This Copycat Cracker Barrel Sweet Potato Casseorle is a tasty and easy side dish that's perfect for any holiday or special occasion. Sweet, and creamy, with a buttery pecan topping that makes this dish out of this world delicious.
❤️ Why You'll Love It
- Most of these ingredients are staples so you don't have to worry about spending a lot of money at the grocery store.
- The bright and vibrant colors are perfect for adding some festive flair to your table.
- It's a balance of sweet and savory, making it the perfect side dish to pair with any main course.
- You can easily double or triple the recipe for larger gatherings.
Sweet potatoes are one of my favorite side dishes to serve for special occasions and holidays because they are not only delicious but also packed with nutrients. This copycat recipe takes the classic sweet potato casserole to a whole new level with its creamy texture and crunchy pecan topping. You can't go wrong!
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes
- Large sweet potatoes - Look for potatoes that are roughly the same size so they cook evenly.
- Unsalted butter - Unsalted butter works best for recipes like this casserole, however, if you only have salted you can use it instead.
- Pecan pieces - Pieces are typically cheaper to purchase than halves but you can use either of them.
- Milk - I used full-fat dairy milk, however any type of milk including plant-based options will work.
- Brown sugar - I used light brown sugar for this recipe. If you only have dark brown sugar it will work too but the flavor of the casserole will be slightly different.
- Orange juice concentrate - This adds a subtle hint of orange flavor to the casserole. If you don't have any, you can use a splash of orange juice instead.
- Orange zest - This adds a bright and fresh flavor to the casserole. Make sure to only use the bright orange zest and not the bitter white pith.
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Place the diced sweet potatoes into a large pot of water and cook on medium heat until fork tender. Drain well and add to mixing bowl.
- Beat the potatoes with an electric mixer on low until creamy. Add the rest of the sweet potato layer ingredients and combine everything well.
- In a saucepan on medium heat melt butter add pecans and roast for a minute then add brown sugar, and milk mixing all well.
- Pour the sweet potato mixture into the casserole dish and level the top. Pour pecan sauce over the casserole and bake for 25-30 minutes until bubbly and hot.
👍 Amira's Tips
- Make sure that you peel and wash your sweet potatoes well before you dice them up.
- Dice your sweet potato chunks into similar-sized pieces so that they cook evenly.
- This casserole can stick, so make sure that you spray your casserole dish with non-stick cooking spray or grease it with butter before you add the sweet potatoes.
- Using a hand mixer instead of a hand masher will give you smooth and creamy potatoes. Plus, it will save you a little time in the kitchen.
Store leftover sweet potato casserole in an airtight container in the fridge for up to 5 days.
⌛ Make Ahead
One of the reasons that I love making this Cracker Barrel copycat is that it's great to make ahead. Just assemble the casserole up to 24 hours in advance cover it with plastic wrap, pop it in the fridge, and then bake it per the instructions right before you are ready to serve it.
🍽️ Serve With
- This sweet potato casserole pairs well with all of your holiday favorites like these Air Fryer Turkey Breasts and this Green Bean Casserole with Cream of Chicken Soup.
- Omit the pecan topping for a nut-free version.
- Add mini marshmallows to the top and broil until golden brown for a classic holiday twist.
- Not a fan of oranges? You can leave out the orange zest and orange juice if you prefer but it will be more like mashed potatoes with a delicious nutty topping.
Yes, you can freeze this casserole before or after baking. Just make sure to wrap it well with plastic wrap and foil before freezing. When ready to eat, thaw overnight in the fridge and bake until heated through.
Yes, you can use drained canned sweet potatoes for this recipe. However, I highly recommend using fresh sweet potatoes for the best flavor and texture.
To reheat this casserole, place it in an oven-safe dish and bake at 350 F for 20-25 minutes or until heated through. You can also microwave individual servings for 1-2 minutes or until warm all the through.
📣 Related Recipes
- These Whipped Sweet Potatoes are a delicious side dish for any occasion. Serve this rich and flavorful side dish alongside grilled meats or roasted veggies to round out your meal perfectly!
- Stove Top Candied Sweet Potatoes are a classic dish that is easy to make and always a crowd-pleaser. The combination of sweet potatoes, butter, and brown sugar creates an irresistible flavor and creamy texture that will have everyone asking for seconds!
- Sweet Potato Crunch Casserole is a perfect combination of sweet and savory flavors that your family will love. The crunchy topping adds just the right touch of texture on top of these sweet and creamy potatoes.
More Side dishes
- Gouda Mac and Cheese is a delicious extra creamy twist to the classic mac and cheese recipe. A velvety comfort food recipe with a distinct smoky flavor that is sure to satisfy.
- Cheesy Mashed Potatoes recipe is the ultimate comfort side dish for your family meals specially during the holidays. A gooey side dish with velvety texture and smooth rich flavor.
- This Instant Pot Garlic Mashed Potatoes recipe is the quickest and easiest way to get mashed potatoes on the table. Less than 30 minutes, no drain and no peel recipe, it can't get any easier than that!
- Crockpot Buffalo Chicken Mac and Cheese is the right answer when spicy comfort food craing hits.
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Cracker Barrel Sweet Potato
For the sweet potato layer:
- 5 large sweet potatoes about 5 to 5.5 pounds
- ½ cup unsalted butter melted
- ½ cup brown sugar packed
- ¼ cup orange juice concentrate
- 1 Tablespoon orange zest
For the pecan butter layer:
- ¼ cup unsalted butter
- 4 oz pecan pieces
- 4 Tablespoons milk
- ½ cup brown sugar
- Wash and scrub clean the sweet potatoes then peel and dice into small equal size pieces.
- Place into a large pot of water and cook on medium heat until fork tender.
- Drain very well and place in a bowl. Beat with an electric mixer on low.
- Preheat oven to 400F. Grease a 3 quart casserole dish with butter and set aside.
- Add the rest of the sweet potato layer ingredient and combine everything well.
- Pour the sweet potato mixture into the casserole dish and level the top.
- In a saucepan on medium heat melt butter and add pecans and roast for a minute then add brown sugar, and milk mixing all well.
- Pour pecan sauce over the casserole and bake for 25-30 minutes until bubbly and hot.
- Please check the nutrition disclaimer policy.
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Please check the nutrition disclaimer policy.