Sweet potatoes, brown sugar, pecans, and a buttery crumble make this Southern Sweet Potato Casserole a holiday classic.
Thanksgiving morning is something special, isn’t it? The house smells like heaven, with sweet potatoes and brown sugar baking away while someone’s stirring gravy in the corner. For me, this casserole isn’t just food—it’s a family tradition. Every year, it’s the last dish to hit the table, and honestly, I think it’s the one everyone’s really waiting for. (Don’t tell the turkey!)
There’s something magical about how this Southern Sweet Potato Casserole only shows up once a year. It’s that kind of dish you can’t get tired of because just one bite takes you back. Maybe it’s nostalgia, or maybe it’s all that buttery goodness, but Thanksgiving wouldn’t feel the same without it.
Why You’ll Love This Southern Sweet Potato Casserole
Why this Southern Sweet Potato Casserole? Let me break down the magic for you:
- The Creamy-Smooth Filling: We’re talking sweet potatoes whipped until they’re practically mousse. Seriously, it’s like biting into a cloud. A sweet potato cloud. (Is that a thing? It should be.)
- Just the Right Sweetness: A little brown sugar goes a long way, giving the casserole that perfect cozy sweetness without knocking you over the head with it. It’s like dessert and a side dish got together and had the perfect baby.
- Pecan Topping Heaven: The pecan crumble on top? Chef’s kiss. It’s crunchy, buttery, and, let’s be real, probably the main reason I always go back for seconds. Or thirds.
- Super Easy to Make: It’s one of those recipes that looks impressive but is actually pretty foolproof. Which, for someone like me with a million other Thanksgiving dishes to juggle, is a lifesaver.
Ingredient Notes
Let’s take a closer look at the stars of this Southern Sweet Potato Casserole. I like to keep things simple, but each ingredient here pulls its weight.
- Sweet Potatoes: These guys are the heart and soul of the dish. I go for fresh, but if you’re pressed for time, canned sweet potatoes can work too (just don’t tell my grandma). Make sure they’re mashed smooth so you get that silky texture.
- Brown Sugar: Both in the filling and the topping, brown sugar adds a deep, caramel-like sweetness that I personally think makes this dish so… homey? Yeah, homey. It’s that taste of fall, wrapped in sugar.
- Butter: Butter makes everything better, right? Here, it adds richness and helps bring the topping together.
- Pecans: Ah, pecans—the Southern classic. They give the casserole that perfect crunch, and their earthy, nutty flavor works so well with the sweet potatoes.
- Half and Half: This is where things get creamy. Half and half gives the filling a luxurious texture without weighing it down.
- Vanilla & Salt: Just a splash of vanilla for warmth and a pinch of salt to balance the sweetness. Trust me, they make a difference.
How to Make Southern Sweet Potato Casserole
Alright, let’s get to the good part! Here’s how to make this Southern Sweet Potato Casserole come to life. And don’t worry—it’s easy, even if you’re in a holiday rush.
Want To Save This Recipe?
- Preheat and Prep
Set your oven to 375°F and grease a 9×13-inch baking dish. I’m a little lazy, so I just swipe a stick of butter around the pan. It’s probably more than necessary, but hey, it’s the holidays! - Make the Filling
In a big bowl, toss in your cooked and mashed sweet potatoes, brown sugar, half and half, softened butter, egg, vanilla, and salt. I use a mixer because I like it silky smooth, but if you’re feeling old-school, a potato masher works too. This step is all about getting that creamy texture we love.
Pro Tip: If your sweet potatoes are still warm, hold off on adding the egg right away. Give it a minute to cool, or else you might end up with tiny bits of scrambled egg in your casserole (and trust me, no one wants that surprise). - Spread in the Dish
Scoop the sweet potato mixture into your prepared baking dish and smooth it out so it bakes evenly. Sometimes I’ll sneak a spoonful just to “check the flavor.” You know, quality control. - Whip Up the Topping
In a smaller bowl, mix together the brown sugar, flour, pecans, and melted butter. Stir until crumbly. This is the magic right here—the buttery, nutty, crunchy goodness that makes you want to fight for the corner piece. - Bake
Sprinkle that topping over the sweet potatoes, pop it in the oven, and let it bake for about 35 minutes. You’ll know it’s done when the topping is golden and your whole kitchen smells like caramel and toasted pecans. It’s basically a giant hug in casserole form. - Cool and Serve
Now, I know it’s tempting, but let the casserole cool for a good 20 minutes. It’ll set up nicely, and you’ll get those perfect slices. Or, you know, just dive in with a spoon—I won’t judge.
