Classic Southern Sweet Potato Casserole This beloved Southern side dish combines creamy sweet potatoes with a buttery, crunchy pecan topping—perfect for holiday gatherings and special meals.
Ingredients
For the Sweet Potato Filling
Ingredient
Amount
Cooked, mashed sweet potatoes
4 cups
Brown sugar
1 cup
Butter, softened
⅓ cup
Half and half
⅓ cup
Egg
1
Salt
1½ teaspoons
Vanilla extract
2 teaspoons
For the Pecan Topping
Ingredient
Amount
Chopped pecans
1⅓ cups
Brown sugar
1 cup
All-purpose flour
⅓ cup
Butter, melted
½ cup
Directions
Preheat the oven to 375°F (190°C).
Prepare the filling: In a large mixing bowl, blend together the mashed sweet potatoes, brown sugar, softened butter, half and half, egg, vanilla extract, and salt. Stir until the mixture is smooth and uniform.
Transfer to a baking dish: Spoon the sweet potato mixture into a greased 9×13-inch casserole dish, spreading it evenly.
Make the topping: In a separate bowl, mix together the chopped pecans, brown sugar, flour, and melted butter until the mixture forms a crumbly texture.
Add the topping: Evenly sprinkle the pecan mixture over the top of the sweet potato filling.
Bake: Place the casserole in the preheated oven and bake for about 30 minutes, or until the top is golden and the casserole is warmed through.
Cool and serve: Allow to rest for a few minutes before serving warm.
