Amazing southern sweet potato casserole: 380 cals

When you picture a true, loving holiday table—especially Thanksgiving—what’s the one side dish that absolutely has to be there? For me, it’s not just any sweet potato dish; it’s the real deal. I’m talking about my family’s authentic southern sweet potato casserole recipe. My grandmother used to guard this recipe like treasure, insisting that soulful Southern flavor couldn’t be rushed or faked. I kept her spirit alive by testing and refining both that creamy base and that unforgettable pecan topping right here in my own busy kitchen. If you want comfort food done right, stick with me! Check out all my tried-and-true side dish recipes right here.

Why This is the Best Southern Sweet Potato Casserole Recipe

I know there are a million recipes out there claiming to be the ultimate holiday side, but trust me when I say this one stands above the rest. When I set out to create the Best Sweet Potato Casserole Recipe, I focused on honoring tradition while making sure it fit into my hectic schedule. This is the definition of a Classic Thanksgiving Side Dish because it nails that essential texture contrast. You get that soul-soothing, warm smoothness underneath, but the top? Oh, the top is where the magic truly happens. That crunchy layer pulls everything together!

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Achieving the Perfect Creamy Sweet Potato Casserole Base

The filling has to be perfect, or the whole dish falls flat, right? You absolutely must start with cooked and mashed sweet potatoes—please don’t try to bake them raw in here! I want something decadent and velvety smooth, a true Creamy Sweet Potato Casserole experience. My method ensures that the butter and sugars melt right into the mash, making sure every scoop is rich, sweet, and light, just like my grandma taught me. It should feel like a cross between mashed potatoes and a light pudding.

The Ultimate Southern Sweet Potato Casserole with Pecans Topping

Everybody talks about the marshmallow layer, but my family never bothered with it! We always went for the crunch. This is the Southern Sweet Potato Casserole with Pecans topping that people ask me about every single year. That buttery, sugary pecan layer is non-negotiable in my book! That salty, crunchy texture hitting that creamy base is what makes this an absolute showstopper on the holiday table. If you want tradition that tastes amazing, this is it. You can always find my favorite ways to bake other amazing sides like candied yams next to this recipe!

Gathering Ingredients for Your Southern Sweet Potato Casserole

Now that you know this is the real deal, let’s talk about what you need to grab at the store. Since this is all about Soulful Southern Cooking, we need honest, good ingredients—no weird powders or artificial flavors allowed! My grandma always said that what goes into the casserole dictates how much joy it brings later. Quality matters when you’re aiming for that unbeatable comfort factor. We are using simple pantry staples here, but we’ll treat them right, which is part of why this version is so reliable compared to other recipes that make things complicated. When you’re ready to bake up some cornbread to go alongside this, check out my rustic skillet loaf recipe!

Sweet Potato Filling Components

For the creamy base, you are going to need:

• 3 cups cooked and mashed sweet potatoes (that means about 4 large ones!)
• 1 cup granulated sugar
• 1/2 cup (that’s one full stick) unsalted butter, melted
• 2 large eggs, just lightly beaten
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Pecan Topping Ingredients for the Southern Sweet Potato Casserole

This topping is what sets the best apart from the rest! We are aiming for the crunchiest, most addictive streusel layer you’ve ever had. If you want the Best Pecan Topping Recipe for any fall bake, pay close attention to these items. They come together in a snap!

• 1 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup (about 5 tablespoons) unsalted butter, melted
• 1 cup chopped pecans

Step-by-Step Instructions for Traditional Sweet Potato Casserole

Okay, let’s get this Southern show on the road! Baking this dish is super straightforward, which is why it’s one of my favorite make ahead Thanksgiving sides; you just focus on getting the base right first. Don’t rush the mixing, but don’t overwork it either. Getting these steps down means you’ll nail that classic, beloved flavor profile every single time you make this southern sweet potato casserole.

Preparing the Base and Baking Dish for Southern Sweet Potato Casserole

First things first, get your oven warmed up to 350°F (that’s 175°C). You’ll be using a 9×13 inch baking dish, so lightly grease that puppy up so nothing sticks later. Now for the filling! Grab that big bowl with your sweet potatoes, granulated sugar, the melted butter, eggs, milk, vanilla, and all those beautiful spices like cinnamon and nutmeg. I just use a sturdy whisk or electric mixer on medium speed and beat everything together until it looks completely unified—no streaks of unmixed sweet potato allowed! Pour that smooth mixture right into your prepared dish.

