Instructions

1. Preheat oven to 325 F.
2. Lightly grease 6 (6-ounce) ramekins/custard cups with vegetable oil. Place on a baking sheet.  Set aside.
3. In medium bowl, combine all ingredients for praline topping, mix into a crumble. Set aside.
4. 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.
5. 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.
6. 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.
7. To serve, invert onto individual plates. Invert to make sure praline is on top of slices.