Prailine-Topped Sweet Potatoes
A delicious sweet potato recipe that works perfectly for Thanksgiving or Christmas!
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Ingredients
- 3 cans (15 oz each) yams in light syrup, drained
- 1/2 cup butter or margarine, melted
- 1/2 cup heavy cream
- 2 large eggs
- 1 cup light-brown sugar, firmly packed
- 3/4 cup chopped pecans
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extra
Instructions
- In food processor, puree yams with 6 tablespoons melted butter and 2 tablespoons cream. Add eggs and 1/2 cup brown sugar; process until blended. Spread the potato mixture in shallow 2-quart baking dish.
- Preheat oven to 375 degrees F. In small saucepan, combine remaining melted butter, cream and brown sugar, the pecans, cinnamon, nutmeg and salt. Bring to boiling; simmer 5 minutes. Remove from heat; stir in vanilla. Spoon over center of potato mixture. Bake 20 minutes, or until bubbly. If desired, garnish with toasted pecan halves.
Notes
The original recipe serves 6-8 people. However, my mom always doubles this recipe for a 9x13 pan and when she does, she only uses 2 eggs, not 4. All other ingredients would be doubled for this pan size.
Servings: 6 people