Cracker Barrel Sweet Potato Casserole

Cracker Barrel Sweet Potato Casserole is a classic American side dish featuring mashed sweet potatoes, pecans, and warm spices. This comforting bake combines brown sugar, butter, and cinnamon for a texture that sits between a vegetable dish and a dessert.

The first time I made this, I didn’t drain the potatoes well enough and the whole thing ended up far too thin. Now I always let them steam dry in the colander for a few minutes to make sure the mash stays thick and holds its shape. If you skip this, the extra water will prevent the eggs from setting the casserole properly.

The butter and sugar topping is doing more work than you’d think. Without that hot syrup hitting the pecans, they just sit on top rather than becoming part of a crunchy, caramelised crust. I’ve tried a few versions of this dish and this one from Cracker Barrel is the one I keep going back to because it isn’t cloyingly sweet.

Jump to Recipe

Cracker Barrel Sweet Potato Casserole Ingredients

The Potato Base

• 1kg (2.2lb) sweet potatoes (about 4 large), peeled and chopped
• 50g (1.7oz) caster sugar
• 50g (1.7oz) light brown soft sugar
• 2 large eggs, beaten
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup (125ml) full-fat milk
• 1 tsp vanilla extract
• 60g (2oz) unsalted butter, softened

The Pecan Topping

• 50g (1.7oz) light brown soft sugar
• 30g (1oz) chopped pecans
• 45g (1.5oz) unsalted butter

How To Make Cracker Barrel Sweet Potato Casserole

1. Boil the potatoes: Peel the sweet potatoes and chop them into 2.5cm (1 inch) cubes before placing them in a large pot of water. Bring to a boil and cook for 15 to 20 minutes until a fork slides into them with no resistance. Drain them into a colander and leave them to sit for three minutes so the steam escapes.
2. Mash and mix: Put the dry potatoes back into the pot and mash them until most of the large lumps have disappeared. Add the caster sugar, brown sugar, beaten eggs, cinnamon, nutmeg, milk, vanilla extract, and softened butter then stir vigorously until the mixture is uniform and pale orange.
3. Prep the dish: Preheat your oven to 180°C (350°F/Gas Mark 4) and rub a 23cm (9 inch) square baking tin with a little extra butter. Spread the sweet potato mixture into the tin using a spatula to level the surface.
4. Make the topping: Put the remaining butter and brown sugar into a small pan over a medium heat on the hob. Stir the mixture constantly until the sugar has melted into the butter and it starts to bubble.
5. Assemble: Scatter the chopped pecans in an even layer across the top of the potato base. Pour the hot butter and sugar liquid over the nuts so they are completely coated.
6. Bake: Place the dish on the middle rack of the oven and bake for 30 minutes. Remove it from the oven when the edges are bubbling and the pecan topping has turned a dark, golden brown.

Recipe Tips

• Steam the potatoes. After draining the boiled sweet potatoes, leave them in the colander for a few minutes to let the moisture evaporate. This ensures your mash is thick and creamy rather than watery or thin.
• Use room temperature eggs. Take your eggs out of the fridge an hour before you start cooking so they mix into the warm mash without curdling. Cold eggs can cause the softened butter to clump up again.
• Toast the pecans. If you have five extra minutes, toss the chopped pecans in a dry pan over a medium heat before adding them to the topping. This brings out a deeper nuttiness that balances the sugary crust.
• Make it ahead. You can assemble the potato base in the baking dish up to 24 hours in advance and keep it covered in the fridge. Do not add the topping until you are ready to put the dish in the oven or the nuts will go soft.
• Check the consistency. If your mash looks too runny after adding the milk, add another half a sweet potato or mash it a little less. The texture should be thick enough to hold a peak when you lift the spoon.

What To Serve With Sweet Potato Casserole

This dish is a staple alongside roasted meats like honey glazed ham or a traditional roast turkey. The sweetness cuts through salty flavours, making it an excellent partner for thick-cut gammon steaks or even roast chicken.

For a Sunday lunch, it sits comfortably next to garlicky green beans or roasted brussels sprouts. You can also serve it as a more interesting alternative to standard mashed potatoes with a Sunday beef roast.

How To Store Sweet Potato Casserole

• Fridge: Keep any leftovers in an airtight container or cover the baking dish tightly with clingfilm. It will stay fresh and hold its flavour for up to four days.
• Reheat: The best way to reheat this is in the oven at 180°C (350°F/Gas Mark 4) for 15 minutes to keep the topping crisp. If you use a microwave, heat it in 30-second bursts, but be aware the pecans will lose their crunch.
• Freeze: You can freeze the potato base alone for up to three months in a sealed container. Do not freeze the fully assembled dish with the topping, as the pecans and sugar syrup will become grainy and mushy once thawed.

Cracker Barrel Sweet Potato Casserole Nutrition Facts

• Calories: 345kcal
• Protein: 4g
• Fat: 18g
• Carbohydrates: 42g
• Sugar: 28g
• Sodium: 180mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Chicken Pot Pie Recipe
• Cracker Barrel Chicken and Dumplings Recipe
• Cracker Barrel Carrot Cake Recipe