|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||43%|
|Saturated Fat 14g||69%|
|Total Carbohydrate 68g||25%|
|Dietary Fiber 5g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Southern sweet potato casserole is the ideal combination of sweet potato filling and a crunchy, buttery pecan topping. It's the only sweet potato casserole you'll need and it's sure to be a hit with family and guests.
Although it can—and should—be called into duty as a side dish for your Thanksgiving or Christmas dinner, you don't have to wait for a holiday to enjoy this casserole recipe. Make it to accompany your Sunday dinner menu, or serve it any day of the week along with pork chops or fried chicken.
The classic recipe is easily doubled for a crowd. If your family prefers a different topping, such as the other classic choice with marshmallows, see the variations below the recipe.
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Gather the ingredients.
Heat the oven to 350 F.
Butter a 2-quart casserole or baking dish.
In a large bowl, combine the mashed sweet potatoes with 1 cup of the brown sugar, eggs, vanilla extract, milk, and 1/2 cup of melted butter. Blend thoroughly and spoon the mixture into the prepared baking dish.
In another bowl, combine the remaining 1/2 cup of brown sugar, the flour, the remaining 1/4 cup of melted butter, and the chopped pecans.
Sprinkle the pecan topping mixture over the top of the sweet potato casserole.
Bake the casserole for 35 to 45 minutes, until the filling is hot and the topping has browned. Serve and enjoy!
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
- To make the cooked, cooled, and mashed sweet potatoes, peel 3 large or 4 medium sweet potatoes, cut them into 1-inch slices, and put them in a saucepan. Cover them with water, bring to a boil, and lower the heat to medium-low. Cover the pan and cook for about 15 minutes, or until the potatoes are very tender. Drain, mash, and let them cool slightly before using in the recipe.
- You can substitute well-drained canned sweet potatoes or yam for fresh ones in this recipe, even though yams are not the same as sweet potatoes.
- Marshmallow Topping: Omit the pecan topping and bake the casserole for 30 minutes. Top with about 3 to 4 cups of mini marshmallows. Return to the oven for 10 minutes, or until the marshmallows are lightly browned.
- Pecan and Marshmallow Topping: Reduce the pecan topping ingredients by about half and sprinkle it around the edge of the baking dish. Bake for 30 minutes, then fill the center with about 2 to 3 cups of miniature marshmallows. Continue baking for 10 more minutes, or until the marshmallows are lightly browned.
- Coconut and Pecan Topping: Combine 1 cup chopped pecans, 3/4 to 1 cup flaked coconut, 1 cup brown sugar, 1/2 cup flour, and 1/4 cup melted butter. Stir until the mixture is crumbly and sprinkle it over the sweet potato filling.
How to Store and Freeze Sweet Potato Casserole
This casserole will keep in the fridge for up to 5 days if well covered. Just reheat in a low oven or microwave gently until warmed through.
If you want to freeze leftover casserole, transfer to a sealed dish and it will keep in the freezer for up to two months. Let it defrost in the refrigerator and reheat as described above.