Sweet Potato Mousse With Gooey Praline Sauce Recipes

SWEET POTATO MOUSSE WITH GOOEY PRALINE SAUCE

Steps:

• Preheat the oven to 350°F Wash the sweet potatoes and prick them all over with a fork. Wrap each potato individually with aluminum foil. Bake for 1 1/2 hours or until the potatoes are very soft. Carefully unwrap the hot potatoes and place them on a cooling rack. Slice lengthwise through each potato and spread them open. If baking the mousse the same day, leave the oven on while you are preparing everything else.
• While the potatoes are baking, butter the bottom and sides of a 2-quart casserole dish. Sprinkle the bottom of the dish evenly with the pecans.
• Also while the potatoes are baking, make the praline sauce by combining the brown sugar, honey, butter, and cinnamon in a saucepan over medium heat. Allow the mixture to come to a simmer then cook for 2 minutes. Pour the warm sauce over the pecans in the bottom of the dish. Make sure the mixture has cooled and solidified (waiting at least 10 minutes) before adding any of the sweet potatoes on top.
• When the sweet potatoes have cooled enough to handle, remove the skins and put the pulp in a mixing bowl. If needed, use gloves or paper towels to keep from burning your hands. Using a mixer equipped with a whisk attachment, whip the potatoes until smooth (about 2 to 4 minutes at medium speed). Add the sour cream, honey, spices and salt and beat until combined. Next, add the eggs and vanilla and beat until incorporated. Finally, add the heavy cream and whisk to combine. Spoon the sweet potato mousse into the dish with the cooled praline sauce.
• Bake the mousse until the center has reached an internal temperature of about 155F (about 1 hour and 10 minutes). Serve hot. When serving, make sure to dig all of the way to the bottom to get some of that gooey praline sauce with each spoonful.
• Alternate Preparation: On the day before serving, do Steps 1 through 4. However, make sure the potatoes have cooled completely before adding them to the mixer. After completing Step 4, cover and refrigerate overnight.
• On the day of serving, remove the dish from the refrigerator and allow it to come to room temperature (45 minutes to an hour). About 20 minutes before baking, start preheating the oven to 350°F Bake the potatoes until they have reached an internal temperature of 155F (about 1 hour and 20 minutes).

SWEET POTATO AND PRALINE PIE

Steps:

• Preheat the oven to 375 degrees F.
• Roll out the dough into a circle, about 12 to 13 inches in diameter. Gently press it into a 9-inch pie pan and crimp edges with your forefinger and thumb. Prick the bottom of the pie crust all over with the tines of a fork to keep it from puffing up in the oven. Refrigerate until well chilled, about 45 minutes.
• Put the sweet potatoes on a baking sheet and bake in the oven until very tender, about 45 minutes. Turn the oven down to 350 degrees F and remove potatoes from oven; allow to cool slightly before scooping the flesh into a food processor. Puree until smooth, then add the eggs, cream, brown sugar, sugar syrup and vanilla extract. Pulse a couple of times to combine, then add the cinnamon, nutmeg, and salt.
• Put the pie pan on a rimmed baking sheet and pour in the filling. Bake until the center is set, about 40 minutes. Let cool completely, then transfer the pie to the refrigerator.
• To make the praline topping, melt the butter in a small saucepan over medium-low heat and add the sugar, syrup, pecans and salt. Cook until the sugar dissolves and the mixture is smooth, about 3 to 5 minutes. Remove from the stovetop and let cool for 5 minutes.
• Remove the pie from the refrigerator and pour the praline topping over the cooled pie, spreading evenly with a spatula or by gently rolling the pie around at an angle so it hits the edges. Cool until topping has hardened, about 20 minutes. Serve.
• Combine the flour, ground pecans, sugar and salt in a large bowl. Add the butter and rub the butter pieces between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. Pour in the ice water and work it in until the dough holds together, being careful not to overmix. Squeeze a small amount together; if it is too crumbly, add some more ice water, a little at a time. Shape it into a smooth ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.

PRALINE SWEET POTATO BAKE

Steps:

• In a bowl, beat the sweet potatoes, milk, brown sugar, butter, egg, vanilla and salt until fluffy. Transfer to a greased 1-1/2-qt. baking dish. , Combine topping ingredients until blended; sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.

PRALINE SWEET POTATOES

Steps:

• Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
• Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
• Bake for 30 minutes in the preheated oven.