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Praline Sweet Potato Casserole

Praline Sweet Potato Casserole will convert anyone who *thinks* they hate sweet potatoes into someone who craves them. If you are looking for amazing sides for Thanksgiving dinner, this is the best sweet potato recipe!  This recipe comes straight from the South, so while it may not be very healthy, you know it is fabulous.  This holiday side dish recipe is much more like a dessert but that is what makes it such a perfect indulgence.  You will never guess what gives these sweet potatoes their perfectly creamy texture….
Praline Sweet Potato Casserole

When it comes to sides for Thanksgiving, there are a few required recipes like my world famous Amish Potato Rolls and Garlic Mashed Potatoes but it wouldn’t be the holidays without this Praline Sweet Potato Casserole. If you think you don’t like sweet potatoes, you have to give these a try. They are amazing and converted me to sweet potatoes about 15 years ago. We love them so much that we make a pan of them for Christmas as well.
Praline Sweet Potato Casserole
I know there are a lot of you out there who will tell me that you can’t stand sweet potatoes, but that is because you have never had these sweet potatoes.  If you give these bad boys a try and then tell me you don’t like them, then I will believe you.
Praline Sweet potato casserole
What makes this the best sweet potato recipe?  I made it heavy on the praline topping so that makes it extra special in my book.  There are people who come to have Thanksgiving dinner at my house solely for this recipe.  I have converted so many people to this sweet potato casserole recipe, all who sweat they can’t stand them.

Check out my 1 minute video to see how quickly this sweet potato casserole recipe comes together!  I generally use my favorite 2 quart baking dish when I make this recipe but if you have a big crowd coming for Thanksgiving, you can use a 9×13″ baking dish if you 1 1/2 times the recipe.
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Praline Sweet Potato Casserole

Praline Sweet Potato Casserole

★★★★★ 5 from 3 reviews
  • Author: Carole Jones
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Description

These praline sweet potatoes are our favorite Thanksgiving side dish recipe!  They are so yummy that we eat these instead of pie.

Scale

Ingredients

  • 3 C mashed sweet potatoes (cook in the microwave)
  • 1/2 C sugar
  • 1 Tb vanilla
  • 2 eggs
  • 1/4 pint heavy cream
  • 1/4 pound butter
  • 1 C brown sugar
  • 1/2 C flour
  • 1 C chopped pecans

Instructions

  1. Spray 2 quart casserole dish with nonstick spray. Heat oven to 350 degrees.
  2. Mix together the sweet potatoes, sugar, vanilla, eggs and cream. Spread in the casserole dish.
  3. With a pastry cutter, cut together the butter, brown sugar and flour until crumbly. Mix in the pecans and sprinkle over the potatoes. Bake for 30 minutes.
 **My friend, this post contains Amazon affiliate links which means I receive a small compensation if you make a purchase using my link, at no additional cost to you.   And no worries….I only link to products that I both use and love! ~Carole 

Reader Interactions

Comments

  4. If you do, I would use whole milk but your result will be a lot more watery and not as creamy. I would try evaporated skim milk instead if you are trying to reduce the amount of fat. Good luck!

    Reply

  5. By cook in the microwave, do you meant just heat? and for the cream, can you be a little more specific? I’m a total novice cook! Thanks!

    Reply

    • Vicky – you want to cook the sweet potatoes in the microwave until they are soft and able to be mashed, like you would a normal potato. Poke a few holes around the skin, and microwave on high for 5 minutes, then turn it over and microwave for another 5 minutes. Keep doing this until the sweet potato is soft. As far as the cream, I use heavy whipping cream. This recipe is very dangerous because it is addictive 🙂 Enjoy -Carole

      Reply

  7. Has anyone ever used canned Sweet Potatoes instead of fresh? Or substituted Walnuts for the Pecans. Lazy is my middle name (smile)

    Reply

    • I am sure the walnuts would be wonderful. Having never used canned sweet potatoes, I’m not sure. My initial thought would be to reduce the amount of cream a little bit because the canned ones will be much more wet then fresh.

      Reply

    • I know this question is from last year but I thought I would give my two cents in case someone has this same question.
      Do Not use canned sweet potatoes!! They are overcooked mush and have stuff added to them already in the can. They would not turn out anything like the original recipe.

      Reply

        • Have you used evaporated milk before? Couldn’t find whipping cream today. Will the taste be really off. I usually makes this with the marshmallows but I seen your pin and figured I would give it a whirl since everyone said its so good.

          Reply

          • It was a hit!! Everyone loved it. I doubled it in a 9×13 a little extra cook time it came out perfect.
            The only thing is my crumb topping went soft on me. So I just plopped it on there anyways. Lol.
            I will deff make it again. Ty sm for your help with the cream. I did find some at the store and didn’t use the evaporated milk.
            Hope you had a blessed day

  9. Could I add mini marshmallows into this topping or would that ruin it? My people really like marshmallows in their casseroles 😉

    Reply

  13. hey I have 2 questions I am making this for thanksgiving and am tempted to double it how many people does it serve? Also what is 1/4 pint heavy cream in actual measurements do you mean 1/4 cup?