Assembling and Baking the Sweet Potato Casserole with Pecans

Time for the best part! In a separate bowl, you’re making that amazing pecan crunch. Just toss together your brown sugar, flour, the second batch of melted butter, and those chopped pecans. Mix it with a fork until you have a nice, crumbly, slightly sticky texture all over. Make sure those pecans are coated! Gently spread this entire topping evenly over the sweet potato base in the baking dish. Pop it into the preheated oven and let it bake for about 30 to 35 minutes. You’re looking for the edges to be set and that pecan topping to be beautifully golden brown and fragrant. It’s worth the wait!

SAVE IT

Tips for Making the Perfect Southern Sweet Potato Casserole

We’ve got the main recipe down, but you know me—I always have a few little secrets tucked away to make sure this southern sweet potato casserole is the absolute highlight of the meal. Getting that balance right between the creamy inside and the crunchy top takes just a tiny bit of extra attention. Trust me, these little tweaks turn a good casserole into the one everyone asks for year after year!

Ingredient Swaps for Your Holiday Baking

Sometimes you’re missing something, or maybe you just want to add a little twist to your annual spread. That’s fine! When it comes to making this dish your own, it’s about understanding the structure. If you want to swap out some of that white sugar for a deeper flavor, try swapping in 1/4 cup of maple syrup—it adds such a beautiful richness. Seriously, it deepens those fall flavors beautifully. And hey, if you suddenly find yourself overrun by guests who *insist* on marshmallows, just skip the pecan topping the last 10 minutes. Simply take the casserole out, cover the top with two cups of miniature marshmallows, and pop it back in until they’re gooey and golden. For more inspiration on quick, delicious seasonal cooking, check out my list of easy fall side dishes.

Make Ahead Thanksgiving Sides: Preparing Your Southern Sweet Potato Casserole Early

Listen, the week of any big holiday—especially Thanksgiving—feels like a whirlwind marathon, doesn’t it? That’s why I’m obsessed with recipes that are great for Make Ahead Thanksgiving Sides. The absolute best part of this southern sweet potato casserole is that you don’t have to stress about the creamy filling on the actual day!

Here is my rule: I can make the entire sweet potato base mixture up to two full days ahead of time. Yes, two days! Once it’s all mixed up—the potatoes, the sugar, the eggs, everything—just pour that smooth mix into your 9×13 dish. But here’s the crucial step: cover it tightly with plastic wrap. I mean, wrap it like it’s gold protected in Fort Knox.

Store the uncovered dish in the refrigerator. When you are ready to bake it the day of, just make sure it sits on the counter for about 20 or 30 minutes just to take the major chill off. Then throw on that glorious pecan topping and pop it right into the oven. It might need an extra five minutes of bake time since it’s coming straight from the fridge, so keep an eye on it. It saves so much time and it tastes just as good! You can even find some more great ideas for getting ahead in the final week by checking out my tips for Thanksgiving leftover casserole ideas!

Serving Suggestions for This Classic Side Dish

This creamy casserole is built to be the star of any large meal! Because it’s so rich and satisfying, it pairs beautifully with simple, savory main courses. If you’re serving this for Thanksgiving, it’s the perfect counterpart to a crisp, seasoned roast turkey—I’ve got my favorite tips right here if you need them. It also goes wonderfully alongside a big glazed ham or even pork tenderloin. The sweetness and spice of the casserole just complement those savory meats so well. Honestly, any time you need a hearty, traditional comfort food casserole, this one delivers!

SAVE IT

Storage and Reheating Instructions for Southern Sweet Potato Casserole

I hardly ever have leftovers of this southern sweet potato casserole because everyone eats it all, but when I do, storing it properly is key to keeping that creamy texture intact! You definitely want to save those little bits for later—they make the best desk lunch, trust me.

Once the casserole has cooled down a bit after baking, cover the entire dish tightly with plastic wrap or foil. I mean *tightly* sealed. You can keep it refrigerated for up to three or four days. Make sure it’s not sitting on the counter too long before you stash it away.

When you’re ready to bring it back to life, you have two great reheating options. For the best flavor and texture, setting your oven back to about 325°F (160°C) and baking it, covered, for about 20 minutes is the way to go until it’s heated all the way through. If you’re in a huge rush and only warming up a single small serving, the microwave is your friend! Just cover your portion with a paper towel and zap it in short 30-second bursts until it’s hot enough for you. It comes out wonderfully, even straight from the fridge!

