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Sweet Potato Casserole with Praline Topping
Sweet Potato Casserole with Praline Topping
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Kitchen View

Ingredients

  • 1 cup Dierbergs flour
  • ⅔ cup firmly packed Dierbergs brown sugar
  • ½ cup Dierbergs chopped pecans, toasted
  • ½ cup Dierbergs butter, softened
  • ½ teaspoon ground cinnamon
  • 2¼ pounds sweet potatoes
  • 2 tablespoons Dierbergs brown sugar
  • 1 large Dierbergs egg white
  • 1 cup heavy whipping cream
  • 2 tablespoons dark rum

Directions

PRALINE TOPPING: In small bowl, stir together flour, brown sugar, chopped pecans, butter and ground cinnamon; set aside.

 

FOR SWEET POTATOES: Pierce sweet potatoes several times with tines of fork. Microwave high until tender, about 20 minutes. Let stand until cool enough to handle; remove and discard peel.

 

In large bowl with hand mixer, beat sweet potatoes at low speed until mashed. Add brown sugar, egg white, cream, and rum; beat until light and fluffy. Stir in 1 cup of the praline topping.

 

Spoon mixture into 2-quart casserole dish that has been lightly coated with no-stick cooking spray; top with remaining praline topping.

 

Bake in 350°F. oven until heated through and internal temperature is 160°F., about 45 minutes.

Nutrition Information

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 618
Cholesterol: 86 mg
Fat: 34 g
Sodium: 78 mg
Carbohydrates: 72 g
Protein: 7 g
Fiber:
Saturated Fat: N/A
Kitchen View

Sweet Potato Casserole with Praline Topping

Ingredients

  • 1 cup Dierbergs flour
  • ⅔ cup firmly packed Dierbergs brown sugar
  • ½ cup Dierbergs chopped pecans, toasted
  • ½ cup Dierbergs butter, softened
  • ½ teaspoon ground cinnamon
  • 2¼ pounds sweet potatoes
  • 2 tablespoons Dierbergs brown sugar
  • 1 large Dierbergs egg white
  • 1 cup heavy whipping cream
  • 2 tablespoons dark rum

Directions

PRALINE TOPPING: In small bowl, stir together flour, brown sugar, chopped pecans, butter and ground cinnamon; set aside.

 

FOR SWEET POTATOES: Pierce sweet potatoes several times with tines of fork. Microwave high until tender, about 20 minutes. Let stand until cool enough to handle; remove and discard peel.

 

In large bowl with hand mixer, beat sweet potatoes at low speed until mashed. Add brown sugar, egg white, cream, and rum; beat until light and fluffy. Stir in 1 cup of the praline topping.

 

Spoon mixture into 2-quart casserole dish that has been lightly coated with no-stick cooking spray; top with remaining praline topping.

 

Bake in 350°F. oven until heated through and internal temperature is 160°F., about 45 minutes.

Nutrition Information

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 618
Cholesterol: 86 mg
Fat: 34 g
Sodium: 78 mg
Carbohydrates: 72 g
Protein: 7 g
Fiber:
Saturated Fat: N/A