I aspire to be, but am not much of a candy maker. I get a little nervous about the candy thermometer and the exactitude. In fact, I first started making pralines when I learned how to do them in the microwave. But I have been experimenting and expanding for awhile, and have come to discover making candy is not nearly as intimidating as I had feared. Sure, it takes some organization and patience, but the reward is so great, it’s utterly worth it.
As with a great deal of cooking, what really gets me interested and motivated is old community cookbooks, those treasure troves of local knowledge that always inspire and excite me. Many of these gems have whole chapters on candy making, everything from fudge to toffee to divinity and parlaines. And that is where I found this recipe for “yam” pralines. The idea intrigued me so, I had to try it. With a little tweaking and modernization and some interpretation from a clearly expert praline maker to a real novice, I got this version just right.
These pralines are incredibly autumnal, as sweet and luscious as the original, but with this lovely earthy undertone from the sweet potatoes. And they are celebratory – everyone is impressed with homemade candy. Wrap these individually in little cellophane bags tied with ribbon for a sophisticated Halloween treat, stack them up in a Mason jar as a hostess gift for friendsgiving, or lay them out on a pretty silver tray for the Thanksgiving dessert display.
- 3 cups granulated white sugar
- 1 cup heavy cream
- 1 ¼ cup cooked, mashed sweet potato*
- pinch of kosher salt
- 1 cup firmly packed light brown sugar
- 2 cups chopped pecans
- Line two baking sheets with parchment paper and set near the stove.
- Combine the white sugar, heavy cream, sweet potato and salt in a large, heavy saucepan with a candy thermometer clipped to the side. Stir to blend thoroughly, then cook over medium heat until the thermometer reaches 234 degrees (sift-ball stage. Stir occasionally. Meanwhile, melt the brown sugar in a heavy saucepan. When the sweet potato mixture reaches 234, quickly stir in the melted brown sugar and the pecans until thoroughly combined. Remove the pot from the heat, then quickly drop large tablespoons of mixture onto the prepared baking sheets. Leave to cool for several hours until firm and dry. These will keep for at least a week in an airtight container.
- Makes about 2 dozen
- * You can cook about 2 sweet potatoes by pricking them all over with a sharp knife and microwaving for 10 minutes until soft when pressed. When the potatoes are cool enough to handle, but still warm, cut in half and scoop the flesh into the bowl of a food processor. Process until you have a smooth puree, scraping down the sides of the bowl as needed. Leave the puree to cool. I have, however, also used a canned sweet potato puree – just sweet potatoes, not candied yams. I find these at better grocery stores.
Hi! I love the taste of this recipe however my pralines did not set properly. They are gooey and almost spread able even after cooling all night. Do you have any tips on fixing this for the next time I attempt?
I’m sorry these had an issue for you. I have not had that happen with these, but with some candy recipes humidity can affect the results, so a humid or rainy day can be a problem. Other than that, I would make sure the temperature reaches 234 degrees, and additionally test for the soft ball stage by dropping a spoonful of the hot mixture into a glass of cold water, wait a few seconds and remove the ball. It should be soft and pliable.
My church-I live in Louisiana-is having a Cajun cooking contest in a month. As I am from Minnesota, I am determined to create a novel, delicious, and perfectly Cajun treat that will knock the socks of the judges.. Sweet potato pralines would triple quality–pralines and local sweet potatoes and pecans. If I can do these well, I think I stand a definite chance of winning. I will keep you posted..