Copycat Cracker Barrel Sweet Potato Casserole Recipe
Cracker Barrel Sweet Potato Casserole Recipe
Discover the magic of making this Copycat Cracker Barrel Sweet Potato Casserole Recipe at home! This blog post will guide you through the easy steps and ingredients needed to recreate the deliciousness of Cracker Barrel’s famous dish. Get ready to enjoy the sweet and flavorful experience of Southern comfort food right in your own kitchen.
We know that many of you know this version of the recipe as Cracker Barrel’s Sweet Potato Casserole. But growing up, we just called it “Grandma’s Sweet Potato Souffle.” It’s my personal favorite holiday season side dish and always (always) a crowd-pleaser.
We sincerely hope that you’ll make it and love it and cherish this simple recipe just like we do. Be sure to check out our other family favorite Thanksgiving Recipes!
The Cracker Barrel Sweet Potato Recipe is a delightful combination of simple yet flavorful ingredients that come together to create a Southern comfort food classic. Here’s an overview of the key components and the role each plays in enhancing the dish:
Fresh Sweet Potatoes: The star of the show, sweet potatoes provide the foundation for this recipe. Their natural sweetness and earthy flavor are central to the dish.
Butter: Adds richness and a smooth texture to the sweet potatoes, complementing their natural sweetness.
Brown Sugar: Enhances the sweetness of the dish and contributes a subtle molasses flavor, creating a perfect balance with the savory elements. It’s also fine to use white sugar here instead.
Cinnamon: Infuses warm and aromatic notes, elevating the overall flavor profile with a hint of spice.
Nutmeg: Offers a warm and slightly sweet flavor, enhancing the complexity of the dish and complementing the cinnamon.
Salt: Balances the sweetness and enhances the overall taste by bringing out the natural flavors of the sweet potatoes.
Vanilla Extract: Adds a touch of depth and sweetness, rounding out the flavor profile and contributing to the overall richness. We highly suggest using this Vanilla Bean Paste (yum)!
Eggs: Act as a binding agent, providing structure and contributing to the creamy texture of the sweet potato mixture.
Evaporated Milk: Using evaporated milk instead of regular whole milk adds creaminess and a richer texture to the dish, ensuring a smooth and luscious sweet potato mixture. It has about 60% of its water content removed, resulting in a more concentrated and velvety consistency.
Ingredients | Crumble Topping (the best part!)
Brown Sugar: Serves as the primary sweetener for the crumble, contributing a rich molasses flavor and helping to create a sweet, caramelized texture.
Flour: Acts as the base and binder for the crumble, providing structure and helping to achieve a crispy and crumbly texture.
Butter: Adds richness and moisture to the crumble, ensuring a buttery and flavorful topping. The small, cut small pieces create a more even distribution throughout the crumble.
Sweetened Shredded Coconut: Introduces a chewy element to the hearty crumble, enhancing the texture and adding a hint of sweetness.
Pecan Pieces: Contributes a nutty flavor and crunch to the crumble, elevating its overall texture and complementing the sweetness of the brown sugar and coconut.
Sometimes our Grandma adds Frosted Flakes cereal to the crumble mixture, and it’s a deliciously crispy, crunchy upgrade. If you’re interested in a twist on the classic topping, give it a try!
Make it Ahead of Time
Preparation, Freezing, and Thawing & Reheating
Making Sweet Potato Casserole Ahead of Time:
- Prepare the Sweet Potato Mixture: Peel, cook, and mash the sweet potatoes according to your recipe. Mix in the other ingredients, such as butter, brown sugar, spices, and any additional flavorings. Once combined, transfer the sweet potato mixture to a baking dish lightly coated in cooking spray.
- Prepare the Crumble Topping: Prepare the topping separately. You can store it in an airtight container until you’re ready to use it.
- Assemble the Casserole: If you want to assemble the entire casserole ahead of time (which is fine), layer the crumble topping on the sweet potato mixture. Alternatively, you can refrigerate the crumble topping separately and add it just before baking.
- Cover and Refrigerate: Cover the assembled casserole dish tightly with plastic wrap or aluminum foil. Refrigerate for up to 24 hours before baking the next day.
