Description
Indulge in this ultimate Southern Sweet Potato Casserole, a perfect blend of creamy, spiced sweet potatoes and a decadent, buttery pecan crumble. Whether you are hosting a holiday dinner or seeking a cozy side dish, this comfort food classic is a guaranteed crowd-pleaser that brings warmth and nostalgia to your table. It is simple to prepare, incredibly flavorful, and pairs beautifully with any roast or vegetable dish.
Ingredients
3 lbs sweet potatoes, peeled and cubed
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup milk
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/3 cup unsalted butter, softened
1 cup chopped pecans
Instructions
Boil the peeled and cubed sweet potatoes in a large pot of water for 15-20 minutes until fork-tender and drain well.
In a large bowl, combine the cooked potatoes, melted butter, sugar, milk, and vanilla extract.
Mash the mixture until smooth and creamy and spread evenly into a buttered 9×13 inch baking dish.
In a separate bowl, mix the flour, brown sugar, softened butter, and chopped pecans until a crumbly topping forms.
Sprinkle the pecan mixture evenly over the potato base.
Preheat the oven to 350°F (175°C) and bake the casserole for 25-30 minutes until the topping is golden brown and the edges are bubbling.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven to keep the topping crisp. If you are out of pecans, walnuts make a fantastic crunchy alternative. You can mash the potatoes and store them in the fridge a day early, then just add the topping and bake when ready. Optional: Add mini marshmallows during the last 5 minutes of baking for a classic twist.
- Prep Time: 15
- Cook Time: 45
- Category: Recipes
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 28g
- Sodium: 75mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 35mg