Sweet Potatoes with Butterscotch Praline

This will be the next big hit at your holiday table! Mashed sweet potatoes are topped with ooey-gooey homemade butterscotch sauce that’s studded with chopped pecans.

Serves 4–6

Ingredients: For the mashed sweet potatoes

• 1½ pounds sweet potatoes, peeled and cut into cubes
• ½ cup heavy cream
• 3 tablespoons butter
• 1 teaspoon cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger

Ingredients: For the butterscotch praline

• 2 cups brown sugar
• 1 cup corn syrup
• ¼ cup water
• 2 teaspoons salt
• ¼ cup butter
• 1 cup pecans, chopped

Instructions:

1. Bring sweet potatoes to a boil in a large pot over medium-high heat. Cook for 20­­­–25 minutes or until tender, and drain.
2. Using an electric mixer fitted with whisk attachment, whip potatoes with cream, butter, cinnamon, nutmeg, and ginger. Scrape into a casserole dish, and keep warm until ready to serve.
3. In a medium pot over medium-high heat, bring brown sugar, corn syrup, and water to a simmer, whisking frequently. Simmer for 20 minutes, and whisk in butter. Continue to simmer for 5 minutes, and stir in pecans.
4. Pour butterscotch sauce over sweet potatoes, and let rest for 5 minutes before serving.