This Southern sweet potato casserole always produces smiles! This comforting casserole combines the natural sweetness of mashed sweet potatoes with the richness of butter and brown sugar, topped with a delectable pecan crumble. The simple simple combination cooked sweet potatoes, brown sugar, eggs, and milk topped with a crunchy brown sugar-pecan topping makes it a fantastic side dish for Thanksgiving, Sunday dinners, and potluck dinners.
Sweet potatoes pair well with baked ham or fried ham steaks. They are also excellent with beef steaks, pork chops, or roast pork. Whether served as a side dish or a dessert, this Sweet Potato Casserole is sure to become a family favorite.
Recipe Variations
- Nuts: Replace the pecans with walnuts or omit the nuts and oats for crunch.
- Topping: Add 1/2 teaspoon of cinnamon or a combination of warm spices to the pecan crumb mixture.
- Citrus: Add a light citrus flavor to the filling with 1 1/2 teaspoons of finely grated orange zest.
- Marshmallows: Omit the topping mixture and cover the sweet potato filling with miniature marshmallows.
- Coconut-Pecan Topping: Mix shredded coconut into the pecan topping for a tropical twist.
- Maple Syrup: Substitute the brown sugar in the mashed sweet potatoes with maple syrup for a deeper, more complex sweetness.
How to Store
Refrigerate: Store leftover sweet potato casserole in an airtight container in the refrigerator for up to 3 to 4 days. It should be cooled and refrigerated within 2 hours or cooking.
Freeze: To freeze the cooled casserole, wrap it in plastic wrap and aluminum foil or transfer it to a freezer container. Freeze leftovers for up to 2 months.
Reheat: Reheat the foil-covered casserole in a 350 F (175 C) for 20 to 25 minutes or until hot (165 F/75 C).
PrintSouthern Sweet Potato Casserole
A holiday feast wouldn’t be complete without a sweet and delicious sweet potato casserole!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Casseroles, Sweet Potatoes
- Method: Bake
- Cuisine: Southern
Ingredients
- 5 cups hot mashed sweet potatoes, about 2 pounds cooked
- 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 packed brown sugar
- 1/2 cup flour
- Dash salt
- 2/3 cup chopped pecans
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
The time estimate includes 15 minutes for boiling cubed sweet potatoes.Â
