Praline Sauce
 
Makes about 1½ cups
Ingredients
  • ⅔ cup firmly packed light brown sugar
  • ⅓ cup unsalted butter
  • ¾ cup chopped toasted pecans
  • ⅔ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
Instructions
  1. In a medium saucepan, cook brown sugar and butter over medium heat, stirring frequently, until sugar dissolves, about 2 minutes. Add pecans, and cook, stirring constantly, for about 1 minute. Gradually stir in cream. Cook, stirring constantly, until thickened, 3 to 5 minutes. Remove from heat, and stir in vanilla and salt. Let cool for at least 10 minutes before using. Refrigerate in an airtight container for up to 1 week.
Recipe by Louisiana Cookin' at https://louisianacookin.com/sweet-potato-pound-cake/