Southern Sweet Potato Casserole Recipe with Crispy Pecan Topping

This Southern Sweet Potato Casserole Recipe transforms humble ingredients into an unforgettable dish, featuring creamy mashed sweet potatoes topped with a crunchy pecan streusel.

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Prep Time 15

Cook Time 40

Cooling Time 20

Total Time 1 15

Servings: 8 servings

Course: Desserts

Cuisine: Southern

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 cups Canned Sweet Potatoes Can substitute with fresh sweet potatoes
1/2 cup Butter Substitute with plant-based margarine for a vegan version
1/2 cup Milk Any dairy or non-dairy milk substitute
3/4 cup Sugar Consider brown sugar for a deeper flavor
1 teaspoon Vanilla Extract Opt for pure vanilla for best results
2 large Eggs Flax eggs can serve as vegan substitute

For the Topping

1/2 cup Brown Sugar Can substitute with granulated sugar
1/3 cup Flour Gluten-free flour can be used
1 cup Pecans Walnuts can be substituted

Equipment

Mixing bowl
Baking dish
spatula
potato masher

Method

Preparation Steps

Preheat your oven to 350°F (175°C).
Drain the canned sweet potatoes and mash them until smooth.
Mix in melted butter, milk, sugar, vanilla extract, and beaten eggs.
Spread the sweet potato mixture evenly into a greased 2-quart baking dish.
In a bowl, melt butter and mix with brown sugar, flour, and chopped pecans.
Evenly sprinkle the pecan topping over the sweet potato mixture.
Bake uncovered for 30-40 minutes until golden brown.
Cool for about 15-20 minutes before serving.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 41gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 300mgPotassium: 320mgFiber: 2gSugar: 22gVitamin A: 12000IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

This casserole can be made ahead, stored in the fridge, or frozen for longer storage.

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