This Candied Sweet Potato Casserole pairs creamy sweet potatoes with a brown sugar pecan praline topping for plenty of crunch and texture. It's a reliable holiday side dish and a delicious alternative to the classic marshmallow-topped version.
Candied Sweet Potato Casserole at a Glance
- 🧄 Flavor & Texture: Sweet, creamy, and buttery with a crunchy cinnamon-pecan praline topping.
- 🛒 Main Ingredients: Sweet potatoes, sugar, eggs, evaporated milk, butter, pecans, oats, and cinnamon.
- ⏱️ Total Time: 1 hour to bake sweet potatoes + 10 minutes to prep + 45 minutes to bake casserole + 10 minutes to rest = 2 hours 5 minutes.
- 🍴 Servings: 8-10 servings.
- 🥗 Dietary Info: Vegetarian; contains dairy, eggs, gluten, and nuts.
- 🍚 Best Served With: Turkey, ham, or your favorite holiday main dish.
- 🧊 Make Ahead?: Yes, prepare the filling and topping separately up to 2 days ahead, then assemble and bake.
- ❤️ Why You Will Love It: Creamy sweet potatoes and a crisp, buttery praline topping make an irresistible holiday side.
Summarize and Save This Content On
For me, baking sweet potatoes from scratch to make this dish is the way to go. I've made this casserole plenty of times with boiled sweet potatoes, and all that extra water can leave the finished dish a little too soft and waterlogged.
Baking brings out their natural sweetness while adding a little caramelization, and the difference in texture and flavor is undeniably worth the extra time.
If you love sweet potatoes, then you need to try this sheet pan sweet potatoes and sweet potato French toast.
Jump to:
- Candied Sweet Potato Casserole at a Glance
- Why You Will Love This Recipe
- Ingredients
- Variations
- Should You Bake or Boil Sweet Potatoes for a Casserole?
- How to Make Candied Sweet Potato Casserole
- Expert Tips
- Make Praline Sweet Potato Casserole Ahead
- Serving Suggestions
- Candied Sweet Potato Casserole Recipe FAQs
- More Holiday Side Dishes
- Candied Sweet Potato Casserole
- Candied Sweet Potato Casserole Two Ways
Why You Will Love This Recipe
- Crowd-pleasing recipe: A holiday favorite that disappears quickly from the table.
- Freezer-friendly filling: This Southern sweet potato casserole freezes well without the filling separating.
- Unique praline oat crunch: A sweet, crunchy topping adds texture and plenty of flavor.
- Marshmallow version too: Prefer the classic? You can easily swap in a marshmallow topping.
Ingredients
Below are the components of this candied sweet potato casserole recipe that you can't go without!
- Sweet potatoes: Use orange-fleshed sweet potatoes, such as Garnet or Jewel, and bake them whole for the best flavor.
- Evaporated milk: Adds richness without making the filling too thin. You can swap in heavy cream if you prefer.
- Eggs: These help set the custardy filling. Let the mashed sweet potatoes cool before adding them so the eggs don't scramble. I use them in the filling of this pumpkin pie with graham cracker crust for stability as well.
- Brown and white sugar: Use granulated sugar in the filling and light brown sugar in the topping. If using canned sweet potatoes, taste the mixture before adding all the sugar to gauge how sweet the potatoes taste.
- Praline topping: Pecans, quick oats, flour, and cinnamon create a crunchy topping, while butter brings it together into damp crumbs.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add marshmallows: Skip the praline topping and bake the casserole plain for 25 minutes. Add 3-4 cups of marshmallows and bake for another 5-10 minutes, until lightly golden.
- Half nuts & half marshmallow: Use half of the praline topping on one side and marshmallows on the other for a little of both. This combination is a reader favorite!
- Maple filling: Swap 1-2 tablespoons of sugar in the filling for maple syrup or add ½ teaspoon maple extract to the sweet potato filling for extra maple flavor.
- Canned shortcut: Use about 4 cans of canned sweet potatoes, drained very well, in place of the baked sweet potatoes.
Should You Bake or Boil Sweet Potatoes for a Casserole?
- Baking the sweet potatoes: Baking them whole concentrates their natural sweetness, deepens their flavor, and keeps the flesh dry enough for a well-set filling. It takes a little longer, but the extra time pays off in the casserole's texture and taste.
- Boiling the sweet potatoes: Boiling is quicker, but the potatoes often absorb water, diluting their flavor and leaving the filling too loose. If you boil them, drain well and let them steam-dry before mashing.
