Southern Sweet Potato Casserole
A Southern classic that’s creamy, buttery, and topped with a golden pecan streusel crunch. This comforting Sweet Potato Casserole is the perfect side dish for holidays, potlucks, or cozy family dinners — sweet, nutty, and irresistibly rich.
Equipment
- 9x13-inch Baking Dish
- Large Pot
- Mixing Bowls
- Spatula
- Oven
- masher
Ingredients
Sweet Potato Base
- 4 cups mashed sweet potatoes about 4–5 medium sweet potatoes
- 1/2 cup granulated sugar
- 2 large eggs beaten
- 1/2 cup milk
- 1/4 cup unsalted butter melted
- 1 tsp vanilla extract
- 1/2 tsp salt
Pecan Topping
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter melted
- 1 cup chopped pecans
Instructions
- Peel and chop sweet potatoes, then boil in a large pot of water until fork-tender, about 20 minutes. Drain and mash until smooth.
- In a large bowl, combine mashed sweet potatoes, sugar, eggs, milk, melted butter, vanilla, and salt. Mix until creamy and well blended.
- Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish.
- In a small bowl, mix brown sugar, flour, melted butter, and chopped pecans until crumbly.
- Sprinkle the pecan topping evenly over the sweet potato layer.
- Preheat oven to 350°F (175°C). Bake uncovered for 30–35 minutes, or until the topping is golden brown and crisp.
- Let cool slightly before serving warm. Perfect alongside ham, turkey, or as a standalone treat!
Notes
For extra texture, lightly toast the pecans before mixing them into the topping. You can make the casserole a day ahead — assemble it, refrigerate, and bake before serving. Pairs beautifully with roasted meats or as part of a Thanksgiving feast.