Go Back
Southern Sweet Potato Casserole
Caroline

Southern Sweet Potato Casserole

A classic Southern holiday side dish featuring creamy sweet potato base topped with a crunchy pecan-brown sugar crumble. Perfect for Thanksgiving or Christmas dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups mashed sweet potatoes (boiled, peeled, and mashed)
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • 1/3 cup whole milk
  • 1/3 cup unsalted butter, melted
  • 1 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 1 cup chopped pecans

Equipment

  • large pot for boiling sweet potatoes
  • Potato masher or hand mixer
  • mixing bowls
  • 9x13-inch baking dish
  • measuring cups and spoons
  • Oven preheated to 350°F (175°C)

Method
 

  1. Peel and cut sweet potatoes into chunks. Boil until fork-tender (about 20 minutes). Drain and mash until smooth.
  2. In a mixing bowl, combine mashed sweet potatoes, sugar, butter, eggs, vanilla, and milk. Beat until creamy and spread into a greased 9×13-inch baking dish.
  3. In another bowl, mix melted butter, brown sugar, flour, and pecans. Sprinkle evenly over the sweet potato mixture.
  4. Bake at 350°F (175°C) for 25 minutes, until topping is golden brown and bubbly.
  5. Let cool slightly before serving. Enjoy warm alongside your holiday main course.

Notes

  • For extra flavor, add a pinch of cinnamon or nutmeg to the sweet potato mixture.
  • Double the recipe for larger holiday gatherings.
  • This dish can easily be made vegetarian-friendly with dairy-free butter and milk alternatives.