This Southern Sweet Potato Casserole is like a warm hug on a plate—silky mashed sweet potatoes, sweetened just right, and crowned with a buttery, golden pecan streusel topping. It’s a must-have at every Southern table,One bite, and you’ll know why it’s a tradition. 💕
📝 Ingredients
For the sweet potato base:
- 4 cups mashed sweet potatoes (about 3 large sweet potatoes, cooked & peeled)
- ½ cup granulated sugar
- 2 large eggs
- ⅓ cup unsalted butter, melted
- ½ cup milk
- 1 tsp vanilla extract
- ½ tsp salt
For the pecan topping:
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar, packed
- 1 cup chopped pecans
- ⅓ cup unsalted butter, melted
👩🍳 Instructions
1️⃣ Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2️⃣ In a large bowl, whisk together the mashed sweet potatoes, sugar, eggs, melted butter, milk, vanilla, and salt until smooth and well combined.
3️⃣ Pour the sweet potato mixture into the prepared baking dish and smooth the top.
4️⃣ In a small bowl, stir together flour, brown sugar, chopped pecans, and melted butter until crumbly.
5️⃣ Sprinkle the pecan topping evenly over the sweet potato layer.
6️⃣ Bake for 35–40 minutes, until the topping is golden and the casserole is heated through.
7️⃣ Let cool for a few minutes before serving. Enjoy warm!
💡 Tips for a Perfect Casserole
- Want it extra silky? Use an electric mixer to whip the sweet potatoes.
- For a marshmallow twist, add a layer of mini marshmallows on top during the last 10 minutes of baking.
- Can be made a day ahead—just assemble and refrigerate, then bake when ready!
🍯 Why You’ll Love This Recipe
✔️ Creamy and buttery inside, crisp and nutty on top
✔️ A perfect balance of sweet and savory
✔️ Ideal for holiday tables, potlucks, and cozy family meals
✔️ It’s the side dish that doubles as a dessert! 😍
Let me know if you want a gluten-free version, a maple-syrup twist, or a mini ramekin style for individual servings! 🧡
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