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Home » Holidays

Published: Nov 6, 2017 · Updated: Oct 3, 2022 by Carole Jones · 141 Comments

Praline Sweet Potato Casserole

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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 swear they can’t stand them.
 

Praline Sweet Potato Casserole Video

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Praline Sweet Potato Casserole

Praline Sweet Potato Casserole

5 from 4 reviews

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

Ingredients

Scale
  • 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.
  • Author: Carole Jones

Nutrition

  • 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

Did you make this recipe?

Tag @thecarolejones on Instagram and hashtag it #mykitchenescapades

 **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 


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Categories: Holidays Tags: Sweet Potatoes, Vegetables

Filed Under: Holidays
141 Comments

About Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

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Comments

  1. Anonymous says

    December 24, 2010 at 7:15 pm

    I hated sweet potatoes up until these, we had these at thanksgiving and all I can say is that they were AWESOME!!!!

    Reply
  2. Carole says

    December 24, 2010 at 8:28 pm

    I’m so glad you loved them. I hated sweet potatoes until these as well. They tend to make believers out of us former haters 🙂

    Reply
  3. Anonymous says

    January 18, 2014 at 2:39 am

    Could I use milk instead of cream?

    Reply
  4. Carole says

    January 18, 2014 at 2:51 am

    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. Vicky Brodsky says

    November 03, 2014 at 3:34 pm

    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
    • Carole says

      November 03, 2014 at 4:05 pm

      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
  6. Shelby says

    November 11, 2014 at 2:15 pm

    How much is a 1/4 pound of butter

    Reply
    • Carole says

      November 11, 2014 at 5:24 pm

      Great question Shelby! It is one stick of butter in the US, or 1/2 C. -Carole

      Reply
  7. NJ says

    November 12, 2014 at 11:07 am

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

    Reply
    • Carole says

      November 12, 2014 at 1:20 pm

      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
    • Theresa says

      November 24, 2015 at 9:57 am

      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
      • Carole says

        November 24, 2015 at 10:01 am

        Thanks Theresa and I couldn’t agree more!

        Reply
        • Michelle says

          November 24, 2015 at 11:17 pm

          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
          • Carole says

            November 25, 2015 at 2:50 pm

            That will work just fine Michelle! Come back and let me know what you think!

          • Michelle says

            November 27, 2015 at 12:06 am

            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

    • Teri says

      November 24, 2021 at 3:27 pm

      I make this recipe every year and I tried canned sweet potatoes GROSS take the extra time it’s no where near the same results with canned






      Reply
      • Carole says

        November 29, 2021 at 3:56 pm

        Thanks Teri!

        Reply
  8. Amanda says

    November 17, 2014 at 6:22 am

    Wondering how many this will feed on an average?

    Reply
    • Carole says

      November 17, 2014 at 7:56 am

      Amanda- I would say easily 15 as a side dish for Thanksgiving

      Reply
  9. Courtney says

    November 19, 2014 at 10:57 pm

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

    Reply
    • Carole says

      November 20, 2014 at 8:37 am

      Courtney – I beg you to please try this first as instructed! I promise you that you will never go back to putting marshmallows on top of your sweet potatoes. PROMISE!! -Carole

      Reply
      • Courtney says

        November 23, 2014 at 7:20 am

        Alrighty – I’m going to try it. Do you use unsalted or salted butter?

        Reply
        • Carole says

          November 23, 2014 at 9:07 am

          I use salted butter. Come back and tell me what you think Courtney!

          Reply
  10. Frances says

    November 21, 2014 at 10:44 am

    Wondering if you could prepare These ahead of time. Maybe the day before?

    Reply
    • Carole says

      November 21, 2014 at 12:10 pm

      Frances- I make them the night before and wait to bake them until after the turkey comes out of the oven. Let me know how you like them

      Reply
  11. Jess says

    November 21, 2014 at 10:24 pm

    About how many sweet potatoes does it take to make 3 cups mashed?

    Reply
    • Carole says

      November 22, 2014 at 8:36 am

      Jess – depends on the size of the potato but for large ones, about four

      Reply
  12. Jeanine says

    November 24, 2014 at 8:45 am

    In the picture, looks like you used a 9×13 dish. Did you double recipe for that size?

