Pecan Praline Sweet Potato Casserole

A Sweet Start

This casserole is my favorite holiday dish. It fills the whole house with a warm, sweet smell. I love how it brings everyone to the table.

It is more than just a side dish. It feels like a warm hug on a plate. That is why this matters. Food made with love brings people together.

My First Time Making It

I remember my first Thanksgiving as a young wife. I was so nervous. I wanted to make my new family something special.

I mixed everything up with so much hope. I still laugh at that. I used a whole cup of salt instead of sugar! We had to order pizza that year. What is your biggest kitchen mistake? I bet I have you beat.

Mashing Those Taters

Let’s get our hands busy. First, boil those sweet potatoes until they are soft. A fork should slide right in. Then, drain them well.

Now for the fun part. Mash them in a big bowl. Get all the lumps out. Doesn’t that bright orange color make you happy?

The Magic Topping

This pecan praline topping is the best part. You mix brown sugar and pecans with melted butter. It will be a little crumbly.

Sprinkle it all over the sweet potato mix. Try to get it even. Fun fact: The word “praline” might come from a French diplomat! His name was Praslin. See, cooking is a history lesson too.

Why We Share Food

This dish is very sweet. We do not eat it every day. But on a holiday, it is perfect.

That is why this matters. Special treats make special days feel even more important. They create memories. What is one dish that always reminds you of a holiday?

Time to Bake

Pop your dish into the hot oven. Now you wait. It will take about 40 minutes.

The waiting is the hardest part. The smell will drive you crazy. It means something wonderful is almost ready. Do you like your topping super crunchy or a little soft? Tell me your preference.

Ingredients:

Ingredient	Amount	Notes
Sweet potatoes	3 pounds	Medium, peeled and sliced
Sugar	1 1/2 cups
Vanilla extract	1 teaspoon
Eggs	2 large
Evaporated milk	1/4 cup
Unsalted butter	1/4 cup	Melted
Light brown sugar	1 cup	Firmly packed
All-purpose flour	1/3 cup
Salt	1/4 teaspoon
Unsalted butter	1/3 cup	Melted
Pecans	3/4 cup	Coarsely chopped

My Sweetest Holiday Memory

I have made this casserole every Thanksgiving for forty years. The smell fills my whole house with warmth. It reminds me of my own grandmother teaching me. She said the secret is in the sweet potatoes. You have to treat them gently.

Let’s get started on our casserole. Follow these steps for a perfect dish. I still laugh at the first time I made it. I forgot the sugar! We won’t do that today.

• Step 1: First, turn your oven on to 350°F. Grease your favorite casserole dish well. I use the big, scratched-up one my son gave me. It has seen many happy holidays. Now, peel and slice your sweet potatoes.
• Step 2: Put the slices in a pot. Cover them with water and bring it to a boil. Then, let it simmer until the potatoes are soft. You should be able to poke them easily with a fork. (A hard-learned tip: Let them drain and steam dry in the colander. This stops your casserole from getting watery!)
• Step 3: Mash those warm potatoes in a big bowl. I like my old wooden masher for this. Now, mix in the sugar, vanilla, eggs, milk, and melted butter. Doesn’t that smell amazing? Keep mixing until it is all smooth and lovely.
• Step 4: Pour your sweet potato mixture into the greased dish. Spread it out evenly with a spoon. Now, for the best part! In another bowl, mix the brown sugar, flour, salt, butter, and pecans for the topping.
• Step 5: Sprinkle that pecan topping all over the sweet potatoes. Try to cover every bit. Pop the dish into your hot oven. Bake it for about 40 minutes. You will know it’s done when the top is golden and bubbly. What is your favorite holiday food smell? Share below!

Cook Time: 35–45 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings
Category: Holiday, Side Dish

Three Fun Twists to Try

This recipe is like a good friend. It is wonderful just as it is. But sometimes, it is fun to play with your food. Here are a few ideas I have tried over the years.

• Marshmallow Dream: Swap the pecan topping for mini marshmallows. Add them for the last 10 minutes of baking. They get all toasty and golden. The kids just love this one.
• Orange Zest Zing: Add the zest of one orange to the sweet potato mix. It gives it a bright, sunny flavor. It cuts through the sweetness so nicely.
• Ginger Snap Crunch: Use crushed ginger snap cookies in the topping instead of flour. Mix them with the pecans and butter. It adds a little spicy crunch. Which one would you try first? Comment below!

Serving It Up Right

This casserole deserves a beautiful table. I like to serve it right from the dish. It looks so homey and comforting. A little extra sprinkle of pecans on top is pretty.

It is the perfect partner for a baked ham or a roasted turkey. Some simple green beans on the side complete the plate. For a drink, a glass of cold apple cider is just right. The grown-ups might enjoy a sweet Riesling wine with it. Which would you choose tonight?

Keeping Your Casserole Cozy

This casserole keeps well in the fridge. Just cover it tightly. It will stay good for about three days. You can also freeze it for a later treat. Wrap the whole dish in foil first. Then slide it into a freezer bag. This keeps the frost out.

I remember making a double batch for my grandson’s visit. He had to cancel his trip. I was so glad I had one in the freezer. It was a happy surprise on a busy weeknight. Batch cooking saves you time and brings you joy. It means a warm meal is always close by.

To reheat, let a frozen casserole thaw in the fridge overnight. Then warm it in a 325°F oven until bubbly. This keeps the topping nice and crisp. Microwaving can make it a bit soggy. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Troubles

Is your topping sinking into the sweet potatoes? Let your mashed potatoes cool a bit first. A hot base will melt the sugary topping. This matters because a crisp, nutty top is the best part. It gives you a wonderful mix of textures in every bite.

Are your potatoes too watery? Drain them well after boiling. Let them sit in the colander for a few minutes. I once rushed this step. My casserole was a bit soupy. Letting the steam out makes your mash fluffier. A thicker base holds the topping perfectly.

Is the topping not browning? Your oven might run cool. Try placing the dish near the top rack for the last five minutes. Fixing small issues builds your cooking confidence. You learn that most mistakes have an easy answer. Which of these problems have you run into before?

Your Casserole Questions Answered

Q: Can I make this gluten-free?
A: Yes! Just use your favorite gluten-free flour blend for the topping.

Q: Can I make it ahead?
A: Absolutely. Assemble it the day before. Keep it covered in the fridge. Add ten minutes to the bake time.

Q: What can I use instead of pecans?
A: Walnuts are a great swap. Or you can leave the nuts out for a simpler version.

Q: Can I make a smaller portion?
A: Of course. Just cut all the ingredients in half. Use a smaller baking dish.

Q: Any optional tips?
A: A pinch of cinnamon in the sweet potato mix is lovely. Sweet potatoes are actually roots, not potatoes! Which tip will you try first?

From My Kitchen to Yours

I hope this recipe becomes a favorite in your home. It holds so many happy memories for me. I love seeing your kitchen creations. It makes me feel like we are all cooking together.

Please share your beautiful dishes with everyone. Your photos inspire other home cooks to try new things. Have you tried this recipe? Tag us on Pinterest! I cannot wait to see your version.

Happy cooking!

—Olivia Hartwell.