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!
Sweet Potato Casserole
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, and of course, her classic Southern sweet potato casserole recipe.
My grandma made it just the way I liked it-marshmallows toasted golden on top. It was perfection. (Candied Yams we also called it)
Or so I thought.
Southern Sweet Potato Casserole with Crumble Topping
Eleven years ago when my oldest son was just a baby we hosted Thanksgiving for the first time at our house. My Stepmom Danette made a different sweet potato casserole that year and it was unbelievable. Seriously. It put that marshmallow version to shame (sorry Grandma!)
Today I’m going to let you in on the recipe that rocked my Thanksgiving world!
How to Make Sweet Potato Casserole (with VIDEO)
This really is about as easy of a recipe as can be. You mash the sweet potatoes up, stir in a few ingredients that are probably already in your pantry, then top with a crumbly pecan mixture. Then, just 25 minutes in the oven and you’re all done!
Can I make Sweet Potato Casserole Ahead of Time?
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.
Can I Freeze Sweet Potato Casserole?
Yes again! Just like when making ahead, you’ll need to prep the casserole and topping separately. Prepare sweet potato mixture and spread into casserole dish. Cover 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.
More Thanksgiving recipes for you:
- Roast Turkey
- Best Turkey Gravy
- Sausage Cheddar Ball Appetizer
- Sweet Potato Casserole
- Slow Cooker Sweet Potatoes with Bacon
- Cheddar Chive Mashed Potatoes
- Traditional Corn Pudding
- Pumpkin Cheesecake Pie
- 10 Thanksgiving Hacks to Save Time and Sanity!
- Setting a Frugal (but Beautiful) Thanksgiving Tablescape
If you’ve tried this recipe please comment and rate it below, I love hearing from you!
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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!
Ingredients
- 40 oz can yams (I use Bruce’s brand), drained
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 egg
- 3 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 2 tablespoons butter, softened
- 1/2 cup chopped pecans
Instructions
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.
Keywords: sweet potato casserole
Melissa
perfection! Thanks for another great recipe!
★★★★★
Whitney
Hi, hope it’s ok to comment on an older recipe. This looks awesome but I have an aversion to canned sweet potatoes. Have you ever made it with fresh sweet potatoes? Do you think I could just steam and mash 40 oz of regular sweet potatoes? Thanks
Melissa
Yes absolutely, steaming fresh potatoes works perfectly in this, I do it all the time! ~Melissa
1955nurse
I think I was supposed to put this in the RC, but here goes: I love the idea of the “Spoonable Cornbread” = my Husband always loves Corn cassarole, but no one else does! We will try this out this year, & see how it goes…. Thanks Country Crock website!!!(And we’re trying that Sweet Potatoe one above, too – yum!!!) Thanks for the chance….
Tawnya S
I love Roasted Cauliflower, but I am looking forward to trying the Cranberry-Orange Spiced Green Beans and Spoonable Corn Bread!
Nicole B
This looks like the recipe my mil makes! And I agree, much better than the marshmallow version! And on the Country Crock site – I’m going to try the grilled cheese thing for my kids school lunches!