, including cinnamon and cloves. The sweet potatoes are roasted, not boiled, resulting in deeper flavors and no soggy potatoes. Dark brown sugar (I made my own by mixing molasses with organic light brown sugar) adds some caramel notes to the praline topping.
This is a great recipe if you’re traveling to someone’s house and want to bring an impressive side dish (the marshmallow topped sweet potato casserole doesn’t travel well).
If you don’t have dark brown sugar, you can use ¼ cup light brown sugar and stir in 1-2 teaspoons of molasses. Recipe Adapted from Cook’s Illustrated.
Source: Jeanette’s Healthy Living