Praline Sweet Potatoes

Praline Sweet Potatoes

447 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  MKENNON

“The best sweet potatoes you will ever eat!”

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Adjust Servings

Original recipe yields 12 servings



  1. Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
  3. Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
  4. Bake for 30 minutes in the preheated oven.

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Reviews (447)

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Wow! This was the hit of Thanksgiving! It is very creamy and rich, so if you don't care for very sweet sweet potatoes, I suggest omitting the 1/2 c. of white sugar. I only used 1T of vanilla (that was plenty!), 3 extra large eggs, and added a sprinkle of cinnamon. I do think that the recipe is a bit vague when it came to the topping though. My topping came out perfectly and here's what I did. I let the butter come to room temp and cubed it. I mixed it with the other topping ingredients until the butter was well blended, there should be no loose flour or sugar. I baked it uncovered and had to let it go about 45 minutes. At 30 minutes, the top was still watery. You MUST leave it in until the topping is crisp on the edges and firm in the middle, that’s what makes it so good. I didn't see a need to double the topping recipe. This recipe is perfect to make the day before. Just make the sweet potato part, cover, and put in the refrigerator overnight. Make the topping right before you pop it in the oven and it’s perfect!



I made these twice, the first time I followed the recipe and found the potatoes to be a little too sweet for my familys taste but LOVED the topping. The second time I used your topping & I mashed the potatoes with a little cream, butter, cinnamon s&p &1 tsp vanilla. They were SOOO good. I had all 15 of my guests raving & asking for the recipe.

Chelsey Wolnowski

Chelsey Wolnowski

My entire family LOVED this recipe! It was such a hit. I used my mix master fitted with the wire whisk attachment to cream all the casserole ingredients together, and it worked really well. It turned out so smooth and creamy. I added about 3 tsp of cinnamon, and about 2 tsp of nutmeg which I think, was a really nice addition. I had a little trouble with the topping. Nothing serious, it may have been my fault actually (I might have measured the butter wrong I later realized) . It wasn't crumbly at all so I added extra flour and brown sugar until it got to the consistency that I was happy with. I mixed about 1 cup of chopped pecans in the the butter/sugar mixture and evenly sprinkled it on top. I then used 1 small bag (about a cup) of whole pecans and made a boarder around the edge. (The whole pecans got toasted during the cooking process and were SO GOOD!) I then sprinkled just a little extra cinnamon and nutmeg on top. I was able to make this in the morning and cover it and chill it until that evening when I put it in the oven. DELICIOUS! This will be added to the Family Holiday Faves! Thank so so much for sharing the recipe!

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Amount Per Serving (12 total)

  • Calories
  • 451 cal
  • 23%
  • Fat
  • 25.1 g
  • 39%
  • Carbs
  • 52.5 g
  • 17%
  • Protein
  • 5.9 g
  • 12%
  • Cholesterol
  • 118 mg
  • 39%
  • Sodium
  • 155 mg
  • 6%

Based on a 2,000 calorie diet



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Yummy Sweet Potato Casserole


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