Recipe and content on this page was written by a former editor of the Cajun-Creole Column. The current editor has not validated this content.


It wouldn't be Thanksgiving if someone didn't sneak in a dish featuring sweet potatoes or yams. This year, do your own sneaking and bring this dessert that's sure to be a hit.

Ingredients:

6 lbs sweet potatoes
1 tbs pure cane syrup
1/3 cup sweetened condensed milk
1 lb butter, softened
2 tbs brown sugar (dark or light)
1 whole orange, juiced (or 1/2 cup orange juice)
1 each lemon, zested & juiced (reserve zest & juice separately)
1/2 tsp cinnamon
1/2 tsp sugar
1 pinch ground nutmeg
1 cup raisins (optional)
2 cups chopped pecans
8 oz pralines, broken into pieces (about 8 whole pralines)

Procedure:

1) Bake the sweet potatoes at 350 degrees until fork tender. They can also be microwaved, but baking tastes much better.

2) Remove the skin and place the cooked potatoes into a mixing bowl with syrup, condensed milk, butter, & brown sugar. Start beating with a paddle mixer and gradually add the orange juice, lemon zest, & lemon juice until the mixture is smooth.

3) Then, gently fold in the nutmeg, cinnamon, sugar, raisins, pecans, & pralines. Transfer mixture to a glass casserole dish and bake at 350 degrees for approximately 20 minutes.

4) For an extra bonus, you can top with a meringue and return to the oven, baking until golden brown. If not, you can simply top with whipped cream & sprinkle with some more cinnamon, sugar, & nutmeg. Mmmm...Mmmm. Delicious.

5) Serve & Enjoy!

HAPPY THANKSGIVING!!!