Southern Sweet Potato Casserole

This Southern Sweet Potato Casserole is a beloved holiday favorite that tastes like dessert but serves as a side dish. Creamy mashed sweet potatoes are blended with butter, sugar, and vanilla, then topped with a crunchy brown sugar–pecan streusel. It’s the perfect combination of sweet, nutty, and comforting, making it a showstopper for Thanksgiving, Christmas, or any family gathering.

Ingredients
For the Sweet Potato Base

3 cups mashed sweet potatoes (about 3–4 medium sweet potatoes)

½ cup granulated sugar

2 large eggs, beaten

½ cup milk

½ cup unsalted butter, melted

1 tsp vanilla extract

½ tsp salt

For the Pecan Topping

½ cup brown sugar, packed

⅓ cup all-purpose flour

⅓ cup unsalted butter, melted

1 cup chopped pecans

Instructions
Prepare the Sweet Potatoes

Peel, chop, and boil sweet potatoes until tender (about 15–20 minutes).

Drain and mash until smooth.

Make the Base

In a large bowl, combine mashed sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt.

Mix until well blended and creamy.

Prepare the Topping

In a small bowl, mix brown sugar, flour, melted butter, and pecans until crumbly.

Assemble the Casserole

Pour the sweet potato mixture into a greased 9×13-inch baking dish.

Sprinkle the pecan topping evenly over the top.

Bake

Bake at 350°F (175°C) for 30–35 minutes, until the top is golden and crisp.

Serve

Let cool slightly before serving. Serve warm and enjoy the sweet, nutty crunch!

Serving Suggestions

Pairs perfectly with roast turkey, ham, or chicken.

Add a marshmallow topping instead of pecans for a sweeter twist.

Serve as a dessert alternative with whipped cream or vanilla ice cream.

Storage & Reheating

Store covered in the refrigerator for up to 4 days.

Reheat in the oven at 325°F (160°C) for 10–15 minutes.

Can be frozen for up to 2 months — thaw overnight before reheating.