Praline Sweet Potato Casserole
Active Time: 30 minutes • Total Time: 1 hour 40 minutes • Serves: 12
5 pounds sweet potatoes, peeled and cut into 2-inch chunks
1-1/4 cups packed Schnucks light brown sugar, divided
12 tablespoons cold Schnucks unsalted butter (1-1/2 sticks), divided
3/4 cup Schnucks all-purpose flour, divided
1/2 teaspoon ground nutmeg
1-1/4 teaspoons ground cinnamon, divided
1-1/3 cups chopped pecans
1/2 cup Schnucks whipping cream
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground allspice
4 Schnucks large eggs, lightly beaten
1. Preheat oven to 350°F. In 6- to 8-quart saucepot, add potatoes and enough water to cover by 1 inch; cover and heat to boiling over high heat. Cook, uncovered, 10 to 12 minutes or until tender. Drain potatoes well, then return to same saucepot.
2. Meanwhile, in food processor with knife blade attached, add 1 cup packed brown sugar, 8 tablespoons butter (1 stick), cut in pieces, 1/2 cup flour, nutmeg and 1/2 teaspoon cinnamon; pulse until well combined. Transfer mixture to medium bowl; stir in pecans. Refrigerate until ready to use.
3. With potato masher, mash potatoes; add cream, vanilla, salt, allspice and remaining 1/4 cup packed brown sugar, 4 tablespoons butter, 1/4 cup flour and 3/4 teaspoon cinnamon. Mash until well combined. Add eggs and mash until well blended. Place ungreased 13 x 9-inch glass or ceramic baking dish on foil-lined rimmed baking pan. Spread potato purée evenly in dish; sprinkle pecan mixture over purée. Bake, uncovered, 45 to 55 minutes or until edges bubble, top is lightly browned and internal temperature reaches 145°F. Cool 10 minutes before serving.
Each serving: about 510 calories, 26 g total fat (11 g saturated), 115 mg cholesterol, 144 mg sodium, 65 g carbohydrate, 5 g fiber, 7 g protein