Freezing Sweet Potato Casserole:
- Assemble the Casserole: Follow the steps for preparing the sweet potato mixture and crumble topping as mentioned above.
- Wrap and Freeze: Cover the casserole dish securely with plastic wrap and then aluminum foil to prevent freezer burn. Ensure it’s tightly sealed.
- Label and Date: Label the dish with the date of preparation and any reheating instructions. This helps you keep track of how long it has been in the freezer.
- Freeze: Place the casserole in the freezer. Sweet potato casserole can typically be stored in the freezer for up to 2-3 months.
Thawing and Reheating:
- Thaw in the Refrigerator: Transfer the frozen sweet potato casserole from the freezer to the refrigerator. Allow it to thaw for 24-48 hours. Thawing time may vary depending on the size of the casserole.
- Remove Coverings: Once thawed, remove the plastic wrap and aluminum foil. Let the casserole come to room temperature for about 30 minutes.
- Reheat in the Oven: Preheat the oven to 350°F (175°C). Cover the casserole with foil and bake until heated through, usually 25-30 minutes. If you kept the crumble topping separate, add it before reheating.
- Check for Doneness: Ensure the sweet potato mixture is heated evenly and the crumble topping is golden brown and crispy.
FAQs | Cracker Barrel Sweet Potato Casserole
Q: Can I make a marshmallow topping instead of a crumble? A: Absolutely! Many traditional sweet potato casserole recipes feature a marshmallow topping. Simply spread mini marshmallows over the top of the casserole during the last few minutes of baking until they are golden brown and gooey.
Q: Can I substitute ingredients in the sweet potato casserole recipe? A: Yes, you can customize this easy recipe to suit your preferences. For example, adjusting the crumble toppings to include your favorite nuts or oats is a great option for switching things up!
Q: Is sweet potato casserole a dessert or a side dish? A: Sweet potato casserole is versatile and can be served as both a side dish and a dessert. Its sweet and comforting flavors make it a delicious choice for your holiday dinners.
Q: Can I make a vegan version of sweet potato casserole? A: Yes, you can make a vegan sweet potato casserole by using plant-based ingredients such as vegan butter and substituting dairy-free milk in both the sweet potato mixture and the crumble topping. Ensure that your marshmallows are also vegan-friendly if you choose to use them.
Q: Can I reduce the sugar content in the sweet potato casserole? A: Yes, you can adjust the sugar content to your liking. Keep in mind that reducing sugar may affect the overall sweetness of the dish, so consider doing it gradually and taste-testing as you go.
Q: What can I serve with sweet potato casserole? A: Sweet potato casserole pairs well with a variety of dishes, such as roasted turkey, ham, or chicken. It’s the perfect side dish for holiday meals and special occasions, but it can also complement everyday dinners.
Our Favorite Thanksgiving Dinner Recipes
Easy Sweet Potato Casserole Recipe
Sweet Potato Filling
- 4 cups mashed sweet potato (I peeled and boiled 4 medium-large sweet potatoes)
- 1 cup sugar
- 1/4 cup butter, cut into pieces
- 1/2 cup evaporated milk
- 2 eggs
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon butter extract
- 1/4 teaspoon salt
- 1 1/2 cup brown sugar
- 3/4 cup flour
- 1/2 cup butter, cut into pieces
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- Preheat oven to 350ºF. Lightly grease a 9x13 baking dish.
- Mix together the mashed sweet potatoes, sugar, butter, and evaporated milk. Add the eggs one at a time, mixing after each. Mix in the nutmeg, cinnamon, vanilla, butter extract, and salt.
- Pour mixture into the prepared baking dish.
- In a medium mixing bowl, mix together the brown sugar and flour. Cut in the butter using a pastry cutter (I usually switch to using my hands after a minute or two).
- Mix in the shredded coconut and pecans. Pour mixture over the sweet potatoes and spread evenly.
- Bake for 35 minutes until the top is golden brown and a little bubbly around the edges.
- Let cool for 10 minutes before serving warm. Store refrigerated in an airtight container for up to a week.
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