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My Southern Sweet Potato Casserole is the casserole of your dreams! Creamy whipped sweet potatoes with cinnamon and nutmeg, all topped off with crunchy pecans and sweet brown sugar- what could be better? Sweet potato casserole with pecans is easy, delicious, and perfect for the holidays.
Sweet Potato Casserole with Pecan Topping
To be honest, I wasn’t always the biggest fan of sweet potato casserole. Up until I started making it myself to bring to family gatherings, I had only ever had it with canned sweet potatoes and marshmallow topping (and I am picky about marshmallows!).
But now, you will always catch me scooping out a big portion of sweet potato casserole for myself over the holidays. That’s because I make mine with a pecan topping and simple, fresh ingredients, including fresh baked sweet potatoes!
And trust me, making sweet potato casserole with fresh sweet potatoes is just as easy as cracking open a can. I’ll show you how!
Isabel, I tried it and it was a hit with family and friends! I took it to a church Thanksgiving celebration and they raved about it! It was very delicious and I will be saving this as one of my favorites for Thanksgiving. ❤️Veronica on Pinterest
Sweet Potato Casserole Ingredients
- Large sweet potatoes
- Large eggs
- Butter, melted
- Evaporated milk
- Vanilla extract
Pecan Topping Ingredients
- Brown sugar
- Butter, melted
- Chopped pecans
How to Make Sweet Potato Casserole
- Preheat oven to 350°F. Pierce sweet potatoes several times all over with a fork, then place on a baking sheet lined with aluminum foil. Bake until tender, about 45 to 60 minutes, then remove from the oven and allow to cool.
- Once cool enough to handle, peel and add the sweet potatoes to a large mixing bowl. Whip with an electric hand or stand mixer at medium speed, until fluffy and smooth. You can also use a potato masher or fork instead, for a coarser mash.
- Add sugar, eggs, butter, evaporated milk, vanilla, cinnamon, salt, and nutmeg to the potatoes in the bowl. Mix until combined.
- Add the mixture to a square, 9 by 9-inch casserole dish. Spread the potatoes out into an even layer.
- Add butter, brown sugar, flour, and chopped pecans to a separate bowl, and mix well. Then, spread this mixture evenly on top of the potatoes. Bake for 30-35 minutes until the top browns and the casserole is heated through.
Boiling Sweet Potatoes
If you prefer to boil sweet potatoes for sweet potato casserole, follow these steps:
- Peel sweet potatoes and cut into even cubes no larger than 2 inches.
- Add the sweet potatoes to a large pot and cover with water. The water should just cover the potatoes.
- Bring to a boil. Boil for 20 to 25 minutes or until tender – you should be able to pierce them easily with a fork.
- Drain well, then mash as instructed.
Sweet Potato Casserole Recipes FAQ
Boiled sweet potatoes and baked sweet potatoes both work when making sweet potato casserole, and have no impact on the baking time. So, which method you use is up to your preference. Baked potatoes have a slightly different, more roasted flavor than boiled.
You can make sweet potato casserole ahead of time by cooking the sweet potatoes and whipping them up to 2 days before. Store in the casserole dish you intend to bake them in, tightly covered in the refrigerator. You can also prepare the topping ahead of time and store separately from the casserole in the refrigerator. When ready to bake, assemble and bake according to instructions as usual.
To freeze sweet potato casserole before baking, prepare the potatoes as instructed, but make the topping on the day you plan to bake it. Thaw the casserole in the refrigerator overnight, assemble with the topping when ready, and bake as instructed.
It was delicious 😋 It went so fast I never got a photo! Thanks!Lala on Pinterest
Easy Sweet Potato Casserole Recipe Tips
- Make sure to let your mashed sweet potatoes cool down before you beat in the eggs so the eggs do not cook.
- You can also boil your sweet potatoes in a large pot, if you prefer. I love the flavor of baking sweet potatoes as the roasting gives them a deeper flavor.
- My casserole will last up to 5 days in the refrigerator in an air-tight container.
- You could even enjoy this dish as a dessert (it is similar to a sweet potato pie recipe, after all!). Serve with a scoop of vanilla ice cream and a drizzle of maple syrup.
What to Serve with Sweet Potato Casserole
I love serving this easy make-ahead casserole for the holidays! It pairs perfectly with ham and turkey recipes:
- Honey Glazed Ham
- Smoked Ham
- Thanksgiving Turkey Recipe
- Instant Pot Turkey Breast
- Boneless Turkey Roast
Try some of my other sweet potato recipes next!
Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
Southern Sweet Potato Casserole
- 9 by 9-inch casserole idsh
See our Cooking Conversions Chart for help converting measurements!
- Preheat oven to 350°F. Pierce sweet potatoes several times all over with a fork, and place on a baking sheet. Bake until tender, about 60 minutes.Once cool enough to handle, peel and add to a large mixing bowl. Whip potatoes with an electric mixer until fluffy and smooth. You need about 4 cups of whipped sweet potatoes.For coarser potatoes, or if you don't have an electric mixer, you can also use a potato masher or a fork.
- Add sugar, eggs, butter, evaporated milk, vanilla, cinnamon, salt, and nutmeg to the potatoes. Mix until combined.
- Spread the sweet potato mixture evenly in a 9 by 9-inch baking dish.
- Add butter, brown sugar, flour, and chopped pecans to a bowl, and mix well. Spread evenly on top of the potatoes. Bake for 30-35 minutes until heated through.
- Make it ahead of time: Turn this into a make ahead sweet potato casserole by cooking your sweet potatoes and whipping them up ahead of time. Store them, tightly covered, in a casserole dish in the refrigerator, for up to a couple of days ahead of time. You can make the topping ahead of time by simply preparing it and storing it to spread on before baking.
- Freeze it: Prepare the potatoes as instructed but make the topping on the day you plan to bake it. Thaw the casserole in the refrigerator overnight, and you are good to go!
Photography by Kristen King