Southern Sweet Potato Casserole: A Quick and Easy Classic

Southern Sweet Potato Casserole delivers that perfect balance of creamy, sweet, and crunchy decadence—all in just 55 minutes. It’s my go-to dish for Thanksgiving, Christmas, or any dinner that calls for a comforting side. Minimal prep, maximum flavor, and you’ll steal the spotlight at the table!

Traditional sweet potato casseroles often mean peeling, boiling, and a ton of dishes. But this shortcut? We rely on canned sweet potatoes (a huge timesaver) and a no-fuss topping that’s just as satisfying as the classic. Whether you’re a casserole pro or need a fail-proof recipe, this one checks all the boxes.

Why This Southern Sweet Potato Casserole Is a Game-Changer

• Time-saver: No peeling, boiling, or mashing raw sweet potatoes—it’s all about using canned for convenience.
• Hands-off: With just 15 minutes of prep, the oven does the heavy lifting.
• Perfect texture: Creamy filling with a golden, crunchy pecan topping every time.
• Family-approved: Whether you’re team marshmallows or pecans, the versatility works for everyone at the table.
• Fewer dishes: One mixing bowl and a baking dish. Easy cleanup = happy cook.

Equipment You’ll Need for This Southern Sweet Potato Casserole

• Baking Dish: A 2-quart (8-inch square) baking dish is the perfect size for this recipe. If you’re doubling for a crowd, opt for a 9×13 pan.
• Mixing Bowl: One large bowl for mixing the sweet potato filling and topping—less mess!
• Fork or Hands: Use your fingers or a fork to crumble the pecan topping for optimal texture.

Pro tip: If you’re short on baking dishes, line a disposable foil pan for easy transport and cleanup.

Simple Ingredients for Southern Sweet Potato Casserole

• Canned Sweet Potatoes: Save yourself the peeling and chopping—these give you rich, creamy results without the work.
• Chopped Pecans: Add crunch and a nutty, caramelized topping. No pecans? Walnuts work in a pinch.
• Brown Sugar and Butter: They create that perfectly crisp, buttery topping that’s totally irresistible.
• Vanilla Extract: A little goes a long way in enhancing the natural sweetness of the potatoes.

Shopping tip: Grab pre-chopped pecans and canned sweet potatoes for ultimate convenience.

Southern Sweet Potato Casserole Recipe Details

• Servings: 10
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Southern Sweet Potato Casserole 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

How to Make Southern Sweet Potato Casserole

1. Preheat your oven to 350°F and grease a 2-quart baking dish.
2. In a large bowl, mash the drained sweet potatoes until smooth.
3. Add melted butter, milk, sugar, vanilla extract, and beaten eggs to the mashed potatoes. Stir until well combined.
4. Pour the sweet potato mixture into your prepared baking dish and smooth out the top.
5. In a separate bowl, combine the melted butter, brown sugar, flour, and chopped pecans to make the crumb topping. Use a fork or your fingers to mix until crumbles form.
6. Sprinkle the pecan crumb mixture evenly over the sweet potato base.
7. Bake uncovered for 30-40 minutes, or until the topping is golden and crisp.
8. Let the casserole rest for 15-20 minutes before serving so it sets properly.

Jake’s Tips for the Best Southern Sweet Potato Casserole

• Shortcut: Stick with canned sweet potatoes! They’re soft, sweet, and save you at least 30 minutes of peeling and boiling.
• Make Ahead: Prep the sweet potato filling and topping separately. Store in the fridge and assemble right before baking.
• Texture Control: Want it chunky? Mash lightly for a rustic feel. Prefer smooth? Go all-in with a hand mixer.
• Storage: Leftovers keep in an airtight container for up to 3 days. Reheat in the oven at 325°F to crisp up the topping.
• Freezer-Friendly: Freeze unbaked for up to 2 months. Thaw overnight and bake as instructed.

Easy Southern Sweet Potato Casserole Variations

• Marshmallow Topping: Swap the pecan crumble for mini marshmallows. Add them in the last 10 minutes of baking for a gooey, golden finish.
• Healthier Option: Cut the sugar in half and use unsweetened almond milk for a lighter twist.
• Coconut-Pecan Twist: Toss shredded coconut into the topping for added texture and a tropical flair.
• Spiced-Up Version: Stir ground cinnamon and nutmeg into the sweet potato mixture for warm, holiday vibes.

Southern Sweet Potato Casserole FAQs

Can I make this casserole without marshmallows?

Yes! This recipe focuses on a crunchy pecan topping, but marshmallows can always be added or substituted based on your preference.

Can I use fresh sweet potatoes instead of canned?

Absolutely! Roast or boil about 3 pounds of fresh sweet potatoes, then peel and mash them before continuing with the recipe.

Does it freeze well?

Yes, this casserole freezes beautifully unbaked. Thaw overnight and bake as directed for a fresh-tasting finish.

Is this an easy sweet potato casserole with pecans for beginners?

Definitely! The canned sweet potatoes and straightforward topping make it approachable for any skill level.

What’s the secret to a crispy topping?

Using cold butter in the crumble ensures it bakes up golden and crunchy. Don’t overmix!

Now you’re ready to impress your family with this Southern Sweet Potato Casserole. Got any favorite casserole hacks of your own? Let me know in the comments below—and don’t forget to share your creations. Your oven is waiting. Happy cooking!