Description
There’s something truly special about the comforting sweetness of baked sweet potatoes paired with a crunchy, caramelized pecan topping. This Pecan Praline Sweet Potato Bake captures the warmth and nostalgia of Southern cooking, making it perfect for holidays, Sunday dinners, or any time you crave a cozy, crowd-pleasing dish. Creamy, buttery sweet potatoes form the base, while a golden praline topping adds the perfect touch of crunch and sweetness. Simple to prepare yet elegant enough for festive gatherings, this recipe is guaranteed to become a seasonal favorite.
Ingredients
For the Sweet Potato Base:
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4 large sweet potatoes (about 3 pounds), peeled and cubed
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1/2 cup unsalted butter, melted
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1/2 cup packed brown sugar
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1/4 cup granulated sugar
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1/3 cup milk (whole or 2%)
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2 large eggs, lightly beaten
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1 teaspoon pure vanilla extract
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon salt
For the Pecan Praline Topping:
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1 cup chopped pecans
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1/2 cup packed brown sugar
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1/3 cup all-purpose flour
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1/4 cup unsalted butter, melted
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
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Place the cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for 15–20 minutes or until fork-tender. Drain and let cool slightly.
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In a large bowl, mash the sweet potatoes until smooth. Add melted butter, brown sugar, granulated sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until creamy and well blended.
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Pour the sweet potato mixture into the prepared baking dish and spread it evenly.
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In a separate bowl, combine pecans, brown sugar, flour, and melted butter. Stir until crumbly.
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Sprinkle the pecan mixture evenly over the sweet potatoes.
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Bake uncovered for 35–40 minutes, or until the topping is golden brown and crisp.
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Let the bake cool for 10 minutes before serving.
Notes
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For extra depth of flavor, roast the sweet potatoes instead of boiling them before mashing.
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If you prefer a lighter sweetness, reduce the brown sugar slightly in the filling or topping.
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To make ahead, assemble the bake a day early, refrigerate, and bake when ready to serve.
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Leftovers can be stored in the refrigerator for up to 4 days; reheat in the oven or microwave before serving.
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For a gluten-free version, replace the all-purpose flour in the topping with almond or oat flour.
- Prep Time: 20 minutes
- Cook Time: 40 minutes