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Praline Sweet Potato Casserole

Praline Sweet Potato Casserole

The ultimate comfort food, Praline Sweet Potato Casserole is creamy, crispy, and packed with flavor. This easy weeknight dinner is perfect for holiday gatherings or cozy family nights. Make it tonight and taste the magic!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dishes
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and cubed
  • ½ cup heavy whipping cream
  • 2 large eggs
  • ¼ cup brown sugar packed
  • 1 Tbsp vanilla extract
  • 1½ tsp pumpkin pie spice
  • ½ cup chopped pecans
  • ⅓ cup brown sugar packed
  • ¼ cup sweetened condensed milk
  • 1 Tbsp butter melted
  • ½ tsp vanilla extract

Equipment

  • 9-inch Square Baking Dish

Method
 

  1. Preheat your oven to 325ºF. Lightly spray an 8×8-inch or 9×9-inch pan with cooking spray and set aside.
  2. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 to 15 minutes or until tender. Drain potatoes and place in a large bowl.
  3. Add heavy cream, eggs, ¼ cup brown sugar, 1 Tbsp vanilla, pumpkin pie spice to cooked sweet potatoes. Mix with a hand-held mixer until smooth. Fold in pecans.
  4. Spread potato mixture into prepared pan.
  5. Combine ⅓ cup brown sugar, sweetened condensed milk, melted butter, and ½ tsp vanilla; spoon over potato mixture. Cut through with a knife to swirl the sauce.
  6. Bake, uncovered, for 30 to 40 minutes.

Notes

  • Tip 1: You can make this ahead of time and refrigerate overnight.
  • Tip 2: If you don’t like sweet potatoes, you can substitute an equivalent amount of butternut squash.
  • Tip 3: Can Sweet Potato Casserole be frozen? Yes! You can freeze the casserole before or after baking. To freeze after baking, cool completely. Cover with plastic wrap and aluminum foil and freeze. To reheat, thaw completely and reheat covered in the oven until warmed through.
  • Tip 4: To freeze before baking, I suggest leaving off the topping. When ready to bake, thaw completely and add the praline topping and bake as directed.