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!
Servings: 10 servings
Calories: 472kcal
Ingredients
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
Instructions
- 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.
Nutrition
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