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Sweet Potato Casserole with Praline Topping

This Sweet Potato Casserole features a creamy filling topped with a crunchy praline topping, perfect for cozy dinners or holiday gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the filling
  • 4 large large sweet potatoes, roasted until tender Roast until very tender for best flavor.
  • 4 tablespoons unsalted butter, softened Use room temperature butter for easy mixing.
  • 1/2 cup heavy cream or half-and-half Cream adds richness to the filling.
  • 1/2 cup light brown sugar Adjust based on sweetness preference.
  • 2 large eggs, room temperature Room temperature eggs help mix smoothly.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 teaspoon cinnamon Plus a pinch of nutmeg for warmth.
  • 1/2 teaspoon fine salt Balances sweetness.
For the praline topping
  • 1 cup chopped pecans, lightly toasted Toasting enhances the nutty flavor.
  • 2/3 cup light brown sugar Adds sweetness and crunch.
  • 1/2 cup all-purpose flour Provides structure.
  • 1/3 cup melted unsalted butter Combines with other ingredients to form a crumbly topping.
  • 1 pinch salt Enhances flavor.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Pierce sweet potatoes with a fork, place on a lined baking sheet, and bake for 45 to 60 minutes until very tender.
  2. Once roasted, cool slightly, then peel and mash the sweet potato flesh in a bowl.
  3. Mix in butter, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt. Taste the mixture for sweetness.
  4. When the mixture is warm but not hot, whisk in the eggs until smooth.
Topping Preparation
  1. In a separate bowl, mix toasted pecans, brown sugar, flour, melted butter, and a pinch of salt until crumbly.
Assembly and Baking
  1. Spread the sweet potato mixture evenly in a buttered 9x13 inch baking dish.
  2. Sprinkle the praline topping evenly over the sweet potato mixture.
  3. Lower the oven temperature to 350°F (175°C) and bake for 25 to 35 minutes, until the edges are bubbling and the topping is crisp and golden.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For storage, cover and refrigerate up to 2 days. The praline topping can be stored separately and added just before baking to maintain crunch. Leftovers can be warmed at 325°F, covered for 10 minutes, then uncovered for an additional 10 minutes.