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www.KALORIK.com
EKP 47828 – 200605
SWEET POTATO CASSEROLE with PRALINE TOPPING / Serves 8
This glorious mash gets packed into a buttered pot and praline topped. You can make the
casserole ahead, cover and refrigerate for up to 2 days.
• 3 pounds sweet potatoes, peeled
and cubed
• 1 cup all-purpose flour
• 3/4 cup packed dark brown sugar
• 1/2 cup pecans, chopped and
toasted
• 2 tablespoons unsalted butter,
melted
• 1/2 teaspoon ground cinnamon
• 1/2 cup heavy whipping cream
• 2 teaspoons freshly grated orange
zest
• 1/4 teaspoon ground ginger
• Salt and freshly ground pepper
Cook the sweet potatoes in a large pot of boiling salted water until tender, about 30
minutes. Drain well. Preheat the oven to 350°F. For the topping, combine the flour, 1/4 cup
of the brown sugar, pecans, butter and cinnamon in a small mixing bowl. Set aside.
Place the cooked sweet potatoes in a large mixing bowl with the cream, orange peel,
ground ginger and the remaining 1/4 cup brown sugar. Mash the mixture together until
smooth. Season to taste with salt and pepper. Butter a 3-quart pot. Transfer the sweet
potato mixture to the pot and cover the surface of the sweet potatoes with the topping
mixture. Bake the casserole for 30 minutes, or until the topping is golden and the casserole is
heated through.
CROISSANT BREAD PUDDING / Serves 6
Think bread pudding, only so much more! The buttery flakiness of the croissants creates a
wonderful texture. This recipe is easy to make and out of this world delicious.
• 12 croissants
• 1 cup half & half
• 1 cup heavy whipping cream
• 1/2 cup granulated sugar
• 4 eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon salt
Preheat the oven to 350ºF. Butter a 3-quart pot. Tear the croissants into 2-inch pieces and
place them in the pot.
In a mixing bowl, whisk together the half and half, cream, sugar, eggs, vanilla, almond
extract, and salt. Pour the egg mixture over the croissants and press down to allow the
croissants to absorb the liquid. Let stand for 10 minutes.
Cover the pot with a lid or aluminum foil and bake for 30 minutes. Remove the lid and bake
uncovered 15 minutes more, or until the croissants are puffy and golden brown.
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