Name: Southern Sweet Potato Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10
Cuisine: American
Ingredients: 29 ounce can sweet potatoes, drained; ½ cup (1 stick) salted butter, melted; ⅓ cup milk; ¾ cup sugar; 1 teaspoon vanilla extract; 2 large eggs, beaten; 5 Tablespoons salted butter, melted; ⅔ cup brown sugar; ⅔ cup all-purpose flour; 1 cup chopped pecans

There’s something deeply nostalgic about Sweet Potato Casserole. In our house, it’s not Thanksgiving—or Christmas, for that matter—without this cozy, brown sugar-topped dish taking center stage on the table. It’s the one thing that gets polished off no matter how full everyone is, and yes, we’re the kind of people who sneak forkfuls straight from the fridge the next morning.

Why You’ll Love This Sweet Potato Casserole

This is one of those side dishes that feels like dessert in disguise. That creamy sweet potato base combined with a crunchy, buttery pecan topping just hits all the right notes—especially when served alongside turkey and gravy.

I love how easy this version is because it uses canned sweet potatoes, which saves so much time on a busy holiday morning. No peeling, boiling, or guessing when the potatoes are tender enough to mash. Just open the can, drain, mash, and mix.

Also, if you’re on Team Marshmallow, don’t worry—I’ve got a tip for you below to keep those perfectly golden and not burnt!

Ingredient Insights

Canned Sweet Potatoes (or Yams): The grocery aisle labels can be confusing. Just look for “sweet potatoes in syrup” or anything labeled as “yams”—they’re typically the same thing in canned form. Drain them well before mashing.
Milk: I stick with whole milk for a rich, creamy texture. If all you’ve got is 2%, it’ll still work fine. Just avoid skim—it won’t give you that lush mouthfeel you want in this casserole.
Butter: Salted or unsalted is fine. If using unsalted, just toss in a pinch of salt to balance the sweetness.
Pecans: They give this dish that southern praline-style crunch. If someone in the family isn’t a fan, you can absolutely leave them out or sub with walnuts.
Vanilla Extract: Don’t skip it. It pulls everything together and gives the filling a soft, fragrant finish.

Make Ahead Tips

I’ve made this casserole every which way—day-of, night-before, even frozen a week in advance. Here’s what works best:

Overnight: Prep the entire casserole (yes, topping too!), cover tightly with foil or plastic wrap, and store in the fridge. Pull it out about an hour before baking to take the chill off.
Freezer-Friendly: Assemble it all, skip baking, and wrap it well (I like to double wrap with plastic wrap and foil). It’ll keep for up to 2 months. Thaw in the fridge overnight, then bake as usual.
Marshmallow Tip: If using marshmallows instead of the brown sugar topping, wait to add them until the final 10 minutes of baking. Any earlier and you’ll risk burnt sugar puffs.

Serving Suggestions

I always bring this out for Thanksgiving and Christmas dinner, but honestly, I’ve served it at Sunday potlucks and it disappears just as fast. It pairs well with roast chicken, glazed ham, or even just a hearty green salad if you’re doing a meatless meal.

Also—leftovers? Try a scoop of it alongside scrambled eggs or on top of a warm biscuit for breakfast. Yes, I’ve done it. No, I have no regrets.

Storage and Reheating

Fridge: Store tightly covered for up to 3 days. Reheat in a 350°F oven until warmed through. I like to cover it with foil for the first 10 minutes, then uncover to let the topping crisp back up.
Freezer: Wrap leftovers well and freeze for up to 6 months. Thaw overnight and reheat the same way as above.

Tips and Troubleshooting

Casserole too soft or watery? Most of the time, it’s because it didn’t cool long enough after baking. That cooling window helps it firm up. If you’re using fresh sweet potatoes, make sure they’re well-drained and fully cooked to avoid excess moisture.
Want it thicker? Stir a couple tablespoons of flour into the filling before baking to help it firm up.
Doubling for a crowd? You can double the recipe and bake in a 9×13-inch dish. Just extend the baking time by about 10–15 minutes and keep an eye on the topping so it doesn’t burn.

Final Thoughts

This Southern Sweet Potato Casserole is one of those dishes that brings everyone to the table—and keeps them coming back for seconds. It’s cozy, comforting, and just a little indulgent in the best way. Whether you’re feeding a big crowd or making it just because it’s Tuesday and you need a little joy, this casserole always delivers.

So go ahead—make it your own. Top it with marshmallows, go heavy on the pecans, or sneak in a dash of cinnamon. That’s the beauty of recipes like this. They’re flexible, forgiving, and full of heart.

Yield: 10