Praline Sweet Potato Casserole is topped with lots of ooey gooey marshmallows, chopped pecans, and the perfect touch of cinnamon. Perfect to serve at all of your holiday parties!
The crunchy praline topping takes this sweet potato casserole to the next level. It’s a great dish when you are craving something sweet to round out your holiday table.
This New Orleans sweet potato praline casserole has been popular for many years because it’s so darn good!
For Thanksgiving appetizers, don’t forget to try my Bacon Wrapped Jalapeno Poppers, Cheeseball with Bacon, or Bacon Wrapped Smokies! They will win over any crowd in minutes.
Why You’ll Love This Recipe
- It comes together easily!
- Makes 12 large servings.
- Tastes incredible.
- Kids and adults will devour it!
- You can make this sweet potato casserole with walnuts instead of pecans!
- Bound to be your new favorite sweet potato crunch recipe.
Ingredients
- Sweet Potatoes
- Butter
- Heavy Cream
- Brown Sugar
- Cinnamon
- Salt
- Flour
- Pecans
- Mini Marshmallows
Directions
Be sure to print the recipe below so you can see the full directions on how to make this classic sweet potato casserole.
Variations
- Hate Marshmallows? Skip them completely! The sweet potato casserole topping is just as delicious without the marshmallows.
- Want Less Sugar? No problem, omit the brown sugar when making the sweet potatoes. Adjust sugar amounts to fit your flavor desires and you can’t go wrong.
FAQs
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Yes! Simply swap the all purpose flour for your favorite gluten free flour blend.
No, it’s not vegan! However, you can make it vegan by using vegan marshmallows, oat milk, and vegan butter.
Sure! You can easily make this praline sweet potato casserole with canned sweet potatoes. Because they are already soft and cooked, you can skip boiling them. This will save you about 15-20 minutes, which is ideal when you are in a hurry.
I have used dark brown sugar and light brown sugar and they both work well. I prefer light brown sugar, only because I always have it in my pantry. However, dark brown sugar basically tastes the same as well.
Of course! You will need to boil, mash and add ingredients to sweet potatoes. Then spread into a casserole dish and cover. Place in the fridge for up to 24 hours in advance. Remove the dish from the fridge 20-30 minutes before you are ready to cook. Then add the toppings and bake as directed. Enjoy!
Related Recipes
Praline Sweet Potato Casserole Recipe
Praline Sweet Potato Casserole is topped with lots of ooey gooey marshmallows, chopped pecans, and the perfect touch of cinnamon. Perfect to serve at all of your holiday parties!
Ingredients
- Sweet Potatoes
- 6 Sweet Potatoes - Cut, peeled and washed
- 8 tbsp melted butter
- 1/2 cup heavy cream (or milk)
- 1/2 cup packed brown sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp salt
- Praline Topping
- 8 tbsp softened butter
- 1/2 cup packed brown sugar
- 1/2 cup flour (all-purpose or gluten-free)
- 1 tsp cinnamon
- 1 cup chopped pecans
- 1 1/2 cups mini marshmallows
Instructions
- Prepare a 9x13 inch baking dish and preheat the oven to 375 degrees.
- Boil the water and add the sweet potatoes. Cook for 15-20 minutes or until they are fork tender. Drain off the water and place the sweet potatoes in a large bowl.
- Add the heavy cream, butter, cinnamon, brown sugar, vanilla, and salt to the potatoes. Blend with an electric mixer using medium speed. Blend until smooth and creamy.
- Add the mixture to the casserole dish.
- Prepare the praline topping by mixing the butter, sugar, cinnamon, and flour in a bowl. Fold in the pecans. Sprinkle on top of the sweet potatoes.
- Bake for 12 minutes until it's hot. Then add mini marshmallows along the edge of the casserole pan. Bake for 5-7 minutes or until the marshmallows are golden brown.
Notes
1. Skip the marshmallows if they aren't your thing.
2. Use half the sugar to make it a little less sweet.
3. Feel free to omit the nuts or swap pecans for walnuts.
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