Secret Recipes

Sweet Potatoes in Praline Sauce (New Orleans)

• 4 large sweet potatoes, peeled and halved
• Salt
• 1 cup granulated sugar
• 1/2 cup corn syrup
• 1/4 cup water
• 3/4 cup chopped pecans
• 3 Tbsp butter
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Boil the potatoes in salted water until not quite tender, about 15 minutes. Prepare the sauce by melting the sugar in a heavy sauce pan over medium heat. In a short time the sugar will begin to turn to a light golden brown. Stir to prevent burning.

When light brown syrup is formed, immediately add the corn syrup, followed by the water. Blend thoroughly. Allow to cool for just a moment and then stir in the pecans, butter, salt and vanilla extract. Place the potatoes in a greased baking dish. Pour some of the sauce over the potatoes and bake at 375°F for about 20 minutes.

Servings:

6