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Classic Southern Sweet Potato Casserole with Crunchy Pecan Topping

Close-up of a square slice of rich, orange southern sweet potato casserole topped with crunchy pecans and brown sugar crumble.
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Make this traditional Southern Sweet Potato Casserole featuring a creamy base and a rich, crunchy pecan praline topping. It is a perfect, comforting side dish for Thanksgiving or any fall gathering.

Ingredients

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  • 3 cups cooked and mashed sweet potatoes (about 3 pounds raw)
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup all-purpose flour (for topping)
  • 1 cup packed light brown sugar (for topping)
  • 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces (for topping)
  • 1 cup chopped pecans (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, 1/2 cup melted butter, eggs, milk, vanilla extract, salt, and nutmeg. Mix until the sweet potato base is smooth and well combined.
  3. Pour the sweet potato mixture evenly into the prepared baking dish.
  4. Prepare the pecan topping: In a separate medium bowl, whisk together the flour and brown sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  5. Sprinkle the pecan topping evenly over the sweet potato base.
  6. Bake for 30 to 35 minutes, or until the topping is golden brown and the casserole is heated through.
  7. Let the casserole cool for 10 minutes before serving.

Notes

  • For a smoother base, press the mashed sweet potatoes through a ricer before mixing.
  • If you prefer a marshmallow topping, omit the pecan topping ingredients and top the casserole with 2 cups of mini marshmallows during the last 10 minutes of baking.
  • You can prepare the sweet potato base one day ahead and store it covered in the refrigerator. Add the topping just before baking.

Nutrition

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