Southern Sweet Potato Casserole (Classic Holiday Side Dish)
This Southern Sweet Potato Casserole blends creamy mashed sweet potatoes with a buttery pecan topping — the perfect holiday side or dessert.
Ingredients
For the Sweet Potato Base:
- 4 cups mashed sweet potatoes (about 3–4 large sweet potatoes)
- ½ cup unsalted butter, melted
- ½ cup packed brown sugar
- 2 large eggs, beaten
- ½ cup whole or evaporated milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
For the Pecan Topping:
- 1 cup chopped pecans
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ cup unsalted butter, melted
Optional Variation:
- Swap the pecan topping for mini marshmallows if you prefer a gooey, golden layer instead of the nutty crunch.
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish with butter or non-stick spray.
- Bake the sweet potatoes: Scrub them clean, pierce with a fork, and bake for 45–60 minutes until tender. Once cool enough, scoop out the flesh and mash until smooth.
- Prepare the base: In a large bowl, mix the mashed sweet potatoes with melted butter, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and a pinch of salt. Stir until creamy and well blended.
- Transfer to dish: Spread the sweet potato mixture evenly into the prepared baking dish, smoothing the top with a spatula.
- Make the topping: In another bowl, combine pecans, flour, brown sugar, and melted butter. Mix until crumbly.
- Assemble and bake: Sprinkle the topping evenly over the sweet potato layer. Bake uncovered for 25–30 minutes, or until the topping is golden and crisp.
- Cool and serve: Let it rest for about 10 minutes before serving. The texture firms up slightly, making it easier to slice — though honestly, spoonfuls straight from the dish are just as heavenly.