If you’ve ever craved that perfect balance of creamy and crunchy in a comforting dish, then you’re going to adore this Sweet Potato Casserole with Praline Topping Recipe. It’s one of those classic holiday dishes that brings everyone together but honestly, I love making it year-round because it’s just that good. The sweet, smooth potatoes topped with a crunchy, nutty praline layer? It’s pure magic every time, and I’m so excited to walk you through it.
Why You’ll Love This Recipe
- Perfect Holiday Side: It’s a crowd-pleaser that fits right in at any festive table, from Thanksgiving to holiday dinners.
- Sweet Yet Balanced: The natural sweetness of sweet potatoes pairs beautifully with the nutty, crunchy praline topping.
- Make-Ahead Friendly: You can prep most of it in advance, making your busy day so much easier.
- Adaptable Ingredients: Easily swap dairy or nuts to fit your dietary needs without losing flavor.
Ingredients You’ll Need
The ingredients here work together to create a creamy, flavorful base with just the right amount of sweetness and spice. Plus, the praline topping adds an irresistible crunch that makes every bite delightful. When you shop, be sure to grab fresh medium-sized sweet potatoes for the best texture and natural sweetness.
- Sweet potatoes: Medium-sized ones roast evenly and mash nicely without becoming watery.
- Olive oil spray: Makes greasing your baking dish quick and easy without extra calories.
- Fat free milk (or dairy-free milk alternative): Helps keep the mash smooth and creamy without heaviness.
- Pure maple syrup: Adds natural sweetness and a hint of warmth, better than brown sugar in my opinion.
- Vanilla extract: A little vanilla surprise elevates the flavor beyond traditional savory casseroles.
- Kosher salt: Balances the sweetness and enhances all the flavors.
- Ground cinnamon: Just a touch brings cozy warmth to the potatoes and topping.
- Eggs: Bind everything together for a luscious texture.
- Pecans or walnuts: Coarsely chopped for that satisfying crunch on top.
- All-purpose flour (or gluten-free flour): Helps thicken the praline topping so it holds its shape as it bakes.
- Quick-cooking rolled oats (or gluten-free oats): Adds a lovely texture contrast in the topping.
- Brown monk fruit sweetener (or brown sugar): Provides the classic caramelized flavor in the praline topping.
- Melted butter (or coconut oil): Brings richness and helps everything crisp up perfectly.
Variations
I love that this Sweet Potato Casserole with Praline Topping Recipe is super flexible. Over the years, I’ve experimented with different nuts and sweeteners, and you should too! Feel free to make it your own — trust me, it only gets better when you add your personal touch.
- Nut swaps: I usually stick with pecans, but walnuts add a great earthiness that my family loves.
- Sweetener options: If you’re watching sugar, try brown monk fruit sweetener — it’s magic and keeps all the flavor.
- Dairy-free twist: Coconut oil in the topping and almond or oat milk in the mash keep the dish creamy without dairy.
- Spice it up: Adding a pinch of nutmeg or ginger can give your casserole an amazing warm spice vibe.
How to Make Sweet Potato Casserole with Praline Topping Recipe
Step 1: Roast the sweet potatoes until tender and fragrant
Start by preheating your oven to 375°F. Prick the sweet potatoes a few times with a fork — this helps steam escape so they roast evenly. Place them on a sheet pan and bake until they’re tender when poked with a fork, usually around 1 to 1 hour and 15 minutes. This is a bit of a wait, but trust me, it’s worth it. After roasting, cool them just enough so you can handle peeling off the skins easily without burning your fingers.
Step 2: Mash and mix the sweet potato base
Scoop the sweet potato flesh into a large bowl and mash it with a fork or potato masher until mostly smooth. Add the milk, pure maple syrup, vanilla extract, kosher salt, ground cinnamon, and beaten eggs. I love using a wooden spoon here to gently blend everything until it’s smooth and uniform in texture. Don’t overmix — just enough to combine well.
Step 3: Prepare your baking dish and praline topping
Spray your 9×9 inch baking dish with olive oil spray so nothing sticks. Pour the sweet potato mixture in and spread it evenly with a spatula. Now for the best part — the praline topping! Combine chopped pecans or walnuts, flour, quick-cooking oats, brown sugar (or monk fruit sweetener), cinnamon, and salt in a bowl. Stir in melted butter or coconut oil until the topping is crumbly and well combined. Sprinkle it generously and evenly over the sweet potato layer.
Step 4: Bake to golden perfection
Bake your casserole for 30 minutes until the praline topping is beautifully golden and crunchy. Apert from looking amazing, it smells like heaven. Once done, let it cool for at least 5 minutes before serving — this helps the topping set a bit so each bite stays perfect.
Pro Tips for Making Sweet Potato Casserole with Praline Topping Recipe
- Use Medium Sweet Potatoes: I learned that medium-sized sweet potatoes roast more evenly, making the mash smoother and tastier.
- Don’t Skip Cooling: Letting the potatoes cool slightly before mashing keeps your mash from turning watery and your topping from sinking in.
- Freshly Chopped Nuts: Chop your pecans or walnuts just before mixing the topping for maximum crunch and flavor.
- Add Topping Last-Minute: If prepping ahead, keep the praline topping separate until just before baking—it stays crispier that way.
How to Serve Sweet Potato Casserole with Praline Topping Recipe
Garnishes
I like to keep the garnishes simple because this dish is rich and flavorful on its own. A sprinkle of extra toasted pecans or a dusting of cinnamon on top right before serving adds a lovely finishing touch. Sometimes, a few fresh thyme leaves give a subtle earthy note that complements the sweet nicely.
