A Southern take on the traditional sweet potato casserole; a creamy sweet potato base covered liberally with a crunchy pecan praline topping. This dish is great even at room temperature.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
489 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch casserole dish.
Step 2
Mix sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, salt, vanilla extract, and cinnamon together in a bowl until smooth; spread into the prepared casserole dish.
Step 3
Stir brown sugar, pecans, and 1/3 cup butter together in a bowl. Mix flour into pecan mixture using your hands until evenly coated and crumbly; sprinkle over sweet potato mixture.
Step 4
Bake in the preheated oven until cooked through and praline topping is lightly browned, about 40 minutes. Cool slightly before serving, at least 25 minutes.
Ingredients
2 eggs
1 cup brown sugar
1 teaspoon vanilla extract
1 cup white sugar
1 cup all-purpose flour
1 cup chopped pecans
½ cup milk
½ teaspoon ground cinnamon
1 teaspoon salt
½ cup butter, melted
⅓ cup butter, melted
2 (29 ounce) cans sweet potatoes, drained and mashed
