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Sweet Potato Praline Swirl Recipe

Sweet Potato Praline Swirl Recipe

Tired of the same old marshmallows on your sweet potatoes? Set this rich, tasty side dish beside the turkey this year and introduce your family to a new favorite. —Amanda Dalvine, Orange Park, Florida
TOTAL TIME: Prep: 25 min. Bake: 30 min. YIELD:6 servings


  • 2 medium sweet potatoes, peeled and cubed
  • 1/2 cup heavy whipping cream
  • 2 eggs
  • 1/4 cup packed brown sugar
  • 3 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 1/4 cup sweetened condensed milk
  • 2 teaspoons butter, melted
  • 1/2 teaspoon vanilla extract


  • 1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
  • 2. Drain potatoes and place in a large bowl; mash until smooth. Beat in the cream, eggs, brown sugar, vanilla, cinnamon and ginger; fold in pecans.
  • 3. Transfer to a greased 8-in. square baking dish. Combine sauce ingredients; spoon over potato mixture. Cut through with a knife to swirl the sauce.
  • 4. Bake, uncovered, at 325° for 30-40 minutes or until a thermometer reads 160°. Yield: 6 servings.

Nutritional Facts

2/3 cup: 340 calories, 19g fat (7g saturated fat), 105mg cholesterol, 68mg sodium, 40g carbohydrate (32g sugars, 2g fiber), 5g protein.

Reviews for Sweet Potato Praline Swirl

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Reviewed Nov. 5, 2012


Reviewed Dec. 15, 2011

"It was flavorful; however, the casserole with the crunchy topping is better."

Reviewed Nov. 28, 2011

"It was ok, but I was looking for something special and this just didn't seem to be it. It was good, but not anything special to us."

Reviewed Nov. 25, 2011

"I doubled the recipe except for the praline topping, it was perfect! Didn't need anymore than that. The family loved it and said it tasted like a dessert"

Reviewed Nov. 21, 2011

"Everyone in my family loved this recipe - it was delicious!!!!"

Reviewed Nov. 15, 2011

"i should have followed my first instinct - to bake the sweet potatoes instead of boil them. Boiling took away a lot of the sweet potato flavor, leaving a rather bland mash. Thinking of mixing in some chunky applesauce to give it some flavor but made as is it is quite bland."

Reviewed Nov. 8, 2011

"This recipe can be tightened up by reducing the heavy whipping cream to 1/4 cup. Also, I would increase ginger to 1/2 tsp and add 1/4 tsp nutmeg for flavor. If you want to to cut the sweetness of the brown sugar in the "ingredients" section, add about 1/8 tsp salt. That will balance the sweetness.

For the praline sauce: You could swap out the sweetened condensed milk for heavy whipping cream. You could actually whip the whipping cream until it reaches firm peak, add white sugar to taste, and add 1/4 tsp vanilla vice 1/2 tsp. Fold into sweet potato mixture and you will have a light, fluffy dish instead of something overly sweet."

Reviewed Nov. 8, 2011

"@ sirnielson: Why would you rate this a one-star when you obviously knew it was a recipe that you wouldn't be interested in? You plainly state that adding sugar to sweet potatoes ruins them, in your opinion, so why drag down the rating for a recipe that others might actually be interested in?"

Have Your Cake & Lose Weight too
Reviewed Nov. 7, 2011

"I am a diabetic so I have to swap some of the sugar out. I used a 50/50 blend of mashed carrots and sweet potatoes. I used evaporated fat free milk and skipped the brown sugar. I just drizzled sugar free syrup on top. It was a really good side dish bake and plenty sweet too."

Reviewed Nov. 7, 2011

"anytie you add sugar to something that is naturally perfect in sweetness. Waht a waste my parents ruined a great vegtable in more growing up years launching them into sugar orbit with sugar and glopping on marshmellows. The first time I had them off of the grill and baked with just butter and some lemon pepper I stated I had know idea these are this good!"

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