A classic Southern casserole recipe made with whipped sweet potatoes crowned with a pecan praline topping perfect for Thanksgiving or alongside your Christmas ham.
Husband will not eat a sweet potato. Every time he sees me with some sweet potatoes he always asks in a pout, “Are we having REAL potatoes too??”
Husband is Canadian so I let this slide.
I typically like my sweet potatoes dressed savory rather than sweet. I eat mine just like a baked potato with butter, salt and pepper.
But around the holidays, this dish always makes its way to the table as it is a favorite among friends and family.
This is an AWESOME side dish for Thanksgiving! Here are some more of my favorites for Turkey Day (or a good Sunday dinner!)
- Confetti Cornbread Salad - Crisp bacon and diced fresh vegetables, creamy beans and shredded cheese tossed with sour cream dressing and crumbled cornbread
- Zucchini Pie - Sauteed zucchini and onions with Italian herds and cheese baked in a crescent roll crust.
- Mama's Cornbread Dressing - Southern cornbread dressing made with cornbread and herb stuffing that everyone will love.
- Southern Cornbread Dressing with Sausage - Much like Mama's recipe for dressing but with sausage!
- Southern-Style Green Beans & Potatoes - Green Beans & Potatoes cooked low and slow (both stove-top and crock pot instructions).
- Squash Casserole - A delicious squash casserole recipe made with herb stuffing, sour cream and cream of chicken soup.
- Southern-Style Collard Greens - A step-by-step recipe for cooking authentic Southern collard greens.
- Corn Casserole with Cheese & Bacon - An easy casserole recipe with corn, butter, cheddar cheese, bacon, a little flour, eggs and chives!
- Pineapple Casserole - A sweet, savory, Southern casserole with pineapple, buttery Ritz crackers and sharp cheddar cheese.
- Country-Style Baby Lima Beans - A no-fail Southern recipe for tender baby lima beans (butterbeans) cooked low and slow with bacon.
sweet potato, sweet potatoes, yam, casserole, praline, pecans, southern, recipe, side dish, thanksgiving, best
Yield: 8-10 Servings

SWEET POTATO PRALINE CASSEROLE
prep time: 1 hour and 15 minscook time: 30 minstotal time: 1 hours and 45 mins
ingredients
Sweet Potatoes:
- 4 lbs. sweet potatoes
- 3/4 – 1 cup sugar*
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1/2 cup butter, melted
Praline Topping:
- 1/2 cup all-purpose flour
- 1 cup brown sugar
- 1 heaping cup chopped pecans
- 1/2 cup butter, at room temperature
- Pinch of salt
instructions
Sweet Potatoes:
Arrange sweet potatoes on a baking sheet lined with aluminum foil then pierce each with a fork a few times to vent. Bake at 400 degrees until tender (usually about an hour for large sweet potatoes). Check tenderness by inserting a knife into the thickest potato – knife should slide in easily with no resistance. Do not boil the potatoes or use canned ones. I mean it!
Allow sweet potatoes to cool to room temperature then remove the skins. Add sweet potatoes, sugar*, vanilla, salt, eggs and butter to a medium bowl or stand mixer. Mix on medium speed with an electric mixer for 2 minutes or until fluffy. Spoon sweet potato mixture into a 9x9 casserole dish and spread evenly.
*Start with 3/4 cup of sugar and add more if desired. Some sweet potatoes are much sweeter than others so the amount of sugar that you need can vary. Mix everything up to the eggs and taste it for sweetness. Make it as sweet as you like.
*Start with 3/4 cup of sugar and add more if desired. Some sweet potatoes are much sweeter than others so the amount of sugar that you need can vary. Mix everything up to the eggs and taste it for sweetness. Make it as sweet as you like.
Praline Topping:
To make praline topping, combine flour, brown sugar, pecans, butter and salt in a small bowl and mix until combined. Mixture will be crumbly. Sprinkle praline crumbles evenly over sweet potato mixture. Bake at 350 degrees for 30-35 minutes.
Recipe card created using The Recipes Generator
This recipe was shared at the Weekend Potluck and Meal Plan Monday!
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Mandy these sound incredible. I think I'm going to try these this year for Thanksgiving! Thank you for sharing. :)
ReplyDeleteAwesome! I hope you like it!
