Classic Southern Sweet Potato Casserole with Pecan Topping
A beloved Southern side dish featuring creamy baked sweet potatoes topped with a crunchy pecan streusel. Sweet, buttery, and nutty, this casserole is perfect for dinner or holiday feasts.
Ingredients
Check ingredients as you go.
- Sweet Potato Base
- Pecan Topping
Let’s make it
Preparation
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with butter.
Preparation
Place the peeled and cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook until very tender, about 15 minutes. Drain well.
Sweet Potato Base
Transfer the hot sweet potatoes to a large bowl. Add half the brown sugar (75 grams), 57 grams melted butter (half of butter), vanilla extract, salt, and beaten egg. Mash and mix until smooth and well combined.
Sweet Potato Base
Spread the sweet potato mixture evenly into the prepared baking dish.
Pecan Topping
In a separate bowl, combine the chopped pecans, all-purpose flour, remaining brown sugar (75 grams), white sugar, and remaining melted butter (56 grams). Mix until crumbly.
Assembly
Sprinkle the pecan topping evenly over the sweet potato layer in the baking dish.
Baking
Bake in the preheated oven for 25 to 30 minutes, until the topping is golden brown and the casserole is heated through.
Tips & notes
Be sure to drain the sweet potatoes very well before mashing to avoid a watery casserole. For extra flavor, you can toast the pecans lightly before mixing in the topping.
Saving it for later
Store leftovers covered in the refrigerator within 2 hours of serving. Consume within 3 to 4 days for best quality.
Reheating
Reheat covered in a 350°F (175°C) oven until warmed through, about 15-20 minutes. Avoid microwave to keep topping crisp.
