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Southern Sweet Potato Casserole: Creamy, Buttery, & Perfectly Toasted
About This Recipe
Southern Sweet Potato Casserole is a holiday and weeknight favorite that layers silky mashed sweet potatoes with warm spices, butter, and a choice of indulgent toppings—classic marshmallows or a crunchy pecan-brown sugar streusel. This dish walks the line between side and dessert: rich enough to satisfy a sweet tooth, but balanced so it complements savory mains like roast turkey, glazed ham, or roasted chicken.
Ingredients
For the sweet potato filling
- 4 large sweet potatoes (about 3 pounds), scrubbed
- 1/2 cup unsalted butter, softened
- 1/3 to 1/2 cup light brown sugar (adjust to taste)
- 2 large eggs, lightly beaten
- 1/4 cup whole milk or heavy cream (or milk of choice)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt (adjust if using table salt)
Pecan streusel topping (optional)
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Marshmallow topping (optional)
- 2 cups mini marshmallows (or enough to cover the casserole)
Step-by-Step Instructions
Step 1 — Cook the sweet potatoes
You can roast or boil the sweet potatoes. Roasting concentrates flavor and dries the flesh slightly, producing a richer, more caramelized taste.
To roast: Preheat your oven to 400°F (200°C). Prick each sweet potato a few times with a fork and place them on a parchment-lined baking sheet. Roast for 45–60 minutes until very tender when pierced with a knife. Let cool until easy to handle, then peel.
To boil: Peel and cut the potatoes into large chunks. Place in a pot, cover with cold water, bring to a boil, and simmer 20–25 minutes until very tender. Drain well and return to the pot to steam-dry for 1–2 minutes.
Step 2 — Mash and season
Place the cooked sweet potato flesh in a large bowl. Add the softened butter and mash until mostly smooth. For ultra-creamy texture, use an electric mixer on low to medium speed. Stir in brown sugar, eggs, milk or cream, vanilla, cinnamon, nutmeg, and salt. Taste and adjust sweetness or spices as needed. The filling should be rich but not overly sweet—aim for a warm, spiced flavor.
Step 3 — Transfer to baking dish
Spoon the sweet potato mixture into a greased 9×13-inch baking dish and smooth the top with a spatula. If using pecan streusel, prepare it now (see recipe below) and sprinkle evenly over the filling. If using marshmallows, reserve them until after the casserole has baked for the initial time.
Step 4 — Make the pecan streusel (if using)
Combine chopped pecans, flour, brown sugar, cinnamon, and salt in a bowl. Pour in melted butter and stir until the mixture is crumbly and coats the nuts. Sprinkle evenly over the sweet potato filling.
Step 5 — Bake
Preheat the oven to 350°F (175°C) if not already heated. Bake the casserole uncovered for 25–30 minutes until the filling is heated through and the streusel is toasty. If using marshmallows instead, bake the plain sweet potato mixture for 15–20 minutes, then remove from oven, top with marshmallows, and return to the oven for 5–8 minutes or until the marshmallows are puffed and golden-brown. Alternatively, briefly broil to toast the marshmallows—watch carefully to avoid burning.
Step 6 — Rest and serve
Allow the casserole to rest 5–10 minutes before serving. This helps the filling set slightly and makes it easier to scoop. Garnish with reserved pecan pieces or a light dusting of cinnamon if desired.
Serving Suggestions
This casserole pairs beautifully with classic Southern mains and holiday favorites:
- Roast or smoked turkey
- Honey-glazed ham
- Roast chicken or pork loin
- Collard greens, green beans, or glazed carrots
- For a lighter meal, serve alongside a crisp winter salad with tart vinaigrette
Make-Ahead, Storage & Reheating
Make-ahead: Prepare the filling and streusel in advance. Assemble into the baking dish and cover tightly with plastic wrap; refrigerate up to 24 hours. If using marshmallows, add them just before baking.
Refrigerator: Store cooled leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven until warmed through (about 15–20 minutes) to preserve texture. A brief broil can refresh the topping.
Freezing: Freeze unbaked assembled casserole (without marshmallows) tightly wrapped in plastic and foil for up to 2 months. Thaw overnight in the refrigerator and bake, adding about 10–15 minutes to the baking time if still chilled.
Nutrition (Approximate per serving)
- Calories: 320–420 (varies with topping and amount of butter/sugar)
- Fat: 12–20 g
- Carbohydrates: 45–55 g
- Protein: 3–5 g
- Fiber: 4–6 g
- Sodium: 150–300 mg
These are estimates—adjust according to the ingredients and portion sizes you choose.
FAQ
Can I use canned sweet potatoes?
Yes, in a pinch. Drain well and mash; reduce added liquid slightly. Texture and flavor will differ from fresh roasted sweet potatoes, but it works for convenience.
Is it better to boil or roast sweet potatoes?
Roasting yields a deeper, caramelized flavor and slightly drier flesh that makes for a richer mash. Boiling is faster and fine if you prefer a milder taste.
How can I prevent a watery casserole?
Drain and dry boiled potatoes thoroughly. Use room-temperature butter and avoid adding excess milk. If the mash looks loose, bake uncovered a little longer to evaporate excess moisture.
Can I make this vegan?
Yes. Use plant-based butter or coconut oil, substitute non-dairy milk (unsweetened), and replace eggs with a flax or chia egg (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 minutes). Use maple syrup and a vegan streusel or toasted nuts instead of marshmallows if they contain gelatin.
Final Notes
Southern Sweet Potato Casserole is a beloved classic because it brings comfort, nostalgia, and crowd-pleasing flavor to the table. Whether you prefer the gooey sweetness of toasted marshmallows or the satisfying crunch of a pecan streusel, this recipe is designed to be flexible and forgiving. With a few simple techniques—roasting for depth, balancing sweetness, and choosing the topping that suits your family—you’ll create a casserole that becomes a repeat favorite at every holiday and gathering.
Try one of the variations to make it your own, and don’t be afraid to tweak sugar and spice levels to match your taste. Most importantly, enjoy the process and the warm, comforting result.