Prep time - About 1 hour to bake sweet potatoes if they're on the larger side and 20 - 30 minutes to scoop, mix, and make topping. Baking time is 40 - 45 minutes until puffed and golden. Velvety sweet potatoes with a delicious pecan praline topping, this dish will be a holiday favorite. Simple ingredients, simple to prepare, and can be made ahead.Recipe can easily be halved.
Bake sweet potatoes until very tender - 60 to 70 minutes if they are on the larger side, otherwise check after 40 - 50 minutes. They should be a little charred and very soft. The charred spots are the sugars seeping out. See pictures above. Let cool until you can handle them to peel off skins.
Scoop out flesh and transfer into bowl of food processor. Process until smooth. Processing them pulverizes any stringy fibers. Alternatively, mash the sweet potatoes very well until smooth.
Scoop sweet potato puree into a large bowl and add in half and half, butter, brown sugar, eggs, salt, and nutmeg. Whisk together until combined.
Pour into a 2 quart baking dish.
Make topping:
Lower oven to 350°.
Whisk the butter and brown sugar in a small saucepan over medium heat until brown sugar is dissolved.
Continue to cook until it starts to foam - about 2 minutes.
Slowly whisk in the cream and a pinch of salt and continue whisking until it starts to bubble. Be careful because it can come to a boil quickly and boil over.
Stir in the pecans to coat.
Carefully pour on top of casserole covering the top.
Bake for 40 - 45 minutes until golden brown and slightly puffed.
Notes
*If you chop the pecan too fine, the it will. thicken the sauce and you won't get the same look as the picture.This can be prepared a day or two ahead and refrigerated. Take out and bring to room temperature before baking. You may have to add a few minutes to the baking time. Check after 40 minutes and if not puffed and golden, add a few more minutes.