I call it the Best Sweet Potato Casserole; can you guess the one unexpected pantry staple I used?
I’m picky about holiday sides, but this Southern Sweet Potato Casserole from The Country Cook still surprises me. It takes humble mashed sweet potatoes and turns them into something a little dangerous, with a crunchy topping of chopped pecans that makes you pause before grabbing another spoonful.
I’ve tried versions on Sweet Potato Casserole Allrecipes and Natasha’s Kitchen Sweet Potato Casserole, and sure they have merits, but this one hits a sly balance of sweet and toasty that I can’t fully explain. I keep tweaking it, yes, and sometimes forget a step, but every time it disappears fast in a way that makes me grin.
Ingredients
- Sweet potatoes, loaded with fiber and vitamin A, give natural sweetness and moist creamy texture.
- Butter adds richness and fat, boosts mouthfeel, makes casserole decadent and slightly glossy.
- Brown sugar brings caramel sweetness and moisture but raises sugar content a lot.
- Pecans add crunch, healthy fats and protein, plus toasty nutty flavor contrast.
- Eggs bind the mash, add protein and structure, keep it sliceable not runny.
- Cinnamon gives warm spice, enhances perceived sweetness, tiny amount goes a long way.
- Flour small amount helps streusel bind, adds slight density not much flavor.
Ingredient Quantities
- 4 cups mashed sweet potatoes (about 3 to 4 large, cooked and peeled)
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/3 cup milk or evaporated milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup packed brown sugar for topping
- 1/2 cup all purpose flour
- 1 cup chopped pecans
- 6 tablespoons unsalted butter, melted for topping
How to Make this
1. Preheat oven to 350°F and grease a 9×13 baking dish with butter or nonstick spray.
2. If your sweet potatoes arent already cooked, scrub them, poke a few holes and bake at 400°F for 45 to 60 minutes until tender; let cool a bit, peel and mash to measure 4 cups. You can boil them instead but baking gives better flavor.
3. In a large bowl combine 4 cups mashed sweet potatoes, 1/2 cup melted unsalted butter, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 2 large eggs, 1/3 cup milk or evaporated milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg and 1/2 teaspoon salt. Mix until smooth but dont overmix, a few small lumps are fine.
4. Spread the sweet potato mixture evenly into the prepared dish and smooth the top with a spatula.
5. Make the pecan topping by stirring together 1 cup packed brown sugar, 1/2 cup all purpose flour and 1 cup chopped pecans. Pour in 6 tablespoons melted unsalted butter and toss with a fork until you get coarse crumbs.
6. Sprinkle the topping evenly over the sweet potatoes, press down lightly so it sticks in places.
7. Bake at 350°F for about 25 to 30 minutes, until the topping is golden and the filling is bubbling at the edges. If the nuts start to darken too fast, loosely tent foil over the dish.
8. Let the casserole rest for 10 to 15 minutes before serving so it sets up. Make ahead tip: you can assemble the casserole, cover and refrigerate overnight, then add the topping and bake an extra 5 to 10 minutes.
Equipment Needed
1. 9 by 13 baking dish, greased
2. Baking sheet for roasting whole sweet potatoes
3. Large mixing bowl, dont use a tiny one
4. Measuring cups and spoons
5. Potato masher or fork for mashing
6. Rubber spatula to spread and smooth the filling
7. Small bowl and fork to mix the pecan topping
8. Knife and cutting board to chop pecans
9. Oven mitts and a cooling rack to let the casserole set
FAQ
Southern Sweet Potato Casserole Recipe Substitutions and Variations
- Mashed sweet potatoes: swap with canned sweet potato puree (use same volume, just drain any syrup), or try pureed butternut squash or pumpkin puree for a different spin — if you use pumpkin add a touch more brown sugar and a pinch extra cinnamon.
- Unsalted butter: use salted butter instead and cut the 1/2 tsp salt, or substitute melted coconut oil, ghee, or vegan margarine 1:1 for a dairy free option.
- Milk or evaporated milk: whole milk works 1:1, heavy cream will make it richer so use a bit less or thin with a splash of water, or choose unsweetened almond/soy/oat milk for dairy free swaps.
- Pecans: swap with chopped walnuts or almonds, or for a nut free topping use toasted sunflower seeds or an oat-brown sugar crumble (mix oats, flour, brown sugar and melted butter) instead.
Pro Tips
Pro tips
1) Bake the sweet potatoes when you can — it gives way more flavor than boiling. If you’re rushed, microwave them but try to get some roasted edges for better taste.
2) Cool and slightly dry your mash before mixing in the eggs and milk. If it’s too hot or watery the filling can be loose, and the casserole won’t set properly.
3) Toast the pecans briefly in a dry skillet or oven to boost their flavor, then let them cool before adding to the topping so they stay crunchy.
4) Assemble the casserole the night before but wait to add the pecan topping until baking day. If the topping starts to brown too fast while baking, loosely tent foil over the dish.
