Southern Pecan Praline Sweet Potato Casserole
Creamy mashed sweet potatoes topped with a crunchy, buttery brown sugar and pecan crust.
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Ingredients
- 3 pounds Sweet potatoes, peeled and cubed
- 1/2 cup Unsalted butter, melted
- 1/4 cup Whole milk
- 1/2 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 count Large eggs, beaten
- 1/2 teaspoon Salt
- 1 cup Light brown sugar, packed
- 1/3 cup All-purpose flour
- 1 cup Chopped pecans
- 1/3 cup Butter, softened (for topping)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- 2
Boil the cubed sweet potatoes in a large pot of water until tender, about 15-20 minutes, then drain well.
- 3
In a large bowl, mash the sweet potatoes until smooth, then stir in the melted butter, milk, sugar, vanilla, eggs, and salt.
- 4
Spread the sweet potato mixture evenly into the prepared baking dish.
- 5
In a separate medium bowl, combine the brown sugar, flour, and chopped pecans.
- 6
Cut the softened butter into the pecan mixture using a fork or pastry cutter until it resembles coarse crumbs.
- 7
Sprinkle the praline topping evenly over the sweet potato base.
- 8
Bake for 30 to 35 minutes until the topping is golden brown and the edges are bubbling.
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