If you want a sweet potato dish for Thanksgiving, but don’t want the standard “go to” recipe (melting marshmallows on top of cooked sweet potatoes chunks), then this is the blog post for you. To make this dish, cooked and peeled sweet potatoes are combined with a batter made from butter, whipped eggs, buttermilk and sugar and then spread into a casserole. The sweet potato batter is then topped with a decadent praline mix of pecan chips, brown sugar and butter and baked.
When you take a bite, the creamy, dreamy sweet potatoes contrast with the crunchy praline topping and melt into deliciousness in your mouth. I call this sweet potato dish “famous” because once you bring it to your holiday gathering, it will become famous and then you will have to bring it back again every year. (At least that’s what happened to me!)
Ingredients for base
2.5 pounds sweet potatoes, cooked in boiling water until tender
1 cup sugar
1/2 cup buttermilk
5 TBSP melter butter, cooled
2 large eggs
1/4 tsp salt
Ingredients for praline
1 cup brown sugar
1 cup pecan chips
1/3 cup flour
additional 5 TBSP melted butter
Cook potatoes in boiling water until very tender. (No need to peel skin first) Let potatoes cool. Peel the skin off the potatoes. The skin will slip right off.
In a mixer beat two eggs on medium until frothy. Gradually add the sugar. Beat for about one minute. Add the melted butter, buttermilk and salt. The batter will look like this:
Add the cooked, peeled sweet potatoes to the batter. Beat on low until blended.
Spread the sweet potato mixture in a greased 8X8 casserole dish
For the praline, measure the brown sugar, the pecan chips and flour in a bowl.
Stir together and then drizzle the additional 5 TBSP of melted butter into the mixture. Stir again until butter is blended and the mixture is crumbly.
Sprinkle the praline mixture on top of the casserole and bake at 325 degrees until center is firm, about 30-35 minutes.