Here it is, rewritten like a normal person typed it up quick, not perfect but it works
Ingredients
4 cups mashed sweet potatoes (about 3 to 4 large, cooked and peeled)
1/2 cup unsalted butter, melted
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs
1/3 cup milk or evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
Topping
1 cup packed brown sugar
1/2 cup all purpose flour
1 cup chopped pecans
6 tablespoons unsalted butter, melted
What to do
1. Preheat the oven to 350°F and grease a 9×13 pan. You can use butter or nonstick spray, either one works fine.
2. If your sweet potatoes arent cooked yet, you can bake them at 400°F for about 45 to 60 minutes until tender. Some people boil them, but baking gives a better flavor. Let them cool a bit, then peel and mash. Aim for about 4 cups of mash.
3. In a big bowl mix the mashed sweet potatoes with the melted butter, both sugars, eggs, milk, vanilla, cinnamon, nutmeg and salt. Mix until it looks mostly smooth, but dont overmix, a few small lumps are okay. If the mash seems super wet let it sit a few minutes or spread it on a tray to lose a little steam.
4. Spread that filling into the prepared dish, smooth the top with a spatula so it bakes evenly.
5. For the topping stir together the brown sugar, flour, and chopped pecans. Pour in the melted butter and toss with a fork until you get coarse crumbs. If you like the pecans extra toasty, toast them in a skillet first, let them cool, then mix.
6. Sprinkle the topping all over the sweet potatoes, press down a little so it sticks in spots. If you want a chunkier top add a few extra pecans on top.
7. Bake at 350°F for about 25 to 30 minutes. You want the topping golden and the filling bubbling at the edges. If the nuts start to darken too fast cover the dish loosely with foil.
8. Let the casserole rest for 10 to 15 minutes before serving so it firms up. If you want to make it ahead assemble the whole thing, dont add the topping, cover and refrigerate overnight. Next day add the topping and bake, you might need 5 to 10 extra minutes.
Extra notes
– Use evaporated milk if you want a slightly richer texture, regular milk is fine though.
– If your filling seems a little loose after baking, give it more resting time, it usually firms up as it cools.
– Dont overcrowd the pecans in the topping, a good mix of crumbs and nuts gives the best texture.
Southern Sweet Potato Casserole Recipe
I call it the Best Sweet Potato Casserole; can you guess the one unexpected pantry staple I used?
8
servings
592
kcal
Equipment: 1. 9 by 13 baking dish, greased
2. Baking sheet for roasting whole sweet potatoes
3. Large mixing bowl, dont use a tiny one
4. Measuring cups and spoons
5. Potato masher or fork for mashing
6. Rubber spatula to spread and smooth the filling
7. Small bowl and fork to mix the pecan topping
8. Knife and cutting board to chop pecans
9. Oven mitts and a cooling rack to let the casserole set
Ingredients
4 cups mashed sweet potatoes (about 3 to 4 large, cooked and peeled)
1/2 cup unsalted butter, melted
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs
1/3 cup milk or evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup packed brown sugar for topping
1/2 cup all purpose flour
1 cup chopped pecans
6 tablespoons unsalted butter, melted for topping
Directions
- Preheat oven to 350°F and grease a 9×13 baking dish with butter or nonstick spray.
- If your sweet potatoes arent already cooked, scrub them, poke a few holes and bake at 400°F for 45 to 60 minutes until tender; let cool a bit, peel and mash to measure 4 cups. You can boil them instead but baking gives better flavor.
- In a large bowl combine 4 cups mashed sweet potatoes, 1/2 cup melted unsalted butter, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 2 large eggs, 1/3 cup milk or evaporated milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg and 1/2 teaspoon salt. Mix until smooth but dont overmix, a few small lumps are fine.
- Spread the sweet potato mixture evenly into the prepared dish and smooth the top with a spatula.
- Make the pecan topping by stirring together 1 cup packed brown sugar, 1/2 cup all purpose flour and 1 cup chopped pecans. Pour in 6 tablespoons melted unsalted butter and toss with a fork until you get coarse crumbs.
- Sprinkle the topping evenly over the sweet potatoes, press down lightly so it sticks in places.
- Bake at 350°F for about 25 to 30 minutes, until the topping is golden and the filling is bubbling at the edges. If the nuts start to darken too fast, loosely tent foil over the dish.
- Let the casserole rest for 10 to 15 minutes before serving so it sets up. Make ahead tip: you can assemble the casserole, cover and refrigerate overnight, then add the topping and bake an extra 5 to 10 minutes.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 215g
- Total number of serves: 8
- Calories: 592kcal
- Fat: 35.6g
- Saturated Fat: 14g
- Trans Fat: 0.39g
- Polyunsaturated: 1.25g
- Monounsaturated: 13g
- Cholesterol: 101mg
- Sodium: 223mg
- Potassium: 438mg
- Carbohydrates: 75.4g
- Fiber: 4.5g
- Sugar: 52.3g
- Protein: 5.4g
- Vitamin A: 14187IU
- Vitamin C: 2.4mg
- Calcium: 58mg
- Iron: 1.21mg
