Sweet Potato Praline Casserole

Carol Matthias


We've made this every Thanksgiving for years! It is rich and sweet -- even the kids love it. And you can prep most of it the day before.

★★★★★ 2 votes
45 Min
45 Min


1 c
all purpose flour
2/3 c
brown sugar, firmly packed
1/3 c
pecans, in pieces
1/4 c
butter, softened
1/2 tsp
cinnamon, ground
2 1/2 lb
sweet potatoes
1/2 c
1 1/2 tsp
vanilla extract
egg, lightly beaten
1/2 c
half and half


1Preheat oven to 350 degrees.
2Lightly butter a 2 quart casserole dish.
3Place first 5 ingredients in a zip top baggie. Use your fingers to mash butter into the other ingredients until uniform. Set aside (can refrigerate day before making casserole).
4Peel and halve the potatoes. Place in pot and cover with water. Bring to a boil, then cover and reduce the heat to a simmer for 30 minutes or until tender when pierced with a fork. Drain and mash (can refrigerate day before making casserole).
5Stir in 1 cup of sugar/butter topping mix, sugar, vanilla, egg and half and half. Spoon into the buttered casserole dish; top with remaining topping.
6Bake at 350 degrees for 45 minutes. Cover with foil if topping starts to brown too much.

About this Recipe

Course/Dish: Potatoes, Side Casseroles
Other Tag: Quick & Easy