Southern Sweet Potato Casserole

When I think of classic Southern comfort food, sweet potato casserole always comes to mind. There’s something about the creamy, sweet filling paired with a crunchy topping that just feels like home. It’s the kind of dish that brings people together, whether it’s for a holiday feast or a cozy weekend breakfast. Over the years, I’ve experimented with different variations, and this version strikes the perfect balance between rich, buttery sweetness and a lightly crisp topping that everyone will love.

One of my favorite things about this casserole is how versatile it is. You can serve it as a side for Thanksgiving or Christmas dinner, and it never fails to disappear off the table. I also love making it as a sweet potato breakfast casserole on a relaxed Sunday morning—pair it with a cup of coffee, and it instantly feels like a special treat. The flavors are comforting, familiar, and just a little indulgent, without being overly complicated.

This recipe is also a lifesaver for holiday planning because it’s entirely make-ahead-friendly. You can prep it the day before, refrigerate it, and then bake it fresh when you’re ready to serve. That flexibility makes hosting so much less stressful, and it gives you time to enjoy your guests instead of being stuck in the kitchen. Plus, the topping for sweet potato casserole—usually a mix of buttery crumbs, brown sugar, and sometimes pecans—can be prepared ahead too, so everything comes together smoothly at the last minute.

Over the years, I’ve tried a few shortcuts and tweaks, and I can confidently say this is the best sweet potato casserole I’ve ever made. It’s not overly sweet, the texture is creamy without being mushy, and the topping adds that perfect crunch that makes everyone reach for seconds. Whether you’re making a simple sweet potato casserole for a weekday meal or a more decadent version for a holiday table, this recipe has you covered.

Why You’ll Love It

• Perfect balance of creamy and crunchy – The smooth, buttery sweet potato base paired with a crisp, slightly caramelized topping makes every bite irresistible.
• Versatile for any meal – Serve it as a Thanksgiving sweet potato casserole side, or turn it into a sweet potato breakfast casserole that feels like a treat first thing in the morning.
• Make-ahead magic – Prep it the night before and pop it in the oven the next day. Stress-free entertaining? Yes, please.
• Crowd-pleaser guaranteed – Friends, family, coworkers… everyone keeps asking for seconds. Honestly, it disappears faster than you can say “sweet potatoes!”
• Easy to customize – Want a simple sweet potato casserole or something a bit fancier with pecans? This recipe is a great base for both.

Ingredient List

Sweet Potato Base

• 4 cups mashed sweet potatoes (about 4–5 medium sweet potatoes)
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup unsalted butter, melted
• ¼ cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon salt

Topping

• ½ cup all-purpose flour
• ½ cup brown sugar
• ¼ cup unsalted butter, melted
• ½ cup chopped pecans (optional, but so good!)

Ingredient Notes

• I always use unsalted butter for the base and topping—it lets me control the sweetness perfectly.
• Don’t skip the vanilla extract! It adds a subtle warmth that makes the casserole taste extra special.
• Using freshly mashed sweet potatoes instead of canned gives a brighter, fresher flavor.
• Pecans are optional, but they add that nutty crunch that takes this casserole over the top.
• For a lighter version, you can swap milk for almond milk, but I find whole milk gives the creamiest texture.

Kitchen Equipment Needed

• Large mixing bowl – Perfect for mashing sweet potatoes and mixing the base; I love using my sturdy glass bowl because it’s easy to see everything coming together.
• Potato masher or hand mixer – For smooth, creamy sweet potatoes; I usually grab my hand mixer for a silky texture with minimal effort.
• Measuring cups and spoons – Essential for getting the sugars, butter, and spices just right.
• 9×13-inch baking dish – The ideal size for this casserole; I use a glass dish so I can see the topping crisping up.
• Mixing spoon or spatula – To fold in butter and eggs without overmixing.
• Small bowl – Handy for prepping the topping before sprinkling it over the sweet potatoes.

Instructions

1. Prepare the Sweet Potatoes

• Peel and chop 4–5 medium sweet potatoes into roughly 1-inch cubes.
• Place them in a large pot and cover with water. Bring to a boil over medium-high heat.
• Cook until tender, about 15–20 minutes. Test by piercing with a fork—if it slides in easily, they’re ready.
• Drain the sweet potatoes well and return them to the pot.

Pro Tip: Let them sit in the pot for a minute after draining to let excess moisture evaporate—this keeps your casserole from getting watery.

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2. Mash the Sweet Potatoes

• Using a potato masher or hand mixer, mash the sweet potatoes until smooth.
• Add ½ cup melted butter, ¼ cup milk, 2 large eggs, ½ cup granulated sugar, ½ cup brown sugar, 1 teaspoon vanilla extract, and ½ teaspoon salt.
• Mix until fully combined and creamy. Taste and adjust sweetness if needed.

Pro Tip: Use a hand mixer on low speed to get a silky texture without overmixing, which can make the potatoes gummy.

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3. Make the Topping

• In a small bowl, combine ½ cup all-purpose flour, ½ cup brown sugar, and ¼ cup melted butter.
• Stir until the mixture is crumbly and well blended.
• If using pecans, fold in ½ cup chopped pecans for extra crunch and flavor.

Pro Tip: Toasting pecans lightly in a dry skillet before adding them to the topping enhances their nutty flavor.

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4. Assemble the Casserole

• Preheat your oven to 350°F (175°C).
• Spread the mashed sweet potato mixture evenly in a 9×13-inch baking dish.
• Sprinkle the topping evenly over the sweet potatoes.

Pro Tip: Pat the topping lightly so it sticks but still keeps its crumbly texture—this helps it bake evenly and get golden brown.

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5. Bake Until Golden

• Bake in the preheated oven for 25–30 minutes, or until the topping is golden and slightly crisp.
• Remove from the oven and let it cool for a few minutes before serving.

Pro Tip: For extra crispiness, broil for 1–2 minutes at the end, keeping a close eye so it doesn’t burn.

Tips and Tricks for Success

• Don’t overcook the sweet potatoes – They should be tender but not falling apart; this keeps the texture smooth and creamy.
• Drain thoroughly – Extra water in the potatoes can make the casserole runny, so let them sit in the pot for a minute after draining.
• Room temperature ingredients – Butter, eggs, and milk blend more easily with the sweet potatoes when they’re not cold from the fridge.
• Even topping distribution – Spread it evenly for consistent crunch across the casserole.
• Make ahead for convenience – You can assemble the casserole the night before, cover it, and refrigerate. Bake straight from the fridge, adding a few extra minutes to the baking time.

Ingredient Substitutions and Variations

• Butter alternatives – Swap unsalted butter with coconut oil or vegan butter for a dairy-free version.
• Milk swaps – Almond, oat, or soy milk work well if you prefer a non-dairy option.
• Topping variations – Add shredded coconut or swap pecans for walnuts or almonds for a different crunch.
• Sweetener swaps – Honey, maple syrup, or coconut sugar can replace granulated or brown sugar for a natural sweetness.
• Flavor twists – Stir in a teaspoon of cinnamon, nutmeg, or pumpkin pie spice for a warm, cozy flavor.

Serving Suggestions

• I love serving this Southern sweet potato casserole alongside roasted turkey and gravy—it’s the ultimate Thanksgiving sweet potato casserole combo!
• Try it as a sweet potato breakfast casserole with a dollop of Greek yogurt and a drizzle of maple syrup—it feels indulgent but still comforting.
• Pair it with glazed ham and a simple green salad for a quick weeknight dinner that feels special.
• It’s also fantastic on a holiday brunch table with scrambled eggs and crisp bacon—everyone reaches for seconds!
• For a cozy treat, enjoy a small portion warm with a sprinkle of cinnamon or nutmeg on top—it’s like a hug in a dish.

Storage and Reheating Instructions

• Refrigerate leftovers – Store in an airtight container for up to 4–5 days.
• Freeze for later – Wrap tightly in foil or plastic wrap and freeze for up to 2 months.
• Reheat in the oven – Bake at 350°F (175°C) for 15–20 minutes until warmed through and the topping is crisp again.
• Microwave for a quick fix – Heat individual portions for 1–2 minutes, stirring halfway, though the topping won’t stay as crunchy.
• Re-crisp topping – If reheating from frozen, remove foil for the last 5 minutes of baking to restore the crunchy topping.

Frequently Asked Questions

Can I make this casserole ahead of time?

Absolutely! This make-ahead sweet potato casserole is perfect for busy holidays. Assemble it the night before, cover it, and refrigerate. Bake straight from the fridge, adding a few extra minutes if needed.

Can I use canned sweet potatoes?

Yes, you can! Just make sure they’re well-drained and mashed smoothly. Fresh sweet potatoes tend to have a brighter, fresher flavor, but canned works in a pinch.

Can I freeze the casserole?

Definitely. Wrap it tightly in foil or plastic wrap and freeze for up to 2 months. Reheat in the oven until warmed through, and optionally broil for 1–2 minutes to crisp the topping.

How do I get a crunchy topping?

Evenly distribute the topping over the sweet potatoes and pat it lightly. Baking at 350°F usually gives a golden, crisp texture. For extra crunch, broil for a minute or two at the end—just watch carefully!

Can I make this dairy-free or vegan?

Yes! Swap butter for vegan butter or coconut oil, and use almond, oat, or soy milk instead of regular milk. It will still be creamy and delicious.

How long does it last after baking?

Store leftovers in an airtight container in the fridge for 4–5 days. Reheat in the oven for best results to keep the topping crisp.

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Did you try this recipe? Let me know in the comments how it turned out—I’d love to hear your favorite twist or topping idea!