This copycat Cracker Barrel Sweet Potato Casserole is a real family favorite around Thanksgiving. This is actually one of my favorite sides from Cracker Barrel, it's delicious and very complimentary to almost any entree.
As mentioned earlier, it's a great Thanksgiving side dish, I think a good sweet potato casserole is on most Thanksgiving Tables. I could actually eat it any time of year though.
It is a seasonal thing at Cracker Barrel restaurants though.
❤️ Why you'll love it
- It's actually an easy recipe to make. You don't have to be an expert cook, there's so little you could mess up.
- Most ingredients you should already have as a pantry staple.
- It's so beautiful - it always gets the oooh's and aaaah's as it is presented. Sometimes more so than the turkey!
- It's one of those recipes that tastes best the next day.
- It's the perfect side dish for any special occasion, not just Thanksgiving dinner.
- It's a good comfort food fix.
- It's such a delicious recipe even the kids love it.
- Fresh Sweet Potatoes
- Granulated White Sugar
- Light Brown Sugar
- Whole Milk
- Vanilla Extract
- All Purpose Flour
- Unsalted Butter
See recipe card at the bottom of this post for quantities.
- Step 1: Peel the sweet potatoes and cut into 1" small pieces. Cover with water and boil until fork tender.
- Step 2: Drain and mash the potatoes. Add the sugars, butter, cinnamon, nutmeg, salt, milk, vanilla and flour. Mix well with the masher or use a hand mixer or food processor.
- Step 3: Add the eggs and mash again until totally combined and smooth.
- Step 4: Pour into a large greased casserole dish.
- Step 5: Add the butter and brown sugar to a small pan and add medium heat. Keep stirring until butter is melted into the butter.
- Step 6: Sprinkle the pecans over the top of the casserole then pour the butter sugar mixture evenly over the top.
- Step 7: Bake in a preheated oven for about 30 mintues.
- Step 8: Remove and allow to cool for 15 minutes before digging in.
Hint: After you drain the water put the sweet potatoes back on high heat on the stove. Heating the pot after draining the water will ensure any lingering water evaporates and helps prevent watery potatoes.
You could also bake the potatoes in the oven to eliminate the water problem - this is thought of as the best way.
🔄 Substitutions and Variations
- Orange Juice Concentrate - instead of milk.
- Mini Marshmallows - you could scatter some of these on top if you like.
- Oats - you could add some oats to the topping too, to make more of a streusel.
- Orange Rind - can add another flavor dimension.
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For this recipe I like to use my 11 x 7" casserole dish. It's a little smaller than the usual and fits this recipe perfectly.
I have an affiliate link in the recipe card below.
📘 Classic Thanksgiving Recipes
- Cajun Cornbread Dressing
- Dried Cranberry Sauce
- Grandma's Sweet Potato Pie
- Cajun Green Beans
- Cajun Turkey Breast
- Southern Black Eyed Peas and Collard Greens
- Instant Pot Potatoes and Carrots
- Sweet Potato Fritter Recipe
- Crispy Sweet Potatoes
- Cracker Barrel Kale Salad
- Sweet Potato Fluff
Once this southern sweet potato casserole has cooled to room temperature cover with a sheet of aluminum foil or plastic wrap and place in the refrigerator for up to 4 days.
Or you could decant into an airtight container.
Expert Tip: Allowing the dish to rest for 15 minutes before digging in will ensure the casserole sets up correctly.
If you’ve tried this Cracker Barrel Sweet Potato Casserole Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Cracker Barrel Sweet Potato Casserole
- 3 lb Sweet Potatoes peeled and cut into 1" pieces
- ½ Cup Granulated Sugar
- ½ Cup Light Brown Sugar packed
- 3 Eggs
- ½ Teaspoon Ground Cinnamon
- ¼ Teaspoon Ground Nutmeg
- ½ Teaspoon Salt
- ½ Cup Whole Milk
- 1 Teaspoon Vanilla
- ¼ Cup All Purpose Flour
- 2 Tablespoons Butter unsalted
- 3 Tablespoons Butter unsalted
- ⅓ Cup Light Brown Sugar packed
- ⅓ Cup Chopped Pecans
- Add the peeled and chopped sweet potatoes to a pot of cold water that covers them by 1". Turn on the heat and bring to a boil. Cook for about 20 minutes, or until fork tender.
- Preheat the oven to 350°F.
- Drain the water from the pot and put back onto the heat - it should evaporate any leftover water. Mash with a potato masher while the heat is still on.
- After a few minutes when all the water has definitely gone, add the butter, sugars, cinnamon, nutmeg, salt, vanilla, flour and milk. Give a stir then add the eggs.
- Mash together until completely combined and no lumps remain.
- Grease an 11"x7" casserole dish with cooking spray and pour the sweet potato mixture into the dish.
- For the topping, take a small pot and melt the butter with the brown sugar.
- While that's happening sprinkle the pecans evenly all over the top of the sweet potatoes.
- Once the brown sugar has melted into the butter remove from the heat and evenly pour over the top of the sweet potato mixture and pecans.
- Place the dish into the oven and bake for 30 minutes.
- Remove and allow to sit for 15 minutes before digging in.
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