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You are here: Home / Food / Before the Whole Foods Switch / Ode to Thanksgiving – Sweet Potato Praline Swirl

by Stacy  1 Comment

Ode to Thanksgiving – Sweet Potato Praline Swirl

 

I LOVE sweet potatoes. I can’t think of a single way that I’ve had them and not liked them. So, when I started thinking about a side dish to post, I knew it would be sweet potato related. I didn’t want to post a traditional casserole recipe, so when I saw this one from Taste of Home I knew it was going to be the winner. And boy, is it a winner. Shew! Even Annie gobbled this down. I can tell it’s going to be a fight for the leftovers……unless my dad is here. He doesn’t like sweet potatoes. One time I made sweet potato fries and he said “Are these sweet potatoes?” I said “Noooooooooooooooooo dad.” He ate them. Man, I am such a liar.

We need cinnamon, Hazelnut  Coffee-Mate, brown sugar, ginger, vanilla, sweet potatoes, eggs, pecans, milk and butter. Just looking at those ingredients tells you that something good is about to happen. Just sit back and watch the magic unfold.

Peel and chop your sweet potatoes up into small-ish cubes. It says to use two medium sized ones. However, I find that “medium” varies with who you ask. So, these were probably considered large. Oops. Oh well. It’s over now. See my new awesome cutting board from Ikea? Happy Birthday to me! You’ll be seeing it a lot around here. Yes, Barry makes cutting boards but I wanted this GINORMOUS one to cover most of my counter beside the stove.

Pop those little babies into a pot and cover with water. Bring them to a boil and cook them until they’re soft. I think mine cooked about 15 minutes, but I could be wrong……..Annie required “assistance” so I had to leave the room for a while. I always lose track of time when that happens.

When they’re done, drain the potatoes and mash them. I used a hand mixer but you can use a potato masher…….or even a food processor if you like. They might fly out of the pan while you’re doing this. Later in the day I found some pasted to the refrigerator.

In the same pot, add the milk, eggs, brown sugar, vanilla, pecans, ginger, and cinnamon. Don’t use the mixer for this; just mix it up with a spoon.

Spread the potato mixture into a greased 8 inch dish. Ya know, I just realized that I licked the spoon when I was done spreading. There was raw egg in there. Oops. “But I’m not dead! I’m feeling much betta! I think I’ll take a walk.”

I went back to the same pan to mix up my topping. Again, I don’t like to dirty additional dishes. Mix together the brown sugar, Hazelnut creamer, melted butter, and vanilla. Whisk it until no lumps remain from the sugar.

Pour the topping mixture over the sweet potatoes. It’s pretty runny.  Don’t freak out!

Ok, this recipe is called SWIRL, so now it’s time to take care of that. You can use a knife, but I just used the same spatula that I used to spread. Just cut through the mixtures so that they sorta “swirl” together.

You’re going to bake this at 325 degrees for about 35-40 minutes or until it’s set. You can use a thermometer  to check that the temp is 160 degrees.  Your house is going to smell soooooooooooooooooooo good. Taste of Home does it again!Check out my good friend, Brandy’s blog – Young in the Mountains. She’s doing a series on 30 Days of Thankfulness. We should have a spirit of thankfulness every day.

Thanks Lord, for all the blessings you’ve bestowed upon me. I am very undeserving.

Sweet Potato Praline Swirl by Taste of Home

  • 2 medium sweet potatoes, peeled and cubed
  • 1/2 cup whole milk
  • 2 eggs
  • 1/4 cup packed brown sugar
  • 3 teaspoons vanilla
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 1/4 cup Hazelnut creamer
  • 2 teaspoons butter, melted
  • 1/2 teaspoon vanilla
  1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
  2. Drain potatoes and place in a large bowl; mash until smooth.
  3. Beat in the milk, eggs, brown sugar, vanilla, cinnamon and ginger; fold in pecans.
  4. Transfer to a greased 8-in. square baking dish. Combine sauce ingredients; spoon over potato mixture. Cut through with a knife to swirl the sauce.
  5. Bake, uncovered, at 325° for 30-40 minutes or until a thermometer reads 160°.

 

Yield: 6 servings.

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Comments

  1. Kim says

    November 10, 2010 at 6:45 am

    I’m with you….I LOVE me some sweet potatoes any way they come! Thanks for the post.

    Reply


Hello! I’m Stacy!

I believe God created you to be the hero of your home. You CAN manage your home instead of it managing you. That’s why I empower women with simple solutions for their homemaking needs – because if it’s not easy, you won’t do it. {Read More…}

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