Unbelievably easy sweet potato casserole with a crumbly buttery brown sugar and pecan topping. This Southern Sweet Potato Casserole is one Thanksgiving or holiday dessert recipe you won't want to miss!
When I was a little girl Thanksgiving was one of my favorite days-right up there with Christmas. It was a magical day full of all of my favorite foods-stuffing, turkey, mashed potatoes, green bean casserole, candied yams, and of course, classic Southern sweet potato casserole recipe.
Today I'm going to let you in on the recipe that rocked my Thanksgiving world!
- canned yams (I recommend Bruce's)
- vanilla extract
- brown sugar
- all-purpose flour
Step by step
This really is about as easy of a recipe as can be.
- Mash the sweet potatoes up. You can decide how smooth you want them, I like mine a little lumpy.
- Add in sugar, milk, eggs, butter, and vanilla.
- Pour into a casserole dish.
- In another bowl, combine butter, brown sugar, and flour. Mash with a fork until it's nice and uniformly crumbly. Stir in the pecans.
- Top the casserole with the crumbly pecan mixture.
- Bake 25 minutes in the oven and you're all done!
Yes! You can make this easily ahead of time. Spread the sweet potato mixture into a casserole dish. Cover tightly and store in the refrigerator for up to 3 days.
Make up the topping and store separately in the refrigerator. When you are ready to bake, sprinkle the streusel on top of casserole and bake as directed.
The casserole is done when the topping is golden brown and the center is firm.
If you want to freeze it before baking, you'll need to prep the casserole and topping separately. Prepare sweet potato mixture and spread into casserole dish. Cover with 2 layers of plastic wrap and store in the freezer up to 3 months.
When you are ready to bake the sweet potato casserole, remove from the freezer and allow to thaw overnight in the refrigerator. Make the pecan streusel topping mixture and place on top of casserole and bake as directed.
Store covered in the refrigerator up to 4 days.
If you’ve tried this recipe please comment and rate it below, I love hearing from you!Print
Unbelievable sweet potato casserole with a crumbly buttery brown sugar and pecan topping. This is one Thanksgiving or holiday dessert recipe you won't want to miss!
- 40 oz can yams (I use Bruce's brand), drained
- ½ cup granulated sugar
- ½ cup milk
- 1 egg
- 3 tablespoons butter, softened
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- 2 tablespoons butter, softened
- ½ cup chopped pecans
- Preheat oven to 350 degrees F.
- Pour yams in a large bowl and mash until desired smoothness. (I leave some lumps.)
- Add granulated sugar, milk, egg, 3 tablespoons of butter, and vanilla. Mix until thoroughly blended.
- In a smaller bowl combine brown sugar, flour, 2 tablespoons of butter and mash with a fork until crumbly. Stir in pecans.
- Pour yam mixture into an 8 by 8-inch baking dish. Top with brown sugar mixture. Bake for 25-35 minutes or until top is golden brown and bubbling.
- Serving Size:
- Calories: 279
- Sugar: 25.7 g
- Sodium: 116.3 mg
- Fat: 8 g
- Carbohydrates: 49.6 g
- Protein: 3.5 g
- Cholesterol: 20.9 mg
Keywords: sweet potato casserole