Guest Author - Heather Martin
Recipe and content on this page was written by a former editor of the Cajun-Creole Column. The current editor has not validated this content.
It wouldn't be Thanksgiving if someone didn't sneak in a dish featuring sweet potatoes or yams. This year, do your own sneaking and bring this dessert that's sure to be a hit.
6 lbs sweet potatoes
1 tbs pure cane syrup
1/3 cup sweetened condensed milk
1 lb butter, softened
2 tbs brown sugar (dark or light)
1 whole orange, juiced (or 1/2 cup orange juice)
1 each lemon, zested & juiced (reserve zest & juice separately)
1/2 tsp cinnamon
1/2 tsp sugar
1 pinch ground nutmeg
1 cup raisins (optional)
2 cups chopped pecans
8 oz pralines, broken into pieces (about 8 whole pralines)
1) Bake the sweet potatoes at 350 degrees until fork tender. They can also be microwaved, but baking tastes much better.
2) Remove the skin and place the cooked potatoes into a mixing bowl with syrup, condensed milk, butter, & brown sugar. Start beating with a paddle mixer and gradually add the orange juice, lemon zest, & lemon juice until the mixture is smooth.
3) Then, gently fold in the nutmeg, cinnamon, sugar, raisins, pecans, & pralines. Transfer mixture to a glass casserole dish and bake at 350 degrees for approximately 20 minutes.
4) For an extra bonus, you can top with a meringue and return to the oven, baking until golden brown. If not, you can simply top with whipped cream & sprinkle with some more cinnamon, sugar, & nutmeg. Mmmm...Mmmm. Delicious.
5) Serve & Enjoy!