Description

A foolproof, make-ahead holiday side dish featuring silky roasted sweet potatoes topped with a crunchy, buttery pecan praline crust. Naturally gluten-free and deeply flavorful.

Ingredients

Scale

3 pounds sweet potatoes or yams (Garnet or Jewel preferred)
3 tablespoons unsalted butter (for base)
1/3 cup heavy cream or half-and-half
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup pecan halves
2 tablespoons flour
1/3 cup granulated sugar
3 tablespoons unsalted butter (melted, for topping)
1/2 teaspoon ground cinnamon (for topping)
1/4 teaspoon salt (for topping)

Instructions

Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast on a baking sheet for 45-60 minutes until soft. Let cool, then scoop out flesh and discard skins.
In a large bowl, mash the warm potato flesh with 3 tablespoons melted butter, brown sugar, heavy cream, vanilla, 1 teaspoon cinnamon, and 1/2 teaspoon salt until smooth.
In a medium bowl, whisk together flour, granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Stir in 3 tablespoons melted butter until mixture resembles wet sand. Fold in chopped pecans.
Spread the sweet potato mixture evenly into a 9×9 inch baking dish. Sprinkle the pecan praline topping evenly over the potatoes and press down gently.
Bake at 350°F (175°C) for 20-25 minutes until the topping is golden brown and edges are bubbling. Let rest for 5-10 minutes before serving.

Notes

Toast pecans at 350°F for 5-7 minutes before chopping for better flavor. Do not over-mash the potatoes to avoid a gummy texture. For make-ahead, prep base and topping up to 2 days in advance, store separately in fridge, and bake when ready. Reheat in oven to restore crunch.

Prep Time: 15 minutes
Cook Time: 70 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1/9 of the casserole
Calories: 280
Sugar: 24
Sodium: 180
Fat: 12
Saturated Fat: 6
Carbohydrates: 42
Fiber: 5
Protein: 4

Keywords: sweet potato casserole, holiday side dish, pecan praline, gluten-free side, Thanksgiving recipe, roasted sweet potatoes, make-ahead casserole