0 from 69 votes
Old Fashioned Sweet Potato Casserole
My creamy and crunchy southern sweet potato casserole recipe with crunchy pecan topping is an old fashioned side dish that will look perfect on your holiday table this year! Not only is it easy to make, it's also fabulous to make ahead of time so your holidays are stress-free!
Prep Time
5 mins
Cook Time
1 hr 5 mins
Cooling Time
10 mins
Total Time
1 hr 50 mins
Servings: 16 servings
Calories: 273 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Sweet Potato Layer
- 6-8 medium sweet potatoes
- 1 cup light brown sugar
- 1/2 tsp kosher salt
- 8 tbsp unsalted butter softened to room temperature
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 large eggs room temperature
Brown Sugar and Pecan Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1 cup pecans chopped
- 1 teaspoon ground cinnamon
- 4 tablespoons butter melted
Instructions
- Preheat oven to 375° F (190° C). Spray a 9x13 oven-safe baking dish with non-stick spray or grease it with a little butter.
- Bake the sweet potatoes for 45-60 minutes, until they are easily pierced with a fork. Let them cool for 10 minutes before mashing.
- Use a potato ricer or masher to mash the sweet potatoes into a large mixing bowl.
- Combine the sweet potatoes, brown sugar, kosher salt, butter, spices, vanilla extract, and eggs with a hand mixer until the sweet potato mixture is creamy and homogenous.
- Pour the sweet potato mixture into your prepared baking dish. Set it aside.
- Mix the pecan topping ingredients together in a medium-sized bowl with a rubber spatula or with clean hands, it doesn't have to be perfectly well mixed, but just barely coming together. Sprinkle the mixture generously and evenly over sweet potatoes in the baking dish.
- Bake in the preheated oven for 50-55 minutes, the topping should be brown and crunchy. Let cool for at least 5 minutes before serving.
Cup of Yum
Notes
- Prepare the sweet potato casserole filling and spread it into a freezer-safe baking dish. Cool completely, wrap tightly with plastic wrap and aluminum foil and store in the freezer up to 3 months. When ready to bake, remove from the freezer and allow to thaw overnight in the refrigerator. Make streusel topping mixture and place on top of casserole and bake as directed.
- Prepare all the ingredients, put the sweet potato filling in the baking dish and cover it. Keep the topping separate and covered as well. Keep both in the fridge for up to 3 days. Sprinkle the topping over the filling and bake when you need it!
Nutrition Information
Serving
1g
Calories
273kcal
(14%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
7g
Cholesterol
58mg
(19%)
Sodium
104mg
(4%)
Fiber
3g
(12%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 273
% Daily Value*
| Serving | 1g | |
| Calories | 273kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 58mg | 19% |
| Sodium | 104mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.