Side Dishes
This casserole pairs beautifully with roasted turkey or chicken, making it an easy go-to for holidays. I also love serving it alongside green beans almondine or a crisp autumn salad for some fresh texture contrast.
Creative Ways to Present
For special occasions, try serving this Sweet Potato Casserole in individual ramekins or mini cast-iron skillets — it looks fancy but is so easy. I once did this for a friendsgiving and everyone loved having their own personal casserole, plus it makes leftovers straightforward to save!
Make Ahead and Storage
Storing Leftovers
I’ve found that storing leftovers in an airtight container in the fridge keeps this dish tasting fresh for up to 4 days. When you’re ready to eat it again, you’ll still get that delicious praline crunch and creamy sweet potato underneath.
Freezing
This recipe freezes really well — just bake the casserole without topping, freeze the sweet potato layer first, then add the praline topping fresh and bake when ready. I discovered this trick to avoid soggy topping after reheating, and it really works!
Reheating
To reheat, I cover the casserole loosely with foil and warm it in a 350°F oven for about 20 minutes. Then I remove the foil for the last 5 minutes so the topping crisps back up perfectly. Microwaving works in a pinch but can make the topping mushy.
FAQs
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Can I use canned sweet potatoes for this recipe?
While canned sweet potatoes might seem like a time saver, they usually have too much moisture which can make the casserole watery. Roasting fresh sweet potatoes brings out natural sweetness and gives you better control over texture for this recipe.
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Can I make this dish vegan?
Absolutely! Use a plant-based milk like almond or oat milk, swap eggs for flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and replace butter with coconut oil for the topping. It still tastes fantastic!
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How do I keep the praline topping from getting soggy?
The key is to add the praline topping just before baking. If prepping ahead, store the potato base and topping separately and combine only when you’re ready to bake. This keeps the topping crisp and crunchy.
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Is there a gluten-free version of this recipe?
Yes! Simply use gluten-free flour and gluten-free oats for the topping, and make sure any other ingredients like sweeteners are gluten-free. The flavor stays just as wonderful.
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Can I make this ahead for Thanksgiving?
Definitely! Roast, peel, and mash the sweet potatoes a couple of days ahead. Mix the sweet potato base and topping separately, then assemble and bake on the day of serving for the freshest finish.
Final Thoughts
I absolutely love how this Sweet Potato Casserole with Praline Topping Recipe turns out every single time. It’s that perfect mix of sweet, creamy, and crunchy that always brings smiles, whether I’m cooking for a big crowd or just my family. When I first tried making my own praline topping, I was amazed at how much it elevated the dish — trust me, it’s worth every extra minute. So go ahead, give it a try for your next gathering or a cozy weeknight treat. You’ll be glad you did!
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Sweet Potato Casserole with Praline Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Casserole with Praline Topping is a classic, comforting side dish perfect for holidays or any cozy meal. It features tender, mashed sweet potatoes infused with maple syrup and warm spices, topped with a crunchy, sweet praline mixture of pecans, oats, and brown monk fruit sweetener for a delightful contrast of textures and flavors.
Ingredients
Sweet Potato Mixture
- 2 1/2 pounds sweet potatoes (about 4 to 6 medium total)
- Olive oil spray
- 1/2 cup fat free milk (or dairy-free milk alternative)
- 3 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 2 large eggs (beaten)
Praline Topping
- 2/3 cup pecans or walnuts (coarsely chopped)
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1/4 cup quick-cooking rolled oats (or gluten-free oats)
- 3 tablespoons brown monk fruit sweetener (or brown sugar)
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 2 tablespoons melted butter (or coconut oil to make it dairy-free)
Instructions
- Preheat and Prepare Potatoes: Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and place them on a sheet pan. Bake until tender, about 1 to 1 hour and 15 minutes. Remove from the oven and let cool enough to handle.
- Prepare Baking Dish: Spray a 9 x 9 inch pan, 9 inch pie pan, or 2-quart safe baking dish with olive oil spray and set aside.
- Mash Sweet Potatoes: Remove the sweet potatoes from their skins and mash them with a fork or potato masher in a large mixing bowl until smooth.
- Mix Sweet Potato Base: Add the fat free milk, maple syrup, vanilla extract, kosher salt, ground cinnamon, and beaten eggs to the mashed sweet potatoes. Beat the mixture with a wooden spoon until uniform and smooth in texture.
- Fill Baking Dish: Pour the sweet potato mixture into the prepared baking dish and smooth the top evenly with a spatula.
- Prepare Praline Topping: In a medium mixing bowl, combine the chopped nuts, flour, rolled oats, brown monk fruit sweetener, ground cinnamon, and kosher salt. Stir in the melted butter or coconut oil and mix until well combined.
- Add Topping and Bake: Evenly sprinkle the praline topping over the sweet potato mixture in the baking dish. Bake in the oven for 30 minutes or until the topping is golden brown.
- Cool and Serve: Remove the casserole from the oven and let it cool for at least 5 minutes before serving.
Notes
- For Thanksgiving or holiday preparation, bake, peel, and mash the sweet potatoes up to two days in advance.
- You can assemble both the sweet potato mixture and praline topping a day before, but add the topping only immediately before baking to maintain its crunch.
Nutrition
- Serving Size: 2/3 cup
- Calories: 218 kcal
- Sugar: 9.5 g
- Sodium: 153.5 mg
- Fat: 8.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4.5 g
- Protein: 4.5 g
- Cholesterol: 43.5 mg
