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Souffléd Sweet Potatoes with Praline Topping
For easy entertaining, you can 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.
Recommended Servings
Makes 8 to 12 servings
cooking spray
31⁄2 pounds sweet potatoes or yams, peeled, cut in 1⁄2-inch slices
zest of 1 lemon, finely chopped
2 tablespoons fresh lemon juice
1⁄2 cup brown sugar (light or dark), firmly packed, divided
5 tablespoons butter, at room temperature, divided
1⁄2 cup evaporated fat-free milk
3 large eggs
11⁄2 teaspoons kosher salt, divided
1⁄2 teaspoon freshly ground pepper
1⁄3 cup half-and-half
1⁄2 teaspoon cinnamon
1⁄4 teaspoon 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 33⁄4-quart saucepan and cover with cold water by 1 inch. 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 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 4 until blended, 30 seconds. Mix in the eggs one at a time on speed 4 until smooth and blended, 30 seconds. Add 1 teaspoon of the salt, and the pepper; mix on speed 1 for 30 seconds. Transfer the sweet potato mixture to the prepared baking dish and spread evenly. Place the remaining butter in a 11⁄2-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 in the preheated 350°F oven for 25 to 30 minutes, until heated through and lightly browned on top. Serve hot.

Servings: Makes 8 to 12 servings

Nutritional information per serving

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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