7 Ratings
  • 5 Rating Star 4
  • 1 Rating Star 1
  • 3 Rating Star 1
  • 4 Rating Star 1
  • 7 Ratings

A yummy praline topping crowns these swirls of mashed sweet potatoes and pears. You can make and freeze them up to one month in advance.

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Ingredients

Directions

  • Peel and quarter sweet potatoes. Cook potatoes, covered, in a small amount of boiling lightly salted water for 25 to 35 minutes or until tender. Drain well.

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  • Meanwhile, melt margarine or butter in a medium skillet. Add pears; cook, covered, over medium heat until very tender, stirring occasionally.

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  • Combine potatoes, pear mixture, and cinnamon in a bowl; beat with an electric mixer on low speed. Cool slightly.

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  • With electric mixer running on low speed, beat egg into cooled mixture. Using a decorating bag with a large star tip, pipe mixture into 12 rounds (about 1/3 cup each) onto a greased 15x10x1-inch baking pan, building up edges slightly. (Or, spoon into 12 rounds on baking pan, using back of a tablespoon to make a slight indentation in center of each.) Cover and chill overnight, if desired.

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  • Before serving, drop a scant teaspoon of Praline Topping on each round. Bake in a 375 degree F oven about 15 minutes or until potatoes are light brown and heated through. Makes 12 servings.

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Tips

Prepare rounds and freeze until firm. Transfer frozen potatoes to a freezer container; freeze for up to 1 month. To serve frozen rounds, place on a greased baking sheet. Drop a scant teaspoon of Praline Topping on each round. Bake in a 375 degree F oven about 20 minutes or until potatoes are light brown and heated through.

Nutrition Facts

149 calories, 7 g fat (2 g saturated fat, 23 mg cholesterol, 54 mg sodium, 22 g carbohydrates, 3 g fiber, 2 g protein.

Praline Topping

Ingredients

Directions

  • Stir together brown sugar, butter, and half-and-half or light cream in a small mixing bowl. Stir in broken pecans.

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Reviews

7 Ratings
  • 5 Rating Star 4
  • 1 Rating Star 1
  • 3 Rating Star 1
  • 4 Rating Star 1