Praline Sweet Potatoes
This recipe is excellent for an easy side dish for Thanksgiving. Since it takes only about 20 minutes to make, you can prepare it just before serving.
- 2 16-ounce cans sweet potatoes in syrup
- ½ cup brown sugar, divided
- ½ cup butter, divided
- ¼ cup reserved sweet potato liquid
- ½ cup chopped cashews
- 3 tablespoons flour
- ⅛ teaspoon nutmeg
Drain sweet potatoes, reserving ¼ cup liquid.
Place drained sweet potatoes in saucepan over medium heat along with ¼ cup brown sugar, ¼ cup butter, and ¼ cup reserved liquid. Mash potatoes as they heat, stirring frequently. Place in 1½-quart microwave-safe casserole.
In small bowl, combine cashews, remaining ¼ cup brown sugar, flour, and nutmeg and mix well.
Melt remaining ¼ cup butter and add to cashew mixture; mix until crumbly and set aside.
Microwave potatoes on high power for 2 minutes, then stir well.
Sprinkle with cashew mixture and microwave on high 5 to 7 minutes longer or until potatoes are hot.
Sweet potatoes are usually canned in a sweet syrup, but some are canned in plain water; be sure to read the labels carefully. Sweet potatoes, whether canned or fresh, are a wonderful source of vitamins A and C; in fact, one serving can provide more than 400 percent of the recommended daily allowance of vitamin A.