Thus, in my never ending quest to make awesome, drool-worthy side dishes, I am thankful for Pinterest. I am thankful for the amazing food bloggers and pinners that I have found through Pinterest.
Have I ever mentioned how much I puffy heart LOVE Pinterest?
Because, if I haven't, I need you to know... I do ever so much love love LURVE Pinterest.
Anyway, enough about that... onto the most awesome epic sweet potatoes like... EVER! I have a no-fail method for delicious sweet potatoes with a sweet, crispy candied pecan topping, but I wanted something -- more.
I found it! (Thanks to Pinterest!)
This recipe is found here on My Kitchen Escapades.
Ladies and gentlemen, I introduce you to your newest addiction for Thanksgiving -- the oh so wonderful Praline Sweet Potatoes. Please note, however, this dish is completely NOT for the health-minded individual. These are the sinful once-a-year kind of over-the-top most-looking-forward-to kind of side dish. These are the extra special tradition setting kind of sweet potatoes that will convert those weird NON sweet potato eating people INTO sweet potato lovers! I tell ya, you'll wanna slap ya momma!
3 cups of mashed sweet potatoes
1/2 cup sugar
1 Tbsp vanilla
1/4 pint heavy cream
1/4 pound butter
1 cup brown sugar
1/2 cup flour
1 cup of chopped pecans
- Nuke your sweet potatoes until they're soft.
- Spray a 2 quart casserole dish with nonstick spray.
- If you're going to cook this now, preheat oven to 350 degrees. If not, don't. (hee hee)
- Peel and cube the sweet potatoes. I smashed them down into my 4 cup measuring cup. (I actually used 4 cups instead of 3 of them because I wanted to use up all the sweet potatoes that I bought).
- Once you've got your 3-4 cups of sweet potatoes, toss them into a bowl with the sugar, vanilla, eggs and cream. Mix well. Spread into the casserole dish.
- At this point, you can cover it with saran wrap and refrigerate it overnight. Go ahead and make the topping and save it in a separate bag on the counter.
- If you're serving it now, you'll need to make the topping -- this is the good stuff! With a pastry cutter (in a separate bowl), cut together the butter, brown sugar and flour until crumbly. Mix in the pecans and sprinkle over the potatoes.
- Bake for 30 minutes.