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Your family and friends will give thanks if this Praline Sweet Potato Casserole is on the menu for Thanksgiving. Sweet potatoes are a staple with my family for the holidays, and this recipe doesn’t disappoint.
So many options: sweet potato casserole, sweet potato pie, baked sweet potatoes, or candied sweet potatoes. My granny always made fried sweet potatoes for the holidays, but my momma made them casserole style, so it’s a hard battle deciding which way to go during the holidays. Since momma is hosting Thanksgiving, I had to try this take on a sweet potato casserole. I’ll save the fried sweet potatoes for Christmas. That’s how that battle usually plays out. I even have a time saver tip that makes this recipe quick and easy.
Easy Peasy Pleasy Tips
- Looking to save a little time and effort? Grab a 40-ounce can of candied yams and use it in place of the sweet potatoes. Drain the liquid, then add to the bowl to be smashed.
- Having a hard time finding heavy whipping cream? Half-and-half is a good substitute if it’s all you can have or can find.
- The recipe doesn’t call for salt, but I added some to taste. The key here is to add and taste before you combine it with the raw eggs.
- This recipe only calls for half a cup of pecans. I bought an 8-ounce bag of chopped pecans. I folded half into the sweet potato mixture. Then use the remaining half for the topping.
Recipes Perfect for Thanksgiving
Orange Spiced Glazed Carrots
Bacon Cheddar Deviled Eggs
Green Bean Bundle Casserole
Pumpkin Cobbler
Ooey Gooey Pumpkin Spice Bars
Crack Potatoes Hash Brown Casserole
Praline Sweet Potato Casserole
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1/2 cup heavy whipping cream
- 2 large eggs
- 1/4 cup packed brown sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup chopped pecans
- 1/3 cup packed brown sugar
- 1/4 cup sweetened coconut condensed milk
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees. Lightly spray an 8×8-inch pan with cooking spray. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until fork tender. Drain potatoes and place in a large bowl. Add heavy cream, eggs, 1/4 cup of brown sugar, 1 tablespoon of vanilla, and pumpkin pie spice to the sweet potatoes. Mix with a handheld mixer until smooth. Fold in pecans. Spread sweet potato mixture into prepared pan. Combine 1/3 cup brown sugar, sweetened condensed milk, melted butter and 1/2 teaspoon vanilla in a medium bowl. Spoon over the potato mixture and cut through with a knife to swirl the sauce. Bake uncovered for 30-40 minutes.
Thank you to Kim McCormick for this great Praline Sweet Potato Casserole Recipe. There are over 800 recipes in the “What’s Cookin’ at First Security Vol. 2,” all submitted by employees and customers. Proceeds from the sales go to the Arkansas Hunger Relief Alliance to help feed people across the state. You can purchase the cookbooks for $20 at any First Security Bank location.
For more recipes from the cookbook, click here.
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