Praline Sweet-Potato Casserole
Natalie
ingredients
- 6 cups mashed, cooked sweet potatoes (approximately 5 large potatoes)
- 1 cup sugar
- 4 large eggs, beaten
- 1/2 cup milk
- 1 cup butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 cup orange juice
- 1/3 cup white rum (optional)
- Topping:
- 2 cups firmly packed brown sugar
- 2/3 cup all-purpose flour
- 2 cups chopped pecans
- 2/3 cup butter, melted
directions
- 1
PREHEAT oven to 350 degrees. Lightly grease a 13x9x2 inch casserole dish. Set aside.
- 2
IN A LARGE BOWL, combine sweet potatoes, sugar, eggs, milk, butter, vanilla, nutmeg, orange juice, and rum (if using). Beat at low speed with an electric mixer until smooth. Pour into prepared dish.
- 3
FOR TOPPING, combine brown sugar, flour, pecans, and butter in a medium bowl. Sprinkle topping over potato mixture. Cover and refrigerate overnight.
- 4
REMOVE from refrigerator and let sit for 30 minutes.
- 5
BAKE, covered, for 55 to 60 minutes.
Source: Natalie
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