This copycat Cracker Barrel sweet potato casserole is a wonderful dish to make at home for the holidays.
Sweet potato casserole is such a classic Thanksgiving or Christmas side dish. I especially love the way Cracker Barrel makes theirs. My local Cracker Barrel offers sweet potato casserole on Thursdays or through their catering but I’ve heard that this dish isn’t offered at all locations.
To me, sweet potato casserole is a must have next to a nice roasted turkey. This is a very sweet and decadent casserole, just like the original. Your guests will definitely be impressed with this copycat version!
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Easy to make ahead
This recipe is also great to make ahead of time. You can prepare everything except the brown sugar topping the night before.
Ingredients needed
For this recipe, you will need:
- Sweet potatoes: Fresh sweet potatoes are best.
- White sugar and brown sugar: To sweeten the casserole with. You will also need extra brown sugar for the topping.
- Cinnamon, nutmeg, and salt: To season the casserole with.
- Butter: I recommend using unsalted butter but if you only have salted, leave out the extra salt. You will also need extra butter to make the topping with.
- Milk: I have only tested this recipe with regular milk.
- All purpose flour: To thicken the casserole.
- Vanilla extract: If possible, use pure vanilla extract for the best results.
- Pecans: To top the casserole with.
How to make (step b y step guide)
To make this sweet potato casserole, begin by washing and peeling your sweet potatoes. Cut them into small pieces.
Cook your sweet potatoes in a medium pot with water and cook over medium heat until tender (about 10 minutes). Preheat your oven to 350 degrees while the sweet potatoes are cooking.
Drain and then mash the sweet potatoes with a potato masher or on low with your hand mixer.
Add the flour, brown sugar, white sugar, salt, milk, vanilla extract, and eggs. Mix well with a hand mixer on low.
Pour into a greased casserole dish (9 x 13 inch). Set aside.
In a small pan, add the butter and brown sugar. Cook on medium heat and whisk until everything is well combined.
Arrange pecans on top and then pour the brown sugar and butter mixture over the casserole. Bake for 30 minutes at 350 degrees.
How to store leftovers
Store any leftovers in an airtight container in your fridge. They will be good for 4 to 5 days.
Tips
- If you have a different preferred method of cooking your sweet potatoes, go for it. I prefer to cook mine on the stove but if you want to bake them in the oven or cook them in the microwave that also works.
- This recipe can be prepped the night before but I recommend waiting to add the brown sugar sauce until right before you bake it.
Other Thanksgiving recipes:
- Copycat Cracker Barrel Carrots
- Copycat Rudy’s Creamed Corn
- Sour Cream Green Bean Casserole
- Easy Corn Souffle
- Easiest Apple Pie Recipe Ever
Copycat Cracker Barrel Sweet Potato Casserole
Equipment
- 9 x 13 casserole dish (3 quart)
- Whisk
- Potato masher or hand mixer
Ingredients
For the casserole
- 4 medium to large sweet potatoes washed and cleaned
- ½ cup white sugar
- ½ cup brown sugar packed
- 2 large eggs beaten
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup milk I used whole milk. I have not tested this recipe with non-dairy milk.
- 1 teaspoon vanilla extract
- ¼ cup all purpose flour
- 3 tablespoons unsalted butter softened
For the topping
- 3 tablespoons unsalted butter
- ⅓ cup brown sugar
- ¼ cup pecans
Instructions
- To make this sweet potato casserole, begin by washing and peeling your sweet potatoes. Cut them into small pieces.
- Cook your sweet potatoes in a medium pot with water and cook over medium heat until tender (about 10 minutes). Preheat your oven to 350 degrees while the sweet potatoes are cooking.
- Drain and then mash the sweet potatoes with a potato masher or on low with a hand mixer.
- Add the flour, cinnamon, nutmeg brown sugar, white sugar, salt, milk, vanilla extract, and eggs. Mix well with a hand mixer on low.
- Pour into a greased casserole dish (9 x 13 inch). Set aside.
- In a small pan, add 3 tablespoons of butter and ⅓ cup of brown sugar. Cook on medium heat and whisk until everything is well combined.
- Arrange pecans on top and then pour the brown sugar and butter mixture over the casserole.
- Bake for 30 minutes at 350 degrees.
Notes
- If you have a different preferred method of cooking your sweet potatoes, go for it. I prefer to cook mine on the stove but if you want to bake them in the oven or cook them in the microwave that also works as long as they are peeled and then mashed.
- This recipe can be prepped the night before but I recommend waiting to add the brown sugar sauce until right before you bake it.
George says
Am I supposed to add 4T of butter to the mashed potato mix?
Audrey says
Hi there, I will update the recipe to be more clear. Melt the butter and whisk in 1/3 cup of brown sugar. Pour over the top with the pecans. Hope you enjoy!