Print

Southern Sweet Potato Casserole

Print Recipe

This Southern Sweet Potato Casserole is a rich, creamy, and comforting classic that perfectly blends sweet mashed sweet potatoes with a buttery pecan topping. It’s the ultimate holiday side dish—crispy on top, velvety underneath, and bursting with warm Southern flavor

Ingredients

Scale

For the Sweet Potato Base

3 cups mashed sweet potatoes (about 3–4 large sweet potatoes)

¾ cup granulated sugar

2 large eggs, beaten

½ cup whole milk

½ teaspoon salt

1 teaspoon vanilla extract

½ cup unsalted butter, melted

For the Pecan Topping

⅓ cup all-purpose flour

⅓ cup light brown sugar, packed

1 cup chopped pecans

¼ cup unsalted butter, melted

Instructions

1. Prepare the Sweet Potatoes

  1. Peel 3–4 large sweet potatoes and cut them into 2-inch chunks.

  2. Place the pieces in a large pot, cover with cold water, and add a pinch of salt.

  3. Bring to a boil and cook for 20–25 minutes or until fork-tender.

  4. Drain and mash until smooth using a potato masher or mixer. You should have about 3 cups.

2. Make the Sweet Potato Filling

  1. In a large bowl, combine:

    • 3 cups mashed sweet potatoes

    • ¾ cup granulated sugar

    • 2 beaten eggs

    • ½ cup whole milk

    • ½ teaspoon salt

    • 1 teaspoon vanilla extract

    • ½ cup melted butter

  2. Stir until the mixture is completely smooth and creamy. Make sure the ingredients are well incorporated for an even texture.

3. Transfer to Baking Dish

  1. Preheat your oven to 350°F (175°C).

  2. Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

  3. Pour the sweet potato mixture into the dish, smoothing the top evenly with a spatula.

4. Prepare the Pecan Topping

  1. In a medium bowl, mix together:

    • ⅓ cup all-purpose flour

    • ⅓ cup packed light brown sugar

    • 1 cup chopped pecans

    • ¼ cup melted butter

  2. Stir until the mixture becomes crumbly and well coated with butter.

5. Assemble and Bake

  1. Sprinkle the pecan topping evenly over the sweet potato mixture.

  2. Bake uncovered at 350°F (175°C) for 30–35 minutes, or until the topping is golden brown and the casserole is heated through.

  3. Remove from oven and allow to cool for 10 minutes before serving.

Notes

  • Texture Tip: If you prefer a silkier texture, use an electric mixer to whip the sweet potato base until light and fluffy.

  • Make-Ahead Tip: You can prepare the filling and topping separately up to 2 days in advance. Store covered in the fridge. Assemble and bake before serving.

  • Nut-Free Option: Substitute pecans with rolled oats, sunflower seeds, or shredded coconut.

  • Vegan Variation: Use plant-based milk, vegan butter, and flax eggs (1 tbsp ground flaxseed + 2½ tbsp water per egg).

  • Gluten-Free Option: Replace the all-purpose flour with almond flour or a gluten-free baking blend.

  • Freezing: Cool completely before freezing. Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

  • Reheating: Warm leftovers in the oven at 300°F (150°C) for 15–20 minutes. Avoid microwaving to keep the topping crisp.

Find it online: https://claradelish.com/southern-sweet-potato-casserole/