Classic Southern Sweet Potato Casserole

Rich, creamy, and topped with a buttery, crunchy pecan streusel, Classic Southern Sweet Potato Casserole is a holiday favorite that brings comfort and sweetness to any table. This Southern staple perfectly balances velvety mashed sweet potatoes with a brown sugar–pecan topping that adds texture and warmth. Whether it’s served alongside roast turkey or enjoyed as a dessert-style side dish, it’s a dish that feels like a hug in every bite.

Ingredients

• 4 cups (960 g) cooked and mashed sweet potatoes (about 4 large potatoes)
• 1/2 cup (115 g) unsalted butter, melted
• 1/2 cup (120 ml) evaporated milk or whole milk
• 2 large eggs, lightly beaten
• 1/2 cup (110 g) light brown sugar, packed
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt

For the Topping:

• 1/2 cup (60 g) all-purpose flour
• 1/2 cup (110 g) light brown sugar, packed
• 1/4 cup (55 g) cold unsalted butter, cubed
• 1 cup (115 g) chopped pecans

Instructions

1. Prepare the Sweet Potatoes

Preheat your oven to 350°F (175°C). If you haven’t already cooked your sweet potatoes, peel and boil or bake them until tender. Mash until smooth and measure out 4 cups.

2. Mix the Base

In a large mixing bowl, combine the mashed sweet potatoes, melted butter, milk, beaten eggs, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix until fully incorporated and smooth. The mixture should be creamy and slightly thick.

3. Assemble the Casserole Base

Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish or similar-sized casserole dish. Smooth the top with a spatula.

4. Make the Pecan Topping

In a medium bowl, combine the flour and brown sugar. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the chopped pecans.

5. Add the Topping

Sprinkle the pecan mixture evenly over the sweet potato layer, covering the surface completely.

6. Bake

Bake for 30–35 minutes, or until the topping is golden brown and crisp. The edges should be bubbling slightly.

7. Serve and Enjoy

Allow the casserole to cool slightly before serving. It’s delicious warm, fresh out of the oven, or even reheated the next day — the flavors only deepen with time.

Tips for Perfect Sweet Potato Casserole

• Use fresh sweet potatoes: The natural sweetness and texture are much better than canned.
• For extra creaminess: Add 2–3 tablespoons of cream cheese to the sweet potato base before mixing.
• Make ahead: You can prepare the sweet potato layer a day in advance. Store it covered in the fridge, then add the topping just before baking.
• Nut-free option: Replace the pecans with crushed cornflakes or oats for a crunchy topping without nuts.

Storage

Cover leftovers tightly and refrigerate for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual servings for a quick treat.

Frequently Asked Questions

Q: Can I use canned sweet potatoes?
Yes, but make sure to drain them well before mashing. Freshly baked or boiled sweet potatoes will give the best flavor and texture.

Q: Can I freeze sweet potato casserole?
Absolutely. Assemble the casserole without baking, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed.

Q: Can I add marshmallows?
Of course! For a more traditional twist, sprinkle mini marshmallows over the top halfway through baking, and bake until golden and gooey.

Q: What’s the best way to serve it?
This casserole pairs beautifully with roasted meats, especially turkey or ham, but it’s also indulgent enough to stand alone as a dessert-style side.

Print

Buttery, nutty, and filled with the natural sweetness of tender sweet potatoes, this Classic Southern Sweet Potato Casserole captures the heart of Southern cooking — comforting, simple, and made to be shared. Whether it’s part of your Thanksgiving spread or a cozy Sunday dinner, it’s sure to become a family favorite.