Southern Sweet Potato Casserole

A cozy and comforting Southern dish featuring a sweet, fluffy sweet potato filling topped with a crunchy pecan topping or toasted marshmallows, perfect for holiday dinners or a simple weeknight meal.

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Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 8 servings

Course: Dessert, Side Dish

Cuisine: Southern

Calories: 300

Ingredients Method Notes

Ingredients

For the Filling

4 medium sweet potatoes Cooked until soft
1/2 cup butter Melted
1 cup brown sugar Adjust sweetness to preference
2 large eggs Adds custardy texture
1/2 cup milk For creaminess
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 pinch salt To enhance flavors

For the Topping

1 cup chopped pecans For crunchy topping
1/2 cup brown sugar
1/4 cup flour For binding the topping
1/4 cup butter Melted for topping
2 cups mini marshmallows Alternative topping, added for the last 10 minutes

Method

Preparation

Preheat the oven to 350°F (175°C).
Peel and cook sweet potatoes until soft, either by boiling or baking.
In a bowl, mash the cooked sweet potatoes until smooth.
Add melted butter, brown sugar, eggs, milk, vanilla, cinnamon, and salt to the sweet potatoes and mix until well combined.

Baking

Spread the sweet potato mixture evenly in a greased baking dish.
In a separate bowl, combine chopped pecans, brown sugar, flour, and melted butter to make the topping.
Spread the topping mixture over the sweet potato filling.
Bake uncovered in the preheated oven for 30-45 minutes until the center is set and the topping is golden brown.

Serving

Let the casserole sit for a few minutes before serving. Scoop out warm spoonfuls and enjoy!

Notes

This casserole can be prepared ahead of time and refrigerated for up to 2 days before baking. If using canned sweet potatoes, drain them well and follow the same instructions.