Mom’s Purple People Eater Casserole
From Roxie’s Recipe Box
The Purple People Eater
Purple Sweet Potato Casserole with Walnut Praline Topping
Some recipes earn a place in the family recipe box because everyone loves them. Others stay because of the story that comes along with them. This one managed to do both.
I first made this purple sweet potato casserole for Thanksgiving in our new home. My mom was with us that year, and when she saw that brilliantly purple dish sitting on the table, she took one look at it and called it “The Purple People Eater.”
That was all it took. The name stuck.
The original Purple People Eater on the counter in my kitchen — not a polished food photograph, but part of the story all the same.
My version starts with naturally vibrant purple sweet potatoes and finishes with a buttery walnut praline topping. The walnuts add a little crunch against the creamy potatoes, while cinnamon and nutmeg give it the warm flavor that belongs on a Thanksgiving table.
Someday soon I’ll make it again and give it the proper close-up photograph it deserves. Until then, the old kitchen picture stays — because this recipe has never really been about getting the perfect picture.
From My Kitchen to Yours
The Purple People Eater
Mom’s Purple People Eater Casserole
Ingredients
Equipment
Method
- Preheat the oven to 350°F.
- Prepare the walnut praline topping by combining the toasted walnuts, flour, brown sugar, melted butter, cinnamon, nutmeg, and pink salt. Mix until well combined and set aside.
- Peel and quarter the purple sweet potatoes. Place them in a large pot of boiling water and cook until tender, about 20 minutes.
- Drain the sweet potatoes thoroughly.
- Using a stand mixer or hand mixer, mash the sweet potatoes with the brown sugar until smooth.
- In a separate bowl, whisk together the heavy whipping cream, egg, vanilla extract, and pink salt. Add this mixture to the mashed sweet potatoes and mix until well combined.
- Add 1 cup of the walnut praline topping to the sweet potato mixture and gently mix until incorporated.
- Butter a 2-quart casserole or soufflé dish. Spoon the sweet potato mixture into the prepared dish and spread it evenly. Crumble the remaining walnut praline topping over the top.
- Bake uncovered for approximately 45 minutes, or until the casserole is heated through and the praline topping is golden brown.