I’m sharing my favorite holiday side, the Best Sweet Potato Casserole from The Country Cook, because its simple ingredients and crunchy pecan topping always make people curious about how I pull it off for Thanksgiving and Christmas.

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I make Southern Sweet Potato Casserole every year and it never looks like the photos, yet somehow everyone fights over the bowl. This Easy Sweet Potato Casserole from The Country Cook is stupid simple and a holiday staple for me.

The mash of sweet potatoes holds little surprises and the crunch from chopped pecans makes people ask for seconds before the first slice even gets passed. Some folks call it the Best Sweet Potato Casserole and I get why.

I won’t lie, I mess up the topping now and then, but the flavors keep pulling family to the table, curious and smiling.

Why I Like this Recipe

– I love how the crunchy topping pairs with the silky inside, every bite’s got texture and it never gets boring.
– It makes the house smell like fall and family, brings back memories and I always feel cozy after a slice.
– It’s really forgiving, I mess up measurements sometimes and it still turns out tasty so I don’t stress.
– Leftovers somehow taste better the next day, so I get more tasty food without doing extra work.

Ingredients

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Sweet potatoes: Fiber rich, natural sweetness, vitamin A boost, makes casserole creamy and earthy.
Brown sugar: Adds deep caramel sweetness, high in carbs, not very healthy in large amounts.
Granulated sugar: Granulated sugar amps sweetness quick, empty calories, use less if you care about health.
Butter: Butter gives richness and silkiness, lots of saturated fat, but flavor’s real comforting.
Eggs: Eggs bind the filling, add protein and structure, keeps it from being soggy.
Pecans: Pecans add crunch, healthy fats and some protein, nutty flavor balances the sweet.
Flour: Flour makes the crumble, adds carbs and texture, not much nutrition tho.

Ingredient Quantities

4 cups mashed sweet potatoes (about 3 large sweet potatoes)

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/3 cup unsalted butter, melted (for filling)

2 large eggs, beaten

1/3 cup milk

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup packed brown sugar (for topping)

1/2 cup all purpose flour

1/3 cup unsalted butter, cold and cubed (for topping)

1 cup chopped pecans

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 baking dish. If your sweet potatoes arent cooked yet, poke them with a fork and microwave whole for 8 to 12 minutes or boil/roast until fork tender, then peel and mash to equal 4 cups.

2. In a large bowl combine 4 cups mashed sweet potatoes, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/3 cup melted unsalted butter, 2 beaten eggs, 1/3 cup milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/2 teaspoon salt. Mix until smooth — a hand mixer makes it silkier but dont overbeat or it gets gummy.

3. Taste the filling and adjust sweetness or spices if you want it a bit sweeter or more cinnamon, then spread the filling evenly into the prepared dish and smooth the top with a spatula.

4. For the topping combine 1 cup packed brown sugar and 1/2 cup all purpose flour in a medium bowl.

5. Add 1/3 cup cold unsalted butter, cubed, and use a fork, pastry cutter or your fingertips to cut the butter into the flour mixture until it forms coarse crumbs. Cold butter is key so the topping stays crunchy.

6. Stir in 1 cup chopped pecans until the crumb mixture is evenly coated; if you like bigger chunks, dont overwork the nuts.

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

8. Bake at 350°F for about 25 to 30 minutes, until the topping is golden and the filling is set and bubbly around the edges. If the topping browns too fast, loosely tent with foil for the last 5 to 10 minutes.

9. Let the casserole rest for at least 10 minutes before serving so it firms up. Make ahead tip: assemble the night before, keep covered in the fridge and bake 30 to 40 minutes from chilled. Store leftovers covered in the fridge up to 4 days.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Large mixing bowl for the filling
3. Medium mixing bowl for the topping
4. Potato masher or fork and a hand mixer for silkier filling (dont overbeat)
5. Measuring cups and measuring spoons
6. Rubber or offset spatula to spread and smooth the filling
7. Pastry cutter, fork or fingertips to cut cold butter into the topping
8. Chef knife and cutting board to chop pecans
9. Oven mitts and a rimmed baking sheet to catch any drips when baking

FAQ

Can I make this casserole ahead of time and how should I reheat it?

