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!
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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!
Ingredients
- 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.
- 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!
FAQs
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.
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.
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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Unbelievable Sweet Potato Casserole Recipe
- Total Time: 35 minutes
- Yield: 9 servings 1x
Description
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.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- 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
This sounds amazing. We’ll be trying this recipe!
What is Thanksgiving and Christmas with out the sweet potatoe–it just coun’t happen here–great giveaway–those baked Chicken fingers look real good
I love sweet potato casserole and that looks delicious. Thanks for the recipe.
The roasted cauliflower looks yummy!
Melissa, I’d much rather have pecans on top of the sweet potato casserole any day rather than marshmallows. I make a sweet potato dish each Thanksgiving, but my mother calls it Sweet Potato pudding. It’s her recipe.
Oh, Melissa, what a delicious looking and sounding recipe from you, as usual!
Thank you for the wonderful giveaway & Happy Thanksgiving! 🙂
This is a must make recipe.. Thanks for sharing
Looks good to me, have to try it out. Thanks
The Baked Chicken Fingers look yummy. I’m going to make these for dinner tonight.
That casserole looks delicious! Thanks so much for joining in on the Thankful for Our Community Hop! I’m following on Twitter and Facebook.
my bunch loves sweet potatoes, so i am going to fix yours one day this week. thanks for posting yours, it looks great. i am getting hungry now.
I love sweet potatoes and a casserole with all that yumminess looks delishhhh! bring it to my house!!!
Recipe looks yummy!!! Thanks for the giveaway!!
I want these!!! I couldn’t enter on my own blog. But waha I’ll enter on yours!!
P.S. yummy sweet potatoes!
Looks DEEEElicious! I have a special place in my heart for sweet potato casserole!
That recipe sounds wonderful! Fingers crossed for the giveaway – great prize pack!
I LOVE this recipe! My mother in law always makes the marshmallow for the kids, but I just don’t think you can beat the pecans!
Thanks for posting your recipe – that looks very, very yummy and I think my family would enjoy that!
Thanks Heather! Please let me know if you try it-it is SO good!!
Melissa, the sweet potato casserole looks yummy, I’ll have to try this recipe out! Do you mash the sweet potatoes? I’m going to try to make the cornbread from Country Crock–wish they would have let me comment without using my facebook!!! Thanks for the recipe and the chance to win!
Thanks so much June, Please let me know how you like it if you try the recipe-I could eat this for dessert, it is SO good!! I do mash the sweet potatos but not all the way, I like mine a little chunky. I’ll edit the post to clarify that!