Southern Sweet Potato Casserole
Creamy, comforting, and topped with a crunchy pecan crunch, this Southern Sweet Potato Casserole is a classic dish perfect for holidays and family dinners.
Servings: 8 servings
Equipment
- Mixing Bowl
- Baking Dish
- Oven
Ingredients
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
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
- In a large bowl, combine mashed sweet potatoes, granulated sugar, beaten eggs, melted butter (reserve 2 tablespoons), milk, vanilla extract, and salt. Mix until smooth and creamy.
- Pour the sweet potato mixture into the greased baking dish and smooth the top with a spatula.
- In a separate bowl, mix all-purpose flour, brown sugar, and chopped pecans. Stir in the reserved melted butter until crumbly.
- Sprinkle the pecan topping evenly over the sweet potato layer.
- Bake for 30–35 minutes until the topping is golden and the casserole is heated through.
- Let it rest for 10 minutes before serving.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven.