Southern Sweet Potato Casserole Recipe

When I think of comfort food during the holidays, the first thing that comes to mind is this Southern Sweet Potato Casserole. It’s one of those recipes that instantly brings warmth to the table. Creamy, smooth mashed sweet potatoes baked beneath a golden-brown pecan crumble—it’s rich, sweet, and just the right amount of indulgent. I grew up watching this casserole take center stage every Thanksgiving, and now it has become a must-have dish in my own home.

What I love about this casserole is how beautifully it balances textures. The silky base melts in your mouth, while the nutty topping adds a caramelized crunch that’s hard to resist. Whether it’s served as a side dish or a sneaky dessert-in-disguise, this Southern classic has a way of winning hearts every time.

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Why You’ll Love This Southern Sweet Potato Casserole

This isn’t your average sweet potato dish. It’s soul food at its finest, with cozy fall flavors and a melt-in-your-mouth texture. The brown sugar-pecan topping gives it a praline-like finish, making it almost like a pie without the crust. It’s easy to make, easy to prep ahead, and always gets rave reviews at potlucks and holiday dinners.

• Perfectly sweet and spiced: The natural sweetness of the potatoes is enhanced with a touch of sugar and cinnamon.
• Creamy and fluffy: The base is smooth thanks to butter and a splash of milk or cream.
• Crunchy topping: Toasted pecans and brown sugar give it a texture contrast that takes it over the top.
• Crowd-pleasing: It disappears fast—make a double batch if you want leftovers!
• Make-ahead friendly: Assemble it a day in advance and just bake before serving.

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What Kind of Sweet Potatoes Should I Use?

For this Southern Sweet Potato Casserole, I always reach for orange-fleshed sweet potatoes, like Beauregard or Garnet. They’re naturally sweet, vibrant in color, and mash into a creamy consistency without being too watery. These varieties give you that rich, velvety base that makes this casserole unforgettable.

Make sure the sweet potatoes are firm with no soft spots or blemishes. I prefer to bake them rather than boil—they retain more flavor and don’t soak up water, which keeps the texture nice and thick.

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Options for Substitutions

Whether you’re accommodating allergies, dietary restrictions, or just short on a few ingredients, there’s room to play around without losing the soul of this dish:

• Dairy-Free? Swap out butter for a vegan butter or coconut oil, and use almond milk or oat milk instead of regular milk.
• Nut-Free? Omit the pecans and replace with pumpkin seeds or a simple oat crumble for crunch.
• No brown sugar? Use coconut sugar or maple syrup in the topping for a natural sweetness.
• Egg-Free? You can leave out the egg in the filling—just know the casserole may be a bit softer, but still delicious.
• Want it less sweet? Reduce the sugar in the filling by half, or leave the topping off altogether for a more savory take.

These tweaks can make the casserole fit just about any table without compromising on flavor or texture.

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Ingredients for Southern Sweet Potato Casserole

Each ingredient in this Southern Sweet Potato Casserole plays a special role, contributing to its rich flavor, creamy texture, and irresistible topping.

• Sweet Potatoes – The star of the dish. They bring natural sweetness, vibrant color, and a velvety base once mashed.
• Butter – Adds richness and helps create that melt-in-your-mouth texture. It’s also essential in the topping to form a crumbly finish.
• Brown Sugar – Used in both the filling and the topping. It enhances sweetness and adds a warm, molasses-like depth.
• Milk – Helps smooth out the mashed sweet potatoes, making them creamy and light without being too heavy.
• Egg – Acts as a binder, giving the filling structure while keeping it fluffy.
• Vanilla Extract – Brings a gentle aroma and ties the sweet elements together beautifully.
• Ground Cinnamon – Adds warmth and enhances the natural sweetness of the sweet potatoes.
• Salt – Just a pinch balances all the flavors and sharpens the sweetness.
• All-Purpose Flour – Used in the topping to create that crisp, golden texture.
• Chopped Pecans – The crunch factor. Toasty, nutty, and a classic Southern touch that crowns the dish perfectly.

These ingredients combine to create a casserole that’s rich, comforting, and layered with texture in every bite.

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Step 1: Prepare and Cook the Sweet Potatoes

Start by preheating your oven to 350°F (175°C). Wash and scrub your sweet potatoes, then pierce them a few times with a fork. Bake them for about 45–60 minutes until they’re soft and fork-tender. Let them cool slightly, then peel and mash until smooth. You’ll need about 3 cups of mashed sweet potatoes.

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Step 2: Mix the Filling

In a large bowl, combine the mashed sweet potatoes, softened butter, brown sugar, milk, beaten egg, vanilla extract, cinnamon, and a pinch of salt. Mix until everything is well blended and creamy. You can use a hand mixer or mix by hand for a more rustic texture.

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Step 3: Transfer to Baking Dish

Grease a 9×13-inch baking dish with butter or nonstick spray. Pour in the sweet potato mixture and spread it evenly with a spatula.

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Step 4: Make the Pecan Topping

In a medium bowl, mix together brown sugar, all-purpose flour, and chopped pecans. Add the melted butter and stir until the mixture resembles a coarse crumble.

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Step 5: Add the Topping

Sprinkle the pecan topping evenly over the sweet potato filling. Don’t press it down—let it sit loosely so it bakes up with a crisp finish.

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Step 6: Bake the Casserole

Place the dish in the preheated oven and bake for 30–35 minutes, or until the topping is golden brown and the filling is hot and set.

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Step 7: Cool Slightly and Serve

Let the casserole cool for about 10 minutes before serving. This helps everything set and makes scooping easier. Serve warm and enjoy that first perfect bite of creamy, crunchy Southern goodness.

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How Long to Cook the Southern Sweet Potato Casserole

Once assembled, the casserole needs 30 to 35 minutes in a 350°F (175°C) oven. You’re looking for the topping to become golden and slightly crisp while the filling is heated through and lightly puffed.

If you’re reheating it from the fridge, add about 10 extra minutes to the baking time. And if you’re baking it straight from a cold state (like after prepping a day ahead), loosely cover it with foil for the first 15 minutes to prevent over-browning the topping.

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Tips for Perfect Southern Sweet Potato Casserole

• Bake the sweet potatoes, don’t boil them. Baking concentrates their flavor and keeps the mash from getting watery.
• Mash until smooth. Use a hand mixer if you like a silky filling, or a potato masher if you prefer a bit of texture.
• Don’t overmix the topping. You want a crumbly, streusel-like texture—not a paste.
• Taste the filling before adding the egg. This lets you adjust the sweetness and seasoning to your liking without worry.
• Use fresh pecans. Stale nuts can ruin the topping. Toasting them lightly beforehand enhances the flavor even more.
• Let it rest before serving. A short cooling period helps everything firm up and makes serving easier.
• Make it ahead. Assemble everything the night before and refrigerate—just add 5–10 minutes to your bake time the next day.

With these tips, you’ll end up with a beautifully baked, crowd-pleasing casserole every single time.

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Watch Out for These Mistakes While Cooking

Even though Southern Sweet Potato Casserole is fairly forgiving, there are a few common missteps that can affect the final result:

• Using watery sweet potatoes: Boiling can make them soggy. Stick to baking or roasting to retain flavor and texture.
• Overmixing the topping: If you mix the topping too much, it can become pasty instead of crumbly and crisp.
• Skipping the egg without adjusting: Leaving out the egg makes the filling looser. If you’re omitting it, reduce the milk slightly.
• Undercooking the casserole: The topping should be golden and crisp, and the filling hot all the way through. Don’t pull it out too early.
• Adding raw pecans: They’ll taste bland. Toasting them, even briefly, brings out their nuttiness.
• Using canned sweet potatoes without draining: If using canned as a shortcut, make sure they’re drained well or the filling may turn out mushy.

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What to Serve With Southern Sweet Potato Casserole?

This casserole shines as a holiday side, but it pairs beautifully with a variety of main dishes and sides. Here are some delicious pairings:

Roasted Turkey

A classic Thanksgiving duo—the sweetness of the casserole perfectly complements savory, herby roasted turkey.

