Praline Sweet Potato Casserole

(4 votes)
3 minutes
November 14, 2023
Carole JonesJump to Recipe

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 ashed 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 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

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


  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
  • Method: Cooked
  • Cuisine: International


  • 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

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.


7 years ago

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

7 years ago

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

7 years ago

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!

6 years ago

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

Shirlene Huff
6 years ago

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.

6 years ago

Thanks Shirlene for sharing your variation with my readers!

Loretta Brazzel
6 years ago

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

6 years ago

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

6 years ago

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!

6 years ago

You are very welcome Diane!

5 years ago

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!

5 years ago

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

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