Praline Sweet Potato Casserole

Almost everyone has a traditional holiday dish. This has been mine for over 15 years.

4 pounds peeled, cubed, and cooked sweet potatoes
5 T. butter
1/4 c. light brown sugar
5 oz. evaporated milk.
1/2 t. nutmeg
2 eggs, lightly beaten

Praline topping
2/3 c. dark brown sugar
1 stick of butter, melted
1 c. chopped pecans
1 1/2 t. ground cinnamon

Cook potatoes until soft. Mash them in a mixer, then add butter, light brown sugar, evaporated milk, nutmeg, and eggs. Mix well. Pour potato mixture into a 2-QT. casserole dish that has been buttered. Smooth the top evenly. Make praline topping mixture my mixing all ingredients in a small bowl. Spread the praline topping evenly over the potatoes.

Bake at 350 degrees for 45 to 50 minutes or until bubbly. Remove from oven and let stand for 10 minutes before serving.

Make ahead tip- The praline sweet potato casserole can be made ahead. Make potatoes with praline topping then cover them and refrigerate overnight. Bake potato casserole (uncovered) the next day.

Great side dish for Thanksgiving and Christmas. Serves 10-12.