Sweet Potato Casserole With Praline Topping

4 from 5 ratings

Volunteer to bring this simple and fabulous sweet potato dish for your next holiday meal. And don’t save for only Thanksgiving — eat it all year-round.

Servings

servings

Ingredients

3 cup cooked mashed peeled louisiana yams, or about 3-4 sweet potatoes
2/3 cup fat-free sweetened condensed milk
2 egg whites
1/4 cup orange juice
praline topping (recipe follows)
2/3 cup light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup chopped pecans

Directions

Preheat the oven to 350 degrees. Coat a 2-quart casserole dish with nonstick cooking spray.
In a large bowl, cream together all the ingredients, except for the topping, using a potato masher or mixer until all of the ingredients are well blended. Transfer the mixture to the prepared dish and sprinkle it with the praline topping (see recipe).
Bake for 40-45 minutes, or until thoroughly heated and topping is brown and crumbly.
In a large bowl, mix together the brown sugar, flour, and cinnamon. Stir in the butter, vanilla, and pecans until the micture becomes crumbly.