    Reply
    • Carole says

      November 24, 2014 at 9:42 am

      Jeanine- that is not a 9×13 dish but if you wanted that big of a pan, yes you would need to double the recipe and increase the cook time.

      Reply
  13. Yvette says

    November 24, 2014 at 8:20 pm

    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
    • Carole says

      November 24, 2014 at 9:24 pm

      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. Yvette says

    November 25, 2014 at 7:10 am

    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
    • Carole says

      November 25, 2014 at 8:01 am

      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. Shelly says

    November 25, 2014 at 8:07 pm

    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
    • Carole says

      November 25, 2014 at 9:55 pm

      I can’t wait to hear Shelly! I make a double batch every year

      Reply
  16. Yvette says

    November 25, 2014 at 9:06 pm

    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
    • Carole says

      November 25, 2014 at 10:18 pm

      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
  17. Kellie says

    November 26, 2014 at 9:36 am

    hi! I’m making this for Thanksgiving and am I reading right that I can make this tonight and have it ready to go in the oven tomorrow? Thanks:)

    Reply
    • Carole says

      November 26, 2014 at 10:54 am

      That is correct Kellie! Come back and let me know how you like them

      Reply
  18. Belinda says

    November 26, 2014 at 5:43 pm

    Can’t wait to try this tomorrow… This looks delicious…

    Reply
    • Carole says

      November 26, 2014 at 6:41 pm

      Thanks Belinda! Come back and let me know how you liked them

      Reply
  19. Liz says

    November 26, 2014 at 7:04 pm

    Hi, is that a tablespoon of vanilla ? And if doubling do you double the vanilla also ? Thanks !

    Reply
    • Carole says

      November 26, 2014 at 8:08 pm

      Liz- yes to both of your questions

      Reply
  20. Ashley says

    November 26, 2014 at 8:31 pm

    Hi, this sounds yummy! Does this need to be covered at all during any of the bake time?

    Reply
    • Carole says

      November 26, 2014 at 8:54 pm

      Nope

      Reply
    • TIFFANIE says

      November 21, 2022 at 12:29 pm

      Can you use half and half instead of heavy cream

      Reply
      • Carole Jones says

        November 21, 2022 at 12:32 pm

        Yes, but the result will be a bit different. Not quite as rich and a bit more liquidy

        Reply
  21. Anne says

    November 26, 2014 at 8:39 pm

    Do you put the topping on right before baking or can it be refrigerated over night too?

    Reply
    • Carole says

      November 26, 2014 at 8:55 pm

      Anne- I have mine the the fridge right now with the topping on it. I will bake it tomorrow

      Reply
      • Anne says

        November 26, 2014 at 10:37 pm

        Thanks, we are excited to try this new recipe!!!

        Reply
        • Carole says

          November 26, 2014 at 11:00 pm

          Anne- be sure you come back and let me know how it turned out

          Reply
  22. Carol says

    November 26, 2014 at 9:03 pm

    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
    • Carole says

      November 26, 2014 at 9:10 pm

      You have to come back and tell me if this recipe converted you Carol! They converted me

      Reply
      • Carol says

        November 26, 2014 at 9:15 pm

        I surely will!!

        Reply
  23. Sandy says

    November 26, 2014 at 11:37 pm

    does it matter if its light Brownsugar, golden brownsugar or dark Brownsugar

    Reply
    • Carole says

      November 27, 2014 at 7:44 am

      Sandy- I use light brown sugar but all would work

      Reply
  24. tera says

    November 27, 2014 at 1:26 am

    Can I peel and boil the sweet potatoes like you would do for mashed? Happy Thanksgiving

    Reply
    • tera says

      November 27, 2014 at 1:29 am

      Can I peel and boil the sweet potatoes like you would do for mashed? Happy Thanksgiving…….. oh by mix do you mean in a mixer or by hand. .. chunky or smooth?

