This southern sweet potato casserole is the perfect addition to your Thanksgiving dinner table. Creamy sweet potato filling is topped with a crunchy pecan crumble and baked to perfection in the oven.
Recipe summary
Flavor/texture: Smooth, creamy sweet potato filling topped with a crunchy pecan brown sugar topping.
Easy to customize: Brown sugar topping can be substituted with marshmallows.
Serves: 12 people
Pan size: 9x13 casserole
Similar to: Savory Sweet Potato Casserole, Southern Cornbread Dressing
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Ingredients and substitutions
- Sweet potatoes - I highly recommend baking your potatoes instead of boiling. Baking intensifies the flavor of the potatoes, while boiling can reduce the flavor slightly and make the casserole wet/runny. If you need to boil your potatoes, drain them thoroughly before preparing the rest of the filling.
- Filling ingredients - Eggs, butter, brown sugar, milk, vanilla, cinnamon, and salt add flavor, moisture, and stability to your sweet potato filling. For a less sweet casserole, cut the sugar in half.
Topping ingredients: All-purpose flour, brown sugar, butter, and pecans create a sweet, crunchy topping for your casserole. Pecans can be substituted with walnuts. Entire topping can also be substituted with marshmallows if desired.
How to make Sweet Potato Casserole
- Mix sweet potatoes, eggs, butter, sugar, and spices in a large bowl.
- Pour into a greased baking dish.
- Spread evenly and add topping of choice, then bake at 350F for 35-40 minutes or until set and lightly browned.
Tips and tricks
Bake sweet potatoes for best flavor and texture - Bake your sweet potatoes for best results. Preheat oven to 425F. Scrub the potatoes and pierce several times with a fork. Bake for 45 to 60 minutes (depending on size), or until cooked through to 205 degrees Fahrenheit in the center. Allow to cool, then carefully peel the skins off.
Need to boil your potatoes? - Drain them thoroughly before preparing the filling. Otherwise, overly wet potatoes can make the filling runny.
Making the crumble topping - Stir the ingredients together until it looks like clumpy, wet sand, then sprinkle evenly over the casserole.
Make ahead and refrigerate - Save time on Thanksgiving day by making your sweet potato casserole the day before. Assemble as directed, cover, and store in the refrigerator. The next day, preheat your oven and transfer the casserole to the counter top to warm up.
Frequently asked questions
Use gluten-free 1:1 flour for the crumble topping or omit the crumble topping entirely. Mini marshmallows are a popular sweet potato casserole topping that happens to be gluten-free.
Omitting the eggs from the filling or adding very wet boiled potatoes to the filling can cause it to turn out runny. Eggs are listed as an ingredient because they add stability to the filling.
Yes, sweet potatoes can be boiled instead of baked, but be sure to drain them thoroughly and allow them to cool slightly before preparing the filling. Wet potatoes add excess moisture to the filling, which can cause it to turn out runny.
Yes, sweet potato casserole can be prepared a day ahead and stored, covered, in the refrigerator before baking and serving.
Leftovers will keep for 4 to 5 days in a tightly sealed container in the refrigerator.
Sweet potato casserole can be frozen (baked or raw) for up to three months. To thaw, transfer to the refrigerator to thaw overnight before baking.
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📖 Recipe
Southern Sweet Potato Casserole
Ingredients
Filling
- 4 pounds sweet potatoes, cooked and mashed*
- 2 large eggs
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon salt
Crumble topping
- ½ cup all-purpose flour
- 1 cup brown sugar
- ½ cup unsalted butter, melted
- 1 cup chopped pecans
Instructions
Filling
- Preheat oven to 350℉. Grease a 9x13 baking dish and set aside.
- In a large bowl, combine mashed sweet potatoes, eggs, melted butter, brown sugar, milk, vanilla extract, cinnamon, and salt. Stir until combined.
- Pour sweet potato filling into prepared 9x13 pan and spread into an even layer.
Crumble topping
- In a bowl, add flour, brown sugar, melted butter, and pecans. Stir until combined (mixture will be wet and clumpy). Sprinkle topping evenly over sweet potato filling.
- Bake casserole for about 35-40 minutes, or until center is set and top is lightly browned.
- Remove from oven and serve warm.
Equipment Recommendations
Notes
- In the oven: Preheat oven to 425F. Scrub potatoes and prick all over with a fork. Bake for about 45-55 minutes (depending on size), or until the centers reaches 205 degrees Fahrenheit. Allow to cool, then peel the skins off and mash.
- On the stove top: Peel potatoes, quarter each potato, then place in a pot of water. Bring to a boil, then simmer for about 15-20 minutes, or until potatoes fall apart when pierced with a fork. Drain well, allow to cool slightly, then mash.
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