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This recipe was part of the Food Fight: Holiday Desserts Challenge which ended Nov 6, 2009 04:00 PM.
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Praline Rum Sweet Potatoes Recipe

Difficulty: Easy | Total Time: 1 hour and 30 minutes | Active Time: | Makes: 6 to 8 servings

It is a variation of my sweet potato pie without the crust. Many of my friends including myself are in our sixties and we love our desserts especially the fattening ones. So I eliminated the crust thus cutting a few calories but this is still a wonderful side dish and very rich indeed.
I got tired of the marshmallow-topped sweet potatoes and decided to pair my potatoes with a praline topping flavored with rum extract and caramel.
The condensed milk replaces sugar and heavy creams that I used in my pies. And there is no need for butter.

INGREDIENTS
  • 1 can condensed milk
  • 2 large eggs
  • 1 teaspoon each vanilla and rum extracts
  • 1/4 teaspoon each salt, cinnamon, and nutmeg
  • 1 jar caramel topping
  • 2 cups whole pecans
INSTRUCTIONS
  1. Roast sweet potatoes until fork tender
  2. Once cooled, peel the potatoes
  3. Use hand mixer to whip the potatoes ( this will remove any strings)
  4. beat the eggs slightly and add to potatoes
  5. add can of condensed milk
  6. add the salt, dry spices and extracts
  7. using your mixer or large spoon, combine all ingredients until smooth
  8. pour into 2 quart casserole dish that has been lightly oiled with margarine or butter-flavored spray.
  9. bake in 375 degree over for twenty-minutes and remove from oven.
  10. Mix the pecans and caramel topping together and spread over potatoe mixture
  11. return the casserole to the over and bake until set in the middle.

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