A Southern take on the traditional sweet potato casserole; a creamy sweet potato base covered liberally with a crunchy pecan praline topping. This dish is great even at room temperature.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch casserole dish.

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  • Mix sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, salt, vanilla extract, and cinnamon together in a bowl until smooth; spread into the prepared casserole dish.

  • Stir brown sugar, pecans, and 1/3 cup butter together in a bowl. Mix flour into pecan mixture using your hands until evenly coated and crumbly; sprinkle over sweet potato mixture.

  • Bake in the preheated oven until cooked through and praline topping is lightly browned, about 40 minutes. Cool slightly before serving, at least 25 minutes.

Cook's Notes:

Use a hand mixer for the sweet potato mixture for a smoother result. Just use a wooden spoon if you prefer a more rustic casserole with chunks of sweet potatoes.

Nutrition Facts

489.3 calories; 5.7 g protein; 73.1 g carbohydrates; 65.7 mg cholesterol; 377.5 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/25/2015
I made half of this recipe using three very large sweet potatoes (35 oz when they were cooked and peeled ) and it was outstanding! I'm in the process of baking it again right now. It's ridiculously delicious and easy. Read More
(13)
22 Ratings
  • 5 star values: 19
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/25/2015
I made half of this recipe using three very large sweet potatoes (35 oz when they were cooked and peeled ) and it was outstanding! I'm in the process of baking it again right now. It's ridiculously delicious and easy. Read More
(13)
Rating: 5 stars
11/25/2015
I made half of this recipe using three very large sweet potatoes (35 oz when they were cooked and peeled ) and it was outstanding! I'm in the process of baking it again right now. It's ridiculously delicious and easy. Read More
(13)
Rating: 5 stars
11/28/2015
This is my go-to Thanksgiving/Christmas recipe & I have been making it for years. My only changes are to add 1/4 tsp nutmeg and up the cinnamon to a full tbs for personal taste. I also add a ring of marshmallows around the edge during the last 5 minutes of cooking time for my kiddos. Great recipe as written. Highly recommended! Read More
(5)
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Rating: 5 stars
01/30/2016
I didn't use sugar in potato part (just the topping). My family LOVED IT! They want it to become our new traditional dish for all special occasions. Read More
(2)
Rating: 5 stars
11/25/2016
This a winner for me! I usually make casserole with pecan in the mixture of potatoes and top with marshmallows. The only change I made was add 1/2 cup of whipping cream to potato mixture. Makes the mixture fluffier and a tad sweeter.. GREAT RECIPE! Read More
Rating: 5 stars
11/25/2017
The hit of the party... Everyone loved it! Read More
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Rating: 5 stars
11/24/2019
I made it and it was great but I think next time I will use marshmallow topping Read More
Rating: 5 stars
01/15/2018
I made this for Thanksgiving and boy was it just what I was looking for! The filling was just the right consistency and the crust was the perfect crisp. I will absolutely keep this forever- now a family favorite! I am a huge foodie and know what good soul food should taste like! Read More
Rating: 5 stars
02/05/2020
This dish is so delicious, we have it every year at thanksgiving. Read More
Rating: 5 stars
11/30/2018
I whipped the sweet potatoes with a hand mixer but other than that I followed the recipe. Everyone said it was great and even asked for the recipe. I will be making it for the Christmas meal as well. Read More