Southern Sweet Potato Casserole

Creamy whipped sweet potatoes with cinnamon and nutmeg are topped with a crunchy brown sugar pecan topping in this Southern Sweet Potato Casserole.

Course Side Dish

Cuisine American

Keyword southern sweet potato casserole, sweet potato casserole, sweet potato casserole recipe, sweet potato casserole southern

Prep Time 1 20

Cook Time 35

Total Time 1 55

Servings servings

Calories 351.21kcal

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.

Recipe tips:

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!