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Southern Sweet Potato Casserole with Pecan Topping

This heritage recipe for Southern Sweet Potato Casserole features a cooked sweet potato layer topped with a simple pecan streusel.

Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Servings: 6 servings
Calories: 305 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 3 medium sweet potatoes
  • ¼ cup softened butter
  • ¼ cup light brown sugar
  • ¼ cup milk
  • 1 egg
  • ½ teaspoon vanilla extract
For the topping:
  • ¼ cup light brown sugar
  • ¼ cup Chopped Pecans
  • 1 tablespoon all-purpose flour
  • 1 tablespoon softened butter

Instructions

    Cup of Yum
  1. Rinse the sweet potatoes to remove any residual dirt. Place them in a deep pot with enough water to cover by about 1 inch. Bring to a boil, reduce the heat to a high simmer and cook for 40-45 minutes or until the potatoes are very tender.
  2. Remove the sweet potatoes from the water and allow them to cool enough to handle. (Slice them open to hurry the cooling process.)
  3. While the sweet potatoes cool, preheat the oven to 350 degrees and generously butter a baking dish.
  4. Peel the sweet potatoes, place them in a mixing bowl, and mash using a potato masher or large fork.
  5. Add the softened butter, light brown sugar, milk, egg, and vanilla.
  6. Beat at medium speed with an electric mixer until smooth.
  7. Spread the sweet potato mixture into the prepared baking dish.
  8. In a small mixing bowl, combine the ingredients for the topping. Use a fork to mix well.
  9. Sprinkle the topping evenly over the sweet potato mixture.
  10. Bake for 30 minutes in the 350 degree preheated oven.

Notes

  • The recipe easily doubles to serve a larger crowd.
  • If your sweet potatoes are still quite warm, wait until you've beaten them for a minute or so before you add the egg. This will help lower the temperature and stop the egg from cooking in the heat of the sweet potatoes.
  • To make ahead, cook and mash the sweet potatoes and add them to the baking dish. Mix the pecan streusel and store it in a zip-top bag. When ready to cook, bring the potatoes to room temperature, add the topping, and bake.
  • Store, covered in the refrigerator for up to four days.
  • The cooked casserole can be cooled and frozen. Cover well and freeze for up to three months. Let it thaw in the refrigerator overnight before reheating and serving.

Nutrition Information

Serving 1 Calories 305kcal (15%) Carbohydrates 43g (14%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 54mg (18%) Sodium 83mg (3%) Potassium 452mg (13%) Fiber 4g (16%) Sugar 23g (46%) Vitamin A 16385IU (328%) Vitamin C 3mg (3%) Calcium 71mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 305

% Daily Value*

Serving 1
Calories 305kcal 15%
Carbohydrates 43g 14%
Protein 4g 8%
Fat 14g 22%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 54mg 18%
Sodium 83mg 3%
Potassium 452mg 10%
Fiber 4g 16%
Sugar 23g 46%
Vitamin A 16385IU 328%
Vitamin C 3mg 3%
Calcium 71mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.