• Skip to main content
  • Skip to primary sidebar
Weekday Pescatarian
menu icon
go to homepage
  • Recipes
  • Sign Up!
  • About
  • Contact
  • Food Blogger Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Sign Up!
    • About
    • Contact
    • Food Blogger Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Recipes

    Best Sweet Potato Casserole (Cracker Barrel Copycat)

    Published: Sep 5, 2023 · Modified: Feb 20, 2025 by Christina Jolam · This post may contain affiliate links. See end of article for more information. · 2 Comments

    Jump to Recipe·5 from 1 review
    cracker barrel sweet potato casserole poster

    An easy and stunningly delicious version of a classic side dish for your holiday meal. This copycat Cracker Barrel Sweet Potato Casserole is the best way to welcome guests to Thanksgiving dinner...a warm hug and a spoonful of creamy sweet potatoes with caramel pecan sauce.

    Sweet Potato Casserole in a white baking dish with pecan halves and oranges on the table next to it.

    This easy sweet potato casserole recipe has been a family favorite for years. It is based on the Cracker Barrel Sweet Potato Casserole recipe, which I first tried when I started waiting tables at my local CB back when I was 18 years old. Ahhhh, the good old days. 

    This homemade version is silky and simple and comes with an over-the-top-amazing caramel pecan topping. And a single pinch of coarse salt makes a very good sweet potato casserole into the very best sweet potato casserole recipe!

    Ingredients needed for this copycat recipe:

    ingredients for recipe laid out on the counter and labeled.

    Before we get to the step by step directions, a few notes about the ingredients:

    Sweet potatoes: I have always used classic orange sweet potatoes. Pro tip: boiling the potatoes is simpler if you can choose potatoes that are roughly the same size.

    Butter: salted is my preference. If using unsalted, add an extra pinch of salt to the sweet potato mixture and the caramel pecan topping. Substitute a plant-based spread if you need a vegan side dish.

    Brown sugar: I use light brown sugar in the potato casserole and the caramel topping, but dark brown sugar would be delicious, as well. You could substitute white sugar in the sweet potato mixture, but I don't recommend substituting for brown sugar in the caramel topping. 

    Orange: the recipe calls for orange zest as well as a few tablespoons of frozen (thawed) orange juice concentrate (based on my memory of the original recipe at The Barrel). If you can't get your hands on orange juice concentrate, double the orange zest, then taste and adjust for the perfect citrus notes. 

    Half and half: just a couple of tablespoons adds the perfect creamy touch to the caramel sauce. Substitute a splash of plant milk (like almond or cashew) if you're looking for a vegan alternative. 

    Full ingredient list and measurements included in the printable recipe card below. 

    Step by step instructions:

    1. Prep sweet potatoes

    Preheat oven to 400℉. Generously grease (with butter or cooking spray) a 2-quart casserole dish and set aside. If you're planning to double the recipe, use a large greased casserole dish (9 x 13). 

    Boil fresh sweet potatoes until tender, then peel and chop or smash the softened potatoes. Combine potatoes with 4 tablespoons of butter, ½ cup brown sugar (packed), orange juice concentrate, orange zest, vanilla and cinnamon in a large bowl.

    sweet potatoes next to a bowl of butter, brown sugar and spices

    Use an electric hand mixer on low speed or immersion blender to combine until creamy. Or use a potato masher and a little elbow grease!

    boiled sweet potatoes in a bowl with a hand blender

    2. Make pecan caramel topping

    Melt 4 tablespoons of butter and ½ cup of brown sugar along with ½ teaspoon cinnamon in a small pan over medium heat. 

    sugar, butter and cinnamon in a bowl

    Once sugar has dissolved (just 2-3 mins) add the half and half and pecans. Stir and let the caramel sauce simmer for a minute, then remove from heat. Add a pinch of coarse kosher salt. 

    caramel pecan sauce in a pot

    3. Build casserole

    Spoon the sweet potato mixture into the greased baking dish. Pour the caramel pecan sauce over the top of the sweet potatoes, distributing the nuts evenly across the mixture. 

    Pecan sauce spread over whipped sweet potatoes

    4. Bake and serve

    Bake at 400℉ for 20-25 minutes, until heated through and bubbly. Remove from oven and let the dish rest for at least 10 minutes before serving. 

    finished recipe in a white baking dish

    Looking for more holiday favorites?

    • Herby Mushroom Stuffing Casserole
    • Vegetarian Hashbrown Casserole (Cracker Barrel Copycat)
    • Shrimp and Grits Dressing Recipe
    • Duchess Potato Casserole Recipe
    • Brussels Sprouts Au Gratin (Low-Carb, Gluten-Free)

    FAQ's and Serving Suggestions:

    Can I use canned sweet potatoes or canned yams in this casserole? 

    While I haven't tried it for this recipe, I'm confident that canned sweet potatoes or yams would be a great option for a shortcut casserole. Be sure to drain any liquid from the can, then mash the potatoes before adding them to the other filling ingredients. Keep in mind if your canned product has added sugar, you may need to decrease the brown sugar in the filling. Be sure to taste and adjust sweetness level. 

    Can I add marshmallows to this sweet potato casserole?

    While marshmallows aren't part of Cracker Barrel's legendary recipe, I wouldn't be mad about a few lightly-charred mini-marshmallows on my plate! I won't tell anyone if you don't....

    What can I serve with this delicious sweet potato casserole?

    This simple recipe is the perfect addition to your classic Thanksgiving, Christmas or Easter dinner table. It can serve as a delicious side or a delicious dessert! Whether you're serving a main course of turkey, chicken, ham, pork, salmon or shrimp, these sweet potatoes are a great recipe to add to your holiday lineup.

