Ingredients
For the Sweet Potato Filling:
- 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
- 1/2 cup granulated sugar or brown sugar (adjust for sweetness preference)
- 2 large eggs, beaten
- 1/2 cup milk (whole or evaporated)
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- Pinch of salt
For the Pecan Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1/4 cup melted butter
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar casserole dish.
- Prepare the Sweet Potatoes:
- Peel and chop the sweet potatoes. Boil them in a large pot of water for about 15-20 minutes or until tender. Drain, then mash until smooth.
- Make the Sweet Potato Filling:
- In a large mixing bowl, combine the mashed sweet potatoes, sugar, beaten eggs, milk, melted butter, vanilla extract, cinnamon, and salt. Mix until smooth and creamy.
- Transfer to Baking Dish:
- Spread the sweet potato mixture evenly in the prepared baking dish.
- Prepare the Pecan Topping:
- In a separate bowl, combine the flour, brown sugar, chopped pecans, and melted butter. Mix until crumbly.
- Add the Topping:
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake:
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
- Serve:
- Let the casserole cool slightly before serving. Enjoy this delicious Southern Sweet Potato Casserole warm!
Tips
- Marshmallow Topping Option: For a more classic Southern touch, top the casserole with mini marshmallows in the last 5-10 minutes of baking, letting them toast to a golden brown.
- Make-Ahead Option: You can assemble the casserole the day before and refrigerate. Just add the topping before baking.
This Southern Sweet Potato Casserole has a wonderful balance of smooth, sweet potatoes and a crunchy, buttery pecan topping—a must-have for holiday gatherings or family meals!