Are you looking for a new sweet potato recipe for the holidays? These Praline Sweet Potatoes are the sweet potato recipe you've been dreaming of eating! They are the perfect side dish for Easter, Thanksgiving, or Christmas. An easy recipe that's also great to make ahead of time!
When it comes to holiday sides, this sweet potato casserole is one I come back to time and again. It goes perfectly with these boursin mashed potatoes, southern cornbread dressing, and this kale autumn salad as sides for turkey or ham.
What Makes Sweet Potato Praline Casserole So Good?
- The flavor is the best reason. If you grew up as I did with canned sweet potatoes topped with marshmallows at the holidays, there is a better life.
- Skip the really sweet marshmallows! This sweet potato casserole uses fresh sweet potatoes topped with a butter and brown sugar mixture and pecans. It is so good!
- No mashing here! Instead, this chunky sweet potato casserole comes with much more texture! If you prefer mashed, no worries just go ahead and mash them before adding to the casserole dish!
- The perfect sweet potato casserole to make ahead! It can be completely assembled ahead of time. On the day of your meal, just throw them in the oven. I always make this dish the day before the holidays!
- Praline sweet potato casserole makes really good leftovers! They are simple to reheat in the microwave and go really well with the other food you might have left after that holiday meal.
Ingredients
- Sweet Potatoes: Use fresh sweet potatoes with firm flesh. If they are soft, they will not be as good.
- Butter: This is a must for a delicious praline. If you are vegan, sub the dairy out for vegan butter.
- Brown Sugar: It isn't praline without it! I find that brown sugar adds a richer, depth of flavor than white sugar.
- Pecans: I prefer using whole pecans but pieces work as well!
- Cinnamon: It is the only spice in this recipe.
How To Make Sweet Potato Casserole with Praline Topping
- Start by baking the sweet potatoes. To do this, wash them, poke them with a fork, place them on a baking sheet, and bake them until they are just barely tender. Because you will be cooking these again with the praline, do not overbake!
- Remove from the oven when they're ready and allow them to cool slightly. Then peel the potatoes. I just do this with my fingers by peeling it off. It is really easy to do.
- Cut the sweet potatoes into cubes. Place them in your baking dish. I made mine individual, so I divided mine between four ramekins.
- Place the butter and the brown sugar in a microwave-safe bowl and cook for 30 seconds. Then mix and microwave for another 30 seconds. Mix in the cinnamon.
- Add your pecans on top of the sweet potato cubes, then divide the praline mixture between the four ramekins.
And that is it! All the prep is done and they are ready to bake in the oven!
Can you make sweet potato casserole the day before?
Yes you can! You've got a couple of options when making it in advance.
- Prep all the ingredients and store them in the fridge in separate containers. Then assemble just before ready to cook.
- Assemble the sweet potato casserole, refrigerate, and bake the next day.
- The last option is to bake them the day before, then just reheat them for serving the next day.
TOP TIP: You may need to adjust the cooking time when making ahead since the sweet potatoes will be cold at the start of cooking.
How to Store
Leftovers: Store leftovers in the fridge for up to five days. If made in advance be sure to take the time frame into consideration!
Reheat: The best way to reheat sweet potato casserole is in the microwave or in the oven at 325° F. Cook just until heated.
Expert Tips
This is a really simple dish, but let me share a few things that will help you make it perfectly the first time.
- Make sure not to overbake the sweet potatoes with the first bake. Only cook until it is tender. If you happen to overcook it, you can always mash the potatoes and then top with the praline.
- Make up to two days before baking. If you know you will be busy with the preparations for the big meal for a few days, make this several days early. Check it off the list and work on something else.
- While praline is traditionally made with pecans, you can also use walnuts, hazelnuts, cashews, or even peanuts.
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Praline Sweet Potatoes
Are you looking for a new sweet potato casserole recipe for the holidays? These Praline Sweet Potatoes are the sweet potato recipe you've been dreaming of eating! They are the perfect side dish for Easter, Thanksgiving, or Christmas. An easy recipe that's also great to make ahead of time!
Equipment
- baking sheet
- ramekins or baking dish
Ingredients
- 2 sweet potatoes My 2 were just a little over a pound for the 2 of them.
- 1 cup pecans whole or pieces
- 4 ounces butter
- ⅔ cup brown sugar
- ½ teaspoon cinnamon
Instructions
- Wash your sweet potatoes, poke with a fork, and bake. I like to bake them on a baking sheet. Only bake until the are just barely tender.
- Remove them from the oven and let them cool slightly. Once they are cool enough to touch, peel off the skins. Cube the potatoes into 1-inch cubes.
- Divide them into the ramekins or baking dish. Sprinkle the pecans on top.
- Next, add the butter and brown sugar to a microwave-safe bowl and microwave for 1 minute. Mix in the cinnamon. This will be thick, don't worry, it finishes cooking in the oven. Spoon it over the top of the sweet potatoes.
- You can have 2 choices. The first is you can bake this right away. 375 degrees for about 20 minutes.
- Or you can wrap these and place them in the fridge for up to 3 days before baking. When you are ready, bake as instructed above.
- That is it! They are done. Both simple and delicious!
Notes
- Make sure not to over bake the sweet potatoes with the first bake. Only cook until it is tender. If you happen to overcook it, you can always mash the potatoes then top with the praline.
- Make up to two days before baking. If you know you will be busy with the preparations for the big meal for a few days, make this several days early. Check it off the list and work on something else.
- While praline is traditionally made with pecans, you can also use walnuts, hazelnuts, cashews, or even peanuts.
Tried this recipe?Let us know how it was!
Virginia Higgins says
Loved this dish. So good. Of course the pecans made it even better.
admin says
Hey Virginia!! We served the same thing at our table too. I am glad you liked it!!