Frequently Asked Questions About This Homemade Sweet Potato Bake

I know you might have lingered questions, especially when trying to nail down a centerpiece for your big holiday meal! Cooking is all about learning the little tricks, and I’m happy to share what I’ve learned over the years making this dish. Anticipating what might go wrong is half the battle, so let’s clear up any last confusion about getting this bake just right.

Can I make this recipe without pecans?

Oh, absolutely! While I’m devoted to that crispy pecan layer, I totally get that nut allergies happen, or maybe you just prefer that classic marshmallow look from the past. If you skip the pecan topping ingredients entirely, you can use about 2 cups of miniature marshmallows instead! Just wait until the casserole has about 10 minutes left to bake, pull it out, toss those marshmallows on top, and send it back in just long enough for them to puff up and turn golden brown. It changes the profile, but it’s still delicious comfort food!

What is the difference between this and a sweet potato souffle?

That’s a wonderful question, because people often confuse the two! A Sweet Potato Souffle Recipe usually calls for whipping the egg whites separately and folding them in, which incorporates a ton of air. That makes the souffle much lighter, fluffier, and taller, almost like a baked cloud! Our dish is a Traditional Sweet Potato Casserole, though; we want that rich, dense, slightly fudgy texture in the filling. We mix everything together, eggs and all, which keeps it beautifully thick and satisfying rather than airy.

How do I ensure my sweet potatoes are smooth for the casserole?

This is where you move from good to absolutely incredible! You want that filling to be lump-free. If you’re using fresh baked or boiled sweet potatoes, the best trick I learned is to put them through a potato ricer—it makes them impossibly fine and smooth. If you don’t have a ricer, don’t fret! Use an electric hand mixer for a minute or two until all that texture is gone. Just avoid trying to mash everything by hand if you want that truly creamy result everyone expects!

If you’re looking for other fantastic sweet potato treats after you finish this bake, you have to try my sweet potato pie recipe!

Nutritional Estimates for This Southern Sweet Potato Casserole

Now, I have to give you the disclaimer that I’m a cook, not a nutritionist, so these numbers are just my best educated guess based on the ingredients we use in this recipe. When you’re making something this rich and comforting for a special occasion, we aren’t really counting calories, are we? But I know some of you like to keep track, especially when planning out holiday menus.

Since this is a classic, rich side dish, it does contain a decent amount of sugar and fat, which is what makes it taste so amazing! For those of you planning your plates, you can see the general breakdown below. Remember, this is based on yielding 8 generous servings from that 9×13 dish. For more recipes that fit into a vegetarian meal plan, feel free to browse my vegetarian category!

Here are the estimates per serving:

• Serving Size: 1/8 of casserole
• Calories: 380
• Sugar: 45g
• Fat: 20g
• Protein: 5g

See? Lots of flavor packed into that little slice! That sugar content is mostly from the sweet potatoes and that gorgeous brown sugar in the pecan topping. It’s a holiday treat, so we enjoy it fully!

Classic Southern Sweet Potato Casserole with Pecan Topping

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Make this traditional Southern Sweet Potato Casserole featuring a creamy, sweet base and a crunchy pecan topping. It is a perfect, comforting side dish for holidays like Thanksgiving.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 cups cooked and mashed sweet potatoes (about 4 large)
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs, lightly beaten
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup packed light brown sugar (for topping)
• 1/3 cup all-purpose flour
• 1/3 cup (about 5 tablespoons) unsalted butter, melted (for topping)
• 1 cup chopped pecans

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Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, 1/2 cup melted butter, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until the filling is smooth and well combined.
3. Pour the sweet potato mixture evenly into the prepared baking dish.
4. Prepare the pecan topping: In a separate medium bowl, mix the brown sugar, flour, and 1/3 cup melted butter until crumbly. Stir in the chopped pecans until they are coated.
5. Spread the pecan topping evenly over the sweet potato mixture in the baking dish.
6. Bake for 30 to 35 minutes, or until the topping is golden brown and the casserole is heated through.
7. Let the casserole cool for 10 minutes before serving. This recipe is a great alternative to complicated meal planning for your holiday table.

Notes

• You can prepare the sweet potato mash ahead of time. Store it covered in the refrigerator for up to two days before assembling and baking.
• If you prefer a marshmallow topping instead of pecans, skip the topping ingredients and top the casserole with 2 cups of miniature marshmallows during the last 10 minutes of baking.
• For a richer flavor, substitute 1/4 cup of the granulated sugar with 1/4 cup of maple syrup.

Nutrition

• Serving Size: 1/8 of casserole
• Calories: 380
• Sugar: 45g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 60mg