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.
Servings 12 servings
- 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
- ½ stick butter melted
- ¾ cup brown sugar
- ⅓ 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.
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!
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