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, 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.
Or so I thought.
Eleven years ago when my oldest son was just a baby we hosted Thanksgiving for the first time at our house. My Dad and Stepmom came to spend the weekend with us. 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
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.
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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!
- 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
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