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A perfect slice of old-fashioned sweet potato casserole served on a white plate, highlighting the creamy texture of the filling.

Southern Sweet Potato Casserole (The Ultimate Holiday Recipe)

Discover the ultimate Southern Sweet Potato Casserole recipe, featuring a creamy, spiced sweet potato filling and a crunchy, buttery pecan streusel topping. A must-have side dish for any holiday meal!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potato Filling
  • 4 lbs sweet potatoes about 5-6 medium potatoes
  • 1/2 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs lightly beaten
  • 1/2 cup milk or heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
Pecan Topping
  • 1 cup chopped pecans
  • 1 cup light brown sugar packed
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter cold and cubed

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Mixing Bowl
  • 1 Electric Mixer Optional, for a smoother filling

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Cook the sweet potatoes until tender. You can bake them at 400°F (200°C) for 45-60 minutes or boil them. Let them cool slightly, then remove the skins.
  3. In a large bowl, mash the sweet potatoes until smooth. Add the melted butter, granulated sugar, 1/4 cup brown sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.
  4. Spread the sweet potato mixture evenly into the prepared baking dish.
  5. In a separate bowl, prepare the topping. Combine the chopped pecans, 1 cup of brown sugar, and flour. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Sprinkle the pecan topping evenly over the sweet potato filling.
  7. Bake for 30-35 minutes, or until the filling is set and the topping is golden brown and bubbly. Let stand for 10 minutes before serving.

Notes

Make-Ahead Tip: Assemble the casserole without the topping and refrigerate for up to 2 days. Prepare the topping and store separately. Add topping just before baking.
Marshmallow Topping Variation: Omit the pecan topping. Bake the filling for 20 minutes, then top with 2 cups of mini marshmallows and bake for another 10-15 minutes until golden.