Description
This Southern Sweet Potato Casserole features creamy mashed sweet potatoes spiced with cinnamon and nutmeg, topped with a buttery pecan streusel. It’s a comforting, crowd-pleasing side dish perfect for holidays or everyday dinners.
Ingredients
4 cups mashed sweet potatoes (about 4–5 medium sweet potatoes)
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup unsalted butter, melted
1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, softened butter, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and creamy.
- Pour the sweet potato mixture into the prepared baking dish and smooth the top evenly.
- In a separate bowl, mix brown sugar, flour, melted butter, and chopped pecans until crumbly.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake for 25–30 minutes, or until the topping is golden brown and the casserole is heated through.
- Serve warm as a side dish.
Notes
Add orange zest or juice to the sweet potato mixture for a citrus twist.
Top with mini marshmallows during the last 10 minutes for extra sweetness.
Use crushed graham crackers or oats instead of pecans for a nut-free version.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or in a 300°F oven until heated through.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
