🥘 Southern Sweet Potato Casserole
Ingredients
For the Sweet Potato Base:
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4 cups mashed sweet potatoes (about 4 large sweet potatoes)
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½ cup granulated sugar
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2 large eggs
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⅓ cup unsalted butter, melted
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½ cup milk (whole or evaporated preferred)
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1 tsp vanilla extract
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½ tsp ground cinnamon (optional)
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Pinch of salt
For the Pecan Topping:
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½ cup brown sugar (light or dark)
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⅓ cup all-purpose flour
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⅓ cup unsalted butter, softened
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1 cup chopped pecans
🥄 Instructions
Step 1: Prepare Sweet Potatoes
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Peel and cube the sweet potatoes.
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Boil in a large pot of salted water until fork-tender (about 15–20 minutes).
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Drain and mash well with a potato masher or hand mixer.
Step 2: Make the Filling
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Preheat oven to 350°F (175°C).
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In a large bowl, combine mashed sweet potatoes, sugar, eggs, melted butter, milk, vanilla, cinnamon (if using), and salt.
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Beat until smooth and creamy.
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Pour mixture into a greased 9×13-inch baking dish.
Step 3: Make the Pecan Topping
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In a medium bowl, mix brown sugar and flour.
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Cut in the softened butter until crumbly (use a fork or your hands).
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Stir in chopped pecans.
Step 4: Assemble and Bake
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Sprinkle the pecan topping evenly over the sweet potato mixture.
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Bake uncovered for 30–35 minutes, until the topping is golden and crisp.
🔁 Optional Variations
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Mini Marshmallow Topping: Replace pecan topping with a layer of marshmallows (or use half pecans, half marshmallows).
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Make-Ahead: Assemble the day before, refrigerate, then bake before serving.
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Dairy-Free: Use almond milk and vegan butter.
✅ Serving Suggestion
Serve warm as a side dish with roasted turkey, ham, or pork chops. It’s sweet enough to double as dessert too!
Would you like a version with marshmallows or one with less sugar?
