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Classic Southern Sweet Potato Casserole with Crunchy Pecan Topping

Close-up of a rich, orange slice of southern sweet potato casserole topped with crunchy pecan streusel.
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Make this traditional Southern Sweet Potato Casserole. It features a creamy, spiced sweet potato base and a simple, crunchy pecan crumble topping. This is a staple holiday side dish.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cut into chunks
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 cup pecans, chopped
  • 1/2 cup packed light brown sugar (for topping)
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter, softened (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the sweet potato chunks in a large pot and cover with water. Bring to a boil and cook until very tender, about 15 to 20 minutes. Drain the potatoes well.
  3. Return the drained sweet potatoes to the pot. Add the 1/2 cup melted butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, eggs, milk, vanilla extract, salt, nutmeg, and cinnamon.
  4. Use a potato masher or an electric mixer to beat the mixture until it is smooth and creamy. Taste and adjust seasoning if needed.
  5. Pour the sweet potato mixture evenly into the prepared baking dish.
  6. Prepare the pecan topping: In a medium bowl, combine the chopped pecans, 1/2 cup brown sugar, flour, and 1/4 cup softened butter. Use your fingers or a pastry blender to mix until the topping is crumbly.
  7. Sprinkle the pecan topping evenly over the sweet potato base.
  8. Bake for 25 to 30 minutes, or until the topping is golden brown and the casserole is heated through.
  9. Let the casserole cool for 10 minutes before serving.

Notes

  • For a marshmallow topping instead of pecans, skip the topping ingredients and cover the sweet potato base with mini marshmallows during the last 10 minutes of baking.
  • You can boil the sweet potatoes ahead of time and store them in the refrigerator for up to two days before mashing.
  • This casserole is excellent for making ahead; cover and refrigerate the assembled, unbaked casserole for up to 24 hours. Add 10 minutes to the baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://rosatasty.com/southern-sweet-potato-casserole-recipe/