Few dishes capture the spirit of the holidays quite like a classic Southern sweet potato casserole. It’s more than just a side dish; it’s a creamy, spiced hug in a baking dish, crowned with a buttery, crunchy pecan streusel topping. Rich, satisfying, and full of warming spices like cinnamon and nutmeg, this casserole strikes the perfect balance between a savory side and a delicious dessert.
This recipe is designed to be the standout star of your holiday table. We’ll show you how to create a filling that is perfectly smooth and flavorful, not watery or too dense. Best of all, it’s a fantastic make-ahead dish, which means you can assemble it the day before, freeing up precious oven time and minimizing stress when you need it most. Get ready for a side dish that everyone will rave about.
Why You’ll Love This Recipe
- Irresistible Flavor Balance: It perfectly blends the natural sweetness of the potatoes with warming spices and a hint of saltiness from the pecans.
- The Perfect Texture: The filling is incredibly creamy and smooth, offering a delightful contrast to the crunchy, buttery pecan topping.
- Holiday Hero: It’s a traditional and essential side dish for Thanksgiving, Christmas, and any other special family gathering.
- Excellent Make-Ahead Option: You can assemble the entire casserole (without baking) up to a day in advance, making your holiday cooking much easier.
- Crowd-Pleaser: It’s a guaranteed hit with guests of all ages—it truly tastes like the holidays in a single bite.
Ingredients
For the Sweet Potato Filling
- 4 cups (960 g) cooked and mashed sweet potatoes (about 4 large potatoes)
- 1/2 cup (115 g) unsalted butter, melted
- 1/2 cup (120 ml) evaporated milk or whole milk
- 2 large eggs, lightly beaten
- 1/2 cup (110 g) light brown sugar, packed
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
For the Pecan Streusel Topping
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (110 g) light brown sugar, packed
- 1/4 cup (55 g) cold unsalted butter, cut into small cubes
- 1 cup (115 g) chopped pecans
Equipment
- 9×13 inch (23×33 cm) baking dish
- Large pot or large sheet pan for cooking potatoes
- Potato masher or hand mixer
- Two large mixing bowls
- Rubber spatula
Step-by-Step Instructions
- Prep the Potatoes: Cook the sweet potatoes until they are very tender. The best way is to bake them whole at 400°F (200°C) for 45–60 minutes, or until soft. Once cooled slightly, scoop the flesh from the skins and measure out 4 cups (960 g). Place the warm potato flesh in a large mixing bowl.
- Make the Filling: Add the melted butter, evaporated milk, brown sugar, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Use a potato masher, whisk, or hand mixer to mix the ingredients until the filling is smooth and creamy.
- Add the Eggs: Once the mixture has cooled slightly (it should be warm, not hot, so the eggs don’t scramble), quickly whisk in the two lightly beaten eggs until just combined. Pour the finished sweet potato filling into the prepared 9×13-inch baking dish and set aside.
- Prepare the Topping: In a separate medium-sized bowl, mix the flour and brown sugar. Cut the cold butter cubes into the flour and sugar mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs (like wet sand). Stir in the chopped pecans.
- Assemble and Bake: Sprinkle the pecan streusel topping evenly over the sweet potato filling. Place the casserole in a preheated oven at 350°F (175°C) and bake for 30–40 minutes. The casserole is done when the edges are set, the center is firm to the touch, and the topping is golden brown and bubbling.
- Rest and Serve: Remove the casserole from the oven and let it rest for 10–15 minutes before serving. This allows the filling to set completely.
Substitutions and Variations
- Potatoes: For convenience, you can use canned sweet potatoes (yams). Make sure to drain them very well and rinse them to remove excess syrup before mashing.
- Dairy-Free/Vegan: You can easily make this dairy-free by substituting the butter with vegan butter sticks and the evaporated milk with full-fat canned coconut milk or a rich plant-based milk.
- Marshmallow Topping: If you prefer the classic marshmallow topping, skip the streusel topping. Instead, bake the filling for 25 minutes. Then, remove the casserole, cover it with a layer of mini marshmallows, and bake for an additional 5–10 minutes, watching carefully until the marshmallows are golden and gooey.
- Nuts: Substitute pecans with chopped walnuts or slivered almonds for a different crunch. For a nut-free version, simply use a mixture of oats, butter, and brown sugar for the streusel.
