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Southern Sweet Potato Casserole

A beloved dish that highlights the natural sweetness of sweet potatoes, perfect for holidays or family gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

Sweet Potato Mixture
  • 4 cups cooked and mashed sweet potatoes (about 4 large potatoes)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup evaporated milk or whole milk
  • 2 large eggs, lightly beaten Ensure eggs are at room temperature
  • 1/2 cup light brown sugar, packed
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/4 cup cold unsalted butter, cubed
  • 1 cup chopped pecans

Method
 

Preparation
  1. Cook the sweet potatoes until tender, baking them whole at 400°F (200°C) for about 45-60 minutes.
  2. Scoop out the flesh and mash until you have 4 cups (960 g).
  3. In a large mixing bowl, combine the mashed sweet potatoes with melted butter, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and salt, mixing until smooth.
  4. Once the mixture is warm, whisk in the beaten eggs until well combined.
  5. Spread the sweet potato mixture into a greased 9×13-inch baking dish.
Topping Preparation
  1. In another bowl, combine flour and brown sugar.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Stir in the chopped pecans and sprinkle evenly over the sweet potato filling.
Baking
  1. Bake in the oven at 350°F (175°C) for 30-40 minutes, until set and golden.
  2. Let rest for 10-15 minutes before serving.

Notes

Serve warm as a side dish with roasted meats, or topped with marshmallows or ice cream for dessert. For easy peeling, consider peeling the sweet potatoes before cooking. You can also assemble the casserole ahead of time and store in the refrigerator until ready to bake.