| Scalloped Sweet Potato Casserole With Praline Topping (Web exclusive) |
From "Special Presentation"
episode DTT-S |
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This delicious, not-too-sweet recipe can be prepared up to eight hours in advance, then assembled and baked right before your Thanksgiving dinner!
Ingredients:
3 lbs. sweet potatoes, peeled
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup pecans, chopped and toasted
1/3 cup unsalted butter, at room temperature
1 tsp. cinnamon
1/4 tsp. ground ginger
Pinch of salt
1-1/4 cups heavy cream, heated
Preparation:
Preheat oven to 350 degrees. Wrap each sweet potato in aluminum foil and roast until just tender (timing will depend on size of potatoes). Allow potatoes to cool, then slice into 1/2"-thick rounds. Alternatively, you can cut sweet potatoes into rounds and boil them in salted water for 5 minutes, or until crisp-tender.
For topping, use your fingers to combine flour, brown sugar, pecans, butter, cinnamon, ginger and salt in a small bowl. Set aside.
Grease a 9" by 13" baking dish. Place yam slices in pan, overlapping to create vertical rows. Pour cream over yams. Place casserole dish on a cookie sheet to catch any drips during baking.
Bake at 375 degrees for 20 minutes. Crumble praline topping mixture over yams and continue baking until topping is golden brown and yams are tender, about 30 minutes more.
Serves 12. Recipe supplied by the show's host, Chef Jamie Gwen. You can visit her Web site by clicking here.
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