Mashed Sweet Potatoes Baked with Praline

Mashed Sweet Potatoes Baked with Praline

With the holidays right around the corner, it’s time to start getting your favorite foods planned out and ready to go! Who doesn’t love sweet potatoes or yams, especially with a sweet, crunchy praline topping? This dish is a perfect side for any fall or winter occasion. Remember, you can always sub out the pecans in the praline topping for almonds if someone has a tree nut allergy!

Mashed Sweet Potatoes Baked with Praline Topping

Yield: 4 servings


  • 1lb sweet potatoes or yams, baked until soft
  • 1/4c butter, melted
  • 2 eggs, beat
  • 1/2tsp ground ginger
  • 1 orange, zest only
  • 1c pecan pieces (topping)
  • 1/4c butter (topping)
  • 1/2c brown sugar, packed (topping)
  • Pinch salt (topping)


  • Stand mixer or hand mixer
  • Small sauce pot
  • Baking dish
  • Spoons                                                                                          

After the sweet potatoes are baked (this can be done ahead of time, if the potatoes are cold its okay!), remove the skin. This could come off very easily-just discard the skin. Place the potatoes in the stand mixer and turn on medium low speed. Add the melted butter, 2 eggs, ginger and zest and mix until fully incorporated. Spread out evenly in the baking dish.

Melt the remaining butter in a sauce pot and add the sugar, stirring until melted and smooth. Add the pecans and pinch of salt. Carefully spread on top of potatoes (this mixture will be very hot).

Bake covered at 350F for 20 minutes. Remove cover and finish for 10 minutes.