Saturday I wanted to try to recreate MN’s spicy lasagna but I was without internet access and I know now that I missed out on many of the ingredients so it’s not too surprising that it didn’t turn out the same! But I was concerned the kiddos wouldn’t like it so I also made a pan of regular lasagna but then I still had more noodles and cheese so I also made an 8×8 pan and froze it . . . so since Saturday we have been gnawing away at two 9 x 13 pans of lasagna . . . it will probably be a year before I make lasagna again!! (We have had a few things to break up the monotony — small group we had baked chicken and spuds, student feast we had tacos, and I used my leftover red beans to make chili for lunch today — but two 9×13 pans of lasagna is a LOT of lasagna!)
So I haven’t been making many new dishes this week to post their recipes. But Thanksgiving is coming up, so I thought I should post this Praline Sweet Potato recipe b/c it is *SOOO* good. I’m NOT a fan of sweet potatoes but I LOVE this stuff. It is so good and so rich that it also works as dessert — a crustless sweet potato pie. I picked this recipe up from allrecipes.com a few years ago. I usually only make a half recipe for us b/c the kids don’t like it and the full thing is too much for two adults.
Praline Sweet Potatoes
4 c. mashed sweet potatoes
½ c. white sugar
2 Tbsp. vanilla extract
4 eggs, beaten
½ pint heavy cream
½ c. butter
1 c. packed brown sugar
½ c. flour
1 1/4 c. chopped pecans
Butter 2-qt casserole dish. Preheat oven to 350 F.
In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well and spread evenly in casserole dish.
Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly and sprinkle over sweet potato mixture.
Bake for 30 minutes in preheated oven.
The praline topping will make a pretty thick layer. This works best if you use a 9×13 pan and not a deep 2-qt casserole.