Praline Sweet Potato Casserole - our new favorite sweet potato casserole!! Mashed sweet potatoes topped with a crunchy praline topping - so much better than our usual marshmallow topped casserole!!! Sweet potatoes, eggs, heavy cream, brown sugar, vanilla, pecans, pumpkin pie spice, butter, sweetened condensed milk. Can make a day in advance and refrigerate until ready to eat. Perfect for Thanksgiving and Christmas! #sidedish #thanksgiving #christmas #sweetpotatoes
Preheat oven to 325ºF. Lightly spray an 8x8-inch or 9x9-inch pan with cooking spray. Set aside.
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender. Drain potatoes and place in a large bowl.
Add heavy cream, eggs, ¼ cup brown sugar, 1 Tbsp vanilla, pumpkin pie spice to cooked sweet potatoes. Mix with a hand-held mixer until smooth. Fold in pecans.
Spread potato mixture into prepared pan.
Combine ⅓ cup brown sugar, sweetened condensed milk, melted butter, and ½ tsp vanilla; spoon over potato mixture. Cut through with a knife to swirl the sauce.
Bake, uncovered, 30 to 40 minutes.
Notes:
You can make this ahead of time and refrigerate overnight.
If you don't like sweet potatoes, you can substitute an equivalent amount of butternut squash.
Can Sweet Potato Casserole be frozen? Yes! You can freeze the casserole before or after baking.
To freeze after baking, cool completely. Cover with plastic wrap and aluminum foil and freeze. To reheat, thaw completely and reheat covered in the oven until warmed through,
To freeze before baking, I suggest leaving off the topping. When ready to bake, thaw completely and add the praline topping and bake as directed.