Go Back
–+ servings
Low Sodium Sweet Potato Casserole With Pecan Praline Topping

Low Sodium Sweet Potato Casserole With Pecan Praline Topping

Christopher Lower
A healthier, and low sodium version of a Southern Thanksgiving classic dish. 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 12 people
Calories 599.1 kcal

Ingredients
  

For The Pecan Praline Topping

  • 2 1/2 cups Unsalted Pecan Halves & Pieces
  • 4 tbsp Unsalted Butter
  • 2 cups Dark Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1/4 cup Bourbon or low sodium Maple Syrup if you desire alcohol free
  • 1 cup Half & Half
  • 2 tsp Vanilla Extract

For The Sweet Potato Casserole

  • 6 tbsp Unsalted Butter Plus more for greasing
  • 1 1/2 pounds Russet Potatoes peeled and cut into a large dice
  • 1 1/2 pounds Sweet Potatoes peeled and cut into a large dice
  • 1 small bundle Thyme tied with butcher's twine
  • 3 cloves Garlic peeled and smashed
  • 1/2 cup Evaporated Milk
  • 2/3 cup Marscapone Cheese
  • 2 1/2 tsp Nutmeg Freshly grated
  • 2 large Eggs beaten
  • 1/4 tsp Fresh Ground Black Pepper to taste
  • 1 roll Butcher's Twine

Instructions
 

To Make The Pecan Praline Topping

  • Preheat your oven to 350 degrees F
  • On a baking sheet place the pecans and toast in the oven for 8-10 minutes until light golden brown and crisp, stirring halfway through. Allow to cool.
  • In a Dutch oven (or large pot), add the butter, brown sugar, sugar, bourbon (or Maple Syrup if choosing), cream and bring to a boil. Boil, stirring occasionally until a candy thermometer reaches 240 degrees F. 
  • Remove the mixture from the heat and allow to cool for 4 minutes. Stir in the pecans and vanilla and stir continuously for another 2 minutes, until the mixture thickens and isn't shiny. 
  • Using 2 spoons, scoop the mixture onto a Silpat or parchment-lined baking sheet and gently press out/flatten with your hands into patties (you should have about 14 patties).
  • Allow to stand until firm, about 45 minutes. Place in the freezer.

To Make The Sweet Potato Casserole

  • Increase the oven temperature to 375 degrees F. Grease a large casserole dish with unsalted butter.
  • In a large pot of water, add the Russet and sweet potatoes, thyme and garlic.
  • Bring to a boil and cook until tender, about 20 minutes. Drain well and discard the thyme and garlic. Rice the potatoes over the pot and place the pot over low heat. Allow the potatoes to dry out before you begin adding additional ingredients. You can squeeze out the extra moisture with a cheese cloth if you want to speed the process. 
  • Add the butter, mascarpone, and evaporated milk. Stir to combine, but do not over mix.
  • Season well with pepper and nutmeg. Whisk in the eggs. 
  • Spread evenly into the buttered casserole dish and break up the frozen praline patties into small pieces, resembling a crumble over the top. 
  • Bake for 30 minutes, until light golden brown on top and puffed. Remove from the oven and allow to cool slightly. Cut and serve. 

Nutrition

Serving: 1cupCalories: 599.1kcalCarbohydrates: 71.7gProtein: 7.1gFat: 37gSaturated Fat: 14.1gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.7gCholesterol: 90mgSodium: 69.4mgPotassium: 478.2mgFiber: 3.7gSugar: 43.1g
Tried this recipe?Let us know how it was!