Souffléd Sweet Potatoes with Praline Topping

Souffléd Sweet

Potatoes with Praline

Topping

For easy entertaining, you may prepare the potatoes ahead of time. Make the topping just before putting them into the oven.

Preparation: 20 to 25 minutes, plus cooking and baking times.

Makes 8 to 12 servings

cooking spray

3½ pounds sweet potatoes or yams, peeled, cut into ½-inch slices zest of 1 lemon, finely chopped

2tablespoons fresh lemon juice

½ cup firmly packed brown sugar (light or dark), divided

5tablespoons butter, room temperature, divided

½ cup evaporated fat-free milk

3large eggs

1½ teaspoons kosher salt, divided

½teaspoon freshly ground pepper ¹/³ cup half-and-half

½teaspoon cinnamon

¼teaspoon freshly grated nutmeg pinch cayenne

²/³ cup coarsely chopped pecans

Preheat the oven to 350°F. Coat an

8-cup shallow casserole/baking dish with cooking spray.

Place the sweet potatoes in a 3¾ quart saucepan and cover with 1 inch of cold water. Bring to a boil over high heat, reduce heat to medium and cook until potatoes are fork tender, about 15 to 18 minutes. Drain and transfer to a large bowl. Add lemon zest and juice. Mash potatoes on speed 2/Low until smooth, about 40 seconds. Add half the brown sugar and 2 tablespoons of the butter; mix until well-blended, about 40 seconds. Add the evaporated fat-free milk; mix on speed 3/Medium until blended, 30 seconds. Mix in the eggs one at a time on speed 2/Low until smooth and blended, 30 seconds. Add 1 teaspoon of the salt and all the pepper; mix on speed 1/Low for 30 seconds.

Transfer the sweet potato mixture to the prepared baking dish and spread evenly. Place the remaining butter in a 1½-quart saucepan and melt over medium heat. Stir in the remaining brown sugar, half-and-half, remaining salt, cinnamon, nutmeg, and cayenne. Stir over medium heat until sugar is dissolved. Stir in the pecans and simmer until slightly thickened. Spread this mixture over the sweet potatoes in the casserole.

Bake the preheated 350°F oven for 25 to 30 minutes, until heated through and lightly browned on top. Serve hot.

Nutritional information per serving (12 servings): Calories 308 (32% from fat) • carb. 49g • pro. 5g

•fat 11g • sat. fat 4g • chol. 69mg • sod. 212mg

•calc. 76mg • fiber 6g