Drew’s Kitchen- Southern sweet potato casserole with praline topping

Thanksgiving is the ultimate food-lovers holiday.  Drew, like all of us, is looking forward to the succulent turkey, the delectable dressing, and the take-you-back-to-Mom’s-kitchen mashed potatoes.  There’s one more veteran on this list of mouth-watering staples… the candied sweet potatoes.   This month Drew brings you the ultimate sweet potato casserole for your Thanksgiving feast, with a special emphasis on the praline topping it needs to be truly worthwhile.

Traditional Southern Sweet Potato Casserole- Reposted from Deep South Dish

Prep time- 10 minutes         Cook time- 40 minutes           Serves about 6 – Double for the holidays.

Base casserole-

Ingredients

•              3 to 4 large sweet potatoes, cooked and mashed (about 3 cups).  May substitute (3) 16 oz. cans of candied yams, but adjust sugar down to taste.

•              1/2 cup of unsalted butter

•              3/4 cup of granulated sugar, or to taste

•              Pinch of salt

•              2 large eggs, beaten

•              1/4 cup of half and half

•              1 teaspoon ground cinnamon

•              1 teaspoon ground ginger

•              1/4 teaspoon nutmeg

•              1 teaspoon pure vanilla extract

•              3 cups of mini marshmallows

Instructions

• Preheat oven to 375 degrees F. Butter a 1-1/2 to 2 quart casserole dish; set aside.
• Mash the cooked and cooled sweet potatoes until smooth; add the butter, half the sugar, pinch of salt and all of the half and half, cinnamon, ginger, nutmeg and vanilla extract; stir well and taste.
• Add the remaining sugar as needed to taste. Add the eggs and combine well. Pour into the casserole dish. Cover and bake at 375 degrees for about 30 minutes, until heated through well.
• Remove, uncover and spread marshmallows on the top, bake uncovered about 10 minutes longer, or until marshmallows are nicely browned.  (Marshmallows will puff up as they cook so for insurance, you may want to bake the casserole on an aluminum foil covered pan.)

Praline Topping:

This is enough praline topping for the casserole above, doubled. Reduce by half for the 6 serving size.

Ingredients

•              1/3 cup unsalted butter, melted

•              1 cup packed light brown sugar

•              1/3 cup all purpose flour

•              1 cup finely chopped pecans

•              Whole pecan halves for garnish, optional