This classic Sweet Potato Casserole with Pecan Praline Topping is a holiday must! Creamy, buttery sweet potatoes and a crunchy praline topping with pecans make this dish a showstopper. Perfect for any gathering, it’s easy, delicious, and unforgettable.
When it comes to holiday side dishes, there are a few recipes that just have to make an appearance at the table—and sweet potato casserole is one of them. This isn’t your run-of-the-mill casserole, though. Nope! This one is crowned with a rich, buttery pecan praline topping that takes it from simple to spectacular. It’s sweet, it’s crunchy, and it might even give dessert a run for its money.
But don’t let that fool you—this casserole is as easy as it is impressive. With a few pantry staples, a handful of pecans, and a little love, you’ll have a dish that’ll have everyone asking for seconds.
Why This Recipe Works
The beauty of this sweet potato casserole recipe is how it perfectly balances textures and flavors. The sweet, fluffy mashed sweet potatoes act as the perfect base, while the pecan praline topping adds a decadent crunch. It’s like a symphony of sweet, salty, and nutty goodness.
Not to mention, it’s super versatile. Whether you’re hosting Thanksgiving or looking for a comforting dish to round out your weeknight dinner, this casserole delivers every time.
Choosing the Right Sweet Potatoes
Not all sweet potatoes are created equal. For this casserole, look for deep orange-fleshed varieties like Beauregard or Jewel. These are naturally sweeter and mash up beautifully. Skip the white or purple varieties—they don’t have the same creamy texture or sweet flavor that make this dish shine.
The Secret Ingredient
Evaporated milk is a star ingredient in sweet potato casserole because it adds richness and creaminess without watering down the dish. With about 60% of its water removed, it brings a velvety texture and a subtle caramelized sweetness that perfectly complements the natural sugars in sweet potatoes. Plus, it holds up well in the oven, so you don’t have to worry about curdling.
If you don’t have evaporated milk, there are plenty of easy substitutes. Half-and-half or heavy cream works best to get that rich texture and flavor.
That Pecan Praline Topping
Oh, the topping. This is where the magic happens. A mix of butter, brown sugar, and pecans creates a caramelized, crunchy layer that perfectly contrasts the creamy sweet potatoes. Want to take it up a notch? Add a touch of ground cinnamon or nutmeg to the pecan crumble topping for some warm, spiced notes.
If pecans aren’t your thing, feel free to swap them out for walnuts, almonds, or even oats for a nut-free version.
Make-Ahead Magic
The holidays can get hectic, so I’m all about recipes you can prep in advance. This casserole is perfect for that! Assemble everything up to the topping and pop it in the fridge for up to 24 hours. When you’re ready to bake, just add the topping and slide it into the oven.
You can also bake it completely, let it cool, and store it in the fridge. Reheat it in the oven at 350°F until warmed through. It’s a lifesaver when you’re juggling a million things in the kitchen.
The Science of Deliciousness
To get those sweet potatoes silky smooth, it’s important to steam off any extra moisture after boiling them. Once they’re fork-tender, drain them well and allow them to steam in the colander for a few minutes. This helps evaporate any leftover water and keeps the final casserole from being watery.
And when it comes to mashing, you can use a potato masher for a more rustic texture, or a hand mixer for a smoother consistency. Just be careful not to overmix! Too much mixing can break down the starches, leaving you with a gluey texture.
This Sweet Potato Casserole with Pecan Praline Topping is more than just a side dish—it’s a tradition. It’s the recipe that gets passed down, the one that shows up year after year, and the one that brings folks back to the table. So grab a fork and dig in. After all, life’s too short to argue whether sweet potato casserole is a side or a dessert!
Recipe Card
Sweet Potato Casserole with Pecan Praline Topping
Ingredients
FOR THE SWEET POTATOES:
- 3 pounds medium sweet potatoes
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup evaporated milk
- 1/4 cup unsalted butter (melted)
FOR THE TOPPING:
- 1 cup firmly packed light brown sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup unsalted butter (melted)
- 3/4 cup coarsely chopped pecans
Instructions
- Preheat the oven to 350°. Grease a 1 1/2-quart casserole dish.
- Peel and slice the potatoes, place them in a medium saucepan, and just cover them with water. Bring to a boil, reduce to a simmer, and cook uncovered for 15 to 20 minutes or until fork-tender.
