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Copycat Reba McEntire's Praline Sweet Potato Casserole
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This sweet potato casserole is the perfect bridge between dinner and dessert. Sweet potatoes mashed with cinnamon, vanilla, and sugar are baked with a crunchy praline crumb topping
serves/makes:
ready in:
30-60 minutes
30-60 minutes
10 reviews
ingredients
Sweet Potato Filling
1 can (29 ounce size) sweet potatoes in syrup, drained
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/3 cup granulated sugar
1/4 cup butter, melted
2 eggs
Praline Topping
1/4 cup butter, melted
3 tablespoons all-purpose flour
3/4 cup brown sugar
1/4 cup chopped pecans
directions
Preheat the oven to 350 degrees F. Grease a 1 1/2 quart baking dish.
For the filling, place the drained sweet potatoes in a bowl. Add the salt, vanilla, cinnamon, sugar, melted butter, and eggs. Mix with a potato masher or spoon until smooth combined.
Transfer the sweet potato mixture to the greased baking dish.
For the topping, mix together the melted butter, flour, brown sugar, and pecans in a bowl. Sprinkle the topping evenly over the sweet potato filling.
Place the baking dish in the oven and bake at 350 degrees F for 30 minutes or until heated through and the topping is slightly browned.
recipe tips
Let the casserole sit for a few minutes before serving to solidify.
For extra flavor, add a pinch of nutmeg or allspice to the sweet potato filling.
Top with mini marshmallows during the last 10 minutes of baking for a classic twist.
If making ahead, mix the topping ingredients just before baking to keep it fresh and crispy.
For added texture, toast the pecans lightly before adding them on top.
Serve the casserole with a drizzle of maple syrup for extra sweetness.
This dish pairs well with savory proteins like ham, turkey, or a vegetarian option for a balanced meal.
Experiment with different sweet potato varieties, such as purple or Japanese sweet potatoes, for unique flavors and colors.
common recipe questions
What type of sweet potatoes should I use?
The recipe calls for canned sweet potatoes in syrup, which provide sweetness and convenience. Alternatively, you can use fresh sweet potatoes that are boiled or roasted until tender but you'll probably need to add additional sugar to make up for the syrupy flavor.
What if I don't have pecans for the topping?
If you don't have pecans, other nuts like walnuts, almonds, or even coconut can be used as a substitute, or you can omit them altogether.
How do I know when the casserole is done baking?
The casserole is done when it is heated through and the topping is slightly browned. It should be bubbly around the edges.
Can this dish be made ahead of time?
You can prepare the sweet potato filling and topping separately and assemble the casserole a day in advance. Just refrigerate both components until ready to bake.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this casserole?
You can freeze the casserole before baking. Just make sure to cover it well to prevent freezer burn. It can be frozen for up to 2-3 months.
How do I reheat the casserole?
To reheat, cover the casserole with aluminum foil and bake it in a preheated oven at 350 degrees F until heated through, about 20-30 minutes.
Can I add other ingredients to the sweet potato filling?
You could add items like marshmallows for sweetness, or spices like nutmeg or ginger for a different flavor.
What kind of dish can I use for baking?
A 1 1/2 quart dish is recommended, but any similar-sized oven-safe baking dish will work. Just make sure it's adequately greased.
tools needed
1 1/2 Quart Baking Dish: For holding the sweet potato filling and praline topping during the baking process. It should be greased before use to prevent sticking.
Measuring Cups and Spoons: For measuring ingredients such as sugar, flour, salt, and cinnamon.
Mixing Bowls: At least two bowls are needed - one for combining the sweet potato filling ingredients and another for mixing the praline topping.
Potato Masher or Spoon: A potato masher is specifically useful for mashing the sweet potatoes into a smooth filling. Alternatively, a strong spoon can be used for mixing the filling ingredients.
Whisk or Fork: For thoroughly mixing the praline topping.
Spatula: For transferring the sweet potato mixture to the baking dish and for spreading the praline topping evenly over the filling.
what goes with it?
Baked Ham: A savory baked ham pairs well with the sweet potatoes, providing a contrast in flavor that complements the sweetness and adds a savory note.
Collard Greens: These southern-style collard greens can cut through the sweetness of the casserole, providing a bitter element that balances the dish nicely.
Cornbread: The texture and slight sweetness of this skillet baked hot water cornbread can serve as a lovely accompaniment to the sweet potato casserole.
Cranberry Sauce: The tartness of cranberry sauce contrasts beautifully with the sweetness of the dish.
Pecan Pie: Offering a similar nutty and sweet profile, pecan pie can serve as a perfect dessert continuation after the casserole, complementing the pecans in the topping.
Maple Glazed Brussels Sprouts: The slight bitterness and crunch of roasted bacon-maple brussels sprouts can provide an interesting contrast to the sweet potato casserole's richness.
nutrition data
379 calories, 20 grams fat, 47 grams carbohydrates, 4 grams protein per serving.
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Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
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reviews & comments
November 30, 2020
I made this using 4 fresh sweet potatoes. First I peeled the sweet potatoes, then I steamed them in a microwave steamer because I didn't want to wait over an hour to bake them. Then I followed the recipe, but forgot to add one egg. For some reason I thought the recipe caled for 2 eggs. I also spilled the vanilla by accident so there was about a tablespoon and a half of vanilla extract. Anyway, the recipe was great even with the mistakes. Thank you for posting. But it is sweet. I is more like pie filling.
December 1, 2014
The recipe was AWESOME! It was a hit for our family Thanksgiving. I knew when I saw the name Reba McEntire; it would be a hit. Thank you!
December 4, 2013
I Love this recipe and have been making it for the past four years straight!!! They are always perfect and my Family Loves them!!! Thank you Reba for the recipe :)
December 25, 2011
The best sweet potatoes I've ever had! This will be definitely be used again. It was not time consuming and so easy to make!
January 3, 2010
I got this recipe from you a while back and decided to try it this Thanksgiving. Everyone loved it and my sister and niece asked for the recipe. Reba really knows how to cook them. WOW!
November 29, 2009
This is an amazing dish. I served it for the first time at Thanksgiving this year and the bowl was licked clean. I had family members copying the recipe at the table before they left. If you like sweet potato's you'll love this recipe!
December 26, 2008
THIS IS RECIPE IS VERY, VERY TASTY. I do not cook well and my entire family knows that. Yet, I still prepare a dish for every Thanksgiving and this is the first time (in over 20 years) that everyone was really impressed with my cooking! Now, this is the only dish I am allowed to prepare for a gathering and it really is quite tasty.
November 23, 2007
My aunt made this at Thanksgiving this year....it was absolutely wonderful!!
November 22, 2007
I cant believe I ate the whole thing!
December 3, 2006
My grandmother turned me on to this recipe and it is delicious. Even people that don't like sweet potatoes ask for seconds of this dish! Please note that it is VERY sweet... almost like more of a dessert.