DeleteThis sounds like my grandmother's recipe! Since I will be cooking Thanksgiving dinner this year - I'm thrilled to have it in my hot lil hands!!!! Thanks! ~D
ReplyDeleteI hope it lives up to your grandmother's recipe!
DeleteCan't wait to try it. My husband & oldest son love it. Thanks for sharing your wonderful recipes.
ReplyDeleteVery, very similar to mine and oh so good! Yummmy stuff indeed :-)
ReplyDeleteThank you so much for emphasizing not to boil sweet potatoes ~ ever!!! Baking brings out the natural sugars ~ ahhh all that sweet sugarness! yum!
ReplyDeleteThis is very similar to my sweet potato casserole. It's delish I add a little nutmeg and cinnamon to my sweet potatos while mixin em up though..... Soooooooooo good
ReplyDeleteHonestly, I don't care what time of year it is...I adore my sweet potatoes!! This sounds absolutely divine for anytime of the year!! Where I live, we do MANY Pot-Luck Dinner get-togethers, so dishes like this come in handy year-round!! I am always on the search for "something different", something "unique", something "nobody else will bring"!! Thank you for another "something" idea for me!!
ReplyDeletedo u have anything that per tains to using dried cranberrie for the holidays i love them.. thanks mary w.
ReplyDeletemy name is mary w and its the only way i could get it to take my question so i just hit anonymous .. i only have an yahoo. e mail addy and so i couldnt use it cos it wasnt an option.. so thanks for pupshing my message .. thanks !!!! mary w.
ReplyDeleteI make this for my Honey. He loves it. However, I replace the sugar with bagged splenda to help cut the sugar amount down since he's borderline diabetic. I have been thinking seriously about pouring this in a pie shell and turning it into a pie. I think it's sweet enough to pass.
ReplyDeleteCan Splenda (brown and white) be substituted for this recipe as I can't have any sugar?
ReplyDeleteFor the filling, yes. For the topping, no.
DeleteSweet potato praline casserole will be on my table this year. I really enjoy your recipes and even had to beg forgiveness from the Lord because I had thrown away my bacon fat! Now I'm well stocked, thank you very much!
ReplyDeleteWhat is the yield for this recipe?
ReplyDeleteMaking for my boyfriends families Thanksgiving this year...Hope it's a great success :)
ReplyDeleteCan you make this a day ahead and reheat it right before serving?
ReplyDeleteAbsolutely! I prep a lot of my casseroles the day before and then cook them while the turkey is resting. If you cook it all the way through the day before, cover with aluminum foil to reheat to prevent it from drying out or the pecans browning too much.
DeleteThanks Mandy! That's what we'll do. Looks delish - can't wait to eat it! And Happy Thanksgiving!
DeleteThank you for this recipe Mandy! It was a HUGE hit with all of our guests yesterday and earned a permanent place on our Thanksgiving menu. Hope you had a wonderful and delicious day too!
Deletehow many will this serve?
ReplyDeleteProbably 12-15 side dish servings.
DeleteI agree with you about enjoying them savory. This recipe looks quite delicious and I will be giving it a go! Thanks for posting the recipe!
ReplyDeleteI'm wanting to do this recipe for thanksgiving this year. I was wondering your thoughts if it would be good to add some sour cream or cream cheese to it to make it a little creamy, or would that ruin it? LOL If so, how much?
ReplyDeleteI made this today for Thanksgiving Dinner and it was a huge hit with everyone.
ReplyDeleteYep, did this last year loved it. I just have one little problem. Lol my grown grandkids are allergic to nuts (bless their hearts) soo I put pecans on half of it. Did fine. I now have a gluten intolerant grandson in law GOOD Grief!!
ReplyDeleteWhy doesn't my topping come out crumbly. It is runny!
ReplyDeleteIs your butter cold? Did you pack your brown sugar?
DeleteSince I used margarine, it that why my topping came out runny?
ReplyDeleteLoved this. I have never been a sweet potato fan, made this for family member who loves sweet potatoes. We all loved it.
ReplyDeleteI made this for our Thanksgiving dinner, and it was absolutely excellent!
ReplyDelete