I’ve made the Easy Sweet Potato Casserole from The Country Cook for years, and I’m convinced it’s the Best Sweet Potato Casserole for Thanksgiving and Christmas.

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I’ve been making this Southern Sweet Potato Casserole every holiday because it’s stupid easy and somehow better each year, and I still get asked if it’s the same as Natasha’s Kitchen Sweet Potato Casserole which it isn’t, not exactly. The base is simple mashed sweet potatoes and the top gets a crunchy pecans finish that makes people forget their sides exist.

I won’t tell you everything here but there’s a small tweak I started doing that turned it from good to, well, dangerous for potluck etiquette, cause you’ll want to hover by the dish. Come try it and tell me if you still have room for pie.

Ingredients

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Sweet potatoes: Packed with vitamin A and fiber sweet and earthy makes dish naturally sweet.
Unsalted butter: Adds rich creamy mouthfeel mostly fat and calories helps flavor and texture.
Brown sugar: Caramel notes simple carbs for sweetness gives topping that toasts nicely.
Pecans: Crunchy offer healthy fats and some protein adds nutty contrast and bite.
Eggs: Bind everything together add protein and silkiness not very sweet by itself.
Milk: Makes mash smoother adds fat and a little protein mild dairy flavor.
Cinnamon: Warm spice tiny calories boosts aroma and depth pairs well with sweet.
Nutmeg: Pungent slightly sweet spice used sparingly gives subtle warm floral notes.

Ingredient Quantities

3 pounds sweet potatoes, cooked and mashed (about 4 cups)

1/2 cup unsalted butter, melted

1/2 cup whole milk

2 large eggs, lightly beaten

2/3 cup packed light brown sugar

1/4 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup packed light brown sugar for topping

1/3 cup all-purpose flour for topping

1/2 cup chopped pecans

1/4 cup unsalted butter, melted, for topping

How to Make this

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1. Preheat oven to 350 F (175 C) and grease a 9×13 inch baking dish with butter or nonstick spray.

2. Cook about 3 lbs sweet potatoes until tender: poke skins and bake 45-60 minutes at 350 F or microwave whole potatoes 8-12 minutes turning once, or peel and boil until soft. Let cool slightly, then peel if needed and mash to about 4 cups, smooth out any big lumps.

3. In a large bowl add the mashed sweet potatoes, 1/2 cup melted unsalted butter, 1/2 cup whole milk and 2 lightly beaten large eggs. Stir until mostly smooth.

4. Add 2/3 cup packed light brown sugar, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/2 teaspoon salt. Mix well but dont overwork it.

5. Spoon the sweet potato mixture into the prepared baking dish and smooth the top with a spatula.

6. For the topping, combine 3/4 cup packed light brown sugar, 1/3 cup all-purpose flour and 1/2 cup chopped pecans in a small bowl.

7. Pour 1/4 cup melted unsalted butter over the topping mix and toss with a fork until crumbly and evenly moistened.

8. Sprinkle the pecan topping evenly over the sweet potato layer, pressing down lightly so it sticks.

9. Bake uncovered at 350 F for 25 to 30 minutes, until the topping is golden and the filling is bubbling at the edges. If the topping browns too fast, loosely cover with foil for the last 5-10 minutes.

10. Let the casserole rest about 10 minutes before serving so it sets up a bit. Leftovers reheat well in a 325 F oven; if you want the topping crisp again, pop under the broiler for 1-2 minutes while watching closely.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Oven (or microwave) plus oven mitts
3. Large mixing bowl
4. Small mixing bowl for the pecan topping
5. Potato masher or sturdy fork (or ricer)
6. Rubber spatula and a wooden spoon
7. Measuring cups and measuring spoons
8. Paring knife and cutting board for peeling and chopping pecans
9. Whisk or just a fork to beat the eggs
10. Baking sheet or microwave safe plate for cooking the potatoes (optional)

FAQ

Can I use canned sweet potatoes instead of fresh cooked ones?

Yes, you can. Pick cans packed in water or plain, not syrup, drain well and mash. Canned sweet potatoes tend to be sweeter and softer so you might cut back a little on the sugars and maybe skip a bit of butter. One 40 ounce can usually gives about three to four cups mashed, so check the texture as you go.

Why did my casserole turn out runny and how do I fix it?

Runny happens when there is too much moisture or the egg binder wasnt doing its job. Let hot potatoes cool before adding eggs, dont overmix, and if the mash seems wet add one to two tablespoons of flour or cornstarch. Bake until the center feels set, about 25 to 35 minutes at 350°F, and it will firm up as it cools.

Can I make this ahead and how should I store or reheat it?

Yes. You can assemble it a day ahead and keep covered in the fridge, then bake before guests arrive. Or fully bake, cool, cover and refrigerate up to three days. To reheat, warm in a 325°F oven for 20 to 30 minutes until heated through, tented with foil so the topping does not burn.

How do I get the topping extra crunchy?

Toast the pecans first in a dry skillet until fragrant, then roughly chop. Chill the topping mix briefly before sprinkling so it stays crumbly, and press it lightly on top. If you want extra color, put the casserole under the broiler for a very short time at the end but watch it closely since nuts and sugar can burn fast.

Any swaps for milk, butter or eggs for dietary needs?

Sure. Use a cup of oat or almond milk in place of whole milk, and swap butter for coconut oil or vegan stick butter. For eggs try a flax egg made from one tablespoon flax meal plus three tablespoons water per egg, or use one to two tablespoons cornstarch mixed with a little water as a binder, but note the texture will be a bit different.

Can I add marshmallows, and when should I put them on?

Yes, mini marshmallows are a classic add on top. Put them on in the last three to five minutes of baking so they melt and brown lightly. If you are also using the pecan streusel, add the streusel first and then the marshmallows at the very end to avoid soggy topping.

Southern Sweet Potato Casserole Recipe Substitutions and Variations

Unsalted butter (melted): swap with light olive oil or melted coconut oil, 1:1. Olive oil keeps it smooth and savory, coconut oil gives a touch of sweetness and firms up when chilled.
Whole milk: use 2% or evaporated milk cup for cup, or unsweetened almond milk equal amount. Evaporated milk makes it richer, almond milk keeps it lighter and dairy free.
Eggs: for 2 eggs either mix 2 tablespoons ground flaxseed with 6 tablespoons water (let sit 5 minutes) for binding, or use 1/2 cup unsweetened applesauce for moisture and a slightly denser texture.
Chopped pecans (topping): replace with chopped walnuts or sliced almonds same amount, or use 3/4 cup rolled oats if you need a nut free crunch; toasted nuts add more flavor.

Pro Tips

– Use baked sweet potatoes instead of boiling when you can. Theyre drier and sweeter so the filling wont be watery and the flavor is richer.

– Toast the pecans in a dry skillet or in the oven until fragrant before you chop them. It makes the topping taste way better. For extra depth try using browned butter in the topping instead of plain melted butter.

– Warm the milk and melted butter a little before mixing and push the potatoes through a ricer or food mill if you want silky smooth filling. Don’t overmix once the eggs go in or the texture can get gluey.

– You can assemble this a day ahead and keep covered in the fridge, then bake straight from cold but add about 10 to 15 minutes to the bake time. To revive a soggy topping after storage, reheat in the oven and finish under the broiler for 1 to 2 minutes while watching closely.