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Praline Sweet Potato Casserole

Praline sweet potato casserole combines smooth, buttery mashed sweet potatoes with a crisp, pecan-studded brown sugar topping. Bake it in a 9x13-inch dish until the topping is browned and the center reaches 160°F.
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Prep Time 20 minutes
Cook Time 55 minutes
resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 3 lb sweet potatoes peeled and cut into 1-inch chunks
  • 0.5 cup unsalted butter melted
  • 0.33 cup granulated sugar
  • 2 eggs large, lightly beaten
  • 0.33 cup whole milk
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
For the praline topping
  • 1 cup pecans chopped
  • 0.5 cup light brown sugar packed
  • 0.33 cup all-purpose flour
  • 0.25 tsp ground cinnamon
  • 4 tbsp unsalted butter melted

Equipment

  • 1 5-quart pot
  • 1 9x13-inch baking dish

Method
 

Make the filling
  1. Put the sweet potatoes in a 5-quart pot and cover with cold water by about 1 inch. Bring to a boil, then simmer for 15 to 20 minutes, until the potatoes are fork-tender; drain well.
  2. Heat the oven to 350°F and grease a 9x13-inch baking dish.
  3. Mash the potatoes in a large bowl, then mix in the melted butter, granulated sugar, eggs, milk, vanilla, and salt until smooth.
Make the topping
  1. Stir the pecans, brown sugar, flour, and cinnamon together in a medium bowl.
  2. Add the melted butter and stir until the mixture is evenly moistened and crumbly.
Assemble and bake
  1. Spread the sweet potato mixture evenly in the prepared baking dish and scatter the praline topping over it.
  2. Bake for 30 to 35 minutes, until the topping is browned and the center reaches 160°F.
  3. Rest for 10 minutes before serving.

Notes

Drain the potatoes well so the filling stays thick and smooth. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months. For a gluten-free option, substitute a 1:1 gluten-free flour blend for the all-purpose flour.