Go Back
Southern Sweet Potato Casserole

Southern Sweet Potato Casserole Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3 lbs sweet potatoes (about 4 medium), peeled and cut into 1-inch cubes
  • ½ cup unsalted butter, melted, plus more for greasing
  • ½ cup packed light brown sugar
  • ¼ cup whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • 1 cup chopped pecans
  • ½ cup packed light brown sugar
  • ⅓ cup all-purpose flour
  • ¼ cup unsalted butter, melted

Method
 

  1. Boil the sweet potatoes in salted water for 15 to 20 minutes, until fork-tender. Drain and let them steam dry in the pot.
  2. Mash in the ½ cup butter, ½ cup brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt until mostly smooth.
  3. In a separate bowl, mix the pecans, ½ cup brown sugar, flour, and ¼ cup butter until the mixture resembles wet sand.
  4. Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish. Spread the filling evenly, then scatter the topping over the surface without pressing down.
  5. Bake for 25 to 30 minutes, until the top is golden and the edges bubble. Let rest 5 minutes, then serve warm.

Notes

If you’re prepping ahead, cover the unbaked casserole and refrigerate. Add 5 to 10 minutes to the bake time when you cook it straight from the fridge. The crunchy topping is best on day one, but the leftovers still taste wonderful.