The classic sweet potato dish is given a Southern twist by being coated liberally in a crunchy pecan praline coating. Even at room temperature, this meal is delicious.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 (29 ounce) cans sweet potatoes, drained and mashed
- 1 cup white sugar
- ½ cup butter, melted
- ½ cup milk
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup brown sugar
- 1 cup chopped pecans
- ⅓ cup butter, melted
- 1 cup all-purpose flour
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch casserole dish.
- 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.
- 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
| Calories | 489 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 378 mg |
| Sugars | 42 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Oh my goodness…this is the best thing to happen to sweet potatoes EVER! My husband warned me that he doesn’t like sweet potatoes, but he LOVED this. I made it for an early Thanksgiving party we went to on Sunday before Thanksgiving, and he insisted that I make it again on Thanksgiving! It’s definitely on the sweet side, but so good. I only used half of the flour in the topping because I wanted more of a crunch topping than a crumble, but I’m sure it’s great either way. This recipe is a keeper!
I would take a picture but there was none left! I used fresh sweet potatoes but did everything else as written. Delicious!
Excellent!!! I Will definitely be making this often! Will not wait until Christmas or Thanksgiving.
This is delicious and easy to make which is my kind of dish. I took it for Thanksgiving and was requested to bring it for Christmas this year.
The measurements are simple and the instructions were easy to follow
This was the hit of our reception dinner!
This dish is so delicious, we have it every year at thanksgiving.
This has been my go to recipe for holiday sweet potato casserole for a few years now. I omit the cinnamon but otherwise, make it exactly as is. My family and I love it!
I made it and it was great but I think next time I will use marshmallow topping
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.
It was a winner. I made exactly as the recipe stated. Everyone enjoyed it. The next time I make it I am going to reduce sugar to 1/2 cup. It was too sweet. That could be because the canned potato’s were already sweetened. I will definely make again it’s very simple to make as well. I love the fact you can use canned potato’s.
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!
Add about 2 cups of mini marshmallows before topping with the crunch, then bake. YUM-EEE!!!
The hit of the party… Everyone loved it!
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!
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.
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!
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.
The only thing I changed was milk and egg due to lactose intolerance. Overall this is a great recipe and it’s really good