Southern Sweet Potato Casserole with Pecan Topping

Why You’ll Love This Recipe

I like how this recipe keeps things simple yet delivers big flavor. The sweet potatoes bake up soft and naturally sweet, and when I mix them with butter, brown sugar, and vanilla, they turn into a velvety base that feels so homey. The pecan topping adds the perfect nutty crunch without being overly heavy. I also appreciate that I can prepare parts of it ahead of time, making holiday cooking much less stressful.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 medium sweet potatoes
¼ cup softened butter
¼ cup light brown sugar
¼ cup milk
1 egg
½ teaspoon vanilla extract

For the topping:
¼ cup light brown sugar
¼ cup chopped pecans
1 tablespoon all-purpose flour
1 tablespoon softened butter

Directions

1. I rinse the sweet potatoes to remove any dirt, then place them in a deep pot with enough water to cover by about an inch. I bring the water to a boil, reduce the heat, and simmer for 40–45 minutes until very tender.

2. Once cooked, I remove the sweet potatoes and let them cool enough to handle. To speed things up, I slice them open.

3. While they cool, I preheat the oven to 350°F and generously butter a baking dish.

4. I peel the sweet potatoes, mash them in a mixing bowl with a potato masher, then add butter, brown sugar, milk, egg, and vanilla.

5. Using an electric mixer, I beat the mixture at medium speed until smooth.

6. I spread the mixture evenly into the buttered baking dish.

7. For the topping, I combine brown sugar, pecans, flour, and butter in a small bowl, mixing with a fork until crumbly.

8. I sprinkle the topping evenly over the sweet potato base.

9. I bake the casserole for 30 minutes at 350°F until golden and bubbly.

Servings and Timing

This recipe makes 6 servings. Prep time takes about 5 minutes, cooking the sweet potatoes about 45 minutes, and baking an additional 30 minutes. Altogether, I spend about 1 hour and 20 minutes from start to finish.

Variations

I sometimes swap the pecans with walnuts for a slightly different flavor. When I want more texture, I add shredded coconut to the topping. For a sweeter version, I stir in a few mini marshmallows on top of the casserole before baking. If I want it lighter, I reduce the sugar in the filling and let the natural sweetness of the sweet potatoes shine through.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. When I need to reheat, I warm individual portions in the microwave or reheat the whole dish in the oven at 325°F until hot. This casserole also freezes beautifully—I cool it completely, wrap it well, and freeze for up to 3 months. I thaw it overnight in the fridge before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, I prepare the sweet potato base in advance and keep it in the baking dish, then store the pecan topping separately. When ready, I assemble and bake.

Do I need to peel the sweet potatoes before boiling?

No, I boil them with the skin on, then peel once cooled for easier handling.

Can I double this recipe?

Yes, I double the ingredients and bake it in a larger dish to serve more people.

What type of sweet potatoes work best?

I prefer orange-fleshed sweet potatoes because they mash smoothly and taste naturally sweet.

Can I use canned sweet potatoes?

Yes, but I drain them well and adjust the sugar since canned ones are often sweeter.

Can I make it dairy-free?

Yes, I use plant-based butter and non-dairy milk, and it still turns out creamy.

What if I don’t have pecans?

I substitute with walnuts, almonds, or even leave the topping plain for a simpler version.

How do I keep the topping crunchy?

I bake uncovered so the topping crisps up nicely instead of steaming.

Can I freeze leftovers?

Yes, I freeze cooked portions in airtight containers for up to 3 months.

Is this casserole sweet or savory?

It leans sweet, but the pecans add a nutty balance, making it a great side dish for holiday meals.

Conclusion

I love how this Southern Sweet Potato Casserole blends creamy sweetness with a crunchy pecan topping. It’s a nostalgic dish that always feels special at the table, whether I serve it for a holiday or just a cozy family dinner. With simple ingredients and easy prep, it’s one of those recipes I return to year after year.