Side Dish ‘n’ Saturdays: Sweet Potato Casserole with Praline Topping

Sweet Potato Casserole with Praline Topping

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Volunteer to bring this simple and fabulous sweet potato dish for your next holiday meal.

Makes 12 (1/2-cup) servings

Sweet Potatoes –
3 cups cooked mashed peeled Louisiana yams (sweet potatoes), about 3-4 sweet potatoes
2/3 cup of 1 (14-ounce) can fat-free sweetened condensed milk
2 egg whites
1/4 cup orange juice

Praline Topping –
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

Prep Day: For Praline Topping…In bowl, mix together brown sugar, flour, and cinnamon. Stir in butter, vanilla, and pecans until crumbly. Set aside. Coat 2-quart casserole with nonstick cooking spray. In bowl, cream together all ingredients except the topping with potato masher or mixer until blended. Transfer to prepared dish and sprinkle with Praline Topping. Wrap well and freeze.

Serve Day: Thaw. Preheat oven 350°F. Bake 40-45 minutes or until thoroughly heated and topping is brown and crumbly.

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