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Sweet Potato Casserole
with Praline Topping

Sweet Potato Casserole with Praline Topping

A delightful praline pecan topping sits atop this delicious sweet potato casserole.



  • 3 cups cooked mashed Louisiana yams (sweet potatoes) about 3-4
  • 2/3 cup of 1 (14-ounce) can fat-free sweetened condensed milk
  • 2 egg whites
  • 1/4 cup orange juice

Praline Topping

  • 2/3 cup firmly packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans


  1. Casserole: Heat oven 350 degrees F. Coat 2-quart casserole with nonstick cooking spray.
  2. In bowl, cream together all ingredients except the topping with potato masher or mixer until blended. Transfer to prepared dish and sprinkle with Praline Topping.
  3. Bake for 40-45 minutes or until thoroughly heated and topping is brown and crumbly.
  4. Praline Topping: In bowl, mix together brown sugar, flour, and cinnamon. Stir in butter, vanilla extract and pecans until crumbly.

Credits: Holly Clegg's "Kitchen 101" Cookbook

Recipe and photo credit (used with permission): Louisiana Sweet Potato Commission

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