Southern Sweet Potato Casserole

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.

What makes this recipe particularly appealing is how simple it is to prepare while still delivering a dessert-like indulgence. The sweet potatoes bring natural sweetness and moisture, and the topping bakes into a golden, nutty crust without extra fuss. Whether served alongside turkey and ham or enjoyed as a standalone side, this casserole always brings warmth and nostalgia to the table.

What You’ll Like About This Recipe

• Classic Southern flavor. The combination of creamy sweet potatoes with a buttery brown sugar–pecan topping gives the casserole its signature blend of comfort and richness. It’s sweet enough to feel special without overpowering the savory dishes on the table.
• Crowd-pleasing texture contrast. The soft, smooth sweet potato base pairs beautifully with the crisp pecan topping. This interplay of textures is part of what makes the dish so memorable and beloved at holiday gatherings.
• Simple ingredients with big results. Butter, brown sugar, eggs, and vanilla transform mashed sweet potatoes into a lightly sweetened, custard-like filling. The topping uses pantry staples and requires only a quick mix before baking.
• Flexible sweetness level. You can easily adjust the brown sugar to suit your crowd—keep it subtle for a more savory-leaning dish or increase it slightly if you prefer a dessert-style casserole.
• Perfect make-ahead side. Both the filling and topping can be prepared in advance. Assemble just before baking to streamline your holiday cooking.

Ingredient Notes

• Sweet potatoes – Fresh-cooked and mashed sweet potatoes give the casserole its creamy base. Roasting the potatoes (instead of boiling) enhances their flavor and sweetness, though either method works well.
• Butter – Adds richness to both the filling and topping. Unsalted butter gives you more control over the final seasoning.
• Brown sugar – Provides sweetness and moisture. Light brown sugar works beautifully, but dark brown sugar creates a deeper caramel note.
• Eggs – Lightly beaten eggs help set the casserole and give it a slightly fluffy, custard-like texture once baked.
• Milk – Adds creaminess without making the mixture too loose. Whole milk works best, but half-and-half can be used for extra richness.
• Pecans – Traditional in Southern versions and essential for the classic crunchy topping. Chop them coarsely so they toast evenly as the casserole bakes.

Steps to Make Southern Sweet Potato Casserole

1. How to Make It
2. Preheat the oven and prepare the baking dish with butter to ensure easy release and golden edges.
3. Mash the cooked sweet potatoes while still warm so the butter and sugar melt smoothly into the mixture. This helps create an even, velvety texture.
4. Whisk in the eggs, milk, vanilla, and salt until the filling becomes silky and well blended. Avoid overmixing to keep the texture light.
5. Spread the sweet potato mixture evenly in the prepared dish, smoothing the top for consistent baking.
6. Make the topping by stirring melted butter, brown sugar, flour, and a pinch of salt until clumps form. The mixture should resemble coarse, buttery crumbs.
7. Fold in the chopped pecans, ensuring they’re distributed evenly so the topping bakes into a uniform crust.
8. Sprinkle the topping over the sweet potato layer, covering it completely but without packing it down.
9. Bake until the casserole is set, bubbling around the edges, and the pecan topping is golden and crisp.

Pro Tips

• Cook potatoes until very soft to ensure a smooth, creamy mash with no fibrous bits.
• Taste the filling before adding eggs to adjust sweetness or seasoning without risking curdling.
• Roast instead of boil if you want a deeper, more caramelized sweet potato flavor.
• Keep topping clumpy rather than sandy—larger clusters create better texture contrast.
• Let the casserole rest briefly after baking so it slices cleanly and holds its structure.

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

• Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat gently in the oven to restore the crisp topping.
• Reheat: Warm portions in the oven until hot throughout. A brief uncovered bake helps refresh the pecan crust.
• Freeze: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

Southern Sweet Potato Casserole

Diana Rattray

A holiday feast wouldn’t be complete without a sweet and delicious sweet potato casserole!

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Servings 6 servings

Calories 538

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Course Casseroles, Sweet Potatoes

Cuisine Southern

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Ingredients

  

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• 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

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• 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. 

Nutrition

Calories: 538kcalCarbohydrates: 68gProtein: 7gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 110mgSodium: 392mgPotassium: 662mgFiber: 6gSugar: 35gVitamin A: 22104IUVitamin C: 4mgCalcium: 117mgIron: 2mg

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.

Keyword sweet potato casserole

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