Yes. You can assemble it a day ahead, cover tightly and refrigerate, then bake from cold adding a few extra minutes. For longer storage freeze baked or unbaked up to 2 months, thaw overnight in the fridge and bake at 350F until heated through. To reheat leftovers, warm in a 325F oven for 15 to 25 minutes or microwave single portions.

How do I get super smooth mashed sweet potatoes for the filling?

Roast or boil the potatoes until very tender, then mash while hot. Press through a ricer or use a food mill for silkier texture. Don’t add too much milk at first, add little by little so you dont make the mixture runny.

My casserole turned out watery, what went wrong and how do I fix it?

Watery results usually mean too much liquid, undercooked potatoes, or the topping absorbed moisture. Fixes: drain boiled potatoes well or roast instead, reduce milk slightly, bake longer uncovered so excess moisture evaporates, or stir in a touch more mashed sweet potato or 1 to 2 tablespoons of flour to firm it up.

Can I leave out the pecans or use a substitute for the topping?

Yes. Walnuts work well, or swap with oats for a streusel style, or use crushed graham crackers or toffee for extra sweetness. If you leave nuts out entirely, you can increase butter and brown sugar a little so the topping still crisps nicely.

Any tips to make the topping extra crunchy?

Keep the butter cold and cut it into the flour and brown sugar until pea sized crumbs form, that helps crisp up. Bake uncovered and if needed finish under the broiler 1 to 2 minutes watching closely until browned. Let it rest 10 minutes before serving so the topping firms up.

Can I make this vegan or gluten free?

Yes. For vegan swap butter with a vegan butter or coconut oil, replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) or 1/2 cup pureed silken tofu. For gluten free use a 1:1 GF flour blend for the topping. Check your brown sugar and other ingredients if strict about cross contact.

Southern Sweet Potato Casserole Recipe Substitutions and Variations

Granulated sugar (1/2 cup): swap with coconut sugar 1:1 for similar texture and color, or use maple syrup or honey at about 3/4 cup syrup per 1 cup sugar (so ~6 tbsp here) and reduce other liquids a bit, or use 1/2 cup unsweetened applesauce to cut sugar and fat (changes texture a little).
Packed brown sugar (topping, 1 cup): use coconut sugar 1:1 for a straight swap, or dark muscovado 1:1 for a deeper molasses flavor, or pulse 10–12 Medjool dates with 1–2 tbsp hot water to make a sticky paste and use about 1 cup of that.
Eggs (2 large): make a flax egg for each egg by mixing 1 tbsp ground flaxseed with 3 tbsp water, or use 1/4 cup applesauce per egg for moisture, or a commercial vegan egg replacer following package directions.
Pecans (1 cup): substitute chopped walnuts 1:1 for similar crunch and taste, or use toasted pumpkin seeds for a nut free option, or stir in 1 cup toasted old fashioned oats for crunch without nuts.

Pro Tips

1. Keep the filling silky but not gummy. Mash while the potatoes are still hot and if you have one use a ricer or food mill for the smoothest texture. If you do use a hand mixer, only pulse briefly, dont whip it like cake batter or it will turn gluey.

2. Make the topping really crunchy. Always work with cold cubed butter and cut it in until the pieces are coarse, then chill the topping for 10 minutes before sprinkling on top so it stays distinct while baking. Toast the pecans in a dry skillet until fragrant first, it adds way more flavor than raw nuts.

3. Taste and balance before you bake. Sweet potato dishes can be flat if there is no brightness, so add a small squeeze of lemon juice or an extra pinch of salt to lift the flavors. for extra depth try a tiny pinch of espresso powder or a drizzle of maple syrup instead of more sugar.

4. Smart make ahead and reheating tricks. You can assemble the casserole a day ahead and bake from cold, just add extra bake time and loosely cover if the top browns too fast. leftovers reheat best covered in a low oven so the center warms through without drying out, or reheat individual slices briefly in the microwave.