Southern Sweet Potato Casserole is a warm, comforting, and nostalgic dish that blends creamy mashed sweet potatoes with sweet spices and a rich, buttery pecan topping. It walks the line between a decadent dessert and a beloved holiday side dish, making it a star at Thanksgiving, Christmas, and family gatherings. This version offers the classic Southern balance of sweetness, spice, and crunch, giving every bite a perfect contrast of textures and flavors.

Classic Southern Sweet Potato Casserole

This casserole delivers a silky smooth sweet potato base layered beneath a crisp, buttery pecan streusel. It is a crowd-pleasing side dish that pairs beautifully with roasted meats, holiday entrées, and festive spreads.

Yields: 8–10 servings
Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients

Sweet Potato Base

3–4 large sweet potatoes (about 3.5–4 lbs total), peeled and cubed
½ cup unsalted butter, melted
⅓ cup granulated sugar
⅓ cup packed light brown sugar
¼ cup milk or heavy cream
2 large eggs, lightly beaten
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
A pinch of salt

Pecan Streusel Topping

1 cup packed light brown sugar
⅓ cup all-purpose flour
1 cup chopped pecans
⅓ cup cold unsalted butter, cubed
Optional: 1 cup mini marshmallows for the final 5 minutes of baking

Instructions

Cook the Sweet Potatoes

Place the peeled and cubed sweet potatoes in a large pot and cover them with salted water. Bring to a boil and cook for 15–20 minutes, or until very tender. Drain well, then return the potatoes to the warm pot for a minute to help excess moisture evaporate.

Preheat and Prepare

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or any 3-quart casserole dish.

Make the Sweet Potato Base

In a large bowl, mash the hot sweet potatoes until smooth. Add the melted butter, both sugars, milk or heavy cream, eggs, vanilla, cinnamon, nutmeg, and a pinch of salt. Beat the mixture with an electric mixer or whisk until creamy and fully combined. Spread the mixture evenly in the prepared baking dish.

Make the Pecan Streusel Topping

In a medium bowl, combine the brown sugar and flour. Add the cold, cubed butter and work it in using your fingers, two forks, or a pastry cutter until the mixture resembles coarse crumbs. Stir in the chopped pecans until the topping is evenly mixed.

Assemble and Bake

Sprinkle the pecan streusel evenly over the sweet potato layer. Bake for 30–35 minutes, or until the topping is golden and the edges are lightly bubbling.
If adding marshmallows, sprinkle them on during the final 5 minutes of baking and toast until lightly browned.

Serve

Let the casserole rest for 10–15 minutes to help it firm up slightly before serving. This enhances both texture and flavor.

The Great Southern Debate: Marshmallows vs. Pecans

Southern cooks have long debated which topping reigns supreme. Pecan streusel delivers a rich, buttery crunch with a more elegant feel. Marshmallows offer a nostalgic sweetness that caramelizes beautifully under the heat. For maximum indulgence, some cooks use both—adding marshmallows right before the casserole finishes baking.

Why This Recipe Stands Out

This version offers a luxurious contrast between creamy sweet potatoes and a crisp, buttery topping. The gentle spice enhances the natural flavor of the potatoes without overpowering them. It is easy to prepare in advance, making it ideal for busy holiday cooking schedules. Both the base and the topping can be prepared a day ahead and assembled just before baking.

FAQ

Can I use canned sweet potatoes?
Yes, but fresh sweet potatoes give a richer, cleaner flavor. If using canned, drain well and reduce the added sugars slightly, as canned varieties are sweeter.

Can I make this recipe nut-free?
Absolutely. Simply omit the pecans and increase the flour in the topping to create a streusel without nuts. Marshmallows are also a nut-free topping option.

Can I prepare it ahead of time?
Yes. Prepare the base and the topping separately up to one day in advance. Store them in the refrigerator, then assemble and bake right before serving.

Can I freeze it?
Yes, freeze the casserole without the topping. Add the topping just before baking. Bake from frozen by adding 10–15 extra minutes.

Can I make it less sweet?
You can reduce the sugars by about one-third and the casserole will still bake beautifully.

Conclusion

Southern Sweet Potato Casserole is a beloved holiday classic for good reason. It brings warmth, comfort, and a beautiful blend of creamy and crunchy textures to any table. Whether topped with pecans, marshmallows, or both, this casserole always delivers rich flavor and festive charm. It is dependable, convenient to make ahead, and guaranteed to be a favorite among guests and family alike.