These Sweet Potato Casserole Stuffed Egg Rolls are a fun twist on a classic Thanksgiving side dish! With a cinnamon-sugar coating, they’re absolutely divine!
While everyone has already begun decking their halls with Christmas decor, I’m over here loosening up my belt in preparation for Thanksgiving dinner. Thanksgiving is my favorite holiday to celebrate, and the types of foods that are always present on the table are some of my favorite dishes that ever existed. I’ve never met a casserole that I didn’t like, and sweet potato casserole ranks pretty high on my bracket of Thanksgiving menu favorites!
Some people debate on how a sweet potato casserole should be made. Some people like a pecan crumble baked on top, and some people prefer to make it with marshmallows. Then, of course, there are the brilliant minds that split that bad boy down the middle and do a good ol’ half & half. Those are my kind of people. In my mind, the only way you can do a sweet potato casserole wrong is if you don’t do one at all. 😉
While writing out our Thanksgiving day menu the other day, I put a little asterisk next to the sweet potato casserole on the list. I had plans for that sweet potato casserole that went beyond the four walls of a casserole dish, and I had been itching to try out my new idea for how I wanted to serve up this side dish all week long. There’s an old saying “don’t mess with perfection,” but I don’t play by those rules in the kitchen. It’s one of my greatest joys to take a classic recipe and put a new twist on it, and these Sweet Potato Casserole Stuffed Egg Rolls with Bourbon Pecan Praline Sauce are the new Thanksgiving side dish I never knew I needed…until now!
Serving sweet potato casserole in an egg roll is a game changer. It adds a layer of crunch that was never present before, and it is divine! I simply rolled up a spoonful of prepared sweet potato casserole into an egg roll wrapper, deep fried for 3 1/2 minutes and tossed in a cinnamon sugar coating once removed from the grease. The sugar coating reminds me a lot of a churro, and a slight drizzle of my homemade bourbon caramel pecan praline sauce transformed this staple side dish into a drool-worthy dessert instantly!
This praline sauce was the perfect touch to add to these egg rolls, but it’s also amazing over pies, cakes and ice cream, too! This sauce is a must to keep on hand during Thanksgiving, because you never know when you may want to add a little oomph to a dish!
Here’s a free printable copy of how I make my sweet potato casserole and praline sauce, plus a guide as to how to transform that sweet potato casserole into a decadent dessert you can eat with your hands!
Sweet Potato Casserole Stuffed Egg Rolls with Bourbon Pecan Praline Sauce
Sweet Potato Casserole
- 3 lbs sweet potatoes
- 1 cup sugar
- 1 tsp vanilla
- 2 eggs large
- 1/2 cup evaporated milk
- 1/4 cup salted butter softened
- 1 cup brown sugar firm packed
- 1/3 cup all purpose flour
- 1/3 cup butter melted
- 3/4 cup chopped pecans
- 1 package egg roll wrappers
- Oil for frying
- 1 cup sugar + 1 tsp cinnamon for coating egg rolls
Bourbon Praline Sauce
- 1 1/4 cup chopped roasted pecans
- 1 cup brown sugar packed
- 1/2 cup heavy whipping cream
- 1/2 cup salted butter
- 1/4 cup light corn syrup
- 1/4 tsp ground cinnamon
- 1/4 tsp baking soda
- 2-3 Tbs Bourbon
- 1 tsp butter-nut flavored extract
Sweet Potato Casserole
- Peel potatoes and slice into small pieces. Place them in a medium sauce pan and cover them until just covered with water. Cook over medium-low heat for 20 minutes, or until cooked through and tender
- Drain potatoes and mash in a large mixing bowl. Add in sugar, eggs, evaporated milk and vanilla and mix well. Pour mixture into a baking dish.
- Preheat oven to 350 F
- In a separate bowl, combine the ingredients for casserole topping and spoon mixture over mashed sweet potatoes
- Bake for 35-40 minutes and allow to mostly cool before spooning into egg roll wrappers
- Heat deep fryer to 350 F
- Place a spoonful of casserole onto the end of an egg roll wrapper and roll according to package instructions
- Cook egg rolls for 3 1/2 minutes in deep fryer and transfer to a wire rack over paper towels to drain grease. While still hot, toss in cinnamon sugar mixture for a light coating
- Lightly toast pecans in oven heated to 350 F for 6-8 minutes
- In a medium sauce pan, bring brown sugar, heavy whipping cream, salted butter, corn syrup and cinnamon to a boil, stirring constantly. Once boiling, lower the heat and allow to simmer for about 2 minutes
- Remove from heat and add Bourbon, butter-nut flavoring and toasted pecans
- Allow to cool slightly before serving
Not only are these egg rolls a fun twist on a classic dish, but they’re also a great way to use up Thanksgiving leftovers! While I’m ALL about the Thanksgiving leftovers, after about the 2nd or 3rd helping it’s easy to get tired of the leftovers. Just wrap up that leftover casserole goodness in an egg roll wrapper and you’ve got something new and delicious to eat!