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Southern Sweet Potato Casserole with Brown Sugar Pecan Topping

Southern sweet potato casserole is baked until its brown sugar pecan topping turns golden and the creamy center reaches 160°F. Boiled, mashed sweet potatoes make a smooth filling beneath a buttery, crunchy pecan layer.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling and resting 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 428
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • 0.5 cup granulated sugar
  • 0.5 cup milk whole
  • 2 eggs large, lightly beaten
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon ground
  • 0.5 tsp salt kosher
Topping
  • 0.33 cup flour all-purpose
  • 0.5 cup brown sugar packed, light
  • 1 cup pecans chopped
  • 0.25 cup butter unsalted, melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the sweet potatoes
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Put the sweet potatoes in a large pot and cover with water; bring to a boil, then simmer for 15 to 20 minutes, until fork-tender.
  4. Drain the sweet potatoes well.
  5. Mash the sweet potatoes in a large bowl and let them cool for 5 minutes.
  6. Whisk the granulated sugar, milk, eggs, vanilla, cinnamon, and salt in a medium bowl.
  7. Stir the mixture into the mashed sweet potatoes until smooth.
Make the topping
  1. Stir the flour, brown sugar, and pecans together in a bowl.
  2. Mix in the melted butter until evenly moistened.
Assemble and bake
  1. Spread the sweet potato mixture evenly in the prepared baking dish.
  2. Sprinkle the pecan topping over it.
  3. Bake for 25 to 30 minutes, until the topping is golden and the center reaches 160°F.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For a smooth filling, mash the sweet potatoes well before mixing in the wet ingredients. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free version, use unsweetened non-dairy milk and plant-based butter.