Praline Crunch Sweet Potato Casserole

written by Julie Cohn
I developed this Praline Crunch Sweet Potato Casserole recipe about eight years ago.  Since then, it has become one of my most requested dishes during the holidays.  Who can resist them?  They are a tantalizing combination of sweet and crunchy, melt-in-your-mouth sweet potatoey goodness.  (Is potatoey a word?)  The egg nog adds a subtle sweetness to the dish.  If you do not have nut lovers at your table, add marshmallows instead of the pecans.

Praline Crunch Sweet Potato Casserole

  • 5-6 Large Sweet Potatoes
  • 1/2 c. Butter (one stick)
  • 1/2 c. Brown Sugar
  • 1 Egg
  • 1/2 c. Egg Nog
  • 1 tsp. Cinnamon
  • 1/2 tsp. Salt
  • 1/2 c. Pecans, shelled and halved
  • 1/4 c. Brown Sugar
  • 1 Tbsp. Butter
  • 1 Tbsp Flour
  • 1 tsp Cinnamon
  • 1 tsp. Vanilla Extract

Heat the oven to 350 degrees.  Wash the potatoes and prick with a fork.  Place on a sheet of aluminum foil in the oven and bake for approximately 45 minutes, until soft.   Remove from the oven and set aside. Be sure to use the aluminum foil, otherwise the sweet potatoes will ooze all over your oven and make a mess….trust me.  When the potatoes are cooled off, cut the shells in half and scoop out the insides, placing in a large mixing bowl and mash with a potato masher or fork slightly.

Add butter, brown sugar, milk, egg nog, cinnamon, and salt, and beat with a mixer until smooth.  Add the egg and beat a few pulses more.  Spoon mixture into a large baking dish. Reheat the oven to 350 degrees. Melt the 1 Tbsp of butter.  In a separate bowl mix the pecans, brown sugar, 1 Tbsp of melted butter, flour, cinnamon, and vanilla extract.  Spoon the pecan mixture over the top of the potatoes.  Bake in the heated oven for approximately 25-30 minutes.  If the pecan mixture starts to get too toasty, cover with aluminum foil.   Remove from the oven and serve immediately.

Praline Crunch Sweet Potatoe Casserole

 

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