Sweet Potatoes in Praline Sauce (New Orleans)

This sauce is very rich, and you may want to save some for over ice cream.


  • 4 large sweet potatoes, peeled and halved
  • Salt
  • 1 cup granulated sugar
  • 1/2 cup corn syrup
  • 1/4 cup water
  • 3/4 cup chopped pecans
  • 3 tablespoons butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract


  1. Boil the potatoes in salted water until not quite tender, about 15 minutes.
  2. Prepare the sauce by melting the sugar in a heavy saucepan over medium heat. In a short time the sugar will begin to turn to a light golden brown. Stir to prevent burning.
  3. When light brown syrup is formed, immediately add the corn syrup, followed by the water. Blend thoroughly.
  4. Allow to cool for just a moment and then stir in the pecans, butter, salt and vanilla extract.
  5. Place the potatoes in a greased baking dish.
  6. Pour some of the sauce over the potatoes and bake at 375 degrees F for about 20 minutes.