Description
A cozy and indulgent Praline Sweet Potato Casserole featuring creamy mashed sweet potatoes blended with warm pumpkin pie spice and topped with a luscious, buttery pecan praline swirl. Perfect as a comforting side dish for holiday gatherings or any special occasion.
Ingredients
Scale
Sweet Potato Mixture
- 2 medium sweet potatoes, peeled and cubed
- ½ cup heavy whipping cream
- 2 large eggs
- ¼ cup packed brown sugar
- 1 Tbsp vanilla extract
- 1½ tsp pumpkin pie spice
- ½ cup chopped pecans
Praline Topping
- ⅓ cup packed brown sugar
- ¼ cup sweetened condensed milk
- 1 Tbsp butter, melted
- ½ tsp vanilla extract
Instructions
- Prep the Oven and Pan: Preheat your oven to 325ºF (165ºC). Lightly spray an 8×8-inch or 9×9-inch baking pan with cooking spray to prevent sticking, and set it aside.
- Cook Sweet Potatoes: Place the peeled and cubed sweet potatoes into a large saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat to a simmer, cover, and cook for 10 to 15 minutes, or until the potatoes are tender when pierced with a fork. Drain well and transfer to a large mixing bowl.
- Mix Sweet Potato Base: Add the heavy whipping cream, eggs, ¼ cup of packed brown sugar, 1 tablespoon vanilla extract, and pumpkin pie spice to the cooked sweet potatoes. Using a handheld mixer, blend until the mixture is smooth and creamy. Gently fold in the chopped pecans.
- Assemble the Casserole: Spread the sweet potato mixture evenly into the prepared baking pan, smoothing out the surface.
- Prepare and Add Praline Topping: In a small bowl, combine the ⅓ cup brown sugar, sweetened condensed milk, melted butter, and ½ teaspoon vanilla extract. Spoon this mixture evenly over the sweet potato layer. Use a knife or skewer to swirl the topping through the sweet potato mixture for a marbled effect.
- Bake the Casserole: Place the pan in the preheated oven and bake uncovered for 30 to 40 minutes, until the topping is bubbly and slightly caramelized, and the casserole is heated through. Remove from oven and allow to cool slightly before serving.
Notes
- Use medium-sized sweet potatoes for even cooking and consistency.
- Ensure sweet potatoes are well-drained to avoid a watery casserole.
- You can prepare this casserole a day ahead and reheat before serving.
- For a nut-free version, omit the pecans in both the sweet potato mixture and topping.
- Adjust pumpkin pie spice to taste or substitute with cinnamon and nutmeg.