      Reply
      • Carole says

        November 27, 2014 at 7:48 am

        Tera- I mash the cooked flesh with a fork and then mix all the ingredients together with a whisk

        Reply
    • Carole says

      November 27, 2014 at 7:47 am

      Tera- your potatoes will be too wet if you do that. Microwave them whole with the peels on until they are very soft and then scoop out the insides

      Reply
      • tera says

        November 27, 2014 at 12:09 pm

        Perfect. … thank you so much

        Reply
        • Carole says

          November 27, 2014 at 12:38 pm

          So glad Tera! Thanks for coming back and letting me know

          Reply
  25. Sam says

    November 27, 2014 at 11:48 am

    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
    • Carole says

      November 27, 2014 at 12:06 pm

      Sam- it is a whole tablespoon of vanilla. I promise you need it

      Reply
  26. Kellie says

    November 27, 2014 at 8:11 pm

    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
    • Carole says

      November 27, 2014 at 9:13 pm

      Hooray! Down with marshmallows on sweet potatoes

      Reply
  27. Yvette says

    November 27, 2014 at 9:47 pm

    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
    • Carole says

      November 28, 2014 at 8:06 am

      I couldn’t agree more Yvette. Thanks so much for coming back and letting me know how it turned out

      Reply
  28. April Driggers says

    November 28, 2014 at 5:00 pm

    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
    • Carole says

      November 28, 2014 at 6:27 pm

      So glad they were a hit for your Thanksgiving dinner April!

      Reply
  29. Traci says

    November 29, 2014 at 10:34 pm

    I am not a big sweet potatoe fan. Until I had these. Delicious!!!!

    Reply
    • Carole says

      November 30, 2014 at 8:26 am

      So thrilled to hear that Traci! Thanks for letting me know

      Reply
  30. Karrie says

    December 03, 2014 at 10:42 pm

    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
    • Carole says

      December 04, 2014 at 8:41 am

      I love that idea Karrie! Thanks for sharing it with me -Carole

      Reply
  31. Amanda says

    December 23, 2014 at 10:48 pm

    Do you use yams or sweet potatoe for this dish? Or would it make a difference?

    Reply
    • Carole says

      December 24, 2014 at 10:24 am

      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. Manz says

    December 27, 2014 at 7:35 am

    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
    • Carole says

      December 27, 2014 at 12:47 pm

      Thanks so much for coming back and letting me know how it turned out for you! I made it as well for Christmas 🙂 -Carole

      Reply
  33. Bonita says

    December 27, 2014 at 7:16 pm

    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
    • Carole says

      December 27, 2014 at 7:18 pm

      Oooo….the mother in law! So glad I was able to help and thank you so much for coming back and letting me know how it turned out 🙂 -Carole

      Reply
  34. Joanne says

    January 04, 2015 at 1:48 am

    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
    • Carole says

      January 04, 2015 at 3:30 pm

      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. Heather says

    November 11, 2015 at 7:50 pm

    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
    • Carole says

      November 11, 2015 at 9:52 pm

      This is an interesting idea Heather! I worry a bit about the crumble on top not getting crunchy however. Let me know if you give it a try.

      Reply
  36. Ginger Jarnagin says

    November 19, 2015 at 8:40 am

    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
    • Carole says

      November 19, 2015 at 12:07 pm

      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. Pam says

    November 21, 2015 at 8:06 am

    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
    • Carole says

      November 21, 2015 at 8:23 am

      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
      • Pam says

        November 21, 2015 at 9:18 pm

        Ha ha! Understood! I’m doin’ it anyway! No substitutions!

        Reply
  38. Nan says

    November 24, 2015 at 11:40 am

    Can yams be used instead of sweet potatoes or are they the same

    Reply
    • Carole says

      November 24, 2015 at 1:11 pm

      Absolutely 🙂

      Reply
  39. RL says

    November 26, 2015 at 5:56 am

    How many servings does this recipe prepare? Thx!

