Fagnol's Praline Pineapple Sweet Potatoes
Author Notes: This ultra delicious sweet potatoes casserole recipe, with a generous addition of brandy or rum, and a crunchy, sugary praline topping, belongs to one of my bestest friends and cooks Fagnol, hence the name for this dish. I have, however, reduced a bit the amount of spices and at the same time, because I am very bad o), doubled the sugar and butter mixed in with the sweet potatoes. Make it for Thanksgiving or Christmas or for any other occasion; and impress your family, friends and guests. It serves a crowd as it fits perfectly into a 15x10 inch Pyrex baking dish (4.8 quarts). But if you only have a 9x13 baking pan, place leftover in a smaller baking dish. You can even freeze it after you have baked it and let it cool completely prior to wrapping tightly. —Regine
Serves about 10-15
PRALINE TOPPING
- 11/2 cup Light or dark brown sugar (packed into measuring cup)
- 11/2 cup Finely chopped pecans (or crushed cornflakes if you are allergic to or prefer no nuts)
- 4 tablespoons Unsalted butter (not margarine), melted
- 2 teaspoons Cinnamon or more to taste
SWEET POTATOES
- 8 tablespoons Unsalted butter, melted (1 stick or 4 oz or 113 grams)
- 1 cup Brandy (and/or rum, and/or -hey why not- Grand Marnier)
- 8 cups Sweet potatoes, cooked, peeled, sliced and packed into measuring cup * (do not use canned sweet potatoes)
- 2 20 oz each cans of pineapple tidbits, drained
- 1 teaspoon White pepper
- 1 cup Orange juice and/or pineapple juice from the cans of pineapple tidbits
- 1 tablespoon Grated orange zest or more to taste
- 1 teaspoon Ginger spice
- 1 teaspoon cinnamon or more to taste
- 1/8 teaspoon Salt or more to taste
- 1 teaspoon Allspice or more to taste
- 2 teaspoons Vanilla extract
- 2 Large eggs, beaten
- 1/3 cup All purpose flour, sifted
- 2 cups Light or dark brown sugar (originally 1 cup but I prefer a bit more sugar; packed into measuring cup)
- For the topping, mix the sugar, pecans, butter ( melted) and cinnamon; and set aside.
- In a large mixing bowl, combine the beaten eggs, the other 8 tbsp of butter (melted), sugar, orange juice, brandy or rum, and all the spices. Add the sweet potatoes and pineapple.
- Mix very well trying to break some of the sweet potatoe slices into smaller pieces. Taste and adjust spices and/or "booze" to taste but you may not need to. Stir in the flour.
- Put in a buttered 15 inch Pyrex baking dish (4.8 quarts) and spread the topping all over the sweet potatoes. Bake in a preheated 350 degrees F oven for an hour or until the top is brown and crispy.
- *Note: About 6 lbs of sweet potatoes should yield 8 cups. But buy 1-2 more lbs just in case. You want to pack (pressing with your hands) the sliced potatoes into the measuring cup(s).
More Great Recipes: Side Dishes|Sweet Potatoes
