Y’all know what my favorite side dish of all time is? Praline Sweet Potatoes!
I love it so much I could easily trade in everything else on my plate, and just sit there at the table with a spoon and eat the entire thing straight from the casserole dish. Or maybe a fork instead… That way I’d have a weapon to stab anyone’s hand who tried to move in and take them from me. And, I don’t even care if that makes me crazy. I can deal with being crazy. But, I’m not willing to deal with a life without this decadent casserole sent straight down from Heaven.
Sometimes I even make a double batch – that way I can play nice and share with others. You know, like my Mama taught me to do.
I’m so not kidding about how good these are. You will totally want them every day. You will crave them. You will become addicted to them. Your family might have to stage a sweet potato intervention…. and you may find yourself in jail for assault with a fork when they try and take them from you. Just remember, you’ve been forewarned.
You can find the liability waver for Praline Sweet Potato addiction down the hall, second door on the right – please sign and return before proceeding with this recipe…
You know what makes this recipe even more perfect? (Yes, it just keeps getting better!) You just mix everything up in a bowl, top it with the praline mixture, and bake. Super simple. You can’t screw this one up, I promise you that!
Everyone that tries it will think you’re a genius – if you share it that is.
Here’s what you need:
You will need already cooked sweet potatoes – about 4 cups worth. This equals out to about 4-5 large sweet potatoes. The easiest way to do this is to poke whole sweet potatoes (with the skin still on) with a fork a few times – you know, get all your aggression out. Then bake them in the oven on 350 for 45-65 minutes, depending on how big your potatoes are. I usually buy big ol’ sweet potatoes, so I bake mine for an hour. Let them cool til you can handle them, and the skin peels right off. Just throw the cooked sweet potatoes in a bowl, and mash ’em up with a potato masher… or your mashing tool of choice.
In a large bowl, combine the cooked (and mashed) sweet potatoes, 1/2 cup sugar, 2 tablespoons vanilla extract, 4 beaten eggs, & 1 cup heavy cream.
Spread it into a casserole dish – I use a 3 quart sized one.
Plop a softened stick of butter, 1 cup of packed brown sugar, 1/2 cup all purpose flour, 1-1/4 cups chopped pecans, & 1 teaspoon of vanilla extract into a separate bowl and mix it all up. I like to use my hands in this step, perfect tool for the job. But you can use a spoon if you like. Get it all incorporated together.
Now, crumble that mixture all over your casserole.
Bake it for 30 minutes in an oven preheated to 350 degrees.
When it’s done, you’ll have the best sweet potato dish you’ve ever put in your mouth. At least, I think so. Just plain perfection with a crunchy praline topping – the perfect combination. Marshmallows will forever be banished from your sweet potato casseroles. Nothing will ever compare to this praline topping. Nothing.
Hog it all to yourself, or be nice and share with others. The choice is yours.
- 4 cups cooked & mashed sweet potatoes (about 4-5 large sweet potatoes)
- ½ cup white sugar
- 2 tablespoons vanilla extract
- 4 eggs, beaten
- 1 cup heavy cream
- 1 stick of butter, softened
- 1 cup packed brown sugar
- ½ cup all purpose flour
- 1-1/4 cups chopped pecans
- 1 teaspoon vanilla extract
- Preheat your oven to 350 degrees.
- Whisk together the cooked (and mashed) sweet potatoes, white sugar, vanilla extract, beaten eggs, & heavy cream. Spread into a casserole dish.
- In a separate bowl, combine the softened butter, brown sugar, flour, pecans, & vanilla extract. I like to use my hands for this part, it makes it so much easier in my opinion. Crumble the topping all over the sweet potatoes.
- Bake for 30 minutes.