Jan Norris: Food and Florida

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Thanksgiving Recipe: Sweet Potato Casserole with Praline Topping

November 25th, 2009 · 2 Comments

Editor’s note: I’m collecting your favorite holiday recipes to share — for all holidays. Send them to me by clicking on “Contact” above, and you can email me your recipe. You will be given credit – and you might win a cookbook!

Nan’s favorite – sweet potato “crunch”

sweetpotcasseroleEver since we first got the recipe from my great-Aunt Leana Kilpatrick at a Kilpatrick family reunion, we have made this recipe at Thanksgiving. I was the one charged with making it – for years – up until I cried “done!”

My sister Nancy took it up – and now, she makes it every year. She’s not exactly known for her cooking – she keeps a very mean house, however and decorates for Christmas in competition mode, but does a great job with this dish.

I found the original recipe I got from Aunt Leana, a sweet woman who was from Alabama, in my mom’s handwriting in my recipe file. Great memories all around.

It could be dessert pudding

If you add a teaspoon of pumpkin pie spice to the whipped potatoes, it’s good enough to call “dessert” and serve as a pudding. I’d serve it hot, with caramel or a coffee ice cream if so. You can use fresh or canned sweet potatoes; just drain canned ones well or it may be too soupy.

Sweet potato casserole with praline topping

  • 3 cups cooked sweet potatoes (drained, if canned)
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/3 cup milk (I prefer evaporated)
  • 1/2 teaspoon cinnamon (see note)
  • 1/2 teaspoon salt

For the topping:

  • 1/3 cup butter, softened, but not melted
  • 1 cup brown sugar
  • 1/2 cup flour
  • 1 cup chopped pecans

Preheat oven to 350 degrees. Grease a 1-1/2 quart ovenproof casserole dish.

In a large mixing bowl with an electric mixer, whip potatoes. Remove any strings from beaters. Add sugar and mix; add eggs and mix again. Measure vanilla and milk into a cup; add slowly and beat to incorporate. Beat in cinnamon and salt. 

Make topping: In a small bowl, use a rubber spatula to combine the butter, flour and sugar. Add chopped pecans and mix till crumbly. Sprinkle evenly over casserole.

Bake at 350, covered, for 20 minutes. Uncover and bake another 10 minutes or until nuts are nicely browned and mixture is caramelized.

Serve warm and refrigerate any leftovers promptly.

Makes 6 to 8 servings. Recipe is easily doubled.

Note: To change this to a dessert pudding, add 1-1/2 teaspoons pumpkin pie spice to the potatoes instead of the cinnamon.

Serve  hot, with caramel or coffee ice cream.

Tags: Holiday cooking

2 responses so far ↓

  • 1 Joanie Tarala // Dec 2, 2009 at 2:44 am

    Hi Jan,

    I wanted to send you a note to Thank you for the wonderful pumpkin slices and pies that you sent to my house with Ashley and Jason.

    I hope that we can get together for the Christmas holidays at some point .

    What a great website you have. I will have to check it out more often. How on earth do you manage it!

    Thanks again, delicious……..
    Joanie Tarala

  • 2 Joanie Tarala // Dec 2, 2009 at 2:47 am

    I made a sweet potato casserole with Praline topping but not your recipe. I will have to try this one next.

    Joanie T.

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