This Sweet Potato Casserole with Praline Topping is decadent – a real treat for the holiday season. Roasted sweet potatoes and sweet spices ensure lots of flavor, and the praline topping takes this sweet potato casserole over the top.
I grew up eating sweet potato casserole with toasted marshmallows on top. Although I have fond memories of this childhood version of sweet potato casserole, I decided to make a different version with a praline topping recently for a friend. This Sweet Potato Casserole with Praline Topping received such rave reviews that I decided to post it here. This is not a light casserole, but it is the perfect way to treat your guests this holiday season.
I found the original recipe in a Cook’s Illustrated magazine and amped it up with more spices, including cinnamon and cloves. The sweet potatoes are roasted, not boiled, resulting in deeper flavors and no soggy potatoes. Dark brown sugar (I made my own by mixing molasses with organic light brown sugar) adds some caramel notes to the praline topping.
This is a great recipe if you’re traveling to someone’s house and want to bring an impressive side dish (the marshmallow topped sweet potato casserole doesn’t travel well).
Sweet Potato Casserole with Praline Topping
- 4 pounds sweet potatoes
- 2 tablespoons coconut oil or organic unsalted butter melted
- 2 teaspoons lemon juice
- 1 1/2 teaspoons vanilla
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 large egg yolks
- 2 tablespoons maple syrup
- 3/4 cup organic half and half
- 1/4 cup gluten-free flour mix
- 1/4 cup organic dark brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 1/2 tablespoons organic unsalted butter cut into small pieces and softened
- 1/2 cup pecans
Preheat oven to 400 degrees. Use a knife to poke holes in the sweet potatoes. Place sweet potatoes on a foil lined baking sheet and roast potatoes until they can be squeezed easily (use a kitchen towel and squeeze gently with your hand), about 1 hour or more depending on the size of the sweet potatoes. Remove from oven and cut lengthwise to let steam escape. Scoop flesh out into food processor and process until almost smooth. Add melted coconut oil or butter, lemon juice, vanilla, cinnamon, nutmeg, cloves, salt, pepper, egg yolks and maple syrup; process until combined. With processor running, pour in half and half and process until blended. Transfer to a baking dish and spread into an even layer. At this point, you can cover and refrigerate the dish until the next day; otherwise, continue with the Praline Topping.
Reduce oven to 375 degrees.
Place flour, brown sugar, cinnamon and salt in food processor; pulse until combined. Add butter to food processor and pulse until crumbly, just a few seconds. Sprinkle nuts over mixture and process a few more seconds until combined.
Sprinkle praline topping on top of sweet potato mixture. Bake until topping is well browned and sweet potatoes are hot, about 40 minutes.
If you don't have dark brown sugar, you can use 1/4 cup light brown sugar and stir in 1-2 teaspoons of molasses. Recipe Adapted from Cook's Illustrated.
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