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Your family and friends will give thanks if this Praline Sweet Potato Casserole is on the menu for Thanksgiving. Sweet potatoes are a staple with my family for the holidays, and this recipe doesn’t disappoint.
So many options: sweet potato casserole, sweet potato pie, baked sweet potatoes, or candied sweet potatoes. My granny always made fried sweet potatoes for the holidays, but my momma made them casserole style, so it’s a hard battle deciding which way to go during the holidays. Since momma is hosting Thanksgiving, I had to try this take on a sweet potato casserole. I’ll save the fried sweet potatoes for Christmas. That’s how that battle usually plays out. I even have a time saver tip that makes this recipe quick and easy.
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Preheat oven to 325 degrees. Lightly spray an 8×8-inch pan with cooking spray. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until fork tender. Drain potatoes and place in a large bowl. Add heavy cream, eggs, 1/4 cup of brown sugar, 1 tablespoon of vanilla, and pumpkin pie spice to the sweet potatoes. Mix with a handheld mixer until smooth. Fold in pecans. Spread sweet potato mixture into prepared pan. Combine 1/3 cup brown sugar, sweetened condensed milk, melted butter and 1/2 teaspoon vanilla in a medium bowl. Spoon over the potato mixture and cut through with a knife to swirl the sauce. Bake uncovered for 30-40 minutes.
Thank you to Kim McCormick for this great Praline Sweet Potato Casserole Recipe. There are over 800 recipes in the “What’s Cookin’ at First Security Vol. 2,” all submitted by employees and customers. Proceeds from the sales go to the Arkansas Hunger Relief Alliance to help feed people across the state. You can purchase the cookbooks for $20 at any First Security Bank location.
For more recipes from the cookbook, click here.
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