Individually stuffed mouth
watering treats with this crumbly topping are hard to beat. Make
extra and freeze until ready to serve.
Praline Stuffed Yams
- 3 pounds small to medium sweet potatoes,
(yams) unpeeled
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon - divided
use
- 1/4 cup skim milk
- 2 teaspoons vanilla extract - divided
use
- 3 tablespoons margarine or butter, melted
- 1/3 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup chopped pecans
- Preheat oven to 400°C (205°C).
- Place potatoes on a baking sheet and cook
for 1 hour or until tender.
- Cut a thin slice off the top of each potato
and carefully scoop pulp into a bowl, leaving 1/4-inch thick
shells.
- In a mixing bowl, mash pulp; add sugar,
1/4 teaspoon cinnamon, milk, and 1 teaspoon vanilla, mixing until
smooth.
- Spoon mixture evenly into potato shells.
Place on baking sheet.
- In a small bowl, mix the margarine, flour,
brown sugar, pecans, remaining 1 teaspoon vanilla, and remaining
1/4 teaspoon cinnamon together until crumbly. Sprinkle evenly
over potatoes.
- Reduce oven to 350°F (175°C) and
continue baking 15 minutes or until topping is brown.
Makes 4 to 6 servings.
Created by Louisiana Sweet Potato Commission
spokesperson, Holly Clegg.
Recipe provided courtesy of Lousiana Sweet Potato Commission.
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