Southern Sweet Potato Casserole Recipe

I call this Best Sweet Potato Casserole because one surprising pantry ingredient and a crunchy pecan topping set it apart for the holidays.

I always get a little greedy around the holidays and this Southern Sweet Potato Casserole is why. I love how simple it is, the star being real mashed sweet potatoes that turn silky and surprising.

Then chopped pecans on top add a crackle that makes folks pause and ask what I did different. It feels familiar but a little sly, kind of like Paula Deen’s Sweet Potato Casserole without all the fuss.

I wont spill every secret now, but if you like sweet with texture this will sneak onto your plate and refuse to leave.

Ingredients

• Sweet potatoes: rich in fiber and vitamin A, natural sweetness, creamy and hearty.
• Unsalted butter: adds richness and fat, boosts calories, smooth mouthfeel, helps hold bake together.
• Brown sugar: gives deep caramel sweetness, adds moisture, not gonna lie more flavor.
• Pecans: crunchy texture, healthy fats and some protein, gives nuttiness and southern flair.
• Eggs: bind ingredients, add protein and structure, make dish custardy when baked.
• Milk: loosens mash, adds calcium and carbs, help create silky texture.
• Vanilla extract and cinnamon: aroma lifts sweetness, cinnamon warms flavor, small health perks.
• Flour: makes crumbly topping, mostly carbs, not much nutrition.

Ingredient Quantities

• 4 cups mashed sweet potatoes (about 3 to 4 medium potatoes, cooked and mashed)
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 2 large eggs, beaten
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon optional
• 1 cup packed brown sugar for topping
• 1/2 cup all purpose flour
• 1/3 cup unsalted butter, melted (about 6 tablespoons)
• 1 cup chopped pecans

How to Make this

1. Preheat oven to 350 F and grease a 9 by 13 inch baking dish.

2. Cook about 3 to 4 medium sweet potatoes until very tender by baking, boiling or microwaving, then peel and mash to make 4 cups mashed sweet potatoes. Tip: microwave whole potatoes 8 to 12 minutes on high after poking holes for a quick shortcut.

3. In a large bowl stir together 4 cups mashed sweet potatoes, 1/2 cup softened unsalted butter, 1/2 cup milk, 2 beaten eggs, 1/2 cup packed brown sugar, 1 teaspoon vanilla extract, 1/2 teaspoon salt and 1/2 teaspoon ground cinnamon if using; mix until smooth but don’t overwork it or it’ll get gluey.

4. Spoon the sweet potato mixture into the prepared dish and smooth the top with a spatula.

5. Make the streusel topping by combining 1 cup packed brown sugar, 1/2 cup all purpose flour, 1/3 cup melted unsalted butter (about 6 tablespoons) and 1 cup chopped pecans in a bowl; use a fork to blend until crumbly — if you like bigger nut chunks leave it a bit coarse.

6. Sprinkle the pecan streusel evenly over the sweet potato layer, pressing lightly so it sticks in places.

7. Bake 25 to 30 minutes until the topping is golden and the filling is set in the center; if the topping is browning too fast tent loosely with foil.

8. Let the casserole rest 10 minutes before serving so it firms up a bit. Leftovers reheat well, or make ahead and reheat 20 minutes at 325 F.

Equipment Needed

1. 9 by 13 inch baking dish, greased
2. Large mixing bowl for the sweet potato mixture
3. Medium bowl for the pecan streusel
4. Potato masher or ricer, plus a large pot if you boil or a microwave safe plate if you zap them
5. Measuring cups and measuring spoons
6. Rubber spatula to smooth the top and scrape the bowl
7. Fork for blending the streusel (or a pastry cutter if you got one)
8. Chef’s knife and cutting board to chop the pecans
9. Oven mitts and a sheet of foil for tenting if the topping browns too fast

FAQ

Southern Sweet Potato Casserole Recipe Substitutions and Variations

• Milk: use evaporated milk at a 1 to 1 swap for a richer, creamier casserole, or full fat canned coconut milk 1 to 1 if you dont mind a touch of coconut flavor.
• Unsalted butter: swap with salted butter 1 to 1 but reduce the recipe salt by about 1 4 tsp, or use solid coconut oil measured the same as butter for a dairy free option.
• Eggs: replace 2 eggs with flax eggs by mixing 2 tbsp ground flaxseed with 6 tbsp water, let sit 5 minutes, gives good binding; or use 1 2 cup unsweetened applesauce per egg for extra moisture.
• Pecans: use chopped walnuts or almonds cup for cup, or for a nut free topping use toasted sunflower seeds 1 cup for similar crunch and flavor contrast.

Pro Tips

Tip 1: Don’t overmix the sweet potato base. Mix until mostly smooth then stop, if you beat it too much it gets gluey and dense. If it looks watery let the mash sit in a colander for 10 minutes or warm it in a skillet a minute to evaporate extra moisture.

Tip 2: Roast whole potatoes for deeper flavor but microwave them if youre short on time after poking holes. Microwaved spuds tend to be wetter so spread them on a baking sheet and dry them a bit in a hot oven for a few minutes if needed.

Tip 3: Toast the pecans before adding them to the streusel and chop them coarsely for more crunch, dont make them too fine. When you sprinkle the topping press lightly in a few spots so it sticks during baking without compressing it flat.

Tip 4: Watch the casserole not the clock, the top should be golden and the center just set not jiggly. If the topping browns too quick tent it loosely with foil. Let it rest at least 10 minutes so it firms up, and it reheats really well if you make it ahead.