Praline Rum Sweet Potatoes Recipe toni Vaughn

• 1 can condensed milk
• 2 large eggs
• 1 teaspoon each vanilla and rum extracts
• 1/4 teaspoon each salt, cinnamon, and nutmeg
• 1 jar caramel topping
• 2 cups whole pecans

1. Roast sweet potatoes until fork tender
2. Once cooled, peel the potatoes
3. Use hand mixer to whip the potatoes ( this will remove any strings)
4. beat the eggs slightly and add to potatoes
5. add can of condensed milk
6. add the salt, dry spices and extracts
7. using your mixer or large spoon, combine all ingredients until smooth
8. pour into 2 quart casserole dish that has been lightly oiled with margarine or butter-flavored spray.
9. bake in 375 degree over for twenty-minutes and remove from oven.
10. Mix the pecans and caramel topping together and spread over potatoe mixture
11. return the casserole to the over and bake until set in the middle.

condensed milk, eggs, vanilla, salt, caramel topping, pecans

Taken from www.chowhound.com/recipes/praline-rum-sweet-potatoes-27857 (may not work)