Southern Sweet Potato Casserole
Add some Southern flair to your dinner table with this sweet potato casserole. A delightful combination of sweet potatoes, brown sugar, and a crunchy pecan topping.
This classic sweet potato casserole is pure Southern comfort. With its buttery mashed sweet potato base and crisp pecan topping, it’s a beloved side dish that adds warmth and richness to any holiday or Sunday dinner table.
Sweet enough to pass for dessert but balanced by a touch of salt and vanilla, this casserole is especially popular for Thanksgiving — but don’t wait for November to enjoy it. It pairs beautifully with ham, pork, or roast beef and is always a crowd-pleaser.
Why You’ll Love It
Sweet and satisfying. Brown sugar, butter, and vanilla make this dish rich and comforting.
Crunchy topping. A golden brown pecan crumble adds texture and a nutty finish.
Perfect for holidays. A must-have on Thanksgiving tables and great for potlucks or Sunday dinners.
Make-ahead friendly. Can be prepped and stored in advance for easy holiday planning.
Ingredient Notes
- Mashed sweet potatoes – About 2 pounds cooked and mashed; hot mashed potatoes mix more easily.
- Butter – Adds richness to both the filling and the topping.
- Brown sugar – Sweetens the filling and forms the base of the crumble topping.
- Eggs – Help bind the filling for a firm yet creamy texture.
- Milk – Adds creaminess and moisture.
- Vanilla extract – Enhances the sweetness with warm flavor.
- Salt – Balances the sweetness and brings out flavor.
- Flour – Used in the topping to help form the crumble.
- Pecans – Add crunch and classic Southern flavor.
Steps to Make Southern Sweet Potato Casserole
- Preheat the oven and butter a baking dish.
- Mix the hot mashed sweet potatoes with butter and brown sugar until smooth, then whisk in the eggs, milk, vanilla, and salt until blended.
- Spoon the sweet potato mixture into the prepared baking dish.
- Combine melted butter, brown sugar, flour, and salt until crumbly, then stir in the pecans.
- Sprinkle the topping over the sweet potatoes and bake for 30 to 40 minutes or until set.
Tips
- Use freshly cooked sweet potatoes for the best texture and flavor — baked, boiled, or steamed.
- Make ahead and refrigerate unbaked, then add topping just before baking.
- Adjust sweetness by using more or less brown sugar to suit your taste.
Recipe Variations
- Swap the nuts. Use chopped walnuts instead of pecans, or omit the nuts altogether.
- Spice the topping. Add 1/2 teaspoon cinnamon or pumpkin pie spice for extra warmth.
- Add citrus. Stir 1 1/2 teaspoons of finely grated orange zest into the sweet potato mixture.
- Use marshmallows. Skip the pecan topping and add mini marshmallows instead.
- Try coconut. Stir shredded coconut into the topping for a tropical twist.
- Use maple syrup. Replace the brown sugar in the filling with maple syrup for deeper flavor.
Serving Suggestions
- Serve alongside roast turkey, ham, or pork chops.
- Pair with green beans, Brussels sprouts, or roasted carrots.
- Add this to your holiday table alongside stuffing and cranberry sauce.
- Include it in a potluck spread — it’s easy to transport and serve.
How to Store (and Reheat, if applicable)
Refrigerate: Store leftover sweet potato casserole in an airtight container in the fridge for up to 3 to 4 days. Cool and refrigerate within 2 hours of baking.
Freeze: Wrap the cooled casserole in plastic wrap and foil or transfer to a freezer container. Freeze for up to 2 months.
To Reheat: Reheat foil-covered casserole in a 350°F oven for 20 to 25 minutes, or until heated through (165°F).
Southern Sweet Potato Casserole
Ingredients
- 2 pounds sweet potatoes, cooked and mashed, about 5 cups
- 5 tablespoons butter
- 1/4 cup brown sugar, or to taste
- 2 large eggs, lightly beaten
- 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
For the Topping
- 4 tablespoons unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/2 cup flour
- Dash salt
- 2/3 cup pecans, chopped
Instructions
- Preheat the oven to 325°F and butter a 2-quart baking dish.
- Mix the mashed sweet potatoes, 5 tablespoons of butter, and 1/4 cup of brown sugar until well blended. Whisk in the eggs, milk, vanilla, and salt.
- Spoon the sweet potato mixture into a greased 2-quart baking dish.
Prepare the Topping
- Combine the melted butter, brown sugar, flour, and a dash of salt in a medium bowl. Stir until the mixture forms clumps, then incorporate the pecans.
- Sprinkle the pecan mixture over the sweet potato filling and bake for 30 to 40 minutes or until set.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