Pro Tips and Common Mistakes to Avoid
- Bake Your Potatoes: Boiling potatoes adds water, which can make your final casserole watery. Baking the potatoes concentrates their flavor and gives you a drier, more flavorful mash.
- Cool Slightly Before Eggs: The heat from the potatoes can scramble your eggs if the mixture is too hot. Wait until the sweet potato filling is warm, not steaming hot, before whisking in the beaten eggs.
- Use Cold Butter for Topping: When making the streusel topping, the butter must be cold. Cutting cold butter into the flour ensures you get large, separate crumbs that result in a crisp, crunchy topping instead of a hard crust.
- Don’t Overmix the Topping: Mix the topping just until the ingredients are combined and resemble coarse crumbs. Overmixing develops the gluten in the flour, which will make the topping tough.
Storage, Make-Ahead, and Reheating
- Make-Ahead (Unbaked): Assemble the sweet potato filling and the topping completely. Place the filling in the baking dish, cover tightly, and refrigerate for up to 2 days. Store the pecan topping in a separate airtight container at room temperature. Sprinkle the topping on just before baking.
- Storage (Leftovers): Store leftover, cooled casserole in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze the baked casserole. Let it cool completely, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating.
- Reheating: To reheat, cover the casserole loosely with foil (to protect the topping) and bake at 325°F (160°C) for 20–30 minutes, or until heated through.
Serving Suggestions
This sweet potato casserole is the ultimate partner for any holiday centerpiece. It pairs beautifully with roasted turkey, honey-glazed ham, slow-cooked roast beef, or even a simple roasted chicken. The savory notes of the main course are perfectly complemented by the sweetness and spice of the casserole.
Approximate Nutrition
- Yields: 12 servings
- Serving Size: Approximately 1 cup
- Calories: 360 kcal
- Protein: 5 g
- Fat: 18 g
- Carbohydrates: 45 g
Note: These are approximations and can vary based on specific brands of ingredients and whether you choose to use milk or evaporated milk.
FAQs
Q: Can I use canned sweet potatoes (yams)?
A: Yes, you can. Use about three 15-ounce cans, making sure to drain them thoroughly and rinse off any syrup before mashing them. This will save time and still yield a delicious result.
Q: How do I ensure my topping stays crunchy?
A: The secret is using cold butter and not overmixing the streusel. Also, make sure the casserole is baked uncovered for the last part of the cooking time to toast the pecans and breadcrumbs fully.
Q: Can I make this with less sugar?
A: Yes. You can reduce the brown sugar in the filling to 1/4 cup (55 g) without changing the consistency too much. We recommend keeping the sugar in the topping, as it helps create the beautiful caramelization.
Q: What is the difference between this and a dessert?
A: While sweet, this dish is classified as a side dish due to the addition of eggs, which help the filling set like a true casserole. However, many people enjoy it as a dessert—it’s that delicious!
Q: Should I use evaporated milk or regular milk?
A: Evaporated milk is thicker and richer, resulting in a creamier, more decadent casserole filling. Whole milk works fine, but evaporated milk gives the dish that extra touch of holiday richness.
Southern Sweet Potato Casserole
Equipment
- 9×13 inch (23×33 cm) baking dish
- Large pot or sheet pan for cooking potatoes
- Potato masher or hand mixer
- 2 large mixing bowls
- Rubber spatula
Ingredients
- 4 cups (960 g) cooked and mashed sweet potatoes (about 4 large potatoes)
- 1/2 cup (115 g) unsalted butter, melted
- 1/2 cup (120 ml) evaporated milk or whole milk
- 2 large eggs, lightly beaten
- 1/2 cup (110 g) light brown sugar, packed
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (110 g) light brown sugar, packed
- 1/4 cup (55 g) cold unsalted butter, cubed
- 1 cup (115 g) chopped pecans
Instructions
- Cook the sweet potatoes until tender by baking them whole at 400°F (200°C) for 45–60 minutes. Scoop out flesh and mash to measure 4 cups (960 g). Place in a large mixing bowl.
- Add melted butter, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. Mash or mix until smooth and creamy.
- When mixture is warm (not hot), whisk in beaten eggs until combined. Spread into a greased 9×13-inch baking dish.
- In a separate bowl, combine flour and brown sugar. Cut in cold butter until mixture resembles coarse crumbs, then stir in pecans.
- Sprinkle topping over sweet potato filling. Bake at 350°F (175°C) for 30–40 minutes, until set and golden.
- Remove from oven and let rest 10–15 minutes before serving.
