Southern Sweet Potato Casserole

Nothing says Southern comfort quite like a warm, buttery sweet potato casserole. This beloved dish transforms humble sweet potatoes into a velvety, perfectly spiced masterpiece that walks the line between side dish and dessert.

Whether it’s gracing your holiday table or bringing comfort to a Sunday dinner, this classic Southern recipe combines creamy mashed sweet potatoes with a delightfully crunchy pecan topping that’ll have everyone asking for seconds.

Why You’ll Love This

• Make-ahead friendly – prepare up to 2 days in advance
• Perfect balance of creamy filling and crunchy topping
• Simple ingredients you likely have on hand
• Kid-approved and holiday-worthy
• Travels well for potlucks and gatherings

Ingredients

• 3 large sweet potatoes, peeled and cubed
• 1/2 cup butter, melted
• 1/3 cup milk
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• For topping:
• 1 cup chopped pecans
• 1/3 cup brown sugar
• 1/3 cup flour
• 1/4 cup melted butter

Instructions

1. Boil sweet potatoes in water until tender, about 15 minutes
2. Drain and mash sweet potatoes in a large bowl
3. Mix in butter, milk, brown sugar, eggs, vanilla, and spices
4. Spread mixture into a greased 9×13 baking dish
5. Combine topping ingredients in a separate bowl
6. Sprinkle topping evenly over sweet potato mixture
7. Bake at 375°F for 25-30 minutes until golden brown

Tips & Variations

• Swap pecans for walnuts or a mixture of your favorite nuts
• Add marshmallows during the last 5 minutes for a classic variation
• Use canned sweet potatoes in a pinch – drain well before mashing
• Make it ahead and refrigerate unbaked for up to 48 hours
• For extra richness, use heavy cream instead of milk

Serving Suggestions

Serve this casserole hot alongside roasted turkey, glazed ham, or your favorite holiday main dish. It pairs beautifully with green bean casserole, cranberry sauce, and dinner rolls for a complete feast.

Notes

• Leftovers keep well refrigerated for up to 4 days
• Test potato tenderness with a fork before mashing
• Let rest 10 minutes before serving for the best texture

FAQs

• Can I freeze this casserole? Yes, wrap tightly and freeze unbaked for up to 2 months. Thaw overnight before baking.
• Can I make it without eggs? Yes, substitute 1/4 cup of mashed banana or applesauce per egg.
• Why is my topping not crunchy? Make sure your oven is fully preheated and the topping isn’t packed down too tightly.
• Can I use white sugar instead of brown? Yes, though brown sugar adds more depth of flavor.

Southern Sweet Potato Casserole

Recipe by Full Recipe

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Nothing says Southern comfort quite like a warm, buttery sweet potato casserole. This beloved dish transforms humble sweet potatoes into a velvety, perfectly spiced

Servings4

Prep15 min

Cook45 min

Calories—

Ingredients

• 3 large sweet potatoes, peeled and cubed
• 1/2 cup butter, melted
• 1/3 cup milk
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• For topping:
• 1 cup chopped pecans
• 1/3 cup brown sugar
• 1/3 cup flour
• 1/4 cup melted butter

Steps

1. Boil sweet potatoes in water until tender, about 15 minutes
2. Drain and mash sweet potatoes in a large bowl
3. Mix in butter, milk, brown sugar, eggs, vanilla, and spices
4. Spread mixture into a greased 9x13 baking dish
5. Combine topping ingredients in a separate bowl
6. Sprinkle topping evenly over sweet potato mixture
7. Bake at 375°F for 25-30 minutes until golden brown

Notes

• Leftovers keep well refrigerated for up to 4 days
• Test potato tenderness with a fork before mashing
• Let rest 10 minutes before serving for the best texture