This Southern sweet potato casserole is rich, creamy, and perfectly sweetened. I love making it for holidays or anytime I want a comforting side dish that brings everyone back for seconds.
Why You’ll Love This Recipe
I love how this casserole transforms simple sweet potatoes into something truly special. The texture is smooth and silky, while the brown sugar and cream make it feel indulgent without being overwhelming. The topping adds just the right crunch and sweetness, making it feel like a side and dessert in one.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Sweet Potato Base:
5 pounds sweet potatoes, peeled and cut into 1″ pieces
4 tablespoons unsalted butter, melted
1 cup packed light brown sugar
½ cup heavy cream
1 tablespoon pure vanilla extract
1 teaspoon kosher salt
2 large eggs, beaten
Topping (Streusel):
1 cup packed light brown sugar
1 cup chopped pecans
½ cup all-purpose flour
4 tablespoons unsalted butter, room temperature
½ teaspoon kosher salt
Directions
Preheat the oven to 350°F and grease a 9×13-inch casserole dish.
Boil the sweet potatoes in a large pot until they’re fork-tender, then drain well.
Mash the sweet potatoes until mostly smooth. I sometimes use a hand mixer if I want a really creamy texture.
Stir in the melted butter, brown sugar, heavy cream, vanilla, salt, and eggs until fully combined.
Spread the sweet potato mixture evenly in the prepared baking dish.
In a separate bowl, mix together the brown sugar, chopped pecans, flour, butter, and salt until crumbly.
Sprinkle the topping over the sweet potato layer.
Bake for 30–35 minutes, until the topping is golden and crisp.
Let it rest a few minutes before serving.
Servings and timing
Servings: 12
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
variations
No-nut option: I leave out the pecans if I’m serving anyone with allergies or just want a smoother topping.
Marshmallow twist: I sometimes add mini marshmallows during the last 10 minutes of baking for a gooier, sweeter finish.
Spiced up: I like adding cinnamon or a touch of nutmeg to the sweet potato base for a warm, spiced flavor.
Different nuts: Chopped walnuts or almonds also work well in the topping if I don’t have pecans.
Dairy-free version: I swap the butter for vegan butter and use coconut cream instead of heavy cream.
storage/reheating
Refrigerator: I store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: I wrap it tightly and freeze it for up to 2–3 months. Thaw overnight in the fridge before reheating.
Reheating:
In the oven: I reheat it at 350°F, covered with foil until warmed through, then uncover to crisp the topping.
In the microwave: Works fine for individual portions, though the topping softens a bit.
In the air fryer: For smaller portions, it brings back the crunch better than the microwave.
FAQs
What type of sweet potatoes should I use?
I always go for orange-fleshed sweet potatoes—they’re naturally sweet, mash beautifully, and give that classic southern flavor.
Can I make this recipe ahead of time?
Yes, and I often do. I prep the sweet potato mixture a day in advance and store it in the fridge. On the day of serving, I add the topping and bake.
Is it possible to make this without eggs?
Yes, though the eggs help with the texture. If I skip them, I just know the casserole will be a bit softer and may need a shorter bake time.
How do I keep the topping crunchy?
To keep the topping crisp, I always reheat it uncovered, especially in the oven or air fryer. Covering it traps moisture and softens the topping.
Can I use canned sweet potatoes instead of fresh?
I can, but I make sure to drain and rinse them well. They’re a bit softer and sweeter, but they work in a pinch.
Conclusion
This Southern sweet potato casserole is one of those dishes I can count on to impress. It’s rich, flavorful, and has just the right balance of creamy and crunchy. Whether it’s a holiday dinner or a comfort-food craving, I know it’ll always hit the spot.
This Southern sweet potato casserole is a rich and creamy comfort dish topped with a crunchy pecan streusel. It’s a holiday favorite that doubles as a side and dessert, perfect for gatherings or cozy dinners.
Total Time:55 minutes
Yield:12 servings
Ingredients
Sweet Potato Base:
5 pounds sweet potatoes, peeled and cut into 1” pieces
4 tablespoons unsalted butter, melted
1 cup packed light brown sugar
½ cup heavy cream
1 tablespoon pure vanilla extract
1 teaspoon kosher salt
2 large eggs, beaten
Topping (Streusel):
1 cup packed light brown sugar
1 cup chopped pecans
½ cup all-purpose flour
4 tablespoons unsalted butter, room temperature
½ teaspoon kosher salt
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
Boil sweet potatoes in a large pot until fork-tender; drain well.
Mash sweet potatoes until mostly smooth (use a hand mixer for extra creaminess).
Mix in melted butter, brown sugar, heavy cream, vanilla, salt, and eggs until well combined.
Spread the sweet potato mixture evenly in the prepared baking dish.
In a bowl, combine brown sugar, pecans, flour, butter, and salt until crumbly.
Sprinkle streusel topping evenly over the sweet potatoes.
Bake for 30–35 minutes until topping is golden and crisp.
Let rest a few minutes before serving.
Notes
Leave out pecans for a nut-free version.
Add mini marshmallows during the last 10 minutes of baking for extra sweetness.
Spice it up with cinnamon or nutmeg in the base.
Use walnuts or almonds instead of pecans if desired.
Swap butter with vegan butter and cream with coconut cream for a dairy-free version.
