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Classic Southern Sweet Potato Casserole with Pecan Topping

A square slice of vibrant orange southern sweet potato casserole topped with a crunchy pecan streusel.
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Make this traditional Southern Sweet Potato Casserole for your next holiday meal. It features a creamy sweet potato base and a crunchy pecan crumble topping.

Ingredients

Scale
  • 3 cups cooked and mashed sweet potatoes (about 3 large sweet potatoes)
  • 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 ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 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. 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, cinnamon, nutmeg, and salt. Mix until the sweet potato filling 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, mix together the brown sugar and flour. 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 filling.
  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

  • You can substitute maple syrup for 1/4 cup of the granulated sugar in the filling for a maple sweet potato casserole flavor.
  • If you prefer a marshmallow topping, skip the pecan topping ingredients and top the casserole with 2 cups of miniature marshmallows during the last 10 minutes of baking.
  • You can prepare the sweet potato filling a day ahead and store it covered in the refrigerator. Add the topping just before baking.

Nutrition

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