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Classic Southern Sweet Potato Casserole with Crunchy Pecan Praline Topping

A close-up of a rich slice of southern sweet potato casserole topped with a brown sugar pecan crumble.
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Make the best sweet potato casserole for your holiday table. This recipe delivers a creamy, velvety sweet potato base contrasted by a rich, buttery pecan praline topping, offering a traditional Southern comfort food side dish.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cut into chunks
  • 1/2 cup (1 stick) unsalted butter, melted, plus more for greasing
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened (for topping)
  • 1 cup packed light brown sugar (for topping)
  • 1/3 cup all-purpose flour (for topping)
  • 1 cup chopped pecans (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the sweet potato chunks in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes. Drain the potatoes well.
  3. Transfer the cooked sweet potatoes to a large bowl. Add the 1/2 cup melted butter, granulated sugar, 1/2 cup brown sugar, eggs, milk, vanilla extract, salt, and nutmeg.
  4. Use an electric mixer or a potato masher to beat the mixture until it is smooth and creamy. Taste the mixture and adjust seasoning if needed.
  5. Pour the sweet potato mixture evenly into the prepared baking dish.
  6. Prepare the pecan praline topping: In a separate medium bowl, combine the 1/2 cup softened butter, 1 cup brown sugar, flour, and chopped pecans. Use a fork or your fingers to mix until the ingredients form coarse crumbs.
  7. Spread the pecan streusel topping evenly over the sweet potato base.
  8. Bake for 25 to 30 minutes, or until the topping is golden brown and the filling is heated through.
  9. Let the casserole cool for 10 minutes before serving. If you prefer a marshmallow topping instead of pecans, spread 2 cups of mini marshmallows over the filling during the last 5 minutes of baking.

Notes

  • You can boil the sweet potatoes or roast them for a deeper flavor. Roasting adds about 15 minutes to the prep time.
  • This casserole is a great make ahead Thanksgiving side. Prepare the base and topping separately, store covered in the refrigerator for up to two days, and assemble before baking.
  • For an extra rich flavor, substitute the milk with heavy cream.

Nutrition

Find it online: https://tastethisplate.com/southern-sweet-potato-casserole-recipe/