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Southern Sweet Potato Casserole Recipe

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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 recipe on white plate

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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 Southern Thanksgiving 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)
  • sugar
  • milk
  • egg
  • butter
  • vanilla extract
  • brown sugar
  • all-purpose flour
  • pecans

Step by step

This really is about as easy of a recipe as can be.

  1. Mash the sweet potatoes up. You can decide how smooth you want them, I like mine a little lumpy.
  2. Add in sugar, milk, eggs, butter, and vanilla.
  3. Pour into a casserole dish.
  4. In another bowl, combine butter, brown sugar, and flour. Mash with a fork until it’s nice and uniformly crumbly. Stir in the pecans.
  5. Top the casserole with the crumbly pecan mixture.
  6. Bake 25 minutes in the oven and you’re all done!
A close up of a bowl of sweet potato casserole


Can I make this recipe 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.

How do I know when my sweet potato casserole is done?

The casserole is done when the topping is golden brown and the center is firm.

Can I freeze this casserole?

Yes again!
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.

How do I store leftovers?

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!

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sweet potato casserole in white baking dish

Unbelievable Sweet Potato Casserole Recipe

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4.2 from 5 reviews

  • Author: Melissa Riker
  • Total Time: 35 minutes
  • Yield: 9 servings 1x


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!


Units Scale
  • 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


  1. Preheat oven to 350 degrees F.
  2. Pour yams in a large bowl and mash until desired smoothness. (I leave some lumps.)
  3. Add granulated sugar, milk, egg, 3 tablespoons of butter, and vanilla. Mix until thoroughly blended.
  4. In a smaller bowl combine brown sugar, flour, 2 tablespoons of butter and mash with a fork until crumbly. Stir in pecans.
  5. 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.
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Category: dessert
  • Method: baking
  • Cuisine: American


  • 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

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  1. Well I’ve made a few recipes of this casserole and this has by far been the greatest! I love sweet things normally but the sweetness in this recipe was not over the top sweet , it was absolutely perfect!!!

  2. What is the secret of melted toppings? Everytime i made this, the toppings taste like it wasn’t done and the sugar is not melted. Please help

    1. Hmmm, are you using softened butter in the crumble? I’ve never had this problem. I use softened butter and really mash it together with a fork with the brown sugar and flour before spreading on top of the sweet potatoes.

  3. I would like to try this recipe, but I would like to make a larger amount, say in a 9×13 dish. Would I just double all ingredients? How much would I increase cook time?

  4. 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

  5. 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….

  6. I love Roasted Cauliflower, but I am looking forward to trying the Cranberry-Orange Spiced Green Beans and Spoonable Corn Bread!

  7. 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!

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