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Classic Southern Sweet Potato Casserole with Pecan Praline Topping

A rich slice of southern sweet potato casserole topped with pecans and a scoop of vanilla ice cream.
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Make this traditional Southern Sweet Potato Casserole for your next holiday meal. It features a creamy, spiced sweet potato base topped with a crunchy, buttery pecan praline layer.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cut into chunks
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted, plus 2 tablespoons for topping
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • For the Pecan Topping:
  • 1 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 375 degrees F. 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 very tender, about 15 to 20 minutes. Drain the potatoes well.
  3. Transfer the cooked sweet potatoes to a large bowl. Add the milk, granulated sugar, brown sugar, 1/2 cup melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt.
  4. Use a potato masher or an electric mixer to beat the mixture until it is smooth and creamy. Taste and adjust spices if needed.
  5. Pour the sweet potato mixture evenly into the prepared baking dish.
  6. Prepare the topping: In a medium bowl, combine the 1 cup brown sugar and flour. Cut in the 1/2 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Stir in the chopped pecans and the remaining 2 tablespoons of melted butter until just combined.
  8. Sprinkle the pecan topping evenly over the sweet potato base.
  9. Bake for 25 to 30 minutes, or until the topping is golden brown and the filling is hot throughout.
  10. Let the casserole cool for 10 minutes before serving. This is a great make ahead Thanksgiving side dish.

Notes

  • For a smoother base, you can use an electric mixer to whip the potatoes until completely smooth.
  • If you prefer a marshmallow topping, skip the pecan topping ingredients and top the base with 2 cups of miniature marshmallows during the last 10 minutes of baking.
  • You can prepare the sweet potato base one day ahead and store it covered in the refrigerator. Add the topping just before baking.

Nutrition

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