- Drain the potatoes and allow them to remain in the colander until most of the steam subsides. (This allows excess moisture to evaporate so the casserole won't be too liquidy.) Pour the potatoes back into the pot or into a large mixing bowl. Mash them well with a potato masher or a hand mixer. Add the sugar, vanilla, eggs, evaporated milk, and butter, and mix very well. Pour the sweet potato mixture into the baking dish.
- Make the streusel topping by combining the brown sugar, flour, salt, butter, and pecans in a medium bowl. Spoon the mixture over the potatoes. Bake 35 to 45 minutes.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Original post from 11/19/24:
This year, I have SO much to be thankful for. Not only have you guys made The Southern Bite Cookbook a #1 bestseller on Amazon, but I’ve had the opportunity to appear on The Today Show, Fox and Friends, and in numerous magazines and newspapers across the country. I’ve been able to participate in book signings throughout the South where I was able to hug so many necks and meet so many of y’all.
And while all of this is absolutely amazing, it’s not anything I set out to do. I never set out to write a book. Heck, I never even thought of myself as much of a writer. But, the Good Lord put a path in front of me so, with Him as my guide, I just headed right down that road – and boy has the adventure been amazing. None of this would have ever been possible without the amazing support from y’all. You helped make this happen.
To each and every one of you who spent your undoubtedly hard-earned money on something I wrote, I thank you immensely. With a busy family with lots of expenses, I know how tough it is to set aside money for something that at times might seem frivolous. And it’s certainly not about making money – trust me, folks don’t get rich writing books these days. It’s about your support.
When I was offered the opportunity to write this book, I just couldn’t fathom how anybody would spend their money on something that I had written. But y’all have proven me wrong. I just hope that you can feel all the love that went into that book. There is so much of my heart and soul in it and I’m just so grateful to y’all for putting a copy of it in your home and to the folks at Thomas Nelson for giving me the opportunity.
Yep, it’s been an amazing year… and I can’t thank y’all enough for it!
I’m so excited to be able to share this delicious recipe. This is one of those things that is an absolute must on our Thanksgiving table (or anytime of the year, really). This is my mother’s recipe for Sweet Potato Casserole with Pecan Praline Topping. She’s been making it just like this for as long as I can remember. On occasion, she’ll even add some miniature marshmallows and put it under the broiler until they are golden and toasted.
Diane Gordon
I made this and it was delicious! Thank you for the recipe!
So glad to hear you enjoyed it!
Diana
The dish was absolutely delicious. My family members got second and third portion to eat. I will make this dish several times. Thanks for sharing.
Awesome! Love hearing that everyone enjoyed it so much, Diana!
Jennifer Stewart
I’m using the praline portion of the recipe to top a peach french toast casserole and I just know it’s going to be the perfect addition. But I’ll also be using this recipe as is for the holidays. I’m thankful for all the time and energy people like you have spent tweaking, adding, mistakes being made to bring us the recipes for a perfect product. Thank you
That sounds AMAZING!! Wow, thank you so much for your kind words—it truly means a lot!
Gwen
I make one that is very similar. For convenience I use canned yams in syrup, but I drain the syrup off. I also add 1 cup of coconut to the topping. My family loves it.
Sounds great! I often get questions about using the canned sweet potatoes, so this will be helpful for other folks to hear! Thanks for sharing!
Kathy
May I ask how many cans of yams do you use and what size?
Gwen
Hey Kathy, My recipe uses a 29 oz can of yams.
1/2 cup evaporated milk, 1/2 tsp salt, 3eggs, 3/4cup white sugar,1/4cup brown sugar, 1/2cup melted butter, 1tsp vanilla. The topping is 1cup brown sugar, 1/3cup melted butter,1/2 cup flour, 1 cup pecans. I also add 1cup coconut.
Mary
Fabulous recipe. I had several request for the recipe. Will make it again today for Christmas dinner.
Love hearing about those requests for the recipe! So glad y’all enjoyed it!
Jan Gallagher
Want to know can I frezze this cassol
Yes! Are you wanting to freeze leftovers or before baking or what?
Cynthia Eicholz
Love this recipe! I was looking for something different and this hit the mark. My family loved the praline topping. I loved the smooth wonderful sweet potato filling. Very nice recipe easy to follow and so yummy! Thanks for sharing this.
Thanks, Cynthia! Happy to hear everyone enjoyed it!
Sharon
I am excited to try your recipe. I am putting it in a 9 x 13 dish. Will the praline sauce totally cover the top of the sweet potatoes? I will also broil marshmallows before serving for a toasty top.
It should cover nearly all of it, yes. Hope you’ll enjoy it!
