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Delicious sweet potato casserole with praline topping and pecans, ideal Thanksgiving dish.

Sweet Potato Casserole with Praline Topping

A creamy sweet potato base topped with a crunchy, buttery praline topping, perfect for holiday gatherings or weeknight dinners.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Sweet Potato Base
  • 4 cups cooked and mashed sweet potatoes Fresh or canned, if using canned, drain well.
  • 1/4 cup butter Melted or very soft.
  • 1/2 cup milk or cream For richness.
  • 1 tsp salt Enhances flavor.
  • 1/2 tsp cinnamon Optional, for warmth.
  • 1/4 tsp nutmeg Optional, for warmth.
  • 1/2 cup brown sugar For sweetness.
For the Praline Topping
  • 1 cup brown sugar For caramel flavor.
  • 1/2 cup butter Melted.
  • 1/4 cup all-purpose flour To help it clump together.
  • 1 cup pecans Chopped, not too fine.
  • 1 pinch salt Balances the sweetness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. If using fresh sweet potatoes, peel and cut them into chunks. Boil in water until soft, then drain and let steam escape.
  3. Mash the sweet potatoes until smooth. Mix in the melted butter, milk or cream, salt, cinnamon, nutmeg, and brown sugar until well blended.
  4. Transfer the sweet potato mixture to a greased baking dish.
Make the Praline Topping
  1. In a bowl, combine brown sugar, melted butter, flour, chopped pecans, and a pinch of salt. Mix with a fork until it resembles damp sand.
  2. Sprinkle the topping evenly over the sweet potato base without packing it down.
Baking
  1. Bake in the preheated oven for 30-45 minutes, or until the topping is golden and bubbly.

Notes

This casserole can be made ahead of time. Prepare the sweet potato base and praline topping a day before, store separately in the fridge, and bake when ready. Leftovers taste even better the next day.