Sweet Potato Casserole (Souffle, Ya’ll) with Praline Topping

It’s Thanksgiving Season! Food! Relaxing! Shopping! Football!

Family!

(yes, family get’s it own line)

My extended family is large.

from elizabethhabbett

from elizabethhabbett

When I was growing up we used to have “lil” family reunions where 55 people would show up.

from secondtimearound

from secondtimearound

The matriarch of our ridiculous family, Mama T, was famous for 2 things: pimento cheese sandwiches on white bread with the crusts cut off, and sweet potato soufflé (which in the south, and in this context, is just a fancy way of saying “casserole”).

Mama T’s sweet potato soufflé came equipped with marshmallows.

from kidscooking

from kidscooking

And it was served as a vegetable.

When my mom took over sweet potato soufflé duty, she changed up the topping. Instead of marshmallows, Mom opted for cornflakes, a healthier option. I think she drizzled a stick of melted butter over the cornflakes so that they’d taste better.

from cookingclassy

from cookingclassy

The Honor of the Sweet Potato Soufflé has passed on to me. In true family tradition, I haven’t changed the soufflé part, but have totally changed up the topping.

I went for the praline effect.

First you need to gather your ingredients:

Casserole

  • 5 lbs fresh sweet potatoes
  • 3 eggs
  • 2/3 cup butter
  • 1 t vanilla
  • 1/2 t nutmeg
  • 1 t allspice

Praline Topping

  • 1 cup brown sugar
  • 1/3 cup AP flour (GF works well too)
  • 1 cup walnuts or pecans
  • 1/3 butter

The first thing you have to do is cook your sweet potatoes then remove their skins.

You have options here. You can either boil them (boring!), or bake them (which makes them sweeter, as baking caramelizes the natural sugars), OR –if you’r expressed for time or don’t want to heat up the kitchen unnecessarily–you can microwave them.

Your choice.

I chose the microwave.

So scrub them, then poke holes in them, and then microwave until they’re soft.

sweet potatoes

sweet potatoes

When they’re done, you should be able to remove the skins really easily. Be careful though–they’ll be so damn hot you’ll burn the first or second layer off your hands if you’re not careful.

Put the skinned sweet potatoes in a mixing bowl.

skinned and mushy

skinned and mushy

Add the 3 eggs.

eggs

eggs

Now get out your butter.

2/3 cups butter

2/3 cups butter

Melt it.

ready to melt

ready to melt

Once melted, add the nutmeg, allspice, and vanilla.

melt...with spices

melted…with spices

Pour it into the mixing bowl and mix it up real good.

mixed it up real good

mixed it up real good

Once it’s all nice and cohesive, pour it into a greased baking dish.

poured into a dish

poured into a dish

Now to make the praline topping.

First you put a cup of brown sugar in a mixing bowl.

brown sugar

brown sugar

Add your nuts.

nuts

nuts

And your flour.

flour

flour

And your cubed butter.

butter

butter

Use 2 forks or a pastry cutter and blend it all together until it’s crumbly.

crumbles

crumbles

Spread it on top of the sweet potato mixture.

topped

topped

Bake at 350 for an hour or so, until the topping is browned and a little crunchy.

baked

baked

It’s practically dessert.

sweet potato with praline topping

sweet potato with praline topping

suck it, martha.

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Categories: Food & Drink

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2 Comments on “Sweet Potato Casserole (Souffle, Ya’ll) with Praline Topping”

  1. November 21, 2013 at 9:46 am #

    Reblogged this on Red Top's Creative Shop and commented:
    Adding this to the list to try this year! Looks so yummy!

  2. November 21, 2013 at 3:05 pm #

    Thanks! Let me know how you like it!

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