Name: Southern Sweet Potato Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 cups Mashed Sweet Potatoes (Peeled and cooked, then mashed until smooth.); 1 cup Granulated Sugar; 2 large Eggs (Beaten.); 1/3 cup Unsalted Butter (Melted, reserve 2 tablespoons for topping.); 1/2 cup Milk; 1 teaspoon Vanilla Extract; 1/2 teaspoon Salt; 1/3 cup All-Purpose Flour; 1/3 cup Brown Sugar (Packed.); 1 cup Chopped Pecans

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Creamy, comforting, and topped with a crunchy pecan crunch—Southern Sweet Potato Casserole is the kind of dish that gets you a second helping before the first bite is even finished. This classic casserole blends velvety mashed sweet potatoes with warm vanilla and a buttery pecan streusel that toasts up golden in the oven. Fun fact: sweet potatoes were once considered a luxury in many parts of the South, so serving a casserole like this at a holiday table was a real showstopper.

This recipe is special because it’s simple, quick to assemble, and universally loved by kids and grown-ups alike. If you’re short on time but want something homey and impressive, this casserole delivers. If you enjoy related sweet potato dishes, check out this easy twist on glazed sweet potatoes in my take on Southern Candied Sweet Potatoes for another family favorite. Get ready to make something that feels fancy but is delightfully straightforward—your kitchen will smell like a holiday in no time.

What is Southern Sweet Potato Casserole?

What’s in a name? Why “Southern”? Because this dish takes humble sweet potatoes and dresses them up with butter, brown sugar, and pecans—just the sort of comfort food the South is famous for. Ever wonder why it’s such a crowd-pleaser? Is it nostalgia? The cozy warmth? Or that old belief that “the way to a man’s heart is through his stomach.” Maybe all of the above. A playful family story: legend has it a cousin once sneaked pecans into the topping to impress a date and it became tradition. Try it yourself and see why families pass this down. You won’t be sorry.

Why You’ll Love This

This casserole deserves a spot on your holiday table and weekday dinners for three reasons:

Irresistible comfort: The main highlight is the silky, slightly sweet mashed sweet potato base that melts in your mouth and pairs perfectly with a crunchy, buttery pecan topping.
Budget-friendly: Making this at home costs far less than premade versions and uses pantry staples—sweet potatoes, sugar, butter, eggs—so you can feed a crowd without breaking the bank.
Flavor-packed topping: The combination of brown sugar, flour, and chopped pecans creates a toasty, caramelized crunch that balances the creamy filling.

If you like this but want a simpler one-pan version, you might also enjoy the classic Sweet Potato Casserole on the blog for a slightly different spin. Ready to make something comforting? Let’s get cooking.

How to Make

Quick Overview

This recipe is easy to pull together: mix the mashed sweet potatoes with a few pantry staples, pour into a dish, and top with a buttery pecan crumble. It’s creamy in the middle with a satisfyingly crisp finish. Prep time is about 15 minutes if your sweet potatoes are already mashed (or 45 minutes including roasting and mashing), and bake time is 30–35 minutes. Expect total active time around 15–20 minutes and total time around 45–60 minutes depending on your prep method.

Ingredients

4 cups mashed sweet potatoes (peeled and cooked, then mashed until smooth)
1 cup granulated sugar
2 large eggs, beaten
1/3 cup unsalted butter, melted (reserve 2 tablespoons for the topping)
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup all-purpose flour
1/3 cup brown sugar, packed
1 cup chopped pecans

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray so the casserole won’t stick.
In a large bowl, combine 4 cups mashed sweet potatoes, 1 cup granulated sugar, 2 large eggs (beaten), 1/3 cup unsalted butter, melted (remember to reserve 2 tablespoons for the topping), 1/2 cup milk, 1 teaspoon vanilla extract, and 1/2 teaspoon salt. Mix until smooth and creamy—use a hand mixer for extra silky texture.
Pour the sweet potato mixture into the greased 9×13-inch baking dish and smooth the top with a spatula. Make sure it’s evenly spread so the topping bakes uniformly.
In a separate bowl, mix 1/3 cup all-purpose flour, 1/3 cup brown sugar, and 1 cup chopped pecans. Stir in the reserved 2 tablespoons melted butter until the mixture becomes crumbly and holds together when pressed.
Sprinkle the pecan topping evenly over the sweet potato layer, covering as much surface as possible for maximum crunch.
Bake in the preheated oven for 30–35 minutes or until the topping is golden and the casserole is heated through. The center should be set but still moist.
Let it rest for 10 minutes before serving so the layers can settle and slices hold their shape.

Southern Sweet Potato Casserole

What to Serve With

This casserole pairs beautifully with savory mains and bright sides:

Roast turkey, honey-glazed ham, or baked chicken for a full holiday spread.
A crisp green salad (arugula or mixed greens) with a citrus vinaigrette to cut through the richness.
Steamed green beans or sautéed Brussels sprouts for texture contrast.
For drinks, spiced apple cider, sweet tea, or a light white wine complement the sweetness.

Top Tips for Perfecting

Ingredient substitutions: Use brown sugar in place of some white sugar for a deeper caramel flavor. Swap half-and-half for milk to make the filling richer.
Nuts: If you have nut allergies, substitute oats and extra butter for a crunchy streusel topping.
Timing: If making ahead, assemble the casserole, refrigerate unbaked for up to 24 hours, then bake straight from the fridge—add a few extra minutes to baking time.
Don’t overmix: Overbeating can incorporate too much air; mix until smooth and creamy but not frothy.
Common mistake: Skimping on salt—just 1/2 teaspoon balances the sweet and brings out depth in the potatoes.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat portions in the microwave for 1–2 minutes or until warmed through.
Oven reheating: For a reheated-crisp topping, cover loosely with foil and heat at 325°F for 15–20 minutes, then remove foil and bake 5 more minutes to refresh the crust.
Freezing: Freeze the unbaked casserole (covered tightly) for up to 3 months. Thaw overnight in the refrigerator before baking, and add 10–15 minutes to the bake time. Avoid freezing once baked if you want the topping to stay crisp.

FAQs

Can I make this casserole ahead of time?
Yes. You can assemble it and refrigerate it covered for up to 24 hours before baking. Bake from cold, adding a few extra minutes to the bake time.

Can I use canned sweet potatoes?
Yes, canned sweet potatoes work in a pinch. Drain well and mash smooth before using. Fresh roasted or boiled sweet potatoes will give the best flavor and texture.

What can I use instead of pecans?
Walnuts are a great substitute. For a nut-free option, use rolled oats or crushed pretzels mixed with butter and brown sugar for crunch.

How do I make the filling creamier?
Use a hand mixer or potato ricer for a super-smooth texture and add a splash of half-and-half instead of milk if you want extra creaminess.

Is this recipe gluten-free?
Not as written because of the all-purpose flour in the topping. To make it gluten-free, swap the flour for a 1:1 gluten-free flour or use almond flour and adjust moisture as needed.

Conclusion

Southern Sweet Potato Casserole is a comforting, crowd-pleasing dish that’s easy enough for weeknights and special enough for holidays. It’s creamy, nutty, and reliably delicious—perfect for anyone who wants a cozy side that doesn’t require hours of prep. If you’d like to compare versions or get more tips from a tried-and-true kitchen source, check out this classic take on Southern Sweet Potato Casserole – The Country Cook for inspiration and variations. Try it, share it, and savor the smiles around your table.