    Reply
    • Carole says

      November 26, 2015 at 7:25 am

      It depends on serving size but for Thanksgiving as a side dish, it easily serves 8 – 10

      Reply
  40. Sam says

    November 26, 2015 at 9:00 am

    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
    • Carole says

      November 26, 2015 at 11:02 am

      I’m so glad Sam! Thanks for letting me know

      Reply
  41. Jeena says

    November 26, 2015 at 6:34 pm

    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
    • Carole says

      November 26, 2015 at 11:02 pm

      I made a double batch today and so excited for leftovers tomorrow

      Reply
  42. Michelle says

    November 26, 2015 at 8:21 pm

    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
    • Carole says

      November 26, 2015 at 11:03 pm

      Bummer Michelle! I hope you give it a try again because this is killer stuff

      Reply
  43. Tara says

    November 27, 2015 at 8:50 pm

    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
    • Carole says

      November 28, 2015 at 2:31 pm

      You are so welcome Tara 🙂

      Reply
      • Tara says

        December 27, 2015 at 8:40 pm

        I made it again for Christmas. Except this time I made 3 pans of it!! LoL everyone loved it!

        Reply
        • Carole says

          December 28, 2015 at 2:45 pm

          Awesome Tara! I made it as well because we just can’t get enough of this stuff

          Reply
  44. Morgan says

    November 10, 2016 at 12:26 pm

    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
    • Carole says

      November 11, 2016 at 3:58 pm

      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. Kellie Swope says

    November 17, 2016 at 6:11 pm

    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
    • Carole says

      November 18, 2016 at 9:45 am

      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
  46. Yamileth says

    November 19, 2016 at 1:48 pm

    Hi! Can I use sweet condense milk instead of heavy cream?? Thanks in advance!

    Reply
    • Carole says

      November 20, 2016 at 4:13 pm

      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. Pam Mattson says

    November 19, 2016 at 2:47 pm

    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
    • Carole says

      November 20, 2016 at 4:14 pm

      Howdy Pam! I would try a gluten free flour blend as your substitute. The texture will be different but it is your best option.

      Reply
  48. Deb says

    November 23, 2016 at 9:36 pm

    Hi! Making this for tomorrow. Is 3 C mashed all that is really in it??

    Reply
    • Carole says

      November 24, 2016 at 7:24 pm

      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. Angela Martinez says

    November 25, 2016 at 1:52 am

    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
    • Carole says

      November 26, 2016 at 3:04 pm

      So glad I could help you out Angela! And yes, definitely use fresh next year and you won’t have any trouble 🙂

      Reply
  50. Lynette says

    November 25, 2016 at 7:36 pm

    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
    • Carole says

      November 26, 2016 at 3:03 pm

      This recipe does a great job of converting those haters into lovers 🙂

      Reply
  51. Linda says

    December 18, 2016 at 7:34 am

    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
    • Carole says

      December 18, 2016 at 5:46 pm

      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
  52. Barbara says

    November 10, 2017 at 4:04 pm

    Those pictures make it look so yummy!






    Reply
    • Carole says

      November 12, 2017 at 9:21 pm

      Thank you Barbara!

      Reply
  53. Sheba says

    November 24, 2017 at 7:59 am

    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
    • Carole says

      November 24, 2017 at 2:07 pm

      I am so thrilled you loved it Sheba! Changed the sweet potato game in this house :O)

      Reply
  54. Carrie says

    November 26, 2017 at 3:19 pm

    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
    • Carole says

      November 29, 2017 at 6:41 pm

      I love hearing comments like this Carrie! You are very welcome 🙂

      Reply
  55. Shirlene Huff says

    November 02, 2018 at 11:26 am

    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
    • Carole says

      November 04, 2018 at 10:49 am

      Thanks Shirlene for sharing your variation with my readers!

      Reply
  56. Loretta Brazzel says

    November 20, 2018 at 2:14 pm

    If you refrigerate the casserole overnight, do you bring the casserole to room temperature before baking?

    Reply
    • Carole says

      November 21, 2018 at 10:40 am

      Great question Loretta! No, you can take it right from the fridge into the oven. Enjoy!

      Reply
  57. Diane says

    November 22, 2018 at 9:10 pm

    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
    • Carole says

      November 26, 2018 at 7:47 am

      You are very welcome Diane!

      Reply
  58. Carolyn says

    November 24, 2019 at 10:24 am

    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!

    Reply
    • Carolyn says

      November 24, 2019 at 10:31 am

      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

      Thanks again

      Reply

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