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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
2tablespoons fresh lemon juice
½ cup firmly packed brown sugar (light or dark), divided
5tablespoons butter, room temperature, divided
½ cup evaporated
3large eggs
1½ teaspoons kosher salt, divided
½teaspoon freshly ground pepper ¹/³ cup
½teaspoon cinnamon
¼teaspoon freshly grated nutmeg pinch cayenne
²/³ cup coarsely chopped pecans
Preheat the oven to 350°F. Coat an
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
Transfer the sweet potato mixture to the prepared baking dish and spread evenly. Place the remaining butter in a
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
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