Sweet Potato Casserole II (Praline Topping)

12 servings Prep: 15 m Cook: 40 m Total: 55 m Beginner
5.0/5 (2)
Sweet Potato Casserole II (Praline Topping)
One of the best tasting sweet potato casseroles. A side dish so good, it could be dessert. Creamy mashed sweet potatoes topped with a praline-style mixture of brown sugar, pecans, and butter—optionally crowned with golden marshmallows.

Ingredients

12 servings
  • 3 cups cooked and mashed sweet potatoes
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/2 stick butter
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup milk (regular or evaporated)
  • 1 cup brown sugar (light or dark)
  • 1/2 cup pecans or walnuts, chopped
  • 1/2 stick butter, melted
  • 1/3 cup flour
  • 1 cup marshmallows (optional)

Step-by-Step Instructions

  1. Preheat oven to 350 degrees.
  2. For casserole filling: In a large glass bowl combine the mashed sweet potatoes, salt, vanilla, butter, eggs, granulated sugar and milk. Mix until smooth and well combined. Pour evenly into a greased 13x9 casserole dish.
  3. For the praline nut topping: Mix together the brown sugar, chopped pecans or walnuts, melted butter and flour until crumbly. Sprinkle the topping evenly over the sweet potato mixture.
  4. Bake at 350 degrees for 30 minutes until the casserole is set and the topping is golden brown.
  5. If using marshmallows, top the casserole with marshmallows in the last 5 minutes of cooking and bake until golden and slightly puffed.

Common Problems and Solutions

Q: Can I use canned sweet potatoes instead of fresh?

A: Yes, you can use canned sweet potatoes, but drain them very well and mash them smooth. Fresh sweet potatoes that you bake or boil yourself will have better flavor and texture, but canned works in a pinch.

Q: Why is my topping soggy instead of crispy?

A: Make sure the butter in the topping is melted but not hot, and that you mix it just until crumbly. The flour helps absorb moisture and create texture. Also, don't cover the casserole while baking—it needs to be uncovered so the topping can crisp up.

Q: Can I make this ahead of time?

A: Yes, you can assemble the casserole (without the topping) and refrigerate it overnight. Add the praline topping just before baking. If the casserole is cold from the fridge, you may need to add 5-10 minutes to the baking time.

Tips and Techniques

For the smoothest filling, make sure your sweet potatoes are well-mashed with no lumps before mixing in the other ingredients. If using marshmallows, watch them carefully in the last few minutes—they can go from perfectly golden to burnt very quickly.

Ingredient Substitutions

  • pecans: walnuts, or leave them out entirely
  • regular milk: evaporated milk
  • granulated sugar: reduce to 3/4 cup for a less sweet version

Equipment Needed

  • 13x9 inch casserole dish
  • Large mixing bowl
  • Potato masher or hand mixer
  • Small mixing bowl for topping

Historical Context

Sweet potato casseroles became popular in the American South in the early 20th century when marshmallows became commercially available. The praline topping variation is especially popular in Louisiana, where pralines are a beloved Creole candy tradition.