    Reply

    • As a side dish, it serves about 8-10. I double it just because we love eating it for days after. Heavy cream is sold in 1/2 pint containers. Use half of that container

      Reply

  14. Oh ok I will have to get the smaller container I bought a large thing of heavy cream for whipped cream etc. When doubling did you use a 9X13? I’m hoping it fits into a 3 quart dish

    Reply

    • Yvette- if you already have a big container of cream just measure out 1/2 C of the cream. That equals a 1/4 pint. I do use a 9×13 pan to double the recipe

      Reply

  15. I’ve tried many different sweet potato casseroles. Something about this one just kept tugging at me until I wrote it down! I will let you know how my Georgia family likes it. <3

    Reply

  16. One more question then I’ll leave you alone lol when you double do you increase the time or anything? I have it sitting in my fridge right now ready to go doubled it fit perfectly in my 3qt casserole dish now just wondering what the cooking time would be

    Reply

    • You can bother me anytime Yvette! Yes, you will need to increase the time. I would say add 15 minutes to it and check. It will be hot and bubbly when it is finished. It might need more time than that but I think that is a good point to check on it

      Reply

  22. Getting mine ready for tomorrow now! Sounds so good and I’m not a sweet potato lover, but many in my family are. Maybe I’ll be a lover after tomorrow. Thanks for sharing recipe!

    Reply

  25. is it a tsp of vanilla (and im assuming extract?) or a tbs? In your recipe is says Tb? I cant imagine using a whole tablespoon of vanilla…?

    Reply

  26. I made this last night and put it in the fridge and baked it today and it was so good! Everyone loved it!! Thanks for the recipe :). Also I don’t miss the marshmallows at all;)

    Reply

  27. Just for the record this was the best thing I’ve ever eaten in my life I seriously licked the serving spoon even my son who hates sweet potatoes liked it AMAZING!! I want to take a bath in it lol

    Reply

  28. I’m a sweet potato lover…. but these… ARE THE BEST! I made them for the first time on Thanksgiving and I AM IN LOVE! I even had a non-sweet potato lover say they were absolutely the best he’s ever had! Definitely on my repeat list for Thanksgiving…. and any other time I have a hankerin’ for some delicious sweet potatoes! I have to share your recipe on my blog and send everyone here! I’m following you on my Feedly reader now! 🙂

    Reply

  30. For the topping when it calls for flour, I substituted with buttered pecan cake mix. And it was to die for!! We didn’t need desserts, everyone just wanted the casserole!

    Reply

    • Amanda – every grocery store labels the differently, but you want the orange fleshed ones. I call them sweet potatoes, but others call them yams. -Carole

      Reply

  32. Thank you for providing this lovely recipe. I made it for Xmas day lunch and it came out really great. I didn’t have any pralines though so i used sliced almonds instead.

    Reply

  33. For someone who doesn’t cook and wanted to impress her mother-in-law from PA, this recipe turned out to be the best dish ever!! She even wanted the recipe. Thanks so much for posting this recipe!
    (I didn’t even know potatoes oxidized and still managed to save the dish!)

    Reply

  34. I avoid using the microwave for health reasons so am looking forward to baking these instead, prior to mashing them. I also avoid sugar and can use coconut sugar yet wondered if You had tried substituting a liquid such as apple juice? Can I use coconut oil for the butter? Looking forward to making these for Ukranian Christmas 2015!

    Reply

    • Joanne – I have not tried using a sugar substitute of any kind with this recipe. I think the substitute would work well in the sweet potatoes themselves, but I worry about using a substitute sugar in the crumble on top. I think coconut oil could be used instead of butter but your end result will be a different texture and flavor. Let me know how it works for you! -Carole

      Reply

  35. i was thinking doing it in the crockpot would be a great way to save some room in the stove. I plan on doubling the recipe as I am serving almost 20, do you know how long I would need to put in the crockpot?

    Reply

  36. I’ve read the comments and a bit confused on the size of dish I should use. I will not be doubling the dish but doing it as is, so should it be in a 9 x 13 or 8 x 8?

    Thanks
    Ginger

    Reply

    • Hey Ginger! The measurement for the dish size is a volume size, 2 quarts so any dish that holds that much will work. Between the two options you listed, I would use the 8×8 pan. Hope you love it!

      Reply

  37. This sounds INCREDIBLE!!! Gonna give it a shot with my finicky brood on Thanksgiving. Actually think they’re gonna love it…For health reasons can I substitute Greek yogurt or kefir for the heavy cream?

    Reply

    • Hey Pam! This recipe is killer so I’m glad you are going to try it. You could try that substitution but it isn’t that much cream really. A half cup really makes an amazing texture. Plus, with the praline topping, even if you don’t use the cream, it is not close to healthy 🙂

      Reply

  40. Carole-Kudos on cooking the potatoes in the microwave. I was not expecting to learn any new techniques by reading your recipe. I have always boiled my potatoes and saved the broth for other things. I found your idea of cooking them in the microwave much less time and mess. More importantly the mashed sweet potatoes had a better taste. Thank you for sharing!!!

    Reply

  41. I found your recipe on Pinterest and made this last year. Easily, it was the hit of Thanksgiving. The only complaint I got was that there wasn’t enough for leftovers! I tripled the recipe this year, and you’re so right, this is FAR and away much better than yams with marshmallows.

    Reply

  42. I tried the recipe today and it was very runny. I double checked all the measurements. I don’t know what I did wrong. I dumped it before putting it in the oven and went with another recipe.

    Reply

  43. I was on the hunt to find a new dish to make this thanksgiving and came across this one and decided to give it a shot.
    OMG! SO GOOD!!! Just like others have said, even people that don’t normally like sweet potatoes couldn’t stay out of it! It was the first dish on the table to be completely finished! I’ve officially been told that this dish will now be expected for every holiday family gathering. LoL
    Thank you so much for sharing the recipe.

    Reply

  44. I made this last year twice and it was a hit both times! Coming from a Cajun, this is the best sweet potato casserole ever! The only issue I had both times is that the topping started to smooth out so I’m guessing the butter melted from the heat in the kitchen. Not sure how to avoid that. I will definitely make them again.

    Reply

    • Hey Morgan! I take your comment as a high compliment! I make my dish the day before and keep it cold in the fridge before putting it in the oven to bake on Thanksgiving. The butter is very cold and it should solve your spreading issue.

      Reply

  45. Can you freeze this previously before you bake it? I only ask because I make a ton of stuff for thanksgiving and i have to stick to a schedule of sorts to get everything done. I was wondering if I could make this a few days ahead of time. Thanks! It looks delish!

    Reply

    • Howdy Kellie! You could certainly freeze it or if it a few days ahead, just keep it in the fridge until you bake it. I make mine two days ahead of time, put it in the fridge then toss it in the oven while the turkey is resting and being carved.

      Reply

    • Hey there Yamileth! Do not use sweetened condensed milk but you can used just condensed milk if that is your only option. The cream is best if you can get it.

      Reply

  47. I have made this so many times and am not allowed to come to some gatherings unless I bring this. Lol. This year I have several family members that are gluten free so I am trying to fix this so they can eat it. Any suggestions? I am thinking of rice flour or maybe a gluten free flour. Any help would be appreciated.

    Reply

    • Hey Deb! Yes, 3 C mashed but once you add the other ingredients as well as the topping, it makes quite a bit. Remember, this goes in a smaller pan, not a 9×13 inch one

      Reply

  49. I make a casserole like this every year. This year I couldn’t find my usual recipe so I used yours. It is such a great recipe! If i don’t show up with my sweet potato casserole, I’m in trouble. I used canned sweet potatoes, it was a bit runny. I should’ve used fresh… I highly recommend this recipe! Keep in mind once you start, you’ll have to make it every year!
    Thank you

    Reply

  50. I made these for Thanksgiving (2016) and had so many compliments. My mother in law who doesn’t even like sweet potatoes raved about these. GREAT recipe, thank you!

    Reply

  51. I am going to try ghis for xmasvthis year but i want to make a 9 x 13 pan. Do i double up on all the ingrediants and exactly how many potatoes do i need.

    Reply

    • Hey Linda! I make this in a 9×13 pan every year since it is so popular. I use 1 & 1/2 times the original recipe. As far as the number of sweet potatoes, it completely depends on the size of the potatoes you buy! I buy the biggest ones I can find and they end up making about 1 C of mashed sweet potato for each one. I hope that helps and be sure to come back and let me know how the recipe turns out!

      Reply

  53. Carole! Carole! Carole! Thank you for recipe. It was sooooo delicious! Just woke up with it I’m my mind lol guess we know whats for breakfast

    ★★★★★

    Reply

  54. I’ve made this recipe every year since you’ve posted it. It’s one of our family favorites! My kids ask me to make it each year now. We absolutely love it! Thank you for sharing!

    ★★★★★

    Reply

  55. I have been making this for years and always, always, always get compliments. However, I do not use eggs and also substitute vanilla coffee creamer for the cream. Also, for 6 cups sweet potatoes, I only use 1/2 stick of butter and about 3/4 cup of white sugar. For the topping, I use 1 cup (yep, 2 sticks), 1 cup flour, 1 cup brown sugar and 1 cup nuts. Melt together and spread on top of potatoes.

    Reply

  57. I made these for Thanksgiving today; no changes; I made them just as written. They were a BIG hit, and I’ve already been given instructions to bring them next year! Thanks for a TERRIFIC recipe!

    Reply

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