Ann Slay
How many cups does the mashed sweet potatoes make? My old recipe calls for corn flakes as part of the topping mix. Have you heard of that? I will be making yours for our pre Christmas family gathering.
I can’t say for sure, but if my calculations are correct, it should be just over 5 cups of mashed sweet potatoes. I’ve not ever heard of cornflakes, but I’d imagine it give the topping quite the crunch!
Susan
We have this dish every Thanksgiving and Easter. I have used crushed pretzels in the topping for those who can’t have pecans. It works fine.
So smart! Great idea!
Amanda Cooper
Absolutely define, thank you Stacey!
Amanda Cooper
I meant devine!
I’m tickled to hear you enjoyed it!
Donna Pearson
How many servings is this recipe?
Of course, it depends on serving size. With that being said, I think you could feed 8 to 10 with this.
Samantha B.
This looks awesome and I’m going to try it this week. Pre-Thanksgiving trial run…
Thanks! Hope it turns out great for you, Samantha!
Susan P
I added 3 T of bourbon to the sweet potatoes. It’s so delicious. Guests who said they didn’t like sweet potatoes went back for seconds.
Sounds like a great addition!
Carol Karavas
Can everything except the topping be put together the day before then add topping right before baking?
Yep! That’s usually the way I do it.
Lorri Hannigan
I have made the sweet potato Prailine casarole Many times. I just made Huge one for our Church Harvest dinner.
Wow what compliments I recieved. Thank You. .
So glad everyone enjoyed it, Lorri! Thanks for taking the time to let me know!
Judy
One of my favorite recipes for sweet potatoes. I put cinnamon on the table for anyone who likes can sprinkle on top. Especially good while the potatoes are still hot.
Great idea!
Corinthia Johnson
What is the topping on the sweet potato pudding dish that looks like marshmellos?
Sharon
HI Stacey! This recipe was fantastic! It was a very yummy addition to our Thanksgiving table, and tasted just as good the next day for leftovers! Speaking of Thanksgiving, I am so thankful you decided to publish your wonderful recipes to share. I love Southern cooking! Alas, the farthest ‘South’ I have ever lived, has been ‘South’ New Jersey, but I keep hoping and praying that someday, my hubby and daughters and I will have our own piece of paradise in Dixie…. that day can’t come fast enough for me! Thanks for a little Southern inspiration! Have a great week!
Sharon, you are so sweet! I’m so glad y’all enjoyed it! Y’all come on down and join us!
Sandra
When I first looked at this I thought I saw a layer of marshmallow under the pecans. I realized it wasn’t but wouldn’t that be extra good?! My mother used to put marshmallows on top of sweet potato pie and it was so good. Stacey you are my go to person when I am trying to find a recipe. Wishing you and yours a Happy Thanksgiving!
You are so sweet! YES! Once it is baked, you can add some miniature marshmallows and pop it under the broiler until golden brown. Just be sure to watch it carefully, those marshmallows go from golden to black quickly!
Linda Studdard
It makes me so happy to see others recognizing the awesome creative person that I met (is it 20 years now) ago!
Aww, you are so sweet to me. Thanks for all you’ve done to help make this all possible. 🙂
Mary Foreman
You have been on quite the path the past year – congratulations Stacey & much more success in your future. Just stopped by to say hello & wish you and your family a very Happy Thanksgiving!
Thanks so much, Mary! It certainly has been a wild ride of a year! I sure hope y’all have a wonderful Thanksgiving and a Merry Christmas!
DeLinda
Hi Stacey, just wanted to say congratulations on your success. Thank you for such wonderful down home recipes. Keep on trucking, you’re doing fantastic and you are a great inspiration. To God be the glory. Amen.
Thanks you so much, DeLinda! Yes! Amen!
The Better Baker
Is it any wonder why we all love you so??
So sweet. Thanks, Marsha!
Mary
Nobody is more deserving of this success than you. You are an incredible person. We are all blessed to have your blog and cookbook helping us in the kitchen. Thanks for all the sharing and hard work you give to bless our lives. Happy Thanksgiving to you and your family. Oh…..I love your cookbook!!!!!
You are so sweet, Mary! Thanks so much and Happy Thanksgiving to y’all too!!
Felecia
Hi Stacey! Congratulations on all of your success with the cookbook! I hope to get one soon! This recipe is what Thanks giving Day is all about at our house! It just wouldn’t be Thanksgiving without it! Thanks for sharing the recipe! It’s exactly the way we make it! Blessings from Bama!
Thanks so much, Felicia!