Southern Sweet Potato Casserole
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!
Prep Time15 mins
Cook Time40 mins
Course: Side Dish
Cuisine: Southern
Keyword: Southern Sweet Potato Casserole
Servings: 10 servings
Calories: 472kcal
Potatoes
- 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
Topping
- 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 9x13 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.
Sodium: 225mg | Calcium: 90mg | Vitamin C: 4mg | Vitamin A: 22998IU | Sugar: 35g | Fiber: 6g | Potassium: 626mg | Cholesterol: 54mg | Calories: 472kcal | Saturated Fat: 10g | Fat: 23g | Protein: 5g | Carbohydrates: 65g | Iron: 1mg