Transform your holiday table with this classic Southern sweet potato casserole that features silky smooth mashed sweet potatoes crowned with an irresistible brown sugar pecan topping. This beloved dish strikes the perfect balance between creamy comfort and crunchy texture, creating a delicious side dish that could easily pass for dessert. Whether planning a Thanksgiving feast or simply wanting to elevate any dinner, this time-tested recipe delivers authentic Southern flavors that will have your guests asking for seconds.
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Southern sweet potato casserole
This Southern sweet potato casserole represents generations of family tradition. Combining naturally sweet potatoes and crunchy pecans creates pure comfort food magic. Unlike versions topped with marshmallows, this recipe celebrates the sophisticated pairing of brown sugar and pecans, which allows the natural sweetness of the sweet potatoes to shine while adding a textural contrast that makes every bite interesting.
Versatility beyond holidays
While sweet potato casserole is a Thanksgiving staple, this recipe deserves a place at your table year-round. It pairs beautifully with glazed ham, pork roast, turkey, and even grilled meats. The dish also doubles as a unique dessert when served warm with vanilla ice cream, making it incredibly versatile for any occasion.
Ingredients
For the Sweet Potato Base:
- Mashed sweet potatoes – The foundation that provides natural sweetness and creamy texture
- White sugar – Enhances the natural sweetness without overpowering the potato flavor
- Vanilla extract – Adds aromatic depth and complements the sweet potato’s natural notes
- Eggs – Provide structure and help create the perfect smooth, custard-like consistency
- Butter – Adds richness and helps create the silky texture that makes this casserole special
- Milk – Creates the ideal creamy consistency for easy mixing and baking
- Coconut (optional) – Adds subtle tropical flavor and interesting texture variation
For the Pecan Topping:
- Brown sugar – Creates the sweet, caramelized crust that contrasts beautifully with the smooth base
- All-purpose flour – Helps bind the topping ingredients and creates proper texture
- Pecans – The signature Southern nut that provides essential crunch and rich, buttery flavor
How to cook the sweet potatoes
Baking – (Recommended) – Your casserole will be much more flavorful if you use baked sweet potatoes. Baking brings out the syrup and helps with caramelization. Preheat your oven to 400°F. Rinse and pat dry the whole fresh sweet potatoes, coat the skins with some vegetable oil, place them on a baking sheet, and bake until tender (approximately an hour, depending on how big the potatoes are). It’s also a lot easier than boiling – just cut the baked potatoes in half and scoop out the goodness – no peeling!
Boiling – Add peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat and simmer until the potatoes are very tender (15-20 minutes). Drain, allow to cool, and mash.
Alternatively, you can boil the sweet potatoes whole until soft. Then the skin falls off, making them very easy to mash.
Using Canned Sweet Potatoes – You can, of course, use canned sweet potatoes to make things easier, but your casserole won’t taste as good. One large 40 oz. can is just over 4 cups. Boil them in the syrup for a while to get them somewhat mushy, then drain and mash them.
How to make sweet potato casserole with pecan topping
There are only a few simple steps for making this casserole:
- Beat sweet potatoes, white sugar, vanilla, eggs, melted butter, milk, and coconut (if using) with a hand mixer until well blended.
- Place the mixture into a 2-quart baking dish that has been well greased with butter.
- Combine brown sugar, flour, and pecans in a bowl.
- Sprinkle the pecan topping over the sweet potato mixture.
- Bake at 350°F for 55 minutes.
How to store and reheat leftovers
- Storing: To store leftover sweet potato casserole, let it cool completely to room temperature first. Then, cover it tightly with aluminum foil or transfer it to an airtight container to prevent any moisture loss. It can be kept in the refrigerator for up to 4 days.
- Freezing: If you plan to store it longer, you can also freeze the casserole. Just wrap it in plastic wrap, then again in aluminum foil, and freeze for up to 3 months. When ready to enjoy, let it thaw overnight in the fridge.
- Reheating: To reheat, preheat your oven to 350°F. Remove any plastic wrap if frozen, and reheat in the oven covered with foil for about 20 minutes, or until heated through. For a crisp pecan topping, uncover it for the last 5-10 minutes of baking. Individual portions can be reheated in the microwave if you’re in a hurry. Just heat in short intervals until warmed to your liking.
Love sweet potatoes? Try these recipes!
- Whipped Sweet Potatoes
- Sweet Potato Souffle
- Sweet Potatoes with Horseradish Recipe
- Sweet Potato Casserole with Oats and Marshmallows
- Baked Sweet Potato with Brown Sugar and Cinnamon
Favorite Thanksgiving Side Dish Recipes
Be sure to check out more of my easy side dish recipes and the best Thanksgiving recipes to make for a special family dinner.
This recipe is by Virginia McDowell. Jefferson City, Mo. 1984.
Sweet Potato Casserole with Pecan Topping Recipe
Ingredients
- 4 cups mashed sweet potatoes
- 1 cup white sugar
- 1 teaspoons vanilla
- 4 eggs
- 4 ounces butter
- 1/3 cup milk
- 1 cup coconut (optional)
Topping
- 1/2 cup firmly packed brown sugar
- 1/4 cup flour
- 1 cup chopped pecans
- 2 1/2 tablespoons butter
Instructions
- Beat casserole ingredients in mixer until well blended. Put unto a 2-qt. long casserole dish that has been well greased with butter. Mix and spread topping ingredients over the sweet potato mixture. Bake in 350 degrees oven for 55 minutes.
I fixed this for my family and they enjoyed it so much they ate it for dessert as well. Thanks for sharing we love the broccoli casserole as well.