Sweet potatoes baked into a delicious casserole with a sugary, pecan topping. This Southern Sweet Potato Casserole is the perfect fall and winter side dish!
Up until high school, I was anti-sweet potato casserole. I don’t think I ever tried it, but I didn’t like the looks or sound of it. Orange potatoes with sugar did not sound like an appetizing dish.
One Thanksgiving, as we sat around eating dinner, one of my older brothers started raving about how how delicious the sweet potato casserole tasted. I looked up to my big brothers, and trusted them, so, I decided to give the orange potato casserole a try. Life changing.
And actually, he has even requested second helpings of the casserole for dessert, over cake and cookies.
My daughter has not yet learned the delicious wonders of sweet potatoes. She usually spits them out and yells. My husband will eat them to set an example for my children, but he probably wishes he could join my daughter in spitting them out.
My son though, he’s with me. He LOVES sweet potato casserole. In fact, I made one a week or two ago that he and I polished off in just two days. He gets it.
Southern Sweet Potato Casserole
I have made sweet potato casserole many, many times, many different ways. The recipe I’m sharing with you today is my absolute favorite!
In the past, I have made sweet potato casserole using canned yams. I now recommend against this method. In general, the canned yams are too sweet and the texture is not is not as good as fresh sweet potatoes. Take the time to cook the sweet potatoes, it is worth it.
To cook the potatoes, I simply place mine in a potato bag in the microwave. However, it also works to bake or boil them.
My first married Thanksgiving, I made sweet potato casserole for my in-laws. I’m pretty sure I’m the only one who ate it that year. I thought it was delicious, but there were lots of comments about the sugar content being a little much. (**Editor’s note: the sugar content is still, staggering)
After multiple years of tasting and adjusting I have landed on the following sugar amounts:
- Potatoes: 2/3 cup granulated sugar
- Topping: 2/3 cup brown sugar
My mom always made sweet potato casserole with pecans on top, so that is what I use. Have I used marshmallows? Yes. Do I like it with marshmallows? Yes. But do I find pecans to be a superior, more delicious topping? Absolutely.
My son disagrees with me on the topping. He prefers marshmallows. But this is my blog, so I get to share my favorite topping: sweet pecans.
This Southern Sweet Potato Casserole will be the star side dish for your next family dinner!
Southern Sweet Potato Casserole
- 3.5 pounds sweet potatoes about 4 large potatoes
- 2/3 cup granulated sugar
- 1/2 cup butter, melted unsalted or salted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup milk
- 1 large egg whisked
- 2/3 cup brown sugar light or dark brown work
- 1 cup chopped pecans
- 1/3 cup self rising flour
- 1/4 cup butter, melted unsalted or salted
- Cook potatoes: To use a microwave, wash and dry potatoes, then pierce each potato with a fork a few times. Place one or two potatoes on a plate and microwave on high, flipping halfway through cooking time, until potatoes are soft and easily pierced with a fork, about 5 minutes. If you prefer to bake or boil potatoes, that will also work.
- Preheat oven to 350 degrees.
- Remove skins from potatoes. Place insides of potatoes with the rest of the potato ingredients in a large bowl. Stir until well combined. Spread into a 9×13 or another 3 to 3.5 quart casserole dish.
- In a small bowl, stir together all of the topping ingredients until well mixed.
- Spread topping evenly over potatoes.
- Bake for 40-45 minutes, or until topping is golden brown.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed this Southern Sweet Potato Casserole, check out these other SugarSpicesLife recipes: