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….
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.
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.
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 swear they can’t stand them.
Praline Sweet Potato Casserole Video
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Praline Sweet Potato Casserole
These praline sweet potatoes are our favorite Thanksgiving side dish recipe! They are so yummy that we eat these instead of pie.
- 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
- Spray 2 quart casserole dish with nonstick spray. Heat oven to 350 degrees.
- Mix together the sweet potatoes, sugar, vanilla, eggs and cream. Spread in the casserole dish.
- 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.
- Serving Size: 1/8th
- Calories: 489
- Sugar: 43g
- Sodium: 36mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 97mg
**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
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.
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.
Kellie Swope says
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!
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.
Hi! Can I use sweet condense milk instead of heavy cream?? Thanks in advance!
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.
Pam Mattson says
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.
Howdy Pam! I would try a gluten free flour blend as your substitute. The texture will be different but it is your best option.
Hi! Making this for tomorrow. Is 3 C mashed all that is really in it??
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
Angela Martinez says
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!
So glad I could help you out Angela! And yes, definitely use fresh next year and you won’t have any trouble 🙂
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!
This recipe does a great job of converting those haters into lovers 🙂
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.
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!
Those pictures make it look so yummy!
Thank you Barbara!
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
I am so thrilled you loved it Sheba! Changed the sweet potato game in this house :O)
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!
I love hearing comments like this Carrie! You are very welcome 🙂
Shirlene Huff says
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.
Thanks Shirlene for sharing your variation with my readers!
Loretta Brazzel says
If you refrigerate the casserole overnight, do you bring the casserole to room temperature before baking?
Great question Loretta! No, you can take it right from the fridge into the oven. Enjoy!
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!
You are very welcome Diane!
Hello! I am really excited to use this recipe this year based all the rave reviews! Quick clarification tho… I plan to use a 9×13 dish because we have around 20 people coming. I read through all the comments and saw back on Nov 25 2016 there were comments to double the recipe for a 9×13. (Put the dates for easy reference!) However on Dec 18 2018 you mention you use 1 1/2 recipe for 9×13. Can you help clarify which is best? 1 1/2 the ingredients or full doubled? Thank you so much!
Does help if I give the right dates (ugh!!)
Nov 24 and 25 of 2014 have comments about doubling for 9×13 dish…. not 2016! So sorry to confuse!
Dec 18 2016 is the comment about using 1 1/2 the recipe