This family-favorite Southern Sweet Potato Casserole recipe features creamy, warm, and fluffy mashed sweet potato filling, and a buttery, crumbly pecan and brown sugar topping. It's perfect for the holiday season!
Wash and bake potatoes at 400°F until fork tender, about 30-45 minutes.
Peel sweet potatoes and place into a large mixing bowl.
Mash potatoes slightly with a masher or fork just to get them started.
Add sugar, butter, milk, eggs, vanilla, and salt to mixing bowl with sweet potatoes, and beat together to combine.
Spread sweet potato mixture into a buttered 9"x13" baking dish. Set aside.
In a separate medium mixing bowl, add brown sugar and flour for topping. Whisk together. Add butter and cut in with a pastry cutter or potato masher. Stir in chopped pecans. Sprinkle evenly on top of sweet potato mixture in baking dish.
Bake casserole at 375°F for about 30 minutes or until cooked through.
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Notes
Make Ahead: Follow this recipe until the last baking step. Don't bake. Cover and keep in the refrigerator overnight or up to 2-3 days. When you're ready to use it, pop it back in the oven at 375°F for about 40 minutes, or until heated through.
Storage: Store leftovers covered in the refrigerator for up to 5 days. Reheat in individual servings in the microwave.
Freezer Directions: Follow the above recipe from start to finish. Allow casserole to cool. Cover and place in the freezer. This dish can be kept in the freezer for up to a month. When you're ready to use it, place it in the oven at 375°F for an additional 30-40, or until heated through.