    How to store leftover sweet potato casserole?

    Let your casserole cool to room temperature, then cover tightly with plastic wrap and foil and keep in the refrigerator for up to 4 days.

    How to reheat sweet potato casserole?

    Heat individual portions in the microwave in 30 second intervals until warmed through. To reheat a larger amount, preheat oven to 375℉ and bake leftover casserole for 15-20 minutes until hot. 

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    bubbling casserole dish topped with pecans and orange wedges on the table

    Best Sweet Potato Casserole (Cracker Barrel Copycat)


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Christina Jolam
    • Total Time: 1 hour
    • Yield: 8
    Print Recipe
    Pin Recipe

    Ingredients

    2 ½ pounds sweet potatoes, boiled until tender

    4 tablespoons butter

    ½ cup brown sugar, packed

    2 tablespoons orange juice concentrate

    1 tablespoon orange zest

    1 teaspoon vanilla extract

    ½ teaspoon ground cinnamon

    Caramel Pecan Topping:

    4 tablespoons butter

    ½ cup brown sugar, packed

    ½ teaspoon ground cinnamon

    ⅔ cup pecans, roughly chopped

    2 tablespoons half and half

    Pinch of coarse kosher salt


    Instructions

    1. To begin, preheat oven to 400℉. Generously grease (with butter or cooking spray) a 2-quart casserole dish (if doubling, use a 9x13 dish) and set aside. 
    2. Boil fresh sweet potatoes until tender, then peel and dice into small pieces or smash the softened potatoes. Combine potatoes with 4 tablespoons of butter, ½ cup brown sugar (packed), orange juice concentrate, orange zest, vanilla and cinnamon in a large bowl. Use an electric mixer on low speed or immersion blender to combine until creamy. Or use a potato masher and a little elbow grease!
    3. Next, make the crunchy pecan caramel topping. Melt 4 tablespoons of butter and ½ cup brown sugar along with ½ teaspoon cinnamon in a small pan over medium heat. Once sugar has dissolved (just 2-3 mins) add the half and half and pecans. Stir and let the caramel sauce simmer for a minute, then remove from heat. Add a pinch of coarse kosher salt. 
    4. Spoon the sweet potato mixture into the greased baking dish. Cover the top of the casserole with caramel pecan sauce, distributing the nuts evenly across the potatoes. 
    5. Bake at 400℉ for 20-25 minutes, until heated through and bubbly. Remove from oven and let the dish rest for at least 10 minutes before serving.

    Notes

    Pro Tip: Choosing sweet potatoes that are roughly the same size will help when boiling, ensuring they're all tender at the same time.

    • Prep Time: 30
    • Cook Time: 30
    • Category: Sides
    • Method: Bake
    • Cuisine: American

    Ready to make this recipe?

    Save it to Pinterest and follow me so you don't miss any recipes!

    Like this:

    Like Loading...

    More Recipes

    • Grilled bbq salmon on a black plate with potato salad and corn.
      Foolproof BBQ Salmon on the Grill
    • Salmon over asparagus on a white plate and garnished with a slice of lemon.
      Foolproof Grilled Salmon in Foil
    • Anchovy Pizza on a board .
      Anchovy Pizza (Marseille Style)
    • pile of barnacles on a plate.
      Gooseneck Barnacles Recipe (Percebes)

    About Christina Jolam

    Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.

    Reader Interactions

    Comments

    1. Daniel Luis

      November 19, 2023 at 7:12 am

      OMG! This looks amazing and so easy to make! I will definitely try this season! Thanks for all the Pro-tips and ideas to transform to vegan!

      Reply
      • Christina Jolam

        November 19, 2023 at 7:58 am

        Easy and delicious is the best combo, right? Can't wait to hear what you think. Hope you love it as much as I do!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    author standing in kitchen holding coffee mug

    Hi, I'm Christina! Here at Weekday Pescatarian, you’ll find delicious seafood recipes, tips for adding more fish to your diet, and a little about my life as an American living in Portugal.

    More about me →

    Popular Recipes

    • cooked king crab leg clusters with a dish of lemon butter sauce and lemon wedges
      How To Cook Frozen King Crab Legs (The Easiest & Best Way!)
    • baked fish with lemon butter sauce over asparagus and rice
      Baked Walleye Recipe with Lemon Butter
    • sliced sushi roll with spicy mayo and chopsticks
      How to Make Sushi Crab Mix
    • grilled lemons, octopus tentacles and potatoes on a dish with dressing
      Simple Greek Grilled Octopus Recipe

    Spring & Summer Recipes

    • black plate with garlic butter baked shrimp garnished with lemon
      Baked Colossal Shrimp with Lemon Garlic Butter Sauce
    • Cluster of crab legs on a tray with a bowl of melted butter sauce.
      How to Cook Snow Crab Legs (Perfect Every Time!)
    • sliced sushi roll with spicy mayo and chopsticks
      How to Make Sushi Crab Mix
    • Alaskan Pollock with olive and tomato topping on a white plate.
      Mediterranean-style Pollock Fillets Recipe

    Footer

    logos of organizations where Weekday Pescatarian has been featured

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Contact
    • About

    Weekday Pescatarian participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Some posts on this site also contain links to other affiliate sites offering products or services we recommend. This means if you make a purchase after clicking on a link, we may earn a small commission at no extra cost to you.

    Copyright © 2025 Weekday Pescatarian

    Brunch Pro on the Feast Plugin

    %d