Sweet Potato Casserole With Praline Topping

Sweet Potato Casserole is a dish that was invented in the South but it became a favorite in the North as well. I was born and raised in the Northern part of Indiana. When I was a kid my families version of this side was just those “candied yams” that came in a can. I believe they they were tossed with some brown sugar and heated in the oven. Over the years people began to recognize that those were sweet potatoes not yams in that can and that you could so much better by roasting your own.

About the time I got married and started having kids of my own sweet potato casserole made it’s way to food television and soon it was all the rage. The early casseroles were still pretty lame, using those “candied yams” for a base. I personally refused to ever use those abominations in a can and roasted my own sweet potatoes. Not only were they more cost effective they taste so much better.

This casserole recipe was birthed from several recipes that I worked my way through making slight changes every time. This final recipe is absolutely perfect and hasn’t been changed in more 10 years.

If you need help pulling together your holiday menus, please read my Thanksgiving favorites menu. There is also a guide to taking the stress out of preparing that holiday menu in my How to make Thanksgiving Dinner without breaking a sweat article.


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Sweet Potato Casserole With Praline Topping

Prep Time 45 minutes
Cook Time 45 minutes
Servings 6


  • Cooking spray
  • 1 5-ounce can fat-free evaporated milk
  • 1 large egg white
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup granulated sugar
  • 4 medium sweet potatoes roasted and peeled
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup stick margarine melted
  • 1/4 cup chopped pecans toasted
  • 2/3 cup packed brown sugar
  • 1 cup all-purpose flour


  • Preheat oven to 350°.
  • Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside.
  • Mash your sweet potatoes in a large bowl. Stir in 1 cup streusel, granulated sugar, vanilla, egg white, and milk. Spoon into a 2-quart casserole coated with cooking spray; top with remaining streusel. Bake at 350° for 45 minutes.

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