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Southern Sweet Potato Casserole in a serving dish with a wooden spoon to dish some out

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 with pecans, sweet potatoes, Thanksgiving side, thanksgiving side dishes
Prep Time 1 hour 20 minutes
Cook Time 35 minutes
Total Time 1 hour 55 minutes
Servings 12 servings
Calories 351.21kcal
Author Kristen King


  • 9 by 9-inch casserole idsh


  • 4-5 sweet potatoes large
  • 1 cup sugar
  • 2 eggs beaten
  • 1 stick butter melted
  • ½ cup evaporated milk
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • ½ tsp salt
  • ¼ tsp nutmeg

Pecan Topping

  • ½ stick butter melted
  • ¾ cup brown sugar
  • cup all purpose flour
  • 1 cup pecans chopped


  • 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.
    beating the sweet potatoes for Southern sweet potato casserole
  • Add sugar, eggs, butter, evaporated milk, vanilla, cinnamon, salt, and nutmeg to the potatoes. Mix until combined.
    Mixing ingredients into sweet potatoes for Southern sweet potato casserole
  • Spread the sweet potato mixture evenly in a 9 by 9-inch baking dish.
    Mashed sweet potatoes spread in a square casserole 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.
    Southern sweet potato casserole in a baking dish with a serving spoon



Recipe tips:
  1. 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.
  2. 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!


Calories: 351.21kcal | Carbohydrates: 43.93g | Protein: 3.58g | Fat: 18.97g | Saturated Fat: 8.51g | Cholesterol: 60.74mg | Sodium: 247.43mg | Potassium: 244.3mg | Fiber: 2.23g | Sugar: 33.28g | Vitamin A: 6570.4IU | Vitamin C: 1.33mg | Calcium: 65.52mg | Iron: 0.88mg