Dessert

Sweet Potato Casserole with Praline Streusel Topping Recipe

ByHarper Ellington April 14, 2026April 14, 2026

Introduction

Sweet Potato Casserole with Praline Streusel Topping is the perfect cozy dish for chilly days and holiday gatherings. This recipe combines creamy sweet potatoes with a crunchy praline topping, creating a delightful contrast that everyone will love. It’s quick to make and sure to become a family favorite.

The dish shows a white square baking dish filled with two clear layers; the bottom layer is smooth and bright orange, resembling mashed sweet potatoes, while the top layer is a rough, crumbly, golden-brown streusel topping with a mix of small nut pieces spread evenly across the surface. The dish sits on a red and white striped cloth, and the background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans sweet potatoes (29 oz each), drained well
1 stick butter, melted (for casserole)
¾ cup white sugar
1 cup heavy cream
3 large eggs
½ teaspoon salt (for casserole)
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
1 stick butter, melted (for praline topping)
½ teaspoon salt (for topping)
1 cup packed brown sugar
⅔ cup all-purpose flour
1 ½ cups chopped pecans

Instructions

Step 1: Grease a 9×13-inch casserole dish generously with butter or cooking spray to prevent sticking.
Step 2: Preheat your oven to 350°F (175°C) to prepare for baking.
Step 3: In a large mixing bowl, combine the sweet potatoes, melted butter, white sugar, heavy cream, eggs, salt, vanilla extract, and ground cinnamon.
Step 4: Use a handheld electric mixer to beat the mixture until smooth and creamy without lumps.
Step 5: Pour the sweet potato mixture evenly into the prepared casserole dish and smooth the top.
Step 6: In a separate bowl, mix together the melted butter, salt, brown sugar, flour, and chopped pecans until the mixture becomes crumbly.
Step 7: Sprinkle the praline topping evenly over the sweet potato mixture in the casserole dish.
Step 8: Bake in the preheated oven for 30 to 40 minutes, until the topping is golden brown and the edges are bubbling.
Step 9: Serve warm, optionally topped with whipped cream for a special touch.

Tips & Variations

Use unsalted butter to better control the saltiness in both casserole and topping.
For a dairy-free option, swap heavy cream with coconut milk and use plant-based butter.
Replace pecans with a mix of oats and brown sugar for a nut-free crunchy topping.
Add a pinch of cayenne pepper for a subtle spicy kick that complements the sweetness.
Mix in chopped apples or pears to add fruity sweetness and texture.
Try substituting brown sugar with maple syrup in the topping for richer flavor.
For a savory twist, add crumbled bacon to the praline topping.
Prepare individual portions in ramekins for easy serving and meal prep.

Storage

Store leftover sweet potato casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 20-25 minutes to keep the topping crisp, or microwave in short intervals. For longer storage, freeze portions in airtight containers for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white rectangular baking dish holds a two-layer baked dessert with the bottom layer thick and smooth in a bright orange color, topped with a crumbly, golden-brown streusel layer that looks crispy and uneven, with small chunks and a rough texture. The dish is set on a red and white striped cloth, and the background is a white marbled surface, giving a clean and simple look. The orange base looks moist, contrasting nicely with the crunchy topping photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I choose the right sweet potatoes?

Look for sweet potatoes labeled “yam” for their natural sweetness. Choose firm potatoes with smooth skin, avoiding any with soft spots or blemishes. Dark, vibrant skins often indicate better flavor.

Can I freeze sweet potato casserole?

Yes, you can freeze sweet potato casserole. Portion it into airtight containers or wrap tightly with foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.