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Classic Southern Sweet Potato Casserole with Pecan Topping

A rich, orange slice of southern sweet potato casserole topped with a sticky brown sugar glaze and whole pecans.
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Make this creamy, sweet, and traditional Southern Sweet Potato Casserole featuring a crunchy pecan praline topping. This is a perfect, old-fashioned side dish for Thanksgiving and holiday meals.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cut into chunks
  • 1/2 cup unsalted butter, melted, plus more for greasing
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup granulated sugar (for topping)
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar (for topping)
  • 1/3 cup unsalted butter, melted (for topping)
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Place the sweet potato chunks in a large pot and cover with water. Bring to a boil and cook until very tender, about 15 to 20 minutes. Drain the potatoes well.
  3. Transfer the cooked sweet potatoes to a large bowl. Add the 1/2 cup melted butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt.
  4. Beat the mixture with an electric mixer until smooth and creamy. Taste and adjust seasoning if needed.
  5. Pour the sweet potato mixture evenly into the prepared baking dish.
  6. Prepare the pecan topping: In a separate medium bowl, combine the 1 cup granulated sugar, flour, 1/2 cup brown sugar, and 1/3 cup melted butter. Mix until crumbly. Stir in the chopped pecans.
  7. Sprinkle the pecan mixture evenly over the sweet potato base.
  8. Bake for 25 to 30 minutes, or until the topping is golden brown and the casserole is heated through.
  9. Let the casserole cool for 10 minutes before serving.

Notes

  • For a make-ahead option, prepare the casserole base and topping separately, store covered in the refrigerator for up to 2 days, and assemble/bake just before serving.
  • If you prefer a marshmallow topping, skip the pecan topping ingredients and cover the sweet potato base with mini marshmallows during the last 10 minutes of baking.
  • You can boil the sweet potatoes or bake them whole until soft before mashing. Baking them whole intensifies the sweet flavor.

Nutrition

Find it online: https://cookincorner.com/southern-sweet-potato-casserole/