Praline Sweet Potato Casserole
A delightful dish of creamy sweet potatoes topped with a crunchy praline crumble, perfect for holiday dinners and family gatherings.
Ingredients
Sweet Potato Mixture
- 80 oz 2 cans (40 oz each) sweet potatoes, drained well Make sure to drain the sweet potatoes well to avoid a watery casserole.
- 1/2 cup butter, melted ½ cup melted butter for sweet potato mixture.
- 1/2 cup granulated sugar For a richer flavor, consider using brown sugar instead.
- 1/4 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
Praline Crumble
- 5 tablespoons butter, melted Butter for praline crumble.
- 3/4 cup finely chopped pecans
- 3/4 cup light brown sugar
- 1/2 cup all-purpose flour For a gluten-free version, substitute with a gluten-free flour blend.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the drained sweet potatoes, melted butter, granulated sugar, whole milk, eggs, and vanilla extract. Mix until smooth.
- Transfer the sweet potato mixture to a greased casserole dish.
- In another bowl, mix the melted butter, chopped pecans, light brown sugar, and all-purpose flour to create the praline crumble.
- Sprinkle the praline crumble over the sweet potato mixture.
Baking
- Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the top is golden brown.
- Let it cool slightly before serving.
Notes
Serve warm during family meals or special occasions. Pairs well with roast meats. Store leftovers in the refrigerator for up to 3-4 days or freeze before baking.