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Delicious Southern sweet potato casserole topped with marshmallows and pecans

Southern Sweet Potato Casserole

A warm and comforting dish that combines creamy sweet potatoes with a crunchy pecan topping, perfect for any dinner table.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Sweet Potato Mixture
  • 3 cups mashed sweet potatoes Fresh sweet potatoes for best flavor.
  • 1 cup sugar Regular granulated sugar.
  • 1/2 cup milk Can substitute with almond milk for a vegan version.
  • 1/2 cup butter, melted Can substitute with a vegan butter.
  • 2 large eggs Substitute with flaxseed meal for a vegan version.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
Pecan Topping
  • 1 cup pecans, chopped Can swap for walnuts or omit for nut-free.
  • 1/2 cup brown sugar
  • 1/4 cup flour

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the mashed sweet potatoes, sugar, milk, melted butter, eggs, vanilla extract, and salt. Mix well until smooth.
  3. Pour the sweet potato mixture into a greased baking dish.
  4. In another bowl, mix together the chopped pecans, brown sugar, and flour.
  5. Sprinkle the pecan mixture evenly over the sweet potato layer.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until the topping is a golden brown.
  2. Serve warm and enjoy!

Notes

Store leftovers in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. Reheat gently in the oven.