Sweet Potato Casserole – Easy Cracker Barrel Copycat

This Cracker Barrel Sweet Potato Casserole is a simple, cozy side dish with soft mashed sweet potatoes and a buttery pecan topping. It’s sweet but not too sweet, and honestly? Feels way fancier than it is. Comes together with basic pantry stuff — great for holidays or just… when you’ve got extra sweet potatoes lying around.

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Quick Summary

• Prep time: 25 mins
• Cook time: 30 mins
• Flavor: creamy, buttery, a little nutty
• Great for: family dinners, holidays, lazy Sundays

Why I Like This Recipe

Didn’t plan to make this. Just had some sweet potatoes and a weird craving for something warm and brown-sugary. Tossed it all together, wasn’t expecting much… and now I bring it to every potluck. It’s that good. The kind of dish that gets scraped clean even when folks say they’re “too full.”

Ingredients

• 4 medium to large sweet potatoes, peeled and chopped
• 1/4 cup white sugar
• 1/4 cup packed brown sugar
• 2 large eggs, beaten
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/2 cup milk
• 1 tsp vanilla extract
• 4 tbsp unsalted butter, softened

Topping:

• 1/4 cup brown sugar
• 1/4 cup chopped pecans
• 3 tbsp butter

How To Make Sweet Potato Casserole

1. Boil the sweet potatoes: Peel and chop. Boil in salted water till fork-tender — about 15 to 20 mins. Drain well.
2. Mash and mix: Mash ’em up. Then mix in both sugars, eggs, cinnamon, nutmeg, salt, milk, vanilla, and softened butter. Make it smooth-ish.
3. Prep the dish: Preheat oven to 175°C (or 350°F). Grease a medium casserole dish and spread the mixture in evenly.
4. Make the topping: Melt butter and brown sugar in a pan. Stir till it’s combined and smells unreal.
5. Add pecans and top it off: Sprinkle pecans over the casserole, then pour the buttery brown sugar mix all over.
6. Bake it: Pop in the oven for about 30 mins. It’ll be golden and a little bubbly around the edges.

Tips for Success

• Don’t overboil the potatoes — too mushy = watery casserole.
• Let them drain a minute or two before mashing. Water = enemy.
• Use room-temp eggs and butter — they mix in smoother.
• Bake uncovered so the top crisps up.
• If you’re outta pecans, skip them or swap for walnuts.

Storage and Reheating

• Fridge: Cool leftovers fully, then store in a sealed container. Keeps for 3–4 days.
• Freezer: Yep, you can freeze it. Wrap tight. Reheat in the oven — not the microwave.
• Reheating: Low and slow. 300°F for 10–15 mins works best. You want that top to crisp again, not turn soggy.

Frequently Asked Questions

• Can I use canned yams?
  You can, but they’re sweeter and softer. Might need to adjust the sugar a bit.
• Can I make it ahead of time?
  Totally. Make the filling the day before, store in the fridge, and bake with the topping when ready.
• No pecans—what now?
  Skip them or sub with walnuts, or even oats for crunch. Still good.
• Is this gluten-free?
  Yep, all the ingredients listed are naturally gluten-free.
• Do I need to peel the sweet potatoes?
  Yeah. The skins don’t mash well. Save them for chips or something.

Common Mistakes and How to Dodge Them

• Overcooking the potatoes If they’re too soft, your base gets watery. Pull them once they’re just fork-tender.
• Mashing while still watery Drain and let them sit a bit before mashing. You don’t want sweet potato soup.
• Skipping the topping step Nah, don’t do that. Melting the butter with the brown sugar first makes a glaze, not a mess.
• Using cold eggs Room temp blends better. Cold ones can make the butter clump.
• Baking covered Nope. That’ll steam the top instead of crisping it. Leave it uncovered.

Nutrition Facts (Per Serving)

• Calories: 254 kcal
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 214mg
• Potassium: 366mg
• Total Carbohydrate: 37g
• Dietary Fiber: 3g
• Sugars: 22g
• Protein: 3g

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