- cooking spray
- Praline Topping:
- 1 cup all-purpose flour
- 2/3 cup packed brown sugar
- 1/4 cup chopped pecans
- 1/4 cup stick margarine, melted
- 1/4 teaspoon ground cinnamon
- Sweet Potatoes:
- 4 sweet potatoes, peeled and halved
- 1 (5 ounce) can evaporated milk
- 1/2 cup white sugar
- 1 large egg, beaten
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.
- Mix flour, brown sugar, pecans, margarine, and cinnamon together in a bowl.
- Put potatoes into a Dutch oven with enough water to cover by a few inches; bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 30 minutes. Drain water from potatoes and put potatoes into a large bowl.
- Mash sweet potatoes with a potato masher. Stir evaporated milk, white sugar, egg, and vanilla extract with the mashed sweet potato until smooth; add about 2/3 of the praline topping, stir, and spread the mixture into the prepared baking dish. Top with remaining praline topping.
- Bake in preheated oven until browning around the edges, about 45 minutes.