Southern Sweet Potato Casserole

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).

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