How to Make Candied Sweet Potato Casserole
Preheat your oven to 350°F, line a baking sheet with parchment, and grab a 9x13 casserole dish to get started.
Step 1: Bake the sweet potatoes. Prick the sweet potatoes all over with a fork, wrap each one in foil, and place them on a baking sheet with space between them. Bake for about 1 hour, or until they're soft and give when gently squeezed with a kitchen towel. Let them cool before scooping out the flesh-the skins should slip off easily.
Step 2: Prepare the potato mixture. Mash the potatoes and allow them to cool. Once cooled, combine them with the other components of the filling, mixing until smooth. Add the mixture to the baking dish.
Step 3: Make the topping. Prepare the pecan praline topping and sprinkle it evenly over the sweet potato mixture.
Step 4: Bake. Place the casserole in the oven and bake for about 45 minutes, or until the edges are bubbly and the top is golden. Let it cool slightly and then serve with baked honey ham with honey mustard or your favorite holiday main dish.
Expert Tips
- Rest before serving: Allow your old-fashioned candied sweet potato casserole to rest for 5-10 minutes before serving. This allows the filling time to cool and set slightly, keeping it perfectly thick and creamy.
- Transporting the dish: Bake the casserole ahead of time, cover it, and wrap it in a towel to help hold its warmth during transport. For the freshest topping, you can also bring the unbaked casserole cold and bake it at your destination.
- Storage directions: Refrigerate leftover casserole in an airtight container for 4-5 days.
- Reheating the leftovers: Reheating in a 350°F oven is the best way to re-crisp the topping. Place leftovers in a baking dish and wrap with foil. Bake for 15-20 minutes, or until reheated. You may also reheat your leftovers in the microwave, but keep in mind that the topping will lose its crunch when microwaved.
Another sweet potato recipe I highly recommend is this candied sweet potatoes recipe using sliced sweet potatoes baked with a sweet glaze.
Make Praline Sweet Potato Casserole Ahead
You have a few ways to get a head start on this sweet potato casserole, depending on how much you want to do before serving.
- Prep the sweet potatoes: Roast and mash the sweet potatoes up to 3 days ahead. Store them covered in the refrigerator until you're ready to make the filling.
- Make the praline topping: Prepare the praline mixture up to 3 days ahead and refrigerate it separately. Keeping it off the filling prevents the topping from becoming soggy.
- Assemble ahead: You can fully assemble the casserole up to 24 hours before baking. Cover and refrigerate, then bake as directed, adding about 10 minutes to the baking time if the casserole is going straight from the refrigerator.
- Bake ahead: If you prefer to have the casserole completely finished, bake it a day ahead and refrigerate once cooled. Let it come closer to room temperature before serving, or gently reheat it at 350°F if you prefer it warm.
- Making it the day of: You don't need to prep anything ahead. The casserole can be made from start to finish the same day, so there's no need to add an extra step if you're making it fresh for dinner.
Serving Suggestions
- Holiday dish pairings: Enjoy this Thanksgiving sweet potato side dish with this holiday roast beef or bone-in prime rib roast.
- More tasty sides: These Brussels sprouts with maple syrup and bacon and simple stuffing are some great savory dishes to serve alongside this sweet casserole.
- Sunday dinner: You don't have to save sweet potato casserole for the holidays. Serve it with roasted chicken, Instant Pot pork tenderloin, or another simple family dinner when you want a more special side.
Candied Sweet Potato Casserole Recipe FAQs
Yes. The eggs set as it bakes, so the casserole firms up and holds a clean scoop, much like a pie filling. Without them, it stays looser and more like mashed sweet potatoes, still delicious but not sliceable. If you skip them, hold back a little evaporated milk so the filling isn't too wet.
Yams and sweet potatoes are different root vegetables, but the names are often used interchangeably in the U.S. The orange-fleshed "yams" commonly sold in American grocery stores are usually sweet potatoes, which are what you want for this casserole.
Excess moisture can keep the filling from setting properly. Measure the ingredients carefully, and if you boil the sweet potatoes, drain them well and let the excess moisture evaporate before mashing.
The praline topping can soften when it sits against the moist sweet potato filling, especially if the casserole is assembled ahead of time. For a crisper topping, refrigerate it separately and sprinkle it over the casserole just before baking.
Yes! For make-ahead, freeze the mashed filling without the praline topping, then add fresh topping and bake. For leftovers, freeze the fully baked casserole as-is - it's fine, though the topping softens after reheating rather than staying crisp. Either way, thaw overnight in the fridge before reheating or baking.
