Crispy Praline Candied Yams
ingredients
Crispy Praline Candied Yams
- 2 Large Sweet Potatoes Cut into disks
- 2 Eggs
- 1 Cup Pre-Browned Panko Crumbs
- 1 Cup AP Flour
- 1 Tsp Salt
- 1 Tsp Cinnamon
Praline Caramel Sauce
- 1 1/4 Cups Light Brown Sugar
- 3/4 Cup Whole Milk
- 4 Tsp Unsalted Butter
- 1/2 Tsp Pure Vanilla Extract
- 1/4 Cup Chopped Pecans
- Zest of One Orange
prep
INSTRUCTIONS:
1. Preheat oven to 400
2. Slice potatoes into 1/4-1/2-inch-thick slices.
3. Coat a large baking sheet with non-stick spray - give it a good double spray.
*you can use a couple tablespoons of vegetable oil if you prefer.
4. In a medium bowl, mix both eggs. Set aside.
5. In another bowl add your flour.
6. In a third bowl, pour pre-browned Panko crumbs on a plate. Salt, cinnamon, and nutmeg well.
7. Dip the potato disks (2 or 3 at a time) into the flour, egg and then into the Panko crumbs.
8. Bake for 20-30 minutes or until a fork tender. Sprinkle with additional salt if required.
9. Arrange marshmallows on top of crusted sweet potatoes & place under the broiler until golden.
10. Serve with praline sauce
FOR THE PRALINE SAUCE:
*This can be made while sweet potatoes are cooking
1. In a small saucepan over low heat, combine brown sugar, orange zest, evaporated milk, and butter.
2. Cook and stir sauce until it is smooth and syrupy, about 5 minutes. If it seems lumpy at all, strain through a mesh sieve.
3. Stir in vanilla extract and pecans. The sauce will thicken as it cools.
4. Refrigerate any leftover pecan praline sauce and heat it in microwave or on stovetop before using.
