Need a different way to serve sweet potatoes for Thanksgiving dinner? Try Sweet Potatoes & Praline Topping. This recipe features thin sliced sweet potatoes layered in buttered ramekins, topped with a sweet praline topping. The praline is made with brown sugar, flour, toasted walnuts, butter and oatmeal for s crunching topping.
How to Make Sweet Potatoes with Praline Topping
Preheat oven to 325 F.
Lightly grease 6 (6-ounce) ramekins/custard cups with vegetable oil. Place on a baking sheet. Set aside.
In medium bowl, combine all ingredients for praline topping, mix into a crumble. Set aside.
Slice peeled sweet potatoes into 1/8-inch slices. Discard ends and small pieces. In zip lock bag, combine sugars and potato slices. Shake to coat.
Divide slices evenly among ramekins, overlapping slices to make a round shape. Layer 4 layers, add teaspoon of butter, then continue to layer slices extending ½ inch above the top of ramekin. Top with foil.
Bake for 30 minutes covered with foil. Potatoes will shrink allowing room for topping. After 35 minutes add praline topping, bake additional 25 minutes. (Total baking time-60 minutes.) Cover with foil if topping begins to over brown.
To serve, invert onto individual plates. Invert to make sure praline is on top of slices.
What Makes this Recipe Different…
the way it is made and served. Using a mandoline slicer , raw peeled sweet potatoes are sliced into 1/8″ slices. The slices are stacked one on top of another and baked in a well buttered ramekins. Tip: Stack more potatoes than you think you will need, for the potatoes shrink during baking. Cover ramekins with foil and bake at 325 for 35-45 minutes.
Needless to say, you really want to bake the potatoes before adding the praline topping. Once potatoes have baked in the ramekin, remove foil and add the topping. Push the topping on top of the potatoes so it covers and seals the potatoes around the edges. Place back in the oven and continue to bake until praline is golden brown.
As a result when serving this side dish, your guests will love that they have individual special servings.
PrintStacked Sweet Potatoes with Praline Topping Recipe
- Yield: 6- 6 ounce servings 1x
Ingredients
6 medium sweet potatoes, peeled and sliced to 1/8”
3 tablespoons granulated sugar
1 tablespoon brown sugar
6 tablespoons butter, divided into 1 teaspoon per dish
Praline topping:
1 cup all purpose flour
1–cup oatmeal
1 cup light or dark brown sugar, packed
1–cup butter, soft
1/2 teaspoon ground nutmeg and cinnamon
1/2 cup chopped toasted walnuts
1/4 cup coconut, toasted, optional
Instructions
- Preheat oven to 325 F.
- Lightly grease 6 (6-ounce) ramekins/custard cups with vegetable oil. Place on a baking sheet. Set aside.
- In medium bowl, combine all ingredients for praline topping, mix into a crumble. Set aside.
- Slice peeled sweet potatoes into 1/8-inch slices. Discard ends and small pieces. In zip lock bag, combine sugars and potato slices. Shake to coat.
- Divide slices evenly among ramekins, overlapping slices to make a round shape. Layer 4 layers, add teaspoon of butter, then continue to layer slices extending ½ inch above the top of ramekin. Top with foil.
- Bake for 30 minutes covered with foil. Potatoes will shrink allowing room for topping. After 35 minutes add praline topping, bake additional 25 minutes. (Total baking time-60 minutes.) Cover with foil if topping begins to overbrown.
- To serve, invert onto individual plates. Invert to make sure praline is on top of slices.
Other Ideas You Might Like to Try:
Cranberry Salsa with Sweet Potato Corn Chips
