Southern sweet potato casserole will complete your Thanksgiving meal this holiday season. Creamy sweet potato filling is topped with a crunchy and buttery pecan topping.
Everyone has a favorite Thanksgiving side dish. In our house, it's the sweet potato casserole.
You'll love this southern sweet potato casserole because it's easy to assemble and has the most amazing crunchy pecan crust.
Plus, what other holiday has a side dish that's basically a dessert? Whether you serve this alongside the main course, or with the desserts, this recipe is sure to be a crowd favorite.
Ways to cook sweet potatoes
Ways to cook sweet potatoesFor this recipe, you'll need cooked and mashed sweet potatoes. Feel free to use the method that's easiest for you.
Sweet potatoes can be baked in the oven, skin on, with very little prep. First, preheat your oven to 425 degrees. Next, scrub your potatoes and prick them all over with a fork.
Then, bake your sweet potatoes for 45-55 minutes, or until cooked through. Allow them to cool slightly, then peel the skins off.
You can also boil your sweet potatoes. Peel your potatoes, quarter them, and place in a pot of water. Bring to a boil, then simmer for 15-20 minutes, or until potatoes can be pierced through with a fork.
Whether you boil or bake your potatoes, once they're cooked - they're ready to be mashed for your casserole.
Ingredients and substitutions
Brown sugar can be substituted with granulated sugar if needed. If you'd like a less sweet casserole, you can also cut the sugar in half.
Any milk can be used in this recipe with success.
Crunchy pecan topping
This crunchy pecan topping is the best part of the recipe. This topping turns into a crunchy and sweet sugar crust once it's baked in the oven.
Pecans can be substituted with walnuts or sliced almonds - but pecans are definitely my top choice for this recipe!
Once you mix your topping together, it will look like clumpy wet sand. This is normal! Sprinkle it over your casserole in an even layer before baking.
Make ahead
If you're running out of time on Thanksgiving day - make your sweet potato casserole the day before.
Assemble your casserole as directed. Before baking, cover your casserole and refrigerate. On Thanksgiving day, pull out your casserole and bake as directed - adding an extra 5 minutes to account for the dish being cold.
Also, sweet potato casserole is a dish that doesn't need to be served piping hot. So if you've run out of space in the oven, bake this dish first.
Then, cover it and place on the dinner table until ready to serve. Your casserole will keep for an hour or more like this.
Leftovers
Southern sweet potato casserole also freezes well. If you have leftovers, spoon into freezer safe containers and freeze for up to a month (or more if tightly sealed).
To reheat, thaw overnight in the refrigerator, then transfer to an oven safe baking dish. Reheat at 350 degrees for 20 minutes, or until warm in the middle.
If reheating from frozen, add an additional 10 minutes baking time. Leftovers can also be microwaved if desired.
Southern Sweet Potato Casserole
Ingredients
Sweet Potato 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
Pecan Topping
- ½ cup all-purpose flour
- 1 cup brown sugar
- ½ cup unsalted butter melted
- 1 cup chopped pecans
Instructions
Sweet Potato Filling
- Preheat oven to 350 degrees. 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. Mix until well combined.
- Pour sweet potato filling into prepared 9x13 pan and spread into an even layer.
Pecan 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 35-40 minutes, or until center is set and top is lightly browned.
- Serve warm.
Equipment Recommendations
Notes
- In the oven: Preheat oven to 425 degrees. Scrub potatoes and prick all over with a fork. Bake 45-55 minutes, or until cooked through. Allow to cool slightly, then peel the skins off and mash.
- Boil on the stove top: Peel potatoes, quarter each potato, then place in a pot of water. Bring to a boil, then simmer for 15-20 minutes, or until potatoes can be pierced through with a fork. Drain and mash.
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