Praline Topped Sweet Potatoes

Sweet potatoes aren’t just for Thanksgiving or Christmas.  They also don’t always need to be topped with marshmallows.  We eat them often.  We make sweet potato fries but mostly we just bake them.  I eat them plain, they are sweet and moist enough on their own, while Mark adds butter and sometimes a little brown sugar.

Today we are dressing them up and let me tell you, they make a great addition to dinner anytime, all year long.  Tonight we’re pairing them with our Instant Pot ribs and a salad.

I’ve made these for years and have altered the original recipe quite a bit.  You all know how much I love sweets; the original recipe is just too sweet for me.  Yes, you read that right.  The recipe is a great size to feed a crowd.  If it’s just Mark and I, we half the recipe and get leftovers for the next day.

At only five ingredients, all you probably need to buy at the store are the sweet potatoes!

Start by peeling the potatoes then cutting them into chunks.  If I were to measure, mine are probably 1-1 1/2 inch chunks.  Add the chunks to a pot of water, bring to a boil and cook until they are a little soft, about 20-25 minutes.  When I can push a fork in about halfway into the chunk, they are done for me.

While the potatoes are cooking, make the praline topping.  Cube the butter and add to a bowl containing the flour and brown sugar.  I use a pastry cutter but you can use a fork.  Cut into the mixture until a little combined, add the pecans and cut until you get coarse crumbs.  I like to get the mixture better combined before adding the pecans so I still have decent sized pecan pieces when I’m done.

Drain the water, grab your masher or hand mixer and mash them up.  Sometimes I drop in a little butter like I did tonight.  The last part of a butter stick look so sad in the butter tray, I had to add it.

Pour it into a baking dish.  I like to use a ceramic pie dish like this one that our sweet daughter in law gave us.  The pretty dish makes me feel fancy.  Any baking dish will do.  Top with the praline mixture and bake at 350° for 30 minutes.

Click to Print Recipe

Praline Topped Sweet Potatoes

Adapted from That Skinny Chick Can Bake

• 3 cups mashed sweet potatoes
• 1/3 cup flour
• 2/3 cup brown sugar
• 1/3 cup butter, cut into cubes
• 1 cup chopped pecans

1. Preheat oven to 350°.
2. Cook potatoes in boiling water until a little soft, about 20-25 minutes.  Drain and mash.
3. Cut together the flour, brown sugar and butter.  Add pecans and cut until you get coarse crumbs.
4. Spread mashed potatoes into baking dish.  Top with praline mix.
5. Bake for 30 minutes.  Enjoy!
6. Store any leftovers covered in the refrigerator.