Southern Sweet Potato Casserole Recipe

I call this my Best Sweet Potato Casserole, a simple holiday recipe from The Country Cook that everyone keeps asking me to bring.

I never expected a Southern Sweet Potato Casserole to make people ask for the recipe twice, but here we are. I mash sweet potatoes until almost smooth, then top the casserole with crunchy chopped pecans that catch the oven’s heat and get nutty brown edges.

It’s familiar but somehow surprising in the best way, like Natasha’s Kitchen Sweet Potato Casserole with a tiny rebellious twist. No fancy tricks, just one bold texture and a sweet note that keeps you sneaking bites.

You might want to hide the dish, I won’t blame you. Try it once and you’ll see.

Ingredients

• Sweet potatoes give fiber vitamin A and natural sweetness that balances buttery nutty flavors.
• Butter adds richness and fat making the casserole creamy and luxuriously smooth.
• Brown sugar gives molasses notes and sweetness boosting carbs and deep flavor.
• Pecans add crunch healthy fats and a toasty slightly bitter counterpoint to sweet.
• Eggs and milk bind the mash add protein and help set a silky texture.
• Cinnamon and vanilla lift the aroma adding warm spice and cozy rounded sweetness.
• Mini marshmallows melt into clouds of sugary contrast extra sweet mostly empty carbs.

Ingredient Quantities

• 3 pounds sweet potatoes peeled and cubed (about 4 large)
• 1/2 cup unsalted butter melted
• 1/2 cup milk
• 2 large eggs beaten
• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup packed light brown sugar for the topping
• 1/2 cup all purpose flour
• 1 cup chopped pecans
• 1/3 cup unsalted butter melted for the topping
• Optional 2 cups mini marshmallows

How to Make this

1. Preheat oven to 350°F and grease a 9×13 inch baking dish, then peel and cube 3 pounds sweet potatoes into roughly equal pieces.

2. Put the sweet potatoes in a large pot, cover with cold water, bring to a boil and simmer until fork tender about 15 to 20 minutes; drain very well and return to the hot pot so excess steam dries off for a minute.

3. Mash the potatoes until smooth with a potato masher or hand mixer, then stir in 1/2 cup melted unsalted butter, 1/2 cup milk, 2 beaten eggs, 1/2 cup packed light brown sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt; mix just until combined, dont overbeat or it gets gluey.

4. Taste quickly and adjust sweetness or cinnamon if needed, then spoon the sweet potato mixture into the prepared dish and smooth the top.

5. Make the streusel topping by mixing 1 cup packed light brown sugar, 1/2 cup all purpose flour and 1 cup chopped pecans in a bowl, then stir in 1/3 cup melted unsalted butter until the mixture clumps into coarse crumbs; warm butter helps it bind better.

6. Sprinkle the pecan crumb topping evenly over the sweet potatoes, pressing down lightly in a few spots so it stays put while baking.

7. Bake uncovered at 350°F for 25 to 30 minutes, until the filling is set and the topping is golden and crunchy.

8. If you want marshmallows, sprinkle 2 cups mini marshmallows over the casserole after the 25 to 30 minutes and return to the oven for another 3 to 5 minutes until they puff and lightly brown, or broil 30 to 90 seconds while watching closely so they dont burn.

9. Let the casserole rest 10 minutes before serving so it firms up a bit, and store leftovers covered in the fridge for up to 4 days; a quick tip, to boost pecan flavor toast them for 5 minutes at 350°F before chopping.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Large pot with lid (to boil the sweet potatoes)
3. Colander for draining
4. Potato masher or hand mixer
5. Mixing bowls (one for the mash, one for the streusel)
6. Measuring cups and spoons
7. Chef knife and cutting board
8. Wooden spoon or rubber spatula for stirring and smoothing
9. Baking sheet for toasting pecans or broiling marshmallows
10. Oven mitts or tongs for handling hot pans

FAQ

Southern Sweet Potato Casserole Recipe Substitutions and Variations

• Sweet potatoes: Use two 15-oz cans of mashed sweet potato (drain any extra liquid) if you want a shortcut, or roast and mash about 3 lbs of butternut squash or pumpkin for a similar texture and flavor swap.
• Unsalted butter (in the mash): Swap 1:1 with melted coconut oil for a dairy-free version, or use melted unsalted margarine if you want the closest buttery texture.
• Milk: Replace the 1/2 cup with 1/2 cup unsweetened almond or oat milk to make it dairy-free, or use 1/2 cup evaporated milk for a richer, creamier custard.
• Chopped pecans (topping): Substitute 1 cup chopped walnuts for a similar crunch and flavor, or make a nut-free crumble using 1 cup toasted rolled oats plus 2 tbsp brown sugar and 2 tbsp melted butter.

Pro Tips

1) Dry the potatoes well after draining. Put them back in the hot pot for a minute or two and shake or stir so excess steam evaporates. If you skip that the filling can be watery and the topping wont sit right.

2) For super smooth texture use a ricer or food mill. If you only have a hand mixer, mix very briefly and stop as soon as it looks combined, dont over beat or it turns gluey. Or leave a few little lumps if you like a more rustic bite.

3) Toast the pecans first for way more flavor, then let them cool before chopping. If you brown the butter for the topping you get a deep nutty note, but cool it a bit so the crumbs still clump instead of melting into paste.

4) Add marshmallows only at the very end and watch them like a hawk under the broiler, they go from perfect to burned in seconds. Another trick is to bake the casserole fully, then switch racks to the top and quickly brown the marshmallows so the topping stays crisp.