From The Worldwide Gourmet, http://www.theworldwidegourmet.com
Serves 8 to 10 people
2 kg (about 4 lb.) sweet potatoes, peeled and sliced 125 ml (1/2 c.) fresh orange juice 80 ml (1/3 c.) maple syrup 45 ml (3 tbsp.) butter, at room temperature 30 ml (2 tbsp.) dark rum 3/4 tsp. salt, or to taste Freshly ground black pepper Pinch of freshly grated nutmeg
Praline topping 125 ml (1/2 c.) brown sugar 90 ml (6 tbsp.) melted butter 185 ml (3/4 c.) pecans, chopped 1. Cook the sweet potatoes in a large pot of boiling water until you can pierce them easily with the tip of a knife. Drain and mash coarsely. 2. Add the orange juice, maple syrup, 3 tbsp. butter, rum, salt, pepper and nutmeg to the sweet potatoes and combine. 3. Place into a buttered baking dish and smooth the top. 4. Combine the brown sugar, 6 tbsp. melted butter and pecans in a small bowl. Sprinkle the praline topping over the sweet potato mixture. Place into a preheated 350° F (180° C) oven for about 45 minutes until very hot and lightly browned. 5. The casserole, except for the topping, can be prepared one day ahead of time and refrigerated. Sprinkle the praline topping on just before baking. - Updated: March 14, 2005
