Sweet Potato Casserole with a Praline Topping

No holiday table in South Louisiana feels complete without a sweet potato casserole, and this version--with its sweet pecan topping--is always one of the first dishes to disappear. This recipe is inspired by my friend Lisa, who is known for making this dish for family gatherings and potlucks. It's rich and comforting, a little sweet with just the right amount of crunch from the topping. We use canned yams for convenience, but once whipped with evaporated milk, sugar, and cinnamon, no ones the wiser. Whether it's Thanksgiving, Christmas, or just a big Sunday supper, this casserole delivers that nostalgic flavor we love so much in New Orleans. I’d love to see your version of this dish. Do share with me on Instagram @y_delicacies

SWEET POTATO CASSEROLE WITH A PRALINE TOPPING

YvetteZunigaJemison.com

@y_delicacies

Sweet Potatoes

2  29-ounce cans sweet potatoes (yams) in syrup, drained

1 cup granulated sugar

5 ounce can evaporated milk 

4 large eggs, beaten 

1 tablespoon vanilla 

1 teaspoon ground cinnamon

 1 cup butter, melted

Praline Topping

1 cup light brown sugar, packed

½ cup all-purpose flour 

1 cup pecans, chopped 

1/3 cup butter, melted 

Special equipment: 9x13-inch glass baking dish

Sweet Potatoes

1. Preheat the oven to 350°F.

2. In a large bowl add the sweet potatoes, granulated sugar, milk, eggs, vanilla and cinnamon. Blend with an electric mixer until well combined. Pour in the melted butter and blend until the mixture is creamy and fluffy with a few small bits of sweet potatoes.

3. Spoon the sweet potatoes into the baking dish and smooth the top. Set aside.

Praline Topping

1. In a medium bowl, stir the brown sugar and flour until well blended. Add the pecans and stir until well combined.

2. Pour the butter into mixture and stir until crumbly in texture with no dry spots remaining. Evenly sprinkle the topping over the sweet potatoes. Bake in the preheated oven until lightly puffed and bubbly in the center, 50-60 minutes.