I’m sharing what I call the Best Sweet Potato Casserole, an easy recipe from The Country Cook that’s simple to make and a holiday staple people always ask me about.

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I make Southern Sweet Potato Casserole every holiday, usually because it’s easy and folks expect something special. This version hides a crunchy topping that fools you into thinking its one of those Paula Deen’s Sweet Potato Casserole clones, but then a little twist shows up.

I use sweet potatoes peeled, cooked and mashed and scatter chopped pecans for topping so you get those nutty crunch bites. I’ve even compared it to a Sweet Potato Casserole With Pecans Evaporated Milk riff I found online and it still surprised me.

If you like bold sweet with a little snap, you’ll wanna try this.

Ingredients

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Sweet potatoes – rich in vitamin A and fiber, they’re naturally sweet and high in carbs
Butter adds richness and mouthfeel, mostly fat so not super healthy, but tasty
Brown sugar gives caramel notes and lots of sweetness, adds simple carbs and calories
Pecans bring crunch and toasty flavor, got good fats and some protein and fiber
Eggs help bind and add protein, they make the mash a bit silkier
Milk loosens mixture, adds calcium and a touch of protein, it’s mild and creamy
Flour in topping thickens and helps crumbs hold together, adds extra carbs and bulk

Ingredient Quantities

3 to 4 pounds sweet potatoes peeled, cooked and mashed (about 4 cups)

1/2 cup (1 stick) unsalted butter, softened

1/2 cup milk

2 large eggs, lightly beaten

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup packed light brown sugar for topping

1/3 cup all purpose flour for topping

1/3 cup unsalted butter, melted for topping

1 cup chopped pecans for topping

butter or nonstick spray for greasing the baking dish

How to Make this

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1. Preheat oven to 350°F and grease a 9 by 13 inch baking dish with butter or nonstick spray.

2. Peel and cook 3 to 4 pounds sweet potatoes until very tender, either boil cubed potatoes about 15 to 20 minutes or roast whole for 45 to 60 minutes for extra sweetness; drain or cool, then mash until you have about 4 cups. Tip: a potato ricer or hand mixer makes them super smooth.

3. In a large bowl combine the mashed sweet potatoes with 1/2 cup softened unsalted butter, 1/2 cup milk (slightly warmed helps it combine), 2 lightly beaten eggs, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon salt. Mix until smooth but dont overbeat or it can get gluey.

4. Taste and adjust a little if needed then spread the sweet potato mixture evenly into the prepared baking dish.

5. Make the pecan topping by stirring together 1/2 cup packed light brown sugar, 1/3 cup all purpose flour, 1/3 cup melted unsalted butter and 1 cup chopped pecans until crumbly. Tip: toast the pecans a few minutes in a dry pan first for better flavor.

6. Sprinkle the pecan topping evenly over the sweet potato layer, pressing lightly so it sticks in places.

7. Bake 25 to 30 minutes, until the topping is golden and the filling is set; if the topping is browning too fast loosely tent with foil and finish baking.

8. Let the casserole rest about 10 minutes before serving so it firms up a bit. Leftovers keep covered in the fridge.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9×13 inch baking dish, greased with butter or nonstick spray
3. Large pot or rimmed baking sheet for boiling or roasting the sweet potatoes
4. Vegetable peeler, paring knife and cutting board
5. Potato masher, ricer or hand mixer (any will work, choose what you got)
6. Large mixing bowl and rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Small skillet to toast pecans and aluminum foil to tent if needed

FAQ

Can I make this ahead of time? Yes. You can mix the sweet potato base and keep it covered in the fridge for up to 1 day, keep the streusel topping in a separate container, then bake straight from cold but add 10 to 15 minutes to the bake time. Or bake the whole dish a day ahead, refrigerate, and gently reheat covered at 325 F until warmed through, then uncover to crisp the topping.

What is the best way to cook the sweet potatoes? Baking gives the best flavor, poke them and roast at 400 F for 45 to 60 minutes until soft. You can also boil chunks 15 to 20 minutes until tender or microwave whole potatoes 8 to 12 minutes depending on size. If you boil, drain well and let them steam off a minute so the mash is not watery.

Can I use canned sweet potatoes or yams? Yes you can, but watch the texture and sweetness. Use plain packed sweet potatoes not syrup packed, taste and cut back on added sugar if they are already sweet, and mash to make sure they are smooth before mixing with the other ingredients.

How do I keep the topping crunchy and not soggy? Toast the pecans lightly before mixing them with the brown sugar and flour, and don't overpour the melted butter, you want crumbly, not greasy. If you bake then store leftovers, toast fresh pecans to add back on top to regain crunch.

Can I make this dairy free or egg free? Yes. Swap butter for a plant based spread and use almond or oat milk, for eggs use two flax eggs (2 tbsp ground flax mixed with 6 tbsp water, let sit 5 minutes) though texture will be a touch denser. It will still taste great just a little different.

Will this freeze well? Yes. Freeze unbaked assembled casserole up to 2 months, wrapped tightly, then thaw overnight in the fridge and bake a little longer. You can also freeze baked portions, but add fresh toasted pecans after reheating for best texture.

Southern Sweet Potato Casserole Recipe Substitutions and Variations

Unsalted butter (1/2 cup plus 1/3 cup for topping): swap with salted butter, use same amount but cut the added salt by about 1/4 tsp, or use solid coconut oil 1 to 1 (will firm up more and give a hint of coconut), or a vegan buttery spread 1 to 1 if you want dairy free.
Milk (1/2 cup): use half and half or evaporated milk 1 to 1 for a richer custard, or unsweetened almond or oat milk 1 to 1 for dairy free (may make the mixture a tad thinner), or plain Greek yogurt thinned with water about 1/3 cup yogurt plus 2 tbsp water.
Eggs (2 large): replace with 2 flax eggs, mix 2 tbsp ground flaxseed with 6 tbsp water, let sit 5 minutes, or use 1/2 cup unsweetened applesauce (adds moisture and a bit more sweetness), or a commercial egg replacer measured for 2 eggs per package directions.
Pecans (1 cup chopped): substitute with walnuts or chopped almonds equal volume, or for a nut free crunch use 1 cup old fashioned oats mixed with 1/3 cup brown sugar and 1/3 cup melted butter as a streusel, or try 1 cup toasted shredded coconut for a different flavor.

Pro Tips

– Roast the potatoes whole instead of boiling when you can, it gives way more caramelized flavor and less watery mash. poke the skins a few times so they dont explode, roast on a rimmed sheet, let them cool a bit, then scoop out the flesh. If you want super smooth use a ricer, but if you use a hand mixer dont overbeat or the filling gets gluey.

– Get your dairy and eggs near room temp first, and warm the milk slightly before mixing so it blends silky with the butter and potatoes. cold eggs or milk can make the mix separate or lumpy, so bring things out 30 minutes ahead.

– Toast the pecans in a dry pan for a few minutes until fragrant, then chop roughly. dont pulverize them, you want texture. save a handful of bigger pieces for the top so the casserole looks and feels nicer when you serve it.

– You can totally make this ahead. Mix and bake the day before, or assemble raw and refrigerate overnight then bake next day (add 5 to 10 extra minutes if cold from the fridge). To reheat, warm in a 325 to 350 degree oven until heated through, tent with foil if the topping is browning too fast, and the edges wont dry out.