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Classic Southern Sweet Potato Casserole with Pecan Topping

A close-up of a square serving of vibrant orange southern sweet potato casserole topped with crunchy pecans.
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Prepare a traditional Southern sweet potato casserole featuring a creamy base and a crunchy pecan praline topping.

Ingredients

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

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. 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, and salt. Mix until smooth and well combined.
  3. Pour the sweet potato mixture evenly into the prepared baking dish.
  4. Prepare the topping: In a separate medium bowl, combine the brown sugar, flour, and chopped pecans. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  5. Sprinkle the pecan topping evenly over the sweet potato mixture.
  6. Bake for 30 to 35 minutes, or until the topping is golden brown and the filling is set.
  7. Let the casserole cool for 10 minutes before serving.

Notes

  • For a traditional marshmallow topping variation, omit the pecan topping and cover the casserole with mini marshmallows during the last 10 minutes of baking.
  • You can cook and mash the sweet potatoes ahead of time. Store the mashed potatoes in the refrigerator for up to 3 days before assembling the casserole.
  • For a richer flavor, substitute evaporated milk for whole milk.

Nutrition

Find it online: https://spoonfulsnap.com/southern-sweet-potato-casserole-recipe/