Easy Sweet Potato Recipe

Last weekend, I tried a new recipe that I found in a magazine called "Simple and Delicious." It was a subscription I bought during a fundraiser at my youngest son's school, and I figured I might get a couple recipes out of the deal. This magazine didn't disappoint. It's got lots of dollar-conscious recipes, many sent in by readers. The one I tried was called Sweet Potato Praline Swirl, and it was so tasty and easy, I figured I'd share it in case anyone was looking for something new to try for Thanksgiving.

• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup heavy whipping cream
• 2 eggs
• 1/4 cup packed brown sugar
• 3 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 cup chopped pecans
• 
  PRALINE SAUCE:
• 1/3 cup packed brown sugar
• 1/4 cup sweetened condensed milk
• 2 teaspoons butter, melted
• 1/2 teaspoon vanilla extract
  

Directions

• 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.
• Drain potatoes and place in a large bowl; mash until smooth. Beat in the cream, eggs, brown sugar, vanilla, cinnamon and ginger; fold in pecans.
• 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.
• Bake, uncovered, at 325° for 30-40 minutes or until a thermometer reads 160°.
  
• 6 servings.

Just a warning, it doesn't look very appetizing when it comes out of the oven, though it tastes wonderful. I'll probably try to dress it up a bit next time with some marshmallows or extra pecans on top.