Storage Options
In the unlikely event that you have leftovers, here’s how to store this casserole for later:
- Fridge: Store leftovers in an airtight container in the fridge, where they’ll stay good for about 3-4 days. (If they last that long, that is.)
- Freezer: Want to get ahead? You can freeze the casserole before baking it. Just let it thaw in the fridge overnight before popping it in the oven.
- Reheat: Warm it up in the oven at 350°F to keep the topping nice and crispy. The microwave works too, but fair warning—you might lose some of that crunch.
How to Make Ahead
If you’re prepping for a big holiday meal, make-ahead recipes are a lifesaver, right? Here’s a little trick: you can cook and mash the sweet potatoes, then pour them into the baking dish and cover it tightly with plastic wrap or foil. You can even make the topping ahead—just mix it and store it in a separate zip-top bag. Then, when the big day arrives, bring everything to room temp, sprinkle on the topping, and bake. Easy, peasy.
Variations and Substitutions
Feeling creative? This casserole is pretty versatile, so here are a few ways to switch things up:
- Marshmallow Topping: Go old-school with mini marshmallows on top. Just sprinkle them on for the last 10 minutes of baking, and you’ll get that toasty, gooey goodness.
- Use Canned Yams: If you’re short on time (or don’t feel like peeling sweet potatoes), canned yams work fine. Just drain them and give them a quick mash.
- Walnuts Instead of Pecans: Pecans are traditional, but walnuts bring a slightly different, still delicious, flavor.
- Dairy-Free: Swap the half and half for coconut or almond milk, and use vegan butter. The flavors stay surprisingly close!
What to Serve with Southern Sweet Potato Casserole
This casserole pairs perfectly with just about every Thanksgiving classic. Here’s what I’d serve it with:
- Roast Turkey: It’s Thanksgiving, after all! The sweet potatoes balance out the savory turkey flavor.
- Green Bean Casserole: For a bit of green to go with all that rich sweetness.
- Honey-Glazed Ham: If you’re going the ham route, the casserole and ham are a sweet and savory dream team.
- Cranberry Sauce: Adds a little tartness to cut through the richness—plus, it’s just so festive.
FAQ
Can I use canned sweet potatoes?
Yes! Canned sweet potatoes (or yams) are a quick and easy substitute. Just make sure to drain them and give them a quick mash.
Can I make this casserole ahead of time?
You bet! Prep the filling and topping separately, keep them in the fridge, and just combine and bake when you’re ready.
How do I keep the topping crunchy?
The secret? Bake uncovered. That way, the pecans stay nice and crispy. If you’re really into the crunch, you can even broil it for the last couple of minutes.
What’s the difference between sweet potatoes and yams?
It’s funny because we often call them the same thing, right? Technically, they’re different. True yams have a starchier texture and are more common in Caribbean or African dishes. What we call “yams” here in the U.S. are actually just varieties of sweet potatoes. So, no need to stress; they’re perfect for this recipe.
Can I add spices to this recipe?
Absolutely! If you’re in the mood for a little extra warmth, try adding a sprinkle of cinnamon or nutmeg. My aunt even swears by a dash of clove, but that’s a bit much for me. Experiment and see what works for you—half the fun is making it your own!
Alright, now it’s over to you—give this Southern Sweet Potato Casserole a try and let me know if it steals the show at your Thanksgiving table! 🍠
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Southern Sweet Potato Casserole
Ingredients
- 4 c sweet potatoes cooked and mashed
- 1 c brown sugar
- ⅓ c half and half
- ⅓ c butter softened
- 1 egg
- 2 tsp vanilla
- 1 ½ tsp salt
TOPPING:
- 1 c brown sugar
- ⅓ c flour
- 1 ⅓ c pecan pieces
- ½ c butter melted
Instructions
- Preheat your oven to 375°F. Grease a 9x13 inch baking dish, with butter or cooking spray.
Mix the Base:
- In a bowl combine the potatoes, brown sugar, half and half, melted butter, egg, vanilla extract and a pinch of salt. Stir until the mixture is smooth and well combined.
- Spread the potato mixture evenly in the greased baking dish.
Prepare the Topping:
- In another bowl mix together sugar, flour, chopped pecans and melted butter. Combine them until they form a crumble.
- Sprinkle the crumble topping evenly over the potato mixture in the baking dish.
- Place the dish in your oven. Bake for approximately 35 minutes or until golden brown, on top and bubbling around the edges.
- Allow it to cool for 20 minutes before serving. Enjoy this potato treat!
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
