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Sweet Potato Praline SouffleSide Dishes
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Submitted by Alberta Bert LeBlanc
on Saturday, December 21, 2002
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| Makes: | 12 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 0 minutes |
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Yams in the U.S. are actually sweetpotatoes with relatively moist texture and orange flesh. Although the terms are generally used interchangeably, the U.S. Department of Agriculture requires that the label "yam" always be accompanied by "sweetpotato." So now when Moma says we are making a sweet potato casserole instead of a yam casserole, (since yams are mainly what is used in cajun country), just agree with her and enjoy her fine cooking. This is one of Mama'a. |
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| Ingredients |
| 6 pounds sweet potaotes cooked |
1 tbsp cane syrup |
| 1/3 cup non-fat sweetened condensed milk |
2 sticks butter softened |
| 2 tbsp light brown sugar |
1/2 orange, juiced |
| 1 lemon zested |
1/2 lemon juiced |
| 1/4 tsp cinnamon sugar |
pinch of ground nutmeg |
| 1 cup raisins |
2 cups chopped pecans |
| 8 ounces parlines broken (about 6 large pralines) |
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| | | Directions | Bake sweet potatoes in a preheated 350 degree oven for about one hour until fork tneder.
Peel the sweet potato (remove skin). In the bowl of an electric mixer, combine potatoes, cane syrup, condensed milk, butter and brown sugar. Add the orange juice, lemon zest and juice. Bland thoroughly with a paddle attachment until smooth.
Sprinkle in the cinnamon sugar, nutmeg, raisins, and pecans and combine.
Remove the bowl from the mixer and add the pralines; fold gently through the mixture.
Transfer mixture to a 2 1/2 quart glass baking dish. Bake in a preheated 350 degree oven for 20 minutes.
You can top with meringue and return to the oven and broil seven minutes until meringue is golden brown. |
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