Candied Sweet Potato Casserole
Ingredients
- 5 pounds Sweet Potatoes washed
- 1 cup Granulated Sugar
- 2 teaspoons Vanilla Extract
- 3 large Eggs
- ½ cup Evaporated Milk
- ¼ cup Unsalted Butter melted
Praline Topping
- 1 cup Chopped Pecans
- 3 tablespoons All Purpose Flour
- ¼ cup Quick Cooking Rolled Oats
- 4 tablespoons Light Brown Sugar
- ⅓ teaspoons Ground Cinnamon
- ⅛ teaspoon Salt
- ¼ cup Unsalted Butter melted
Instructions
- Preheat your oven to 350°F.
- After washing and drying your sweet potatoes, prick all over with a fork then wrap with foil. Lay on a baking sheet, spaced apart. Bake for about 1 hour. Using a kitchen towel you can squeeze the potatoes to check for doneness. When the potato is soft and gives then they are cooked. Remove from the oven and unwrap the foil to allow the potatoes to cool a little.
- You should be able to pull the skin from the potatoes easily now, scoop the flesh of the sweet potato into a mixing bowl and mash well with a fork.
- Make sure the potato mixture is cool enough to add the eggs, without it cooking the egg. Add with the sugar, vanilla, evaporated milk and melted butter.
- Mix together until well combined, then pour into a 13x9" baking dish.
- In another mixing bowl, add the praline topping ingredients and mix well with a fork.
- Sprinkle over the top of the potato mixture, evenly.
- Bake, uncovered, in the oven for 45 minutes, until the potato mixture is bubbling a little around the edges.
- Remove from the oven and allow to rest 10 minutes before serving.
Notes
- Let the casserole rest for 10 minutes before serving. This gives the filling time to cool slightly and set, keeping it thick and creamy.
- If making the casserole ahead, keep the praline topping separate until you're ready to bake. Adding it just before baking helps keep the pecans crisp instead of letting them absorb moisture from the filling.
Nutrition
Candied Sweet Potato Casserole Two Ways
Equipment
- heavy deep pot (dutch oven) dutch oven or oven proof soup pot
Ingredients
Pecan Topping
- 2 ¼ cups pecan halves
- ¾ cup light brown sugar, packed
- 1 large egg white, lightly beaten
- 1 teaspoon salt
- ⅛ teaspoon cayenne or black pepper
Marshmallow Topping
- 4 - 4 ½ cups mini marshmallows
Instructions
Sweet Potato MIxture
- In a large Dutch oven, over medium high heat, melt butter. Add the sweet potatoes, brown sugar, water, salt and pepper. Stir until blended.
- Bring to a simmer. Reduce the heat to medium low, cover, and cook until sweet potatoes are fork tender, 45 to 60 minutes. Stir regularly.
- When the sweet potatoes are tender, remove the lid and bring the sauce to a rapid simmer over medium-high heat. Continue to simmer until the sauce has reduced to a glaze, 7 to 10 minutes.
- Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pour the potato mixture into a 13 by 9-inch baking dish (or a shallow casserole dish of similar size).
Marshmallow Topping
- Sprinkle marshmallows all over the top of your casserole. Use as many marshmallows as you want to cover the top.
- Bake or broil until marshmallows are melted and brown.
Pecan Topping
- Combine all of the ingredients in a medium sized bowl and mix together.
- Sprinkle topping over top of the potatoes. Bake until the pecans are toasted and crisp, 10 to 15 minutes.
- Serve immediately and enjoy every bite!
Notes
- Cube your sweet potatoes into pieces about ½ to 1-inch pieces for even cooking and easy eating.
- The filling is already cooked and warmed so there's no need to bake your dish longer than necessary to melt the marshmallows or crisp the pecans.
Nutrition
This post was originally published in December 2020. It has been updated with new images and content.
Sheila says
I just want to say that these are awesome! I was very apprehensive about making these. I had my brother over on the weekend and his kids gobbled it up. They are usually pretty picky so thanks 😊 I made the casserole with both toppings on it and it was amazing.
Karin and Ken says
I’m so glad to hear you enjoyed this casserole and put both toppings on it. I love it that way. Thank you for taking the time to let me know. As always I’m grateful. All the best. Karin
Pat says
WOW What an amazing casserole We added both toppings together and ate all of it. I just had to add the marshmallows too and they tasted perfectly with those pecans. This recipe is a definite keeper!
Karin and Ken says
Thank you for all of your kind words! I’m so glad you enjoyed my favorite sweet potato casserole! We love it too with both toppings. The more the better! All the best. Karin