Glazed Ham

The sweet-savory balance of ham plays so well with the rich, nutty flavors of the casserole.

Fried or Baked Chicken

Whether you go crispy or oven-baked, the contrast between the crunchy chicken and creamy sweet potato filling is spot on.

Collard Greens

Bring in some Southern soul with slow-cooked greens. The bitterness offsets the casserole’s sweetness beautifully.

Cornbread

Soft, crumbly cornbread makes the perfect partner—great for soaking up every last bite.

Green Bean Casserole

Two classics on one plate? Yes, please. The green beans add freshness and crunch.

Fall Harvest Salad

A mix of arugula, apples, goat cheese, and walnuts offers a fresh and tangy balance to the richness of the casserole.

Garlic Mashed Potatoes

Double the comfort food. The savory mashed potatoes and sweet casserole are surprisingly complementary.

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Storage Instructions

Southern Sweet Potato Casserole stores beautifully, making it a fantastic make-ahead or leftover-friendly dish.

• Refrigerator: Let the casserole cool completely, then cover it tightly with foil or transfer it to an airtight container. It will keep in the fridge for up to 4 days.
• Freezer: For longer storage, freeze the baked casserole (without the topping, ideally) for up to 2 months. Thaw overnight in the fridge and reheat in the oven, adding fresh topping if needed.
• Reheating: Warm leftovers in a 325°F oven for 15–20 minutes, or until heated through. You can also microwave individual portions, but the topping won’t be as crisp.

Pro tip: If you’re prepping ahead, assemble the filling and topping separately, store them in the fridge, then combine and bake fresh for the best texture.

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Estimated Nutrition

Please note that these values are estimates and may vary depending on exact ingredients used and portion sizes.

• Serving Size: 1 portion (about 1/10 of casserole)
• Calories: ~310
• Total Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 120mg
• Carbohydrates: 42g
• Sugar: 22g
• Fiber: 4g
• Protein: 3g

It’s sweet, rich, and indulgent—but it also delivers some fiber and vitamin A from those sweet potatoes, making it a slightly more balanced treat.

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Frequently Asked Questions

How far in advance can I make Southern Sweet Potato Casserole?

You can prep the entire casserole up to 2 days in advance. Keep it covered in the fridge and bake it fresh when ready to serve. Wait to add the topping until just before baking if you want maximum crunch.

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Can I freeze the casserole before baking?

Yes, assemble the filling and freeze it (without the topping). When ready to use, thaw in the refrigerator overnight, add the fresh topping, and bake as directed.

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Can I use canned sweet potatoes?

Absolutely! Just make sure to drain them well and adjust the added sugar—canned versions are often packed in syrup and may already be sweet.

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What can I use instead of pecans?

If you’re avoiding nuts, try pumpkin seeds, sunflower seeds, or even a crunchy oat streusel. You’ll still get that satisfying texture without the allergens.

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Is this casserole a dessert or a side dish?

It’s traditionally served as a side dish, especially during holiday meals—but with its sweet, pie-like flavor, it often steals the spotlight from dessert!

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Can I make it vegan?

Yes! Replace the butter with vegan butter, use a non-dairy milk, and skip the egg or use a flax egg. The result is still creamy and delicious.

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How do I know when it’s done baking?

The topping should be golden and crisp, and the filling should be hot and lightly puffed. A slight jiggle is fine, but it shouldn’t be overly wet in the center.

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What’s the difference between yam and sweet potato in this recipe?

Despite the common mix-up, true yams are different from sweet potatoes. For this casserole, you want orange-fleshed sweet potatoes, not yams—they’re sweeter, creamier, and perfect for mashing.

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Conclusion

Southern Sweet Potato Casserole is the kind of dish that wraps you in comfort with every bite. It brings sweet, warm flavors to the table and a golden crunch that makes it impossible to resist. Whether you’re sharing it during the holidays or sneaking forkfuls as leftovers the next day, this casserole always feels like a little celebration. It’s nostalgic, easy to make, and full of soul—and once you try it, you’ll understand why it has a permanent place on my table.

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