Southern Sweet Potato Casserole

 A classic Southern side: creamy mashed sweet potatoes topped with a buttery brown sugar–pecan crumble.
Classic Southern Sweet Potato Casserole with buttery pecan crumble.
Introduction

This Southern Sweet Potato Casserole is velvety, slightly sweet, and finished with a crunchy pecan and brown sugar topping. It’s a beloved classic for family dinners and holiday tables — simple to prepare, comforting, and crowd-pleasing.
Recipe Details

Author
    tinsuf
Yield
    8 servings
Prep time
    15 minutes
Cook time
    about 35 minutes
Total time
    about 50 minutes

Ingredients

    3 cups cooked, mashed sweet potatoes (about 2–3 medium sweet potatoes)
    ½ cup granulated sugar
    ½ cup (1 stick) unsalted butter, softened
    2 large eggs, beaten
    1 teaspoon vanilla extract
    ⅓ cup milk

Topping

    ⅓ cup melted butter
    1 cup light brown sugar, packed
    ½ cup all-purpose flour
    1 cup chopped pecans

Instructions

    Preheat: Preheat oven to 350°F (175°C). Grease a 13×9-inch (or similar) baking dish.
    Prepare sweet potatoes: Boil or steam sweet potatoes until very tender. Drain, then mash until smooth. Measure 3 cups of mashed sweet potatoes.
    Mix filling: In a large bowl, combine mashed sweet potatoes, granulated sugar, softened butter, beaten eggs, vanilla, and milk. Mix until smooth and well combined.
    Assemble: Spread the sweet potato mixture evenly into the prepared baking dish.
    Make topping: In a medium bowl, stir together melted butter, light brown sugar, flour, and chopped pecans until crumbly. Sprinkle the topping evenly over the sweet potato layer.
    Bake: Bake in the preheated oven for about 25 minutes, until the topping is set and beginning to brown. If you prefer a deeper color, bake a few minutes longer or finish briefly under the broiler — watch carefully to avoid burning.
    Rest & serve: Remove from oven and let cool 5 minutes before serving. Serve warm as a side dish.

Tips & Variations

    For extra richness, substitute ¼ cup of the milk with heavy cream.
    Make ahead: prepare the sweet potato filling and keep refrigerated; add topping and bake before serving.
    Optional add-ins: fold in a pinch of cinnamon or nutmeg to the filling for warm spice notes.
    For a marshmallow-topped version, omit the pecan streusel and add mini marshmallows during the last 5 minutes of baking, then broil briefly to toast.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 325°F (160°C) oven until warmed through to preserve texture.
Closing Notes

This comforting Southern Sweet Potato Casserole is a timeless side that works well for holiday tables and everyday dinners alike. Recipe provided by tinsuf.