Southern Sweet Potato Casserole
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.
Equipment
- Large mixing bowl
- Potato masher or hand mixer
- Measuring cups and spoons
- Mixing spoon or spatula
- Small bowl
Ingredients
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!
Instructions
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.
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.
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.
Assemble the Casserole
- Preheat your oven to 350°F (175°C).
- Spread the mashed sweet potato mixture evenly in a 9x13-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.
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.
Notes
Nutritional Value (per serving)
- Calories: ~315
- Carbohydrates: ~47g
- Protein: ~3g
- Fat: ~13g
- Saturated Fat: ~6g
- Cholesterol: ~55mg
- Fiber: ~3g
- Sugar: ~28g
- Sodium: ~180mg