Name: Southern Sweet Potato Casserole Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 4 cups cooked and mashed sweet potatoes (about 4 large sweet potatoes); ½ cup granulated sugar; 2 large eggs, beaten; ⅓ cup unsalted butter, melted; ½ cup milk; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; ½ teaspoon salt; 1 cup chopped pecans; ½ cup brown sugar; ⅓ cup all-purpose flour

Scooch Closer, Y'all! My Sweet Potato Casserole Story

Alright, friend, gather round the (virtual) kitchen island. I’ve got coffee in one hand, sweet potatoes in the other, and a casserole dish that’s seen more Thanksgivings than family arguments about football. (Okay, maybe not quite that many.) This Southern Sweet Potato Casserole recipe is the one I drag out every holiday, but honestly, once June hits and I start missing those autumn smells, out it comes again. And yes, I always sneak tastes while assembling it — I mean, you gotta be sure it’s sweet enough, right?

Why You'll Love This - Honest Truths & Occasional Grumbles

I make this when I want to win extra points with my whole crew (even Aunt Dee who still won’t admit my sweet potato mash is better than hers). My family goes crazy for this because it’s almost dessert, hiding behind the disguise of a side dish. I’d be lying if I said I’ve never just had a bowl of it for breakfast. Side note: the marshmallows on top always attempt to become a sticky disaster in the oven, but when you get them golden—not burnt—it’s like edible gold. Sometimes I forget, but hey, that’s why you buy extra marshmallows.

Ingredients (and My Unscripted Swaps)

3 large sweet potatoes (about 2 to 2½ pounds), peeled and chopped. I’ll use canned in a pinch — but shhh, don’t tell Grandma.
½ cup granulated sugar (I occasionally go 50-50 brown sugar when feeling wild)
⅔ cup unsalted butter, melted. (I tried margarine once. Wouldn’t recommend.)
½ cup milk (whole is best, but honestly, 2% works or even evaporated if your fridge looks sad)
2 large eggs (I once forgot them and, well, it still worked. Sorta.)
1 teaspoon vanilla extract (Penzeys is fancy; store brand is just fine. Avoid the weird fake stuff though, please)
½ teaspoon salt (I just do a generous pinch – we’re not baking a cake)
For the topping:
- 1 cup brown sugar
- ⅓ cup all-purpose flour (or oat flour if I’ve run out — a bit nuttier)
- ⅓ cup butter, melted
- 1 cup chopped pecans (my uncle hates them, but that’s his loss!)
- 1.5 cups mini marshmallows (completely optional, but my kids basically riot if I leave them off)

Let's Get Cooking – My Play-by-Play (with Real Life Edits)

Preheat that oven to 350°F (176°C). Or 180. Honestly, my oven gauge is a liar so sometimes it’s a coin toss. Butter a 9x13-inch dish—seriously, don’t skip this unless you love scrubbing sweet potato off glass.
Cook the sweet potatoes: Pop them in a big pot with just enough water to cover. Boil till fork-tender (around 20 minutes). Drain ‘em well. If you used canned? Hey, you’re already ahead.
Mash time! Grab your masher (or a fork if you want a wrist workout). Mash those potatoes — a few lumps is fine unless you’re cooking for a picky toddler. I often taste here. Quality control.
Mix in sugar, melted butter, milk, eggs, vanilla, and salt. Blend it up ‘til smooth. Sometimes I just use a big spoon. This isn’t rocket science. Pour it into the dish.
For the topping: In a bowl (sometimes I just use the same pot to save dishes), stir together brown sugar, flour, and melted butter. Add the pecans. Sprinkle this all over the top of the potatoes.
Bake for 25-30 minutes. Go make yourself a snack, wash up, or read through this southern classic variation if you’re feeling like a rebel. When the topping is golden and the kitchen smells like a festival, pull it out.
(Optional but not really): Sprinkle the marshmallows over the hot casserole, then bake again for 8-ish minutes till puffed and toasted. Watch it — marshmallows take their job very seriously and can go up like a bonfire.

Things I Learned the Hard Way

Honestly, you don’t have to be precise with the mash—sometimes a chunkier texture is even better.
If your marshmallows brown too fast, open the oven and check. Or switch to broil but only if you like living dangerously, haha.
I tried mixing marshmallows inside the casserole once. Sort of regretted that—just doesn’t melt like you’d think.
A hand mixer gets the mash super smooth, but I grew up with a fork and elbow grease.

If You Wanna Get Fancy (Variations I Actually Tried)

Parmesan & Herbs instead of sweet topping: Actually, this was better than I expected…once. It’s not my go-to.
Walnuts instead of pecans: They work, but my cousin says it’s “just plain wrong.” Family, right?
I threw in a pinch of cinnamon and nutmeg once. Tasted like dessert for breakfast (in a good way!)
Don’t try using coconut flour to make it gluten-free unless you enjoy dry, crumbly experiments. Oof.

What If I Don’t Have…? (Equipment Hacks)

No potato masher? Use the bottom of a mug. Or honestly, just your hands if they’re clean — you get more of a “country” texture. No mixer needed, unless your grandma is watching. Regular casserole dish or even a deep skillet works. Seriously, don’t let tools stop your dreams.

Storing This (If It Lasts That Long)

Leftovers go into a lidded dish in the fridge for up to four days — theoretically. But, in my house, this casserole’s lucky to see the sunrise. If you somehow have too much, it reheats great in the microwave…or, you know, eaten cold by the spoonful at midnight (I’ve done both, no shame).

Serving? Here’s What We Actually Do

At my family table, it sits right next to the ham (find a good ham recipe here: brown sugar ham), but sometimes gets dolloped over biscuits in the morning. Top it with a drizzle of maple syrup if you’re feeling extra Southern, or just eat it straight from the dish. On Christmas Eve? It’s practically tradition to have at least three helpings, no matter how full anyone pretends to be.

Pro Tips, Learned the Hard Way

Rushing the boil means tough potatoes — seriously, just let them chill. I did, once, and regretted it because the mash was like, well, gravel. Not fun.
Try not to overbake or the topping gets a little too crusty. Though, actually, my brother prefers it that way. To each their own.
If you forgot to soften the butter, a quick zap in the microwave (just don’t fully liquefy it; learned that the messy way!) works.

Real Questions Folks Actually Ask (FAQs)

Can I make it ahead?
Absolutely - I’ve baked it a day early, then added the topping/marshmallows and reheated before serving. Honestly, I think it tastes even better the next day; all the flavors just get cozy together.

Freezer friendly?
Kinda. Freeze the unbaked sweet potato base, then thaw and add topping fresh before tossing in the oven. Sometimes, the topping goes a bit soggy if you freeze the whole thing, so I skip marshmallows and add them later.

No pecans on hand?
Totally fine! Try pumpkin seeds or just skip nuts altogether. My younger cousin can’t have nuts, so I just stick to the brown sugar topping for hers.

Does it have to be this sweet?
Uh, no — scale back sugar or use more mashed potato if you like it more savory. Or find your own balance (taste test as you go, no one’s judging).

Why’s mine runny?
Probably too much milk or underbaked. But it’s still good with a spoon. Don’t fuss — it still disappears.

If you want more real-deal Southern recipes, check out this list from Ree Drummond. Or just drop me a note. I’ve probably got a story to share.

Alright, time to tidy up. Unless you’re like me — and the kitchen will wait until after second helpings. Happy cooking!

Southern Sweet Potato Casserole Recipe