Southern Sweet Potato Casserole with Pecan Topping (Classic Comfort Recipe)

Few dishes capture the heart of Southern cooking quite like a Southern Sweet Potato Casserole. Rich, velvety mashed sweet potatoes sweetened just enough and crowned with a buttery pecan topping, this dish is the definition of comfort food. It’s the kind of recipe that shows up at Thanksgiving tables, Sunday suppers, and church potlucks passed down through generations with pride.

Unlike versions overloaded with marshmallows, this traditional Southern sweet potato casserole leans into balance: earthy sweetness from the potatoes, warmth from cinnamon and nutmeg, and a crisp, caramelized pecan topping that contrasts beautifully with the creamy base. Whether you’re cooking for the holidays or craving a nostalgic side dish, this recipe delivers timeless flavor.

Southern Sweet Potato Casserole Recipe

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8
Calories: ~320 per serving

Ingredients

Sweet Potato Base

• 3 pounds sweet potatoes, peeled and cubed
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• ½ cup whole milk or evaporated milk
• 2 large eggs, lightly beaten
• 6 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

Pecan Topping

• 1 cup chopped pecans
• ½ cup brown sugar
• ⅓ cup all-purpose flour
• 6 tablespoons unsalted butter, melted
• ¼ teaspoon salt

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Place sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 15–18 minutes until fork-tender.
3. Drain well and mash sweet potatoes until smooth.
4. Add granulated sugar, brown sugar, milk, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt. Mix until creamy and fully combined.
5. Spread the sweet potato mixture evenly into the prepared baking dish.
6. In a bowl, combine pecans, brown sugar, flour, melted butter, and salt until crumbly.
7. Sprinkle the pecan topping evenly over the sweet potato layer.
8. Bake uncovered for 30–35 minutes, until the topping is golden brown and the casserole is set.
9. Let rest for 10 minutes before serving.

Substitutions & Dietary Swaps

• Dairy-Free: Use almond milk and dairy-free butter.
• Gluten-Free: Substitute gluten-free all-purpose flour in the topping.
• Lower Sugar: Reduce sugar by one-third or use coconut sugar.
• Marshmallow Option: Replace pecan topping with mini marshmallows for a sweeter variation.

Chef’s Pro Tips

• Roast sweet potatoes instead of boiling for deeper flavor.
• Use a hand mixer for ultra-smooth texture.
• Toast pecans lightly before mixing for enhanced nuttiness.
• Add a pinch of cayenne for subtle Southern heat.

Make Ahead, Storage & Reheating

This Southern sweet potato casserole can be assembled up to 48 hours in advance. Store covered in the refrigerator and bake fresh before serving.

• Refrigerator: Store leftovers up to 4 days.
• Freezer: Freeze without topping for up to 2 months.
• Reheat: Warm in oven at 325°F until heated through.

Troubleshooting & Common Mistakes

• Watery texture: Drain sweet potatoes thoroughly.
• Burnt topping: Tent loosely with foil halfway through baking.
• Too sweet: Balance with a pinch of salt or less sugar.

Flavor Pairings & Serving Suggestions

Serve this Southern sweet potato casserole alongside Hashbrown Sausage Bites.

Southern Sweet Potato Casserole

This Southern Sweet Potato Casserole is creamy, warmly spiced, and finished with a buttery pecan crumble—classic holiday comfort with true Southern charm.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Resting Time 10 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: Southern

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Sweet Potato Base

• 3 lb sweet potatoes peeled and cubed
• 1/2 cup granulated sugar
• 1/4 cup brown sugar packed
• 1/2 cup whole milk or evaporated milk
• 2 large eggs lightly beaten
• 6 tbsp unsalted butter melted
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Pecan Topping

• 1 cup pecans chopped
• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 6 tbsp unsalted butter melted
• 1/4 tsp salt

Equipment

• Large Pot
• Potato Masher
• Mixing Bowls
• 9×13 inch baking dish

Method

 

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Add cubed sweet potatoes to a large pot, cover with water, and bring to a boil. Cook 15–18 minutes until fork-tender.
3. Drain the sweet potatoes well, then mash until smooth.
4. Mix in granulated sugar, brown sugar, milk, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt until creamy.
5. Spread the sweet potato mixture evenly into the prepared baking dish.
6. In a bowl, combine chopped pecans, brown sugar, flour, melted butter, and salt until crumbly.
7. Sprinkle the pecan topping evenly over the sweet potato layer.
8. Bake uncovered for 30–35 minutes until the topping is golden and the casserole is set. Rest 10 minutes before serving.

Notes

For deeper flavor, roast sweet potatoes instead of boiling. You can also reduce the sugar slightly if your sweet potatoes are very sweet. If the topping browns too quickly, tent loosely with foil.

FAQs

Is Southern sweet potato casserole supposed to be sweet?

Yes, but balanced. Traditional Southern versions are mildly sweet, not dessert-level.

Can I make it without eggs?

Yes, substitute eggs with ¼ cup heavy cream or coconut cream.

Why use pecans instead of marshmallows?

Pecans are more traditional in Southern cooking and add texture.

Can I use canned sweet potatoes?

Fresh is best, but drained canned sweet potatoes can work in a pinch.

Is this recipe kid-friendly?

Absolutely! just omit nutmeg if needed.

A Southern Classic Worth Sharing

This Southern Sweet Potato Casserole is more than a side dish it’s a piece of culinary heritage. Creamy, comforting, and crowned with a golden pecan topping, it deserves a place at your table year-round. Try it once, and it will become a tradition of its own.

For more on sweet potato nutrition, visit the USDA.