Fagnol'S Praline Pineapple Sweet Potatoes

  1. For the topping, mix the sugar, pecans, butter ( melted) and cinnamon; and set aside.
  2. In a large mixing bowl, combine the beaten eggs, the other 8 tbsp of butter (melted), sugar, orange juice, brandy or rum, and all the spices. Add the sweet potatoes and pineapple.
  3. Mix very well trying to break some of the sweet potatoe slices into smaller pieces. Taste and adjust spices and/or "booze" to taste but you may not need to. Stir in the flour.
  4. Put in a buttered 15 inch Pyrex baking dish (4.8 quarts) and spread the topping all over the sweet potatoes. Bake in a preheated 350 degrees F oven for an hour or until the top is brown and crispy.
  5. *Note: About 6 lbs of sweet potatoes should yield 8 cups. But buy 1-2 more lbs just in case. You want to pack (pressing with your hands) the sliced potatoes into the measuring cup(s).

topping, brown sugar, pecans, butter, cinnamon, sweet potatoes, unsalted butter, brandy, sweet potatoes, pineapple, white pepper, orange juice andor pineapple, orange zest, ginger spice, cinnamon, salt, allspice, vanilla, eggs, flour, brown sugar

Taken from food52.com/recipes/25191-fagnol-s-praline-pineapple